Rose Sauce Small Meal Bag
1.
Let’s make the dough first, put everything except butter and rose jam into the bread machine and knead it into dough.
2.
Add the softened butter and knead it to the expansion stage to pull out a large piece of film.
3.
Put it in a bread machine to ferment at room temperature until it is twice as large as the original.
4.
Take it out first, and then divide it into 6 equal parts. One part is about 50 grams. The mold used is a 6-inch chimney mold. I doubled it. It can be made into 3 parts of this mold and relax for 10 minutes.
5.
At this time, the rose sauce filling is weighed. This rose sauce is oily, so it is better to form a ball. You can also put other favorite fillings.
6.
Take a portion of rose jam filling and a dough and roll it into an oval shape,
7.
Then roll it up slowly from one side, pinch tightly at the closing,
8.
Then round and put it into the mold. If you are afraid of sticking, you can put a layer of butter around the mold. In fact, I personally feel that the bread is okay.
9.
Put it in a warm place, cover the surface, and perform secondary fermentation until it is twice as large as the original.
10.
Brush the whole egg liquid on the surface, and be careful not to brush it too thick, because the bread with the whole egg liquid is easy to color, if you brush too much, it is easy to be over-colored.
11.
Preheat the oven, fire up and down, middle level, 175 degrees, bake for about 20 minutes, take it out of the oven and allow it to be warm before eating, or keep it sealed.
Tips:
1. It's just a small meal bag, so you don't need to pursue the glove film too much, just pull out a large piece of film.
2. When fermenting, it doesn't have to be twice as big, it's okay to be close to twice as big. Be careful not to over-ferment, otherwise the bread will have a sour taste and will not taste good.
3. The surface can also be baked directly without brushing the whole egg liquid, or with butter.
4. The temperature and time of the oven should be adjusted according to your own oven.
