Rosette bread

Cut the butter into small pieces and soften it, then put the salt and sugar diagonally into the bread bucket, then add the eggs, milk and whipping cream, then add the bread flour, make a small hole in the top and add the yeast, start the kneading program, my bread machine lasts 20 minutes. After the program ends, add softened butter and start another kneading program. After the dough is finished, take out the dough and drop it on the chopping board for a few minutes to help the film come out better. Just drop it until the film comes out. Knead the dough into a round ball and place it in an oil-free and water-free basin for the first fermentation;

Ferment until it doubles in size. Dip your fingers in flour and poke a hole in the middle of the dough. If the surrounding dough shrinks, continue to ferment. If it does not shrink, take it out and knead well to deflate the air. Then divide it into small doughs of 15g each, a total of 35. Round them, cover them with plastic wrap and let them rest for 15 minutes;

Roll the dough into a round shape, from bottom to top, stack 5 pieces, press it in the middle with chopsticks, and then roll it from top to bottom. Cut it in half to get an authentic rose shape. Remember which direction the last dough piece is, and roll it in that direction;

Put the finished roses into an 8-inch mold (I don't like the smell of butter, so I put oiled paper on it). If it is a non-stick mold, there is no need to brush it with oil or put oiled paper on it. Then put it in the oven for secondary fermentation. Put a bowl of hot water on the baking grid;

Let the roses ferment until they double in size, then take them out and brush a layer of egg wash on the surface. Preheat the oven to 145 degrees for 5 minutes, place the bread on the middle layer, bake at 145 degrees for 20 minutes, remove from the oven and let cool on a wire rack. (My oven temperature is high, the actual temperature is 175 degrees);

When the bread is warm, bag it.

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