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 materials, 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 it has a smooth surface, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size
4.
Vent and knead the fermented dough until the surface is smooth
5.
Roll the dough into strips and make a lotion. Each flower roll needs 5 lotions. After all the lotions are rounded, roll them into a circle to make petals.
6.
Use chopsticks to press a line in the middle of the petals
7.
Roll up into a cylinder from the last petal
8.
Cut the Hanami from the middle
9.
Raise the front side to form two roses
10.
Arrange the petals slightly and put them in the mold
11.
Second proofing to double 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 color of the finished product, I put a pad under the mold Layer tin foil
13.
Take out, demould, let cool slightly
14.
When there is residual heat, put it in a fresh-keeping bag and keep it sealed.
15.
Evenly colored, light yellow in color, 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.
