I made a dough (water + milk - flour - sugar, yeast, salt - butter when the dough is lumped together). I put warm water in green tea to make green tea dough and mixed red sweet potato powder and juice powder to make flower dough. It would be appropriate if 1/8 of the whole dough is leaf dough and 1/4 is flower dough. When the dough is made, ferment it until the dough is doubled. I set the temperature to 40 degrees in the oven and let it ferment for 30 minutes. After fermentation, let it rest for 15 minutes after removing the gas, push it with a rolling pin, push it to about 0.5mm thick as shown in the picture on the right, push the length according to your mold size, and cut the petals 5cm/3cm/2cm wide.

I cut the white dough like this, but it was hard because it was fermented. Cut the leaves by pushing two leaves so that they are 5cm wide. I think it's prettier if you rub it thickly. You can push the length according to the length of the bread mold you will bake. Roll the buffer white dough as thin as possible and stick it to the petal and leaf dough.

This is a picture of the process of baking bread, so the white dough is very thick. The point is to make the white dough as thin as possible. Work with plastic wrap or wet cloth covered so that the dough does not dry out. Please gather pink-white dough-pink-white dough and express the flowers. You can attach petals like the picture on the right.

Push the bread dough to the width of the bread mold, place the green tea dough on top of it, and roll it slightly. If you press it tightly and roll it, it can explode as it ferments. After rolling it, pinch the folded side to finish.

The picture on the left is the bread dough that was made the second time. Put butter or oil on a bread mold and add the dough and ferment it for 30 to 40 minutes. Bake in an oven preheated to 200 degrees for 30 minutes. When done, remove from the bread mold and cool.

I mixed strawberry and honey with cream cheese to make strawberry cream cheese dip and ate it.