Red Dragon Fruit Rosette Roll 火龙果花餐包

Red dragon fruit has a very mild taste and scent, but have a very intense red colour. The red pigment is quite stable as the colour of the bread didn't change much after baking.

I'm not skillful in shaping the dough into rosette shape. However, the stretching of the dough before shaping, yielded a very soft and chewy texture crumb. 

Loves the colour and crumb of this beautiful sweet roll 🌸

Raw dough weight: 431g

Ingredients 
75g cold water 冷冰水

40g red dragon fruit purée 火龙果泥
15g condensed milk 炼乳
30g raw sugar 黄砂糖
20g beaten egg 蛋液
1/4 tsp salt 盐

1/2 tsp vanilla extract 香草精

30g cold unsalted butter 冷无盐奶油

185g bread flour 高筋面粉
20g superfine wholegrain flour 中筋面粉

10g milk powder 奶粉

3/4 tsp instant dry yeast 即发干酵母

Garnishing

Some bread flour for sprinklling on the dough

Direction

1. Rinse and mash red dragon fruit into paste.

Pour cold water, condensed milk and red dragon fruit purée in a container. Stir to mix. 

Keep the dragon fruit mixture in the fridge for 20 minutes.

Pour the cold dragon fruit mixture into the bread pan.

2. Add in beaten egg.

3. Add in raw sugar, salt, cold unsalted butter, and vanilla extract.

4. Pour bread flour, superfine wholegrain flour, and milk powder in a mixing bowl and mix well. 

Add the flour mixture to the bread pan.

5. Dig a hole in the flour and pour in the instant dry yeast.

6. Place the bread pan into the bread machine.

7. Select "C-11" Ferment Dough function; and press "Start".

8. When the dough kneading process stops, let the dough continues to proof in the bread pan for another 30 minutes.

 

30 minutes later

9. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.

10. Divide the dough into 8 equal portions, each about 53g.

11. Shape the doughs into 8 balls by pulling down the sides and seal at the base. Cover with a lid and let the dough rest for 15 minutes.

The shaping method may not be proper, but these are the steps I used :)

12. Take a dough and roll it flat into an oval.

Roll up from the shorter end and seal the edge by pinching.

Cover and rest for 10 minutes.

13. Stretch the dough into a long narrow "rope" shape by rolling and stretching it from the middle to both ends. The length is about 24 cm.

Shape into a rosette following the steps showed below:

Pic 1,2 & 3 - cross the dough rope, tie into a knot, flip over.

Pic 4 & 5 - stretch the dough rope which is at the lower part of the knot, pull over the top and go through the centre. Seal at the bottom.

Pic 6,7 & 8 - stretch the other rope to go under, and seal at the centre.

Pic 9 - the rosette is done :)

Spray some water over the dough and let the dough proof in a warm oven for about 40 to 45 minutes, or till the doughs double in size.

Switch on the oven minimum temperature for 1 minute to give the dough a warm environment to proof faster. 

After 40 minutes of proofing.

14. Sprinkle some bread flour over the dough surface using a sieve.

15. Preheated oven to 170 degree Celsius. 

After sending in the dough, lower the oven temperature to 160 degree Celsius for about 10 minutes at lower rack of the oven.

Reduce temperature to 150 degree Celsius for 10 to 12 minutes.

The rolls are ready.

16.  Allow the rolls to cool down slightly on a wire rack before enjoying :)