# ovenfood#Rose soft European buns

Overview

I also made rose jam, and it was a big bottle. Later, I discovered that as time went by, the previously bright rose gradually faded into a dull maroon color. I didn't feel any surprise when it came to the word "jiang". Maybe it was called time. However, this bottle of rose jam has refreshed my previous impression of rose jam. Although most of it is obscured by the label, the unobstructed part of the square glass bottle still reveals its surprise - the purple-red roses are still so bright, especially the juice adhering to the inner wall of the glass bottle, which looks particularly stunning. Such a bottle of rose jam, although the original name on the label is called rose filling, there is no intention to use it as filling. A few days ago, I fell in love with a rose soft pastry. Will such a gorgeous rose paste make the bread look delicate? However, I felt a little regretful after making the dough. In fact, I don’t need brown sugar. Such deep and thick old brown sugar, even though it is only a small amount, is enough to cover up the beauty of the rose. The brown dough seems to have nothing to do with roses, and the rose petals scattered in the dough have long lost their original brightness. Only when playing with the dough does the scent of rose come out. Even after baking, it never disappears. Holding it in hand, it looks ordinary, and the scent of roses is only faintly audible. But when you enter your mouth, you can only feel the fragrance, which penetrates into every orifice of your mouth and spreads out along the passages. . . .

Tags

• baking
• breakfast
• afternoon tea
• students
• brown sugar
• corn oil
• high gluten flour
• rose jam
• whole wheat bread flour
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Ingredients: 85g high-gluten flour, 25g whole wheat bread flour, 22g rose sauce, 8g brown sugar, 2g dry yeast, 60g water, 10g corn oil, 1g salt,

   

2. 2 Pour all the dough ingredients into the mixer,

   

3. 3 Stir until the film can be pulled out,

   

4. 4 Roll into a round shape and place in a large bowl for basic fermentation.

   

5. 5 The dough has doubled in size,

   

6. 6 Take it out, deflate, roll into a ball, and rest for 20 minutes,

   

7. 7 Roll into oval shape,

   

8. 8 Roll into an olive shape, place on baking sheet, and finally ferment.

   

9. 9 When the dough grows again, sprinkle flour on the surface and make cuts,

   

10. 10 Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 25-30 minutes,

    

11. 11 The bread is reddish brown and comes out of the oven.