#aca Fourth Session Baking Contest# Making Erotic Tortoise Bread
1.
Put it in the bread machine and stir until smooth, add butter and salt and continue to stir (using the salt and oil method)
2.
The stirred dough can be cut into a small piece to pull out the non-breakable film, and the dough is arranged and fermented at one time, covered with a fresh-keeping bag.
3.
The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
4.
Divide into 5 pieces of 60g dough, 5 pieces of 6g dough (turtle's head), 20 pieces of 3g dough (tortoise's feet), 5 pieces of 1g dough (turtle tail), and roll it round and relax for 10-15 minutes.
5.
Lay out the tortoise's head, feet and tail, and press a little with a large dough. Cover the fresh-keeping bag for secondary fermentation.
6.
The time for the second fermentation can be used to make tortoise shells. Soften the butter, add powdered sugar and mix well.
7.
Add the egg liquid in portions, mixing well each time.
8.
Sift in the mixed low powder and matcha powder.
9.
Stir until smooth.
10.
Fermented little turtle.
11.
Squeeze the matcha paste into the piping bag on the tortoise's back.
12.
The middle layer at 170°C for 20 minutes (time and temperature are for reference only), and then covered with tin foil.
13.
It was raining today in Wuhan, and the film couldn't be shot even after a long time.
14.
Appreciation of finished products~
15.
Appreciation of finished products~
