Hot Seed Rose Sauce Sweet Buns
1.
Ingredients are weighed and prepared according to the recipe
2.
Add hot seeds, milk, soft white sugar, salt, corn oil, milk powder, high flour in the bucket of the bread machine, start the kneading program for 15 minutes, add yeast powder when mixing for 20 seconds, and mix the dough to the expansion stage.
3.
Move to a warm place and ferment until the dough is 2-2.5 times larger. Dip your fingers with flour and poke the dough after pulling out. The hole does not shrink and collapse, and the first fermentation is completed.
4.
The fermented dough is vented and divided into 9 doses
5.
Round, cover with plastic wrap and relax for seven or eight minutes
6.
Take a loose dough and roll it into a round shape, roll it up from the left to the right to one third, use a cutting board to make a few diagonal cuts on the dough
7.
Apply a proper amount of rosette sauce on the surface of the rolled end
8.
Hold the right side cover to the left, close the head and place a sweet bun with rose flower sauce underneath. The production is completed.
9.
After making all the greens, place them in the baking tray and put them in the oven. Place a bowl of hot water at the bottom of the box for secondary fermentation.
10.
Ferment cleanly to about 2 times the size, take out, and brush milk on the surface of the green body. Simultaneously preheat the oven
11.
Set the heat to 185°C and lower the heat to 190°C to bake the middle layer for 25 minutes.
12.
The bread is evenly structured and soft
Tips:
Hot seed production:
1. Stir high-flour 20G+100G water into a uniform non-dry-flour flour paste, set the microwave oven to high heat for 55 seconds.
2. When heated to 25 seconds, take it out and stir evenly and continue heating.
3. Heat for 15 seconds, take it out, stir evenly, and continue heating.
4. Take out the batter at 55 seconds and stir when the batter lines are clear and complete.
5. It can produce hot seeds of about 110G.
