Little Magpie Bread
1.
Put all the main ingredients except butter in the mixing barrel of the bread machine
2.
Select IMIX program to start mixing
3.
After a program is over, you can add butter softened at room temperature. Continue to select IMIX program mixing
4.
When the dough is kneaded to the extent that the large film that is not easy to break can be opened by hand
5.
Select the yogurt fermentation mode, I set it for one hour
6.
After an hour, the dough will be more than twice as big
7.
Knead the dough and exhaust, divide the dough into 6 portions, and leave for 15 minutes at room temperature in the middle
8.
Shape the dough again and arrange it on the baking tray
9.
Put it in the oven and select the fermentation program for fermentation. I put a small bowl of water underneath to keep the humidity
10.
When it’s more than twice as big, take it out and brush it with egg wash
11.
Sprinkle with almond flakes
12.
Preheat the Baicui oven to 180 degrees, and bake the middle layer up and down for about 15 minutes. I set it for 17 minutes. Adjust appropriately according to your own oven
13.
After the baked noodles are cooled, use a knife to cut one third
14.
Mix the chestnut chocolate sauce with the cream frosting and put it in the piping bag
15.
Squeeze it on top of the bread. Squeezed into a nest shape
16.
Dried Pesga Pigment Pinch out the shape of a bird, squeeze the wings, and stick it on
17.
Also squeezed out the mother magpie body
18.
Make wings in different colors
19.
Roll out a thin slice with white and stick it under the magpie
20.
Stick it on the magpie, and put a small long strip of bug rubbed with your hands in its mouth. carry out
21.
Put the little magpie and mother magpie on the bread
22.
It feels more loving to be crowded together, and finally put the little magpie together, isn’t it more alike?
Tips:
When squeezing the bird's nest, move quickly, don't squeeze into instant noodles, I just squeezed a few before it started to feel like.