Evaporated Milk Rose Bread

Name: Evaporated Milk Rose Bread
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 90g milk; 90g Light cream; 30g egg; 15g milk powder; 25g Sugar; 25g Corn oil; 3g salt; 3g yeast; Some Crispy

by Mua is as light as a chrysanthemum

5.0 (1)

Favorite

2

Difficulty

Easy

Time

15m

Serving

2

It’s hard to avoid aesthetic fatigue when eating bread in one shape, and it’s fun to eat it in a different way.

Evaporated Milk Rose Bread

1. Pour all the ingredients into the bread machine

2. Knead until it can be pulled to a large unbroken film, the holes are round holes and the edges are smooth, and fermented to double the size

3. Take out the fermented dough to exhaust

4. Divide into small doses of about 15 grams

5. Reunion, cover with plastic wrap and relax for 10 minutes

6. Arrange the loosened small doses into dumpling-like skins, each of four pieces in a group, roll up

7. Organize it and put it in the mold

8. Organize it and put it in the mold

9. Take out the finished bread dough and preheat the oven

10. Brush with egg wash, sprinkle with crispy grains, put in the preheated oven, and bake at 180 degrees for about 15-18 minutes

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