Rose bread
By VicentaLakin
In a few days, it's Chinese Valentine's Day — the 7th New Year's Day — and it's believed that many girls will get presents like roses and watch a movie with their loved ones, have dinner, have a romantic day! Even though I've never had any of this, “eating” is the most satisfying and the best thing to do for a meal, so this rose bread is made today to respond to it, and while the finished product is not perfect, it's sweet and delicious in the mouth。
Recipe Recommendations
- high-gluten flour 180G
- low-gluten flour 20g
- yeast 2g
- red bean paste 60g
- red rice flour 2g
- corn oil 12g
- salt 1g
- egg liquid 20g
- milk 80g
- water 40g
- sugar 30 grams
- milk fragrance
- roast
- half an hour
- ordinary
Steps for Rose bread
1
Except yeast and red chords, all the food is put in the breadbox. Internal2
After a shampoo program (20 minutes) put in yeast, and then 15 minutes after a wake-up3
Once the noodles are covered, they'll be taken out4
Take one of them and put it in the breadbox again5
Split the two colours into an average of five pieces each, about 20 grams each, with 10 minutes of lacerations on the back of the roll6
Split red bean sand into 10 pieces, about 6 grams each, and rub it in an elliptical form7
Make the waking face a circle (preferably a thin edge) and cut it with a razor and keep the middle position uncut8
Put red bean sand in the middle of the skin9
Pick up one piece of bean sand10
Then we'll wrap it up11
Come next to me12
When the last piece is wrapped, the roses are finished13
Emissions in non- sticky molds14
Enter the oven and ferment for about 20 minutes and put a bowl of hot water to increase humidity15
Once fermented, one layer of powder sifted on the surface16
The oven's 170 degrees preheat for five minutes. It's 30 minutes in the middle17
You can enjoy it when you're outRose bread Make Tips
One, I'm using a 4-inch mold. It's a little small. We've got a few leftovers