[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
Chinese PinYin : Mei Gui Mian Bao Hua
[rose bread flower]
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