【rose Bread Flower】
1.
Add matcha powder and red beet powder to 8g of hot water and stir well for later use
2.
Pour all the dough ingredients except butter into the bread bucket
3.
Then put the bucket in the bread machine and fix it, start the dough mixing program
4.
Add softened butter after 20 minutes
5.
Continue kneading for about 20 minutes, until the dough reaches the expansion stage
6.
Take out the dough and divide it into two equal parts
7.
One portion with red beet paste
8.
Knead it and put it in a small pot for basic fermentation
9.
Add another portion of dough to matcha paste
10.
Knead
11.
Add chopped walnuts
12.
Continue to knead
13.
Take out the matcha dough, put it on a thinly powdered chopping board, roll it into a rectangle with a thickness of about 5mm, and let it rest for 15 minutes
14.
Cut the dough into strips about 1 cm wide
15.
Place in the baking tray
16.
Spray water on the surface and send it to the middle layer of the preheated oven, 180 degrees for about 30 minutes
17.
Bake out and let cool for later use
18.
Take the fermented red beet dough
19.
Divide into 10 parts
20.
Relax for 15 minutes after spheronization
21.
Take a loose dough and roll it into an oval shape
22.
Fold in half along the long side
23.
Then roll it up and pinch the seal tightly
24.
Put a layer of paper film in the egg tart mold, and then place the flower-shaped dough in the center
25.
Put all the processed dough on the baking tray and place it in a warm and humid place for secondary fermentation
26.
Fermented
27.
Put into the middle of the oven, 180 degrees for 15 minutes
28.
Uncover the side of the paper cup after it is out of the oven and turn it down
29.
Then poke a hole in the bottom of the bread
30.
Insert the bread stick made before
31.
One bread flower is ready; you can make a few more branches as needed to form a bunch
Tips:
1. I think the color of red yeast rice powder is a bit dark, so I used the less commonly used red beet powder, which is a kind of freeze-dried fruit and vegetable powder, which is pure and natural;
2. The amount of liquid in the dough material is a little too much, because the flour I use is more absorbent, you can reduce the amount of water according to your own flour;
3. The breadsticks are a little soft when they are just out of the oven. If they are still soft after cooling, they can be baked in the oven for a while. The moisture will naturally become hard and brittle;
