Put the ◎ ingredients into a bread machine to make a bread dough. After 5 minutes, add the margarine. After 10 minutes, add the red food colouring dissolved with 3 or 4 drops of water.
Add the ★ ingredients at the end of the program. (Add the ★ ingredients little by little or take the dough out to mix ★ together. )
Take the dough out and deflate the dough. Then, measure, divide, and roll out the dough. Cover the dough with a wet towel to rest for 15 minutes.
Roll out the dough into an oval shape. Fold both ends of the dough to meet in the centre, and seal completely.
Roll out the dough from the both ends gently and form into an oblong shape (about 17 cm) with pointed ends. Then, fold in half so the pointed ends meet.
Use a scraper to make a slit that extends 2/3 from the top. (Cut all the way through.) Open up the cut sides to let them face upward and adjust the shape.
Line on a baking tray, leave for the final rising for about 25 minutes. Preheat the oven at 150℃.
Sift some bread flour on top with a tea strainer, bake for 15 minutes.
Bake for 12 minutes if you made 9.
Move the bread with a spatula to a cooling rack. (The bread is very fluffy, so be careful not to break its shape.) When they have cooled, place them in a plastic bag or similar to store.
If you'd prefer to have a more pronounced strawberry flavoring, use 30 g of strawberry jam instead of sugar and 130 g of milk instead of 140 g. It is also tasty to use 30 g of white chocolate chips instead of 25 g of strawberry jam.
I wrapped them for a present.
Story Behind this Recipe
I made this for my daughter's breakfast for Girls' Day festival. The heart shape suits the pink strawberry coloring.
The tip for making a heart shape is to form the dough into a conical shape to make a point at one end and the rounded tops of the heart on the other side. The dough will be browned a bit after baking, so don't be alarmed by how pink it is at first.