Heart-shaped rose roll bread

Overview

I have always wanted to make a heart-shaped rose roll bread. This time I got this 10-inch non-stick heart-shaped cake mold to try out. I started making it right away. I can make more than ten breads at a time, which is good for entertaining friends. This non-stick mold is really easy to use and easy to remove from the mold.

Tags

• baking
• children
• breakfast
• butter
• egg
• high gluten flour
• pure milk
• white sugar
• yeast
• salt

Ingredients

Steps

1. 1 Make the liquid seed first: Pour 100 grams of high-gluten flour, 100 grams of water, and 1 gram of yeast into the window and mix well

   

2. 2 After leaving it at room temperature for an hour, place it in the refrigerator to ferment for more than 16 hours

   

3. 3 Put the liquid into the bread bucket

   

4. 4 Add 165 grams of high-gluten flour, 50 grams of fine sugar, 4 grams of yeast, 3 grams of salt, 30 grams of water, and 1 egg. Start the dough mixing process (reserve some egg liquid to coat the surface of the bread)

   

5. 5 Add softened butter, start a dough kneading process, and knead the dough until it comes out of the glove

   

6. 6 Start the fermentation process and let the dough ferment until it is 2.5 times its original size

   

7. 7 Take out the air, divide it into 8 portions, roll each into a ball, cover with plastic wrap and let rest for 15 minutes

   

8. 8 Take a piece of relaxed dough and roll it into an oval shape

   

9. 9 After turning over, press the short bottom edge thinly, then slowly roll it up, pinch to seal it, and cut it from the middle with a scraper

   

10. 10 Place cut side down into a 10-inch non-stick cake mold

    

11. 11 Put it in the oven for final fermentation

    

12. 12 Brush the fermented dough with a layer of egg wash evenly on the surface

    

13. 13 Put the baking sheet into the penultimate layer of the preheated oven at 180 degrees and bake for 20 minutes