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
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.
Let stand at room temperature for an hour, then refrigerate for more than 16 hours.
Put the liquid seeds into the bread pail.
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 the softened butter and start a kneading process. Knead the dough until it comes out of the glove membrane.
Starting the fermentation process, the dough ferments to 2.5 times its original size.
Take out the exhaust, divide into 8 parts, knead separately, cover with plastic wrap and wake up for 15 minutes.
Take a loose dough and roll it into an oval shape.
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.
Cut side down into a 10-inch non-stick cake tin.
Put it in the oven for final fermentation.
After the dough has been fermented, brush the surface with the egg mixture evenly.
Put the baking sheet into the 180 degree preheated oven, the penultimate layer, the upper and lower heat for 20 minutes.
- This bread is made of ice seed at 5℃, and the taste of the dough is very good.
- If you find this kind of bread relatively monotonous, you can wrap it with your favorite filling according to your preferences.
- It is suggested that the mold should be non-stick, which is easier to demoulder.