1. Beetroot juice
2. Add eggs, sugar, oil, and baking powder to the flour (I have halved the amount of sugar in my bread and biscuits, just double the sweetness)
3. Add beetroot juice and stir evenly with chopsticks
4. The dough is very soft and sticky
5. Grease the chopping board, pour out the dough, and knead the dough by folding
6. Knead the dough and ferment to double its size, take it out and vent it into a beef tongue and roll it up
7. Put the shaped bread dough into the oven and ferment at 40℃ to double its size
8. I have baked this one a little bit, the outer skin is a bit thick, but the inside is still very soft, you can adjust the temperature and time appropriately according to the temper of your own oven.
9. Look at the tissue inside, this is made of ordinary flour
