Rose Bread

Rose Bread

by Wan Fengling

5.0 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

4

I have been buying Phnom Penh Rose for a while, except for occasional bubble tea and rose peanut candy, I have always wanted to try making rose bread. Listening to the introduction of Master Wu Baochun’s award-winning rose bread using fruit wine, it feels amazing. For those who like to toss, I will add the self-brewed bayberry wine to try to see how it tastes. Sure enough, the finished product has a light aroma, which is not bad. At the same time, the sweet and sour dried cranberries also bring more taste to this bread.

Ingredients

Rose Bread

1. Remove the pedicles of the roses and soak them in 50g of boiling water and let them cool for later use

Rose Bread recipe

2. Put all the ingredients into the bread machine and knead to the expansion stage

Rose Bread recipe

3. Sent to twice the size

Rose Bread recipe

4. Divide into six equal parts

Rose Bread recipe

5. Divide each portion into 5 small squeezers

Rose Bread recipe

6. Roll each small squeeze round and place 5 in a group as shown in the figure

Rose Bread recipe

7. The bottom one starts to roll up and cut in half in the middle

Rose Bread recipe

8. Place in the mold for the second fermentation until the mold is full

Rose Bread recipe

9. Sprinkle flour or egg liquid on the surface

Rose Bread recipe

10. Preheat the oven and heat up and down at 190 degrees for about 20 minutes

Rose Bread recipe

Tips:

1. Knead the dough to the expansion stage.
2. Don't pour the rose soaking water, it will be more floral when you knead it directly.

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