Romantic Rose Flower Toast

Name: Romantic Rose Flower Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300G High-gluten flour; 30G Sugar; 200G milk; 25G butter; 2G salt; 3G Baking powder; 5G Red rice noodles; 2G Matcha powder

by MOMOCOOK

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Baking is definitely a task that takes both time and effort! It can range from one hour to five or six hours, and sometimes it can even take a day or two to complete a work. However, it is precisely because so much thought and effort have been spent that when you present your work in front of your family, it must be sweet to "baking", because it is filled with love!

Today I will share with you a "sweet" and romantic toast-rose flower toast!

The flowers are pink, and natural red rice powder is used for toning; the leaves are green, and matcha powder is used. There is no artificial coloring at all, so you can rest assured even if you give it to children.

The mold uses 9CM*9CM*21CM toast mold. There may be slight differences in the molds of each brand, but it does not matter. I will tell you the ratio of the dough of each color. You can make it according to the ratio. Oh.

The total ratio is: 1/3 of the red dough, 1/8 of the green dough, and the remaining white dough. That is, if the whole bread dough is 100G, the red dough is about 33G, and the green dough is about 33G. It is 13G, and the white dough is about 54G.

Okay, let's do it! "

Ingredients

Romantic Rose Flower Toast

1. High-gluten flour 300G, sugar 30G, milk 200G, butter 25G, salt 2G, baking powder 3G, put it into the bread machine to start the kneading program, after the dough is kneaded out of the film, separate 1/3 of the dough and red rice flour to knead into red dough One-eighth portion of the dough and matcha powder are kneaded into green dough, and the rest is white dough. Leave it for about 60 minutes for the first fermentation.

2. After the first fermentation is completed, gently press out the internal gas, knead again into a smooth dough and let it stand for 10 minutes for intermediate fermentation.

3. After the intermediate fermentation is completed, roll the green dough into slices with a width of 10 cm and a length of 20 cm. The middle is divided into two, making it into 2 sheets with a width of 5cm. The length of my mold is 21cm, so the dough is rolled into a 20cm sheet. You can determine the length of the dough according to the length of the mold.

4. Roll the red noodles into thin slices with a length of 20cm and a width of about 12cm, and cut them into 2 strips with a width of 1CM, 2 strips with a width of 2CM, and 2 strips with a width of 3CM.

5. The white dough is also rolled into slices with a length of 20cm, as thin as possible, and cut into small strips. Because the white dough is used to stick on the red and green dough and finally wrap the whole dough.

6. Cover the white noodles as thinly as possible on the 6 red noodles and 2 green noodles. Be as thin as possible.

7. Cover the white noodles as thinly as possible on the 6 red noodles and 2 green noodles. Be as thin as possible.

8. Roll up the red noodles with a width of 1cm on top of each other.

9. Roll up the red noodles with a width of 1cm on top of each other.

10. Then roll up two red noodles with a width of 2cm in a staggered manner.

11. The latter two red noodles with a width of 3CM also do the same. (At this time, the red noodle strips are covered with white noodles)

12. The latter two red noodles with a width of 3CM also do the same. (At this time, the red noodle strips are covered with white noodles)

13. This is how the whole red and white dough is rolled together, and the overlapping effect of rose petals can be seen from the side.

14. Two green noodles are covered with a thin white noodle. Overlap about 1CM together.

15. Two green noodles are covered with a thin white noodle. Overlap about 1CM together. Wrap the green dough on the rolled red dough as the leaves of the rose.

16. Wow, the Long March is about to reach the end ha ha! Finally, the remaining white dough is rolled into a 20cm sheet, and the rose dough is wrapped up as a whole.