#新良首第届烤大赛#rose Garland Bread with A Full Moon and Flowers
1.
Prepare the raw materials;
2.
Put the medium-seed raw materials, 180 grams of bread flour, 103 grams of water, and 3 grams of yeast into the bread bucket in turn, and choose a kneading program to make the dough;
3.
After the dough is mixed, cover the lid of the bread machine and cover it with a wet towel to ferment the dough;
4.
The middle kind of dough is fermented to four times its size;
5.
Put the ingredients in the main dough except butter into the bread bucket, and choose a kneading program (the bread flour was forgotten when the photo was taken, and then it was put);
6.
Put in the softened butter after a kneading procedure ends, and then proceed to a kneading procedure;
7.
After the dough is made up, take it out and divide it into 30 small doughs (a small dough is about 15-16 grams);
8.
Take five small doughs and roll them into dough pieces of the same size (cover the rest of the dough with plastic wrap to avoid drying the surface);
9.
Stack the five dough sheets one by one;
10.
Roll it up from the right and press a stamp with a scraper in the middle;
11.
Cut it from the middle and reshape it slightly to form rose peanuts;
12.
Make all small doughs into rose peanuts, place them in a golden non-stick baking pan, and put them in the oven for fermentation;
13.
After the rose flower is fermented, take it out, preheat the oven at 170 degrees for 5 minutes, put the baking tray into the penultimate layer at 170 degrees for 25 minutes, observe the coloring in the middle, and cover with tin foil in time (I didn't cover the tin foil);
14.
Take out the baked rose bread, let it cool, decorate with powdered sugar and leaves, take a picture, and then you can eat it!
