Rosette bread
Overview
Bread is a time-consuming thing, it takes a lot of time, but the results are always full of surprises and satisfaction. Today's bread is a small bread with a rose flower shape, which adds an aesthetic touch to its ordinary eating function. The simple small shape is not very troublesome to operate, adding a romantic atmosphere to your dining table.
Tags
Ingredients
Steps
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Prepare the ingredients, cut the butter into small pieces and soften it
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Place the salt and sugar diagonally, add eggs, milk, and light cream into the bread machine barrel, then add White Shark bread flour, make a small hole in the top, add yeast, and start the kneading process
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After kneading the dough, add softened butter and continue kneading
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Knead out the film
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Carry out the first fermentation, ferment until doubled in size, take out and knead well to deflate, divide into small doughs of 15g each, 35 in total, roll into balls, cover with plastic wrap and rest for 15 minutes
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Roll An into a round dough piece, stack 5 pieces on top of each other, and press in the middle with chopsticks. The shape will be different depending on the direction of the roll. The following shows the shapes of the two different rolling methods
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Roll it up from bottom to top and cut it in half to get the flower shape like this (not an authentic rose, just make two demonstrations for reference)
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Roll it from top to bottom and cut it in half to get the authentic rose shape
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Make it once and put it into an 8-inch mold (the Qifeng mold I used needs to be brushed with a layer of butter)
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Carry out secondary fermentation until doubled in size, brush the surface with a layer of egg wash
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Preheat the oven to 175 degrees for about 20 minutes. Unmold immediately after taking out the oven and let cool on a wire rack
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Great organization
