Five roses and bread
By VicentaLakin
Who says roses can only look, we eat them in the stomach! Green is tea, pink is pink, brown is cocoa, yellow is pumpkin mud! Plus beautiful rose-forming and delicious both
Recipe Recommendations
- white granulated sugar 10g
- sugar 10g
- sugar 10g
- Matcha dough appropriate amount
- butter 5g
- high-gluten flour 80g
- yeast 1g
- milk 20ml
- pumpkin puree 30ML
- pink dough appropriate amount
- salt 1g
- egg liquid 20g
- red rice flour 2.5G
- matcha powder 3g
- cocoa powder 6G
- Cocoa dough appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Five roses and bread
1
Pumpkin slices are fertilized, with a cuisine machine to make fine pumpkin mud, and then to begin with the face! When each face group is formed, add butter and mix it to full condition
2
After each of the noodles is finished, take out the full.
3
Put the four noodles in the oven 28 degrees. First fermentation
4
The fermentation in the face is twice the size of the fermentation
5
Pumpkin and cocoa noodles
6
the fermented pasta takes out the exhaust, rolls round, split into 12 g.15 g.18g.20g, covers the skins to avoid drying
7
and make every noodle thin with a scepter. then a layer of 12g rolls in, and then a layer of 15.18.20
8
The plastic rose bread is put in the oven 38 degrees and fermented twice.
9
One and a half times the fermentation. About 15 minutes.
10
In the oven, the upper and lower levels are about 170 degrees and 20 minutes
11
Half-cooked. To better keep the color of the roses, cover up the tin paper and continue to bake
12
It's cool and beautiful
13
I'll give you a bunch of good rosesFive roses and bread Make Tips
Remember to cover with aluminum foil halfway through baking. This will preserve the color of the rose bread! Avoid it turning yellow.