[rose bread flower]

[rose bread flower]

Introduction:

"This time I made such a bunch of flowers. It was just the result of a sudden whim, which was put into action immediately. But after reading the calendar, I suddenly realized that the eighth anniversary of our marriage will be in two days. I have different feelings for a moment... Take nine flowers as a bunch, which means: keep the appearance, firm. Ingredients: A. high gluten flour 250g, milk 170g, sugar 38g, salt 3G, yeast 3G, butter 25g, B. Matcha powder 5g, hot water 8g, walnut 15g, C. Red Beet Powder 5g, hot water 8g "

Production steps:

Step 1: add 8 g hot water to Matcha powder and Red Beet Powder respectively and mix well

Step 2: pour all the ingredients except butter into the bread barrel

Step 3: then put the barrel into the toaster, fix it, and start the flour mixing process

Step 4: add softened butter after 20 minutes

Step 5: continue mixing for about 20 minutes until the dough reaches the expansion stage

Step 6: take out the dough and divide it into two equal parts

Step 7: add a portion of red beet paste

Step 8: knead well and put it into a small pot for basic fermentation

Step 9: add another portion of the dough to the Matcha paste

Step 10: knead well

Step 11: add chopped walnuts

Step 12: continue kneading

Step 13: take out the Matcha dough, put it on the chopping board sprinkled with a thin layer of powder, roll it into a rectangle about 5mm thick, and let it rest for 15 minutes

Step 14: cut the dough into strips about 1cm wide

Step 15: place in the baking tray

Step 16: spray water on the surface and send it to the middle layer of the preheated oven, 180 degrees for about 30 minutes

Step 17: put it out of the oven and let it cool

Step 18: take the fermented red beet dough

Step 19: divide into 10 parts

Step 20: relax for 15 minutes after rounding

Step 21: take a loose dough and roll it into an oval shape

Step 22: fold in half along the long side

Step 23: then roll up and tighten the seal

Step 24: put a layer of paper film in the egg tart mold, and then put the pattern dough in the middle

Step 25: put all the dough into the baking tray and put it in a warm and moist place for secondary fermentation

Step 26: fermentation complete

Step 27: put into the middle layer of the oven, 180 degrees for 15 minutes

Step 28: uncover the side of the cup and turn it down

Step 29: then make a hole in the bottom of the bread

Step 30: insert the bread stick you made before

Step 31: one loaf of bread is ready; you can make more loaves as needed and tie them into a bunch

Materials required:

High gluten flour: 250g

Milk: 170g

Fine granulated sugar: 38g

Salt: 3G

Yeast: 3G

Butter: 25g

Matcha powder: 5g

Red beet flour: 5g

Hot water: 16g

Walnut chips: 15g

Note: 1. I think the color of Monascus powder is a little dark, so I use the less commonly used Red Beet Powder here, which is a kind of freeze-dried fruit and vegetable powder, pure natural thing; 2. I add more liquid in the dough material, because the flour I use is more absorbent, so you can reduce the amount of water according to the situation of your own flour; 3. The bread stick is a little soft when it comes out of the oven, If it's still soft after cooling, you can put it in the oven for a while. If the moisture is less, it will be hard and crisp;

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet