# Fourth Baking Contest and is Love to Eat Festival# Rose Flower Bread
1.
Prepare the ingredients, cut the butter into small pieces to soften
2.
Put salt and sugar diagonally, add eggs, milk, whipped cream into the bucket of the bread machine, then add the white shark bread flour, dig a small hole in the top to put the yeast, and start the kneading process
3.
After kneading the dough, add softened butter and continue kneading
4.
Just knead out the film
5.
Carry out the first fermentation, ferment to twice the size, take out, knead and exhaust, divide into 15g each small dough, a total of 35, round, cover with plastic wrap and relax for 15 minutes
6.
Roll out the dough into a round sheet, superimpose 5 pieces, press in the middle of the chopsticks. Regarding the direction of the roll, the shape will be different. The following shows two shapes with different rolling methods.
7.
Rolling from bottom to top, cutting in half is such a flower type (not an authentic rose, make two demonstrations for reference)
8.
Rolled from top to bottom, cut in half is an authentic rose shape
9.
Put it into an 8-inch mold at a time (I use Chiffon’s mold and brush it with a layer of butter)
10.
Carry out secondary fermentation to 2 times the size, and brush a layer of egg liquid on the surface
11.
Preheat the oven, 175 degrees, about 20 minutes, demould immediately after coming out of the oven, let cool on the net to cool
12.
Great organization
Tips:
The bread with whipped cream is more delicious. If there is no whipped cream, replace it with milk. Pay attention to the color change at the end of baking, and cover the tin foil in time. I added it a little later.
Non-stick molds do not need to be brushed with butter, but non-stick molds need to be brushed with butter to facilitate demoulding.
Pay attention to the direction of the dough roll, otherwise it will not be an authentic rose shape. Of course, you can also like the reverse-rolled flower shape.
