How to make Art Deco bread? Decorative bread is a type of bread that is used to make large exhibition stands in hotels. In better star-rated hotels, decorative bread is also used in the dessert area of ??buffet booths.

This kind of bread is very different from the bread we eat every day. First, the moisture content is small, so the bread will be very hard after baking. This is also to store it for a longer time. Second, it decorates the fermentation level of the bread. It is small and cannot be fermented to double the size like common bread. If the degree of fermentation is too high, the appearance of the bread will change and it will not be beautiful enough. The third decorative bread is usually dead dough or semi-risen dough. Today I will share with you how to make a dead-faced version of decorated bread.

====Decorated bread====

Preparation recipe: 100g high-gluten flour, 100g low-gluten flour, 10g white sugar, 10g salt, 80g water grams, 10 grams of eggs, 10 grams of butter.

Preparation method:

1. Mix high-gluten flour, low-gluten flour, white sugar and salt together, soften the butter at room temperature, add eggs and water to the flour and mix Form a dough and knead until there are no flour particles. Add butter and knead until the dough and butter are completely integrated. Cover with a wet towel and rest for 30 minutes. Knead the relaxed dough until the surface is smooth. Cover with a wet towel again and rest for 30 minutes.

2. Divide the relaxed dough into two thirds and one third into two small doughs. Do not divide the dough into equal portions. Roll the divided small dough into a round shape and cover it with a wet towel to relax. After 20 minutes, divide two-thirds of the dough into small balls the size of pinballs. Knead the small dough into a smooth ball shape and set aside. Divide one-third of the dough into two or three small balls of equal size.

3. Roll the small dough into thin slices with a thickness of about 0.3 cm, use a knife to cut into the shape of leaves, use a plastic scraper to press out the lines and set aside. Stack the kneaded balls together. , stack into a triangle, stack two to three layers to make a grape shape, apply an appropriate amount of egg liquid between each ball, and also apply an appropriate amount of egg liquid on the prepared leaves, and stick them to the triangular ball pile.

4. Place the prepared grape bread on the baking sheet, preheat the oven to 170 degrees and bake for about 50 minutes, then change to 140 degrees and bake for about 20 minutes. The bread should be baked very hard and crispy , if the surface is very dark, you can cover it with a layer of tin foil, and try to dry out the moisture in the bread without burning it, so that the storage time can be extended.

Summary: This is a dead-faced decorative bread, made into the shape of grapes, and can also be made into various shapes such as small trees, flower baskets, etc. The baked bread can be stored on the stand for about a month. When placing decorated bread on the stand, be careful to prevent insects, as this bread can easily attract bugs and ants. Not suitable for production in low-floor areas. Also note that although the decorated bread is edible, it is not recommended for everyone because it does not taste very good.