Crispy Rose Toast
1.
Weigh the required ingredients
2.
Put the other ingredients except butter and rose sauce into the basin, knead until the expansion stage, add butter and knead well
3.
Add rose sauce and knead well, at this time the dough should reach the complete stage
4.
Put the kneaded dough into a basin and cover with plastic wrap, and ferment to double its size after warming.
5.
Take out the fermented dough, poke a hole with your finger, it will not shrink or collapse, indicating that the first round has been completed
6.
Exhaust the dough and divide into three parts, round them separately, cover with plastic wrap and relax for 20 minutes. I doubled it, so I divided it into six
7.
Roll the dough into a rectangular sheet and roll out the thin bottom edge, roll it up from top to bottom, knead it, braid it into a toast mold, place it in a warm and moist place for second hair
8.
9.
Take out the dough when the mold is 90 minutes full and brush the surface with egg wash
10.
Sprinkle crumbs
11.
Bake for 35-40 minutes in a preheated 180 degree oven, and cover with tin foil
Tips:
1. Do not add all the water at once, set aside about 10% of the water first, and add as appropriate depending on the dough.
2. The liquid content of different rose sauces will be different, and this should be taken into consideration when putting liquid into the dough
3. The amount of rose sauce can be adjusted by yourself, if you add more, the amount of water should be adjusted accordingly