1. Stir all the ingredients until the surface of the dough is smooth and pull off the mask.
2. Divide the dough into 900 grams, round and relax for 30 minutes.
3. Roll out the dough into a round shape.
4. Put it in a baking tray and ferment for 50 minutes at a temperature of 30°C and a humidity of 75%.
5. Roll out the decorative dough.
6. Use an 8-inch mold to carve out a round pie shape.
7. Roll out the decorative dough thinly and press it into a round shape with a press mold.
8. Make a bud first.
9. Put a layer on the bag.
10. Wrapped in the shape of a rose.
11. Put the 8-inch round dough on the surface of the fermented dough and sprinkle with rye flour.
12. Place the roses on the surface.
13. Use decorative dough to make leaves.
14. Put it on the surface.
15. Brush the surface of the decorative dough with egg wash.
16. Use scissors to cut patterns on the periphery of the dough. (Pictured)
17. Use the oven temperature to heat up to 200°C, and spray steam to bake at 200°C for 60 minutes.
