Bread decorated with roses

Overview

The total weight is 900g, each 900g can be made into 1 piece

Stir all the ingredients until the dough surface is smooth and pull off the mask.
Divide the dough into 900g rounds and let rest for 30 minutes.
Roll out the dough into a round shape.
Place on a baking sheet and ferment for 50 minutes at a temperature of 30°C and a humidity of 75%.
Roll out the decorative dough.
Use an 8-inch mold to cut out a round cake shape.
Roll out the decorative dough thinly and use a die to make a round shape.
Make a bud first.
Put a layer on the wrap.
Wrap into rose shape.
Place the 8-inch round dough on the fermented dough surface and sprinkle with rye flour first.
Place the rosette on the surface.
Make leaves from decorative dough.
Place on the surface.
Brush the surface of the decorative dough with egg wash.
Use scissors to cut patterns around the dough. (As shown in the picture)
Bake at an oven temperature of 200℃ for 60 minutes and 200℃ for 60 minutes.