250 grams of high gluten flour

2.5 grams of yeast powder

30 grams of sugar

2.5g salt

Milk powder 10g

50 grams of eggs

Water100g

25 grams of butter

Raisin quantity

The method of rose bread

Put the raw materials except butter together and knead until the gluten swells and the surface is smooth. Then add butter and knead it to the expansion stage, and then put it in a warm place for basic fermentation. Divide the dough after basic fermentation into 20g/ sheet, round and relax 15min.

Roll the loose dough into round dough pieces, arrange them in groups of four, and put a proper amount of soaked raisins on the nearest one. Then roll it from bottom to top, cut it in the middle, and cut the dough into two parts on average.

Put the cut face down into the mold (I used an 8-inch flower cake tray) and conduct the final fermentation in a warm and humid place. Finally, after fermentation, brush egg liquid on the surface, put it in an oven preheated to 180℃, and bake the middle layer for about 20 minutes.

The beautiful rose bread is finished.