Using the simplest bread-making method, but giving a twist with this cute shape, also use some beetroot to give a girly color for the bows – this is the kind of bread you can also make if you are new in bread making!
Natural coloring to make the bread buns pink
To make these cute ribbon bow buns, the bread shaping method is already very cute, but don’t you agree the pink buns make it even cuter? I don’t really like artificial food coloring, so I try to use colors naturally found in food to help.
When I need to make something in pink, my usual choice of ingredients will be strawberry, raspberry, beetroot, etc. In this case, I choose to use beetroot because I believe it matches better than berries.
I happen to get hold of some beetroot powder, so I just add it to my dough. But if you don’t have it, I do recommend you to substitute part of your milk with beetroot juice.
Simplest bread-baking method – Direct method
There are many different ways of making bread, and this is the easiest method, some people call it the “direct method”. Nothing very fancy, just put all the ingredients together, knead to a smooth dough, first proof, shape the bread, second proof, bake, and done!
The advantage of this method is really simple and doesn’t take as much time as some other methods. You don’t need any preparation in advance and can start right on spot. If you are a beginner in bread-making, I recommend you to try this method first before going for more advanced ones!
One thing you may want to note is with this method, bread is better eaten very soon or within the same day. If not, they will dry up and get hard.
Pink Ribbon Bow Bread Buns
Ingredients
- 100 g Bread flour
- 50 g Plain flour
- 5 g Beet Root Powder Or try using beetroot juice and substitute part of the milk
- 10 g Sugar
- 2 g Dry yeast
- 100 mL Milk
- 12 g Butter
Instructions
- Add bread flour, plain flour, sugar, yeast, beetroot powder, and milk in a bowl.
- Mix and form a dough. Knead it until it becomes a smooth dough.
- Add the butter, and continue to knead until it becomes smooth dough again.
- Cover and leave it in a warm place to prove for 45 mins or until double in size.
- When it's ready, press out all the air, cover the dough and rest for 15 mins.
- Divide the dough into 3 equal parts. Shape each of them to a ball.
- Flatten each of them, and keep them round in shape.
- Make 7 cuts in total, don't cut through the center though. 2 parallel cuts from the top (approx 1 cm apart), 1 at the bottom. On the left side, make 2 cuts and equally divide it into 3 parts. Do the same for the right side too.
- On the left side, keep the middle triangle up, and put the other 2 triangles together, put the middle triangle on top of it. Do the same for the right side. Afterward, put the middle piece from the top to down. Repeat for all three doughs.
- After the shaping, cover them at a warm place for a second proof, around 30 mins.
- Preheat the oven to 180°C.
- When the second proof is ready, sieve some flour on top.
- Bake in the oven for 12 mins.