Pumpkin Rose Bread
1.
Mix all the ingredients in the main ingredient, knead until there is no dry powder, cover with plastic wrap and relax for 30 minutes.
2.
Add the yeast in the auxiliary ingredients, knead until the yeast is dissolved, add salt, knead out the coarse film, add corn oil, knead until the expanded state.
3.
Knead the dough until the surface is smooth, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size.
4.
Vent the fermented dough and knead it until the surface is smooth.
5.
Roll the dough into strips and make a lotion. Each flower roll requires 5 lotions. After all the lotions are rounded, roll them into a circle to make petals.
6.
Use chopsticks to press a line between the petals.
7.
Roll up into a cylinder from the last petal.
8.
Cut the Hanami from the middle.
9.
Raise the front to form two roses.
10.
Slightly arrange the petals and put them in the mold.
11.
Proof twice to double the size.
12.
Preheat the oven, middle layer, upper and lower fire, and bake at 130 degrees for 35 minutes (the color is satisfactory and the tin foil is covered, the baking time and temperature are adjusted according to the own oven). In order to avoid the bottom of the finished product from being too dark, I put a pad under the mold Layer of tin foil.
13.
Take it out, demould, and let cool slightly.
14.
When there is residual heat, put it in a fresh-keeping bag and seal it for storage.
15.
The color is even, the color is light and yellow, like steamed products.
Tips:
1. Adjust the baking time and temperature according to your own oven.
2. During the baking process, the surface of the bread can be covered with a layer of tin foil if the color is satisfactory.
3. The amount of sugar increases or decreases according to personal preference.
