1. The orange flesh is squeezed into juice with a juicer
2. Put the bread into the bread bucket in the order of liquid first, then flour. The yeast is buried in the flour. Start the kneading process until the glove film can be pulled out. It takes about 35 minutes in total.
3. Take out the kneaded dough, knead it and put it in a basin, cover it with plastic wrap, and leave it to ferment in a warm place
4. The fermented dough is 2-2.5 times as big as the original
5. Take out the fermented dough and knead it to exhaust air, and knead it into 15g balls
6. Roll the small dough into round pieces. Fold up in groups of five and press in the middle with chopsticks
7. Roll up from top to bottom, cut in the middle and stand up, it becomes two roses
8. Put it on the baking tray for second fermentation
9. Brush a layer of egg liquid on the fermented bread embryo
10. Sprinkle with minced coconut
11. The oven is preheated, the middle layer is heated at 165 degrees, 20 minutes, remember to cover the tin foil in time after coloring
12. The toasted bread has a slight difference, and the color is a little heavier
13. Orange rose
