Honey rose bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- instant dry yeast 2.5 grams
- honey 30 grams
- salt 3 grams
- milk powder 10 grams
- egg 25 grams
- water 125 grams
- butter 25 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Honey rose bread
1
Scratch all materials other than butter to extend the surface smooth, butter to expand, basic fermentation, fermenting, and fermenting the middle of the face without convulsing
2
the fermented pasta lightly pressured and drained into 20 g of a small noodle for 15 minutes
3
♪ Turn the little noodle into a circle ♪
4
Four sets of top-down apart, with appropriate raisins at the bottom
5
From the bottom up
6
Cut through the middle with a knife
7
I cut my face down and put it in an oil-painted mold
8
fermented bread surface brushing egg fluid, preheat 160 degrees lower oven 20 minutes to surface gold. Yellow is fineHoney rose bread Make Tips
1. You can put a proper amount of honey red beans when rolling. If I don't have it, I will use raisins instead, but you have to soak it in rum in advance.
2. It would be better to have an 8-inch tower membrane at home when baking. If you don't have it, just find a similar size instead. The 8-inch cake mold I used was a bit big, but it was baked, haha.
3. The baking temperature varies from oven to oven for reference only.
2. It would be better to have an 8-inch tower membrane at home when baking. If you don't have it, just find a similar size instead. The 8-inch cake mold I used was a bit big, but it was baked, haha.
3. The baking temperature varies from oven to oven for reference only.