Colorful rose bread
Overview
Who says roses can only be seen, we eat them! Green is matcha, pink is red yeast rice powder, brown is cocoa powder, and yellow is pumpkin puree! Healthy and delicious! ! With the beautiful rose shape, it is both beautiful and delicious at the same time!
Tags
Ingredients
Steps
-
Cut the pumpkin into cubes and steam it, use a food processor to make a fine pumpkin puree, and then start kneading the dough! When each piece of dough forms a ball, add butter. Then stir until complete
-
After each dough kneading process is completed, take it out and knead it into a round shape.
-
Put all four doughs in the oven at 28 degrees for the first fermentation
-
When the dough has risen to double in size, take it out if it does not shrink back when you poke a hole
-
The same goes for pumpkin and cocoa dough
-
Take out the fermented dough, deflate it, roll it into a round shape, and divide it into small pieces of 12g, 15g, 18g, and 20g. Cover it with plastic wrap to prevent the skin from drying out. It’s a bit tiring to shape, but the shape is beautiful
-
Use a rolling pin to roll each piece of dough into a thin sheet. Then roll it up layer by layer, putting the 12g piece at the bottom. The order is 15.18.20. Roll it up layer by layer! Then cut it from the middle, and there are two roses!
-
The shaped rose bread is placed in the oven for secondary fermentation at 38 degrees.
-
Fermentation is enough until 1.5 times the size. About 15 minutes is enough.
-
Put the oven in the middle rack and heat it up and down at 170 degrees for about 20 minutes
-
Halfway through baking, in order to better maintain the color of the roses, cover with tin foil and continue baking!
-
Take it out of the oven, let it cool, and take beautiful photos!
-
A big basket of edible roses for you! !
