Rosette bread

Overview

I don’t always have much affection for flowers, because no matter how beautiful the flowers are, they will wither one day, so I made a rose and dedicated it to my mother. I wish her a happy holiday and hope that she can be healthy, happy and happy. I especially like the dough of this bread. It is soft and non-sticky, very obedient, and the finished product has a particularly good texture

Tags

• baking
• breakfast
• students
• butter
• egg liquid
• high gluten flour
• old yogurt
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Put all the main ingredients except butter into the bread bucket;

   

2. 2 Start the "dough mixing" program and add softened butter after 15 minutes;

   

3. 3 Start the "Kneading" program again and knead until a large film can be pulled out (15 minutes);

   

4. 4 Cover with plastic wrap and ferment until doubled in size;

   

5. 5 Take out the fermented dough and press to deflate, divide into 35 portions, roll into balls, cover with plastic wrap and let rest for 15 minutes;

   

6. 6 Take 5 small pieces of dough and roll them into rounds one by one and arrange them in staggered positions;

   

7. 7 Use chopsticks to press it in the middle and roll it up from right to left

   

8. 8 Use a scraper to cut it in the middle;

   

9. 9 Slightly adjust the shape of the two separated roses and put them into the mold;

   

10. 10 Make all the shapes one by one and place them in the mold;

    

11. 11 Place in the oven (put a bowl of hot water inside) and ferment until doubled in size, brush the surface with egg wash;

    

12. 12 Place in the middle and lower racks of a preheated oven at 180 degrees for 20 minutes (the temperature and time are adjusted according to your own oven conditions);

    

13. 13 Finished product

    

14. 14 Finished product

    

15. 15 Finished product