Rosette bread with custard filling
Overview
How to cook Rosette bread with custard filling at home
Tags
Ingredients
Steps
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Prepare the materials. As shown in the picture on the left, the water absorption rate of each flour is different. Increase or decrease the water content according to the actual situation.
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Pour the ingredients except butter into the bread machine and mix well. Add softened butter at 20 minutes. Knead the dough for another 20 minutes. I use an ACA bread machine, and two kneading programs are enough. If you don’t have bread and need to knead it by hand, beating it will make it easier to get the dough out.
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I used an ACA bread machine for fermentation. It only takes about an hour to ferment. If you poke it with your finger, it won't rebound immediately or collapse.
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Deflate the fermented dough and divide it into 35 even small pieces of dough, each of which is about 16 grams. Relax for 15 minutes
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Make a group of five small dough balls and roll them into small rounds. Roll the custard into long strips.
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Make a group of five, stack them up, and put the custard filling on the end.
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Roll up the dough and cut it into two sections with a knife. The two roses are ready.
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Put it into an 8-inch cake mold as shown in the picture on the right. I used a chiffon cake mold, so I put oil paper on the side to prevent sticking. If it is a non-stick mold, you can omit it.
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Put it in the oven to ferment for forty or fifty minutes. When it doubles in size, you can brush it with egg wash and bake it in the oven. Because it is a cake mold, it is a bit high, so it is best to place it on the middle and lower racks of the oven, not in the middle, as the top will burn easily. I put it on the second to last rack of the oven. Bake at 160 degrees for 35 minutes. I use an ACA oven that can adjust the temperature up and down, so I usually lower the lower tube by 10 degrees. The temperature of each oven is different, so please pay attention to the last few minutes.
