Nov 26, 2020
Comments Off on How To Make SWEET FLOWER BREAD – Ultimate Bread Art Design

How To Make SWEET FLOWER BREAD – Ultimate Bread Art Design

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How To Make SWEET FLOWER BREAD – Ultimate Bread Art Design. The dough recipe using water roux or tangzhong method that created soft texture bread. Beautiful and delicious at the same time, also great as a centerpiece. Please subscribe my channel :
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Water Roux/Tangzhong : (use only half of the portion)
1/3 cup flour
1 cup (250ml) water
In small saucepan mix flour and water until no more lumps. Cook over medium low heat. Stir constantly until thickens, looks like custard. Remove from the heat and let it cool.

Dough :
3 cups (375g) all purpose flour/plain flour
1/2 tsp salt
6 tbsp (80g) sugar
7g instant dry yeast
30g milk powder
1 large egg, whisked
2 tbsp full (half portion) of the water roux/Tangzhong
1/3 cup (83ml) warm water/milk
3 tbsp soft butter
2 tbsp cocoa powder (for chocolate dough)
Extra flour + little oil/cooking spray
Extra egg for egg wash

Methods :
Feel free to use Kitchen Aid/mixer with dough hook, I knead by hands (my best ultimate kitchen tool).
1. In a large mixing bowl add flour, salt, sugar, and instant dry yeast. Try not to mix yeast and salt directly.
2. Add milk powder ans stir briefly.
3. Add whisked egg and 2 tbsp/half portion of water roux(tangzhong) into the flour. Stir using a strong spatula/wooden spoon if you will knead by hands.
4. Pour water (it may be less or more) stir again and add the soft butter. Continue stirring into rough sticky dough.
5. Knead by hands : transfer the dough to floured work surface and knead until the dough elastic (I knead about 7- 8 minutes). Use mixer with dough hook, continue mixing until smooth elastic about 5 minutes.
6. Divide dough into two. One part for plain dough. Add 2 tbsp of cocoa powder into one part of the dough and knead until well blended, it will take a few minutes.
7. Prepare two bowls grease with oil or use cooking spray. Put two dough in separate bowl, coat with oil and cover until double in size. Time depends on the temperature in your room.
8. After the dough has doubled in size, divide each dough into 4 pieces. Form all dough into balls.
9. Roll out the dough outward into thin large circle. Stack plain and chocolate dough together and continue to roll out as thin as you can.
10. Cut the thin dough using ring cutter. We need 20 pieces of circles dough to make 8 pieces of rose shaped dough.
11. Stack 5 circles dough overlapping each other and press slightly in the middle to keep in place. Roll-in without pressure and cut into two creating two roses. Fix the shape into beautiful rose petals.
Five circles of thin dough makes 2 roses, so 20 circles makes 8 roses.
12. Now we are finished with the roses. Use the remaining dough to make different shape design. Creativity is unlimited so please do not afraid to make any form design as you like.
Use your imagination to make leaves, pearls, bun, lattice shape from the remaining dough.
13. Arrange the beautiful form of dough on baking tray with parchment paper, remember to give space between them because the dough will expand after resting time. I made round design by putting one bun covered by lattice design in the middle, and put 8 roses around the bun. The outer design is free to put any kind of shape : leaves, pearls and little fan. Beautiful !
14. Cover about 30 minutes. After 30 minutes the dough has expand filling the space.
The last 10 minutes of resting time, heat the oven at 180°C.
15. Brush the design dough with egg wash.
Bake at 180°C for 15 minutes then turn the heat to 160°C and continue baking for about 10 – 15 minutes. If you find the bread get brown faster, please cover with foil.
16. Remove from oven and let cool.
Optional : after cool, drizzle with sugar glaze for more sweet taste.
Happy Baking ! 🙂

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