Rose bread
By VicentaLakin
It's a nice, smelly little rosary bread, it's so soft and soft, it's so sweet for a girl to eat. Beautiful rose bread is delicious. How can you refuse it
Recipe Recommendations
- high-gluten flour 250 grams
- low-gluten flour 50 grams
- milk 160 grams
- egg liquid 50 grams
- sugar 50 grams
- salt 2 grams
- yeast 5 grams
- butter 25 grams
- dried cranberries appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Rose bread
1
Eggs, milk, salt, sugar in the pot, then high-weed flour, low-weed flour, yeasts starting to rub their faces。
2
Spilling of a thick film with softened butter continues。
3
It pulls out a thin and resilient film, which is the end of the face rub or continues. I'm a cook with a 20-minute machine。
4
The noodle fermented to 2.5 times the size of the fermentation and the finger pierced without condensing。
5
The 30 smaller ones, equal in size, are vented and split into approximately 20 grams each. Rolling round covers to keep the film still for 10 minutes。
6
Wake up, little noodles, round face. Five pieces, two little flowers。
7
Scattered cranberry dry in one layer and a small amount of vegetable oil on the edge of the face to allow the petals to split. As illustrated。
8
From top down。
9
Cut from the middle into two flowers。
10
I'm using a 12-storey cake mold, and I can't use it. The modulus are coated with a layer of vegetable oil at each hole and the flowers are placed in it。
11
I use the oven to ferment. Put a bowl of hot water under the oven. The fermentation function is in the normal range of 30 to 60 minutes。
12
The fermentation is 1.5 times larger and the flowers are blooming, with a little yolk。
13
Put it in the middle and lower of a preheated oven, bake it up and down at 160 degrees for 20 minutes, and watch the top colour and have control over the tin paper if it's hot。
14
Out of the oven. A flower blooming。
15
Bread is like flowers。
16
The finished vertical map。Rose bread Make Tips
Flour is not water-sucking in the same way, and when you put the material, you look at the softness of the noodles. The amount of sugar is freely regulated by the sweetness you like. The temperature and timing of the oven is just a reference. Each oven has a different temper, and it has to be adjusted to the temperature of its own oven。