Mix raspberry puree and condensed milk, and water.
In a medium-size bowl, put in the bread flour, sugar, and salt, whisk to combine with the chopstick.You can use a spatula or a whisk instead.
Add in active dry yeast, whisk to combine.
Pour in one third of the liquid, and mix all around until absorbed.Gradually add in the rest of the liquid into the bowl and repeat the process.
When it forms a dough, cover with a plastic wrap and leave it for 10 minutes until the bread flour absorbs the moisture and relaxes the gluten.
Take out the dough onto your working surface, and spread it by your hand like this and put it together.Repeat the spread and put it back together motion until the dough becomes smooth to the touch, about ten times. Knead until the dough becomes elastic and smooth. The dough is very sticky at first, so use a scraper to scrape down the bread dough from your hand and working surface.After 5 to 6 minutes, the dough should smooth and elastic. Give it the windowpane test.When you spread the dough and it stretches thin like paper, it's OK.
Add in butter and knead another a couple of minutes.
Give it a windowpane test again, and if it passes a test, shape it into a bowl and put it in the greased bowl.
Cover with a piece of plastic wrap, and let it rise at warm place for about 60 minutes until double in volume.
Give it a poke test.Poke the dough in the center with a dusted finger.The hole you have just made is not shrinking back it's OK to go. Take out onto a floured surface, divide into 10 of 30 g, 10 of 20g balls.Shape into a ball, and cover with a plastic wrap. Leave it for five minutes for bench rest.While the Bench rest, the gluten relaxes, and it becomes easier to shape. Meanwhile, melt a tablespoon of butter in a microwave.And grease the muffin tin. Now, let's shape the dough into roses.We are using 2 of 30g dough and 2 of 20 g dough to make two roses.Roll out the two pieces of 30g dough about 5mm in thickness, 10 cm in diameter.Roll the 20g dough ball out to 7 to 8 cm in diameter.Brush melted butter all over the surface, and place one more piece of dough, overwrapping 1 cm.Brush melted butter and place it over the dough. Roll it up and pinch to seal the end.Place the seam side down, and cut into two.Open the petal to look good, and place it in the muffin tin. Cover and let it rise for 40 minutes until almost double in volume.While fermenting, preheat the oven for 180℃ (356℉).When you touch it gently, you feel the dough fluffy and springs back slowly, it's good to go.Pop it in the oven, and bake 14 to 15 minutes until the surface starts browning.
You can serve it right after taking out from the oven, but better allow it to cool to room temperature.