Rosette bread

Overview

Rose-shaped bread is easy to make and beautiful in style. It is good as a meal bag or for afternoon tea.

Prepare materials.
Place the ingredients except butter in a bread machine, make a well in the flour and add the yeast powder. Press the dough button to stir the flour until the dough is smooth.
Add butter and continue beating until extended.
Let the base ferment until doubled in size.
Divide the basic fermented dough into balls, roll into balls and rest for 15 minutes.
After the resting, roll the dough into round pieces and arrange them in groups of 6. Use chopsticks to make a mark in the middle.
Roll up the arranged dough sheets from bottom to top.
Cut the rolled dough sheet from the indentation.
With the cut side facing down, arrange the rose petals one by one.
Preheat the oven, put a bowl of water on the lower shelf, and add roses for secondary fermentation.
After the fermentation is completed, brush the surface with egg wash, put it in a preheated 180°C oven, set the middle layer to high and lower heat, and bake for 20 minutes.
Baked rosette bread.