1. Add milk, egg liquid, oil and other liquids to the bread bucket in turn, add salt and sugar, sift in the high-gluten flour, add yeast, start two kneading procedures, start the fermentation process, and take out the fermented dough
2. Divide the dough into two, knead well and exhaust
3. Take a portion of the dough, add an appropriate amount of pumpkin puree, and knead well, cover with plastic wrap for 15 minutes (reserve the other portion for it)
4. Evenly divide into 8 doughs
5. Roll each dough into a round cake, stack them together, press in the middle with chopsticks, smear the blueberry jam on both sides, roll up into a rose shape, cut at the center of the indentation to form two rose breads
6. Put the finished rose bread into a baking tray, put it in the oven at 45 degrees for 40 minutes, and ferment for the second time, ferment to twice the size, take out the egg wash, preheat the oven at 160 degrees, and bake the upper and lower fire for 20 minutes
7. Baked.
Tips:1. Different ovens have different baking time, please set according to your own oven.
2. Reserve one third of the egg liquid, and finally brush it on the bread.
3. There are also differences in the amount of water (or milk) for different brands of flour. You can reserve 10 grams of water depending on the situation.
