It's really beautiful to make bread in the shape of roses. My birthday is coming. Make yourself a rose bread. I used a three-energy 8-inch non-stick mold. If it is normal mold, please do anti-sticking treatment. This bread is added with whipped cream and milk, and the pattern is rose petals. The finished product is super delicious, soft and sweet, beautiful in appearance, and it is also a good way to eat whipped cream. The recipe is two pieces of rose bread (six inches and eight inches), and the amount of ingredients can be adjusted according to the size of your oven and mold. Ingredients: 400g of high-gluten flour, 5g of high-sugar tolerant yeast powder, 3g of salt, 2 eggs, Dominic whipped cream 1 00g, milk130g, 55g of fine sugar, 26g of Dominic butter, and almond slices1. Start the production step 1: Prepare all the ingredients in advance. Step 2: Put the flour, yeast powder, salt, sugar and milk into the big basin of the chef's machine in turn according to the formula, and then add 100g whipped cream. The water content of different brands of flour will vary from 5 ~ 15g. After the dough is agglomerated, you can feel the hardness by hand. At this time, if you feel that the dough is hard, you can add water appropriately ... Step 3: Keep a small part of the egg liquid, and finally brush the bread surface. Step 4: Pour the remaining eggs into the flour. Step 5: Mix the dough with the chef's 1 and stir it into dough. Step 6: Soften the butter at room temperature in advance, take 26 grams of butter and cut it into small pieces. Step 7: Add the dough. Step 8: Start the chef machine in the second gear for 5 minutes, and turn it to the third gear 10 ~ 15 minutes, and knead it into an unfolded state. Step 9: Knead the dough flat, put it in the pot, cover it and ferment. Step 10: Send to double size. The standard for testing whether the fermentation is good or not: dip your finger in a small amount of flour and poke a hole in the middle of the dough, so that the hole will not shrink and collapse, indicating that the fermentation is in place. Step 1 1: Take out the dough and put it on the panel for full extrusion and exhaust. At this time, the dough is about 7 10g. Step 12: Take a piece of 6-inch dough, about 302g, and divide it into 15 equal parts, each part is about 20g, and cover the remaining dough to prevent skin dryness. Step 13: arrange them in a circle in turn, cover them with plastic wrap, and relax for 15 minutes. Step 14: Take 5 small batters and roll them into round dough. Step 15: Arrange the dough sheets and gently press them in the middle with chopsticks. Step 16: As long as there is obvious indentation. Step 17: Turn the dough over and roll it slowly from one side. Step 18: Find the indentation just now and cut it with a knife. These are two beautiful roses. Step 20: All the flour products are prepared according to this step. Step 2 1: put it into the mold at regular intervals. Step 22: Make the remaining dough and put it into an eight-inch mold. Step 23: Ferment the prepared raw embryo in a warm place to double its volume. Step 24: Take the egg liquid and brush it evenly on the surface of the bread embryo. Those who like to put almond slices can be sprinkled on the surface of the bread, and those who don't like it can be left alone. Step 25: put it in the middle and lower layers of the preheated oven. Step 26: bake at 180 degrees for 30 minutes. Step 27: demoulding while it is hot, and sealing and storing when there is residual temperature. Step 28: Beautiful rose petals. There is a saying: 1. The water content of different brands of flour will range from 5 to 15g. After the dough is caked, you can feel the hardness by hand. At this time, if you feel that the dough is hard, you can add water appropriately. The temperature of each oven is different. In practice, please adjust the temperature and time flexibly according to the bread state.