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1
Take out 6-8 g (for the bow center) from the dough that's finished its first rising.
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2
Together with the left over dough (for body) make two round shapes and let them rest.
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3
For main part of the bow, roll out dough into a rectangle (7 cm x 16 cm) and cut it in half using a knife.
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4
Turn over to the nicer looking side and cross the dough at 1/3 from the bottom.
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5
Bring down the upper edge of the dough to the center.
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6
Turn it over and make an indentation with your finger dusted in bread flour.
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7
To get the valley fold shape, seal the bow center firmly.
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8
Form a nice bow shape .
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9
Take the dough for bow center and make it flat.
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10
Fold into thirds from the side.
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11
Roll it out using a rolling pin.
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12
Place the center dough on the bow and turn it over to seal.
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13
Turn the bow over again and form a nice bow shape.
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14
Place them on a baking tray and let rise a second time.
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15
Once they're done, preheat the oven.
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16
If you prefer, apply the egg coating.
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17
Bake them in a preheated oven.
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18
It's also delicious as a matcha dough.
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19
In the photo shows the Frog Green Tea & Amanatto (sweetened beans) Bread Dough.
