Gaofen 200 g

Eggs 1

20 grams of sugar

Yeast 3g

Milk120g

20 grams of butter

Methods/steps

All ingredients except butter are put into the kneading basin of the chef's machine, and the first kneading step is started. And after a while, the chef will automatically jump to second gear to speed up.

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After kneading the dough, add butter and continue to turn on the chef's machine to knead the dough. Knead to the completion stage (the film can be stretched)

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Round, put in a pot, cover with plastic wrap for basic fermentation, and when the fermentation is twice as large, the basic fermentation is completed.

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Divide the dough after basic fermentation into 16 portions, round and relax 15 minutes.

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Roll the loose dough into round dough pieces, which are staggered in groups of four.

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Roll from bottom to top.

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Cut it in the middle and cut the dough into two equal parts.

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Do it in turn and put it in the cake pan. Carry out secondary fermentation in a warm and humid place.

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Finally, after fermentation, the surface is brushed with egg liquid, and the rose core is decorated with dried cranberries. Put it into the oven preheated to 180℃ and bake the middle layer for about 20 minutes.

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end

Matters needing attention

Without a kneading machine, you can wait a few minutes for fermentation, and the taste will be better.