Rose bread
Overview
Today is Chinese Valentine's Day, following the trend and thinking about making roses. I reserved 4 pieces of dough for practice (so there are not as many ingredients as below). During the plastic surgery, it still looked like that, but when I looked through the oven glass, I was surprised, how fat I am! I have never seen such a fat rose.
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Ingredients
Steps
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Put the ingredients into a large bowl in order of liquid first and then powder. Use chopsticks to stir into a dough without dry flour (this can save time on kneading the dough)
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Pour the dough into the bread pan and add the soup stock. And install it in the bread machine, then use the oil method to knead the dough.
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Place in a basin and cover with plastic wrap to ferment. Fermented dough (dip a little dry powder with your finger to poke a hole, make sure the hole does not shrink or collapse)
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Deflate the dough and divide into 4 equal parts. (If some of it sticks to your hands, sprinkle some flour appropriately)
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Roll into ox tongue shape.
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As shown in the picture, fold it in half.
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Roll up gently from top to bottom.
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The joints must be pinched tightly, otherwise they will easily fall apart during fermentation.
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Do it in sequence and put it into the continuous mold (the mold should be brushed with oil in advance)
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Cover with plastic wrap and ferment for 2 times.
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Gently brush a layer of egg wash on the bread dough.
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Preheat the oven. Bake in the middle layer at 180 degrees for 15 minutes (cover with tin foil after coloring)
