How To Make The Heart-Shaped Rose Rolls

Heart-shaped rose rolls

I have always wanted to make a heart-shaped rose roll bread before. This time I got the trial of this 10-inch non-sticky heart-shaped cake mold, and I will make it right away. I can make more than ten bread at a time, which is good for treating friends.

How to make the heart-shaped rose rolls

Step1

Do liquid seed first: pour 100 grams of high-gluten flour, 100 grams of water and 1 gram of yeast into the window and mix well.

Do liquid seed first: pour 100 grams of high-gluten flour, 100 grams of water and 1 gram of yeast into the window and mix well.

Step2

Let stand at room temperature for an hour, then refrigerate for more than 16 hours.

Let stand at room temperature for an hour, then refrigerate for more than 16 hours.

Step3

Put the liquid seeds into the bread pail.

Put the liquid seeds into the bread pail.

Step4

Add 165g high gluten flour, 50g fine granulated sugar, 4g yeast, 3g salt, 30g water and 1 egg to start the dough process (reserve some egg liquid to spread on the bread surface).

Add 165g high gluten flour, 50g fine granulated sugar, 4g yeast, 3g salt, 30g water and 1 egg to start the dough process (reserve some egg liquid to spread on the bread surface).

Step5

Add the softened butter and start a kneading process. Knead the dough until it comes out of the glove membrane.

Add the softened butter and start a kneading process. Knead the dough until it comes out of the glove membrane.

Step6

Starting the fermentation process, the dough ferments to 2.5 times its original size.

Starting the fermentation process, the dough ferments to 2.5 times its original size.

Step7

Take out the exhaust, divide into 8 parts, knead separately, cover with plastic wrap and wake up for 15 minutes.

Take out the exhaust, divide into 8 parts, knead separately, cover with plastic wrap and wake up for 15 minutes.

Step8

Take a loose dough and roll it into an oval shape.

Take a loose dough and roll it into an oval shape.

Step9

After turning, press down the short bottom edge, then roll it up slowly, pinch the seal tightly, and cut it in the middle with a scraper.

After turning, press down the short bottom edge, then roll it up slowly, pinch the seal tightly, and cut it in the middle with a scraper.

Step10

Cut side down into a 10-inch non-stick cake tin.

Cut side down into a 10-inch non-stick cake tin.

Step11

Put it in the oven for final fermentation.

Put it in the oven for final fermentation.

Step12

After the dough has been fermented, brush the surface with the egg mixture evenly.

After the dough has been fermented, brush the surface with the egg mixture evenly.

Step13

Put the baking sheet into the 180 degree preheated oven, the penultimate layer, the upper and lower heat for 20 minutes.

Put the baking sheet into the 180 degree preheated oven, the penultimate layer, the upper and lower heat for 20 minutes.

Cooking techniques

1. This bread is made of ice seed at 5℃, and the taste of the dough is very good.
2. If you find this kind of bread relatively monotonous, you can wrap it with your favorite filling according to your preferences.
3. It is suggested that the mold should be non-stick, which is easier to demoulder.
   

   Print Recipe

   How To Make The Heart-Shaped Rose Rolls

   Course: Cakebread, cookies

   Cuisine: Chinese

   Keyword: How To Make The Heart-Shaped Rose Rolls

   Servings: 5 people

   Equipment

   • Bread barrel
   • bread machine
   • The mould
   • the oven

   Ingredients

   • 265 g Bread flour
   • 5 g Yeast
   • 130 ml Milk

   Ingredient

   • 50 g White sugar
   • 1 Egg
   • 3 g Salt
   • 30 g Butter