Dissolve the red rice yeast food coloring in 2 tablespoons of water (listed above). Pour in the remaining water to dilute it to make colored water.
Add all of the ingredients except for the koshi-an and egg white into the bread machine and press start! Leave the bread machine to do the work until the first proofing. (I don't recommend using the automatic yeast distribute function. Scatter it on top of the dry ingredients).
When the first proofing is done, press the dough down with your palms to release the gas. Roll out the dough into 10 portions, and let it sit for 12 minutes. One portion should be about 55 g.
Meanwhile, roll the koshi-an into 10 balls.
First, using a rolling pin, roll out the dough to a 15 cm diameter circle. Slightly flatten the ball of koshi-an and lay it on the dough.
Wrap the koshi-an by tugging the edge of the dough, bring it together, and pinch the edges together. Press the dough down from the middle out to flatten. Place it seam-side down. Do the same to the rest of the dough.
When all 10 buns are made, lightly roll out with a rolling pin. It should be about 7-8 cm in diameter.
Cut slits into the dough, leaving the middle intact.
Twist a little and flatten to make it into a petal. Do the same to the rest.
Let the dough rise for about 30 minutes. Once the second rising is done, adjust the shapes by pressing down gently. Brush a beaten egg white and sprinkle poppy seeds or sesame seeds in the middle.
Bake in a preheated oven at 160℃ for about 25 minutes and it is done. Transfer the parchment with the buns to a rack and let cool.
The end product should look like these. They look flat, but are very filling.
Story Behind this Recipe
I was looking at a Chinese snack called ”ju hua su” (Chrysanthemum Crisp) and thought maybe I can use the bread machine to make something similar.
The filling is hot and runny right out of the oven, so transfer the buns on the parchment paper to the rack to cool. It's best to avoid gluten-rich bread flours as it'll expand too much while baking. The koshi-an should be firm and not too loose . Feel free to cut as many 'petals' as you prefer. I think 8-10 petals are the best.