Gifts for Mother's Day-rose Yogurt Bread
1.
Put all ingredients except butter in the bread bucket;
2.
Start the "kneading" program, add softened butter after 15 minutes;
3.
Start the "kneading" program again, knead until it can pull up a large piece of film (15 minutes);
4.
Cover with plastic wrap and ferment to twice the size;
5.
Take out the fermented dough, press and vent, divide into 35 portions, round, cover with plastic wrap and relax for 15 minutes;
6.
Take 5 small doughs and roll them into a circle one by one, and arrange them in a staggered manner;
7.
Press the chopsticks in the middle and roll it up from right to left;
8.
Use a scraper to cut from the middle (when cutting, start quickly);
9.
Adjust the shape of the two separated roses slightly and put them into the mold;
10.
Make all the shapes one by one and place them in the mold one by one;
11.
Put it in the oven (with a bowl of hot water) and ferment until it is twice as large, and the surface is coated with egg liquid;
12.
Put it in the middle and lower layer of the oven preheated at 180 degrees, 20 minutes (the temperature and time are adjusted according to your own oven situation) after baking, immediately remove the mold and put it on the grill to let cool;
Tips:
1. The Japanese bread flour I use has different water absorption properties for different brands, so the amount of liquid can be adjusted as appropriate;
2. Dough that is not used during shaping should be covered with plastic wrap to prevent it from drying out;
3. Non-stick molds should be buttered or spread greased paper;
