# Fourth Baking Contest and is Love to Eat Festival# Rose Flower Bread
1.
Pick the roses back, pick the petals out, wash and dry the surface moisture, which is the moisture when washing
2.
Add a little salt and knead, then knead with the same amount of sugar as the rose, and knead the petals until they wilt.
3.
The whey filtered from making yogurt still has a lot of nutrients and a lot of probiotics, so the effect of making bread is very good.
4.
Put the whey, egg liquid, salt, sugar into the bread bucket
5.
Add high-gluten flour and yeast powder, stir properly with chopsticks, so that the flour will not splash everywhere when the bread maker is kneading the noodles
6.
Add the softened butter when mixing the noodles for about 10 minutes
7.
Knead the dough for 30 minutes, the film can be pulled out, this kind of bread does not need to reach the level of glove film.
8.
Made dough
9.
Cover with wet cloth and ferment naturally to 2--3 times the size. Pressing a hole with your right finger will not rebound, and the dough will be ready.
10.
Exhaust sub-agent, 饧 10 minutes. I only divided two, the bread is bigger
11.
Roll out the good dough into a round piece, and spread the kneaded rose flower
12.
Roll up
13.
Place in the baking tray
14.
Put water in the oven, my oven is ACATG400, you can pour the water directly on the heating plate below, and then keep it at 38°C and ferment to double the size, and sprinkle with high-gluten flour.
15.
After preheating the oven at 180 degrees, put it in the oven and bake for 17 minutes
16.
The toasted bread is cut into pieces. Because the rose flower is kneaded with a lot of sugar, there will be cavities where there are petals, but the bread tastes very soft and has a soft European bun.
Tips:
If you don’t have fresh roses, you can use rose sauce
