Pink Rose Bread
1.
I use a bread machine to knead the pink dough first (put all the pink dough materials except butter into the bread machine and knead until the thick film, then add butter and knead until the transparent film can be pulled out), and the white dough is kneaded by hand ( Put all the white dough materials except butter in the bowl and mix them evenly. Then knead it by hand until it is thick. Then add butter and knead until the transparent film can be pulled out). When the pink dough is kneaded in the bread machine, I also knead the white dough. All right.
2.
Put the pink and white dough in a basin and separate them with oil paper. Leave to ferment to double the size in a warm place. The weather is warm in summer. Fermentation time is 30 minutes. After fermenting, your fingers dipped in powder and poke a hole in the middle of the dough. If there is no rebound and no shrinkage, the fermentation is over.
3.
Exhaust the dough, divide the white dough into 4 small doughs, the pink dough into 12 small doughs, and the pink dough about 40 grams each. Cover with plastic wrap and relax for 15 minutes.
4.
Divide the red bean paste into 16 equal portions, each 15 grams one
5.
Take a small pink dough and roll it into a round dough, about 12 cm in size, a little thicker in the middle and thinner on the edges.
6.
Put the red bean paste in the middle of the dough and cut it four times as shown in the picture.
7.
Stand one of them up to wrap the red bean paste.
8.
Put the opposite side up and wrap it up, stick your fingers with a little water on the interface, so that the adhesion is tighter and won't loosen.
9.
Wrap another piece over and arrange it into a petal shape
10.
The last piece is wrapped and arranged into a rose shape. Make all the rose shapes one by one.
11.
Shape all the rose breads in sequence and put them in the baking tray. Leave a little space between the two. I placed 10 pink roses and three white roses in the middle. There are many rose breads that can be placed in a paper cup, or you can use a 20*20 gold plate, you can put 16 at a time.
12.
Covered with plastic wrap for the second fermentation, the time is about 20 minutes. Now the fermentation time in summer is almost the same. If it is not too long, it will be deformed. It will be almost the same when it is held quickly between flowers. Sprinkle high-gluten flour on the surface after fermentation.
13.
Preheat the oven up and down to 170 degrees, put it in the middle and lower layer and bake for 20 minutes. Cover the surface with tin foil until it is cooked.
Tips:
1. The liquid of the dough can be appropriately increased or decreased according to the water absorption of the flour and the humidity of the local climate.
2. The dough must be kneaded out of the film, and the fermentation must be in place, so that the taste of the bread will be soft.
3. Different oven brands have slightly different temperature differences. The baking temperature is adjusted according to your own oven. You need to observe the coloring state during baking. The surface of the bread has been colored and can be covered with a layer of tin foil in the middle to avoid too dark or burnt. .
