Rose Wreath Bread

Dissolve yeast in 50g of warm water, then add sugar and mix well. Let it sit for 5 minutes. Add egg liquid, salt, and milk to the bread machine container and mix well, then pour in the yeast water and mix thoroughly.

Mix high-gluten and low-gluten flour, then add it to the bread machine container and mix into a snowflake-like texture. Knead on slow speed for 10 minutes and fast speed for 20 minutes. With 8 minutes left, add softened butter and incorporate it into the dough. Take out the dough and knead it by hand to the fully developed stage until thin membranes form.

Cover the kneaded dough and place it in the middle-upper layer of the oven with a cup of water. Use the fermentation function and ferment until the dough is about 2.5 times its original size, approximately 1 hour. Remove and press out the air, then knead until smooth.

1: Divide the dough into 40 equal pieces and roll into balls (8 pieces about 1g smaller). 2: Flatten the dough balls and roll into round pieces. Stack 5 pieces (place the smallest piece at the end), press in the middle with chopsticks. 3: Roll up from the bottom to the top. 4: Cut in the middle with a knife to form two flower molds. Repeat for all.

Place them at intervals in 8-inch and 6-inch molds (brush oil inside to prevent sticking). Place in the middle layer of the oven and perform a second fermentation until the volume doubles, about 40 minutes.

Preheat the oven while brushing the egg wash. Place in the lower-middle rack of the oven and bake at 180°C for around 20 minutes until golden brown.

Soft and beautiful rose wreath bread.

Seven roses symbolize joyful reunion 😊😊