Simulation Mushroom Bread
1.
Put the dough materials except butter into the bread bucket and start the dough mixing program
2.
After kneading for 10 minutes, pause, add softened butter, and continue kneading process
3.
Knead the dough until you can pull out a large piece of film
4.
Take the dough out and round it, put it in a container, cover it with plastic wrap for basic fermentation until it is twice as large
5.
Insert the fingers into the fermented dough, and the fermentation will be successful if the hole does not shrink.
6.
Knead the dough lightly to exhaust, divide it into 12 equal parts, cover with plastic wrap and relax for 10 minutes
7.
Prepare 12 glass pudding bottles (the glass bottles can be put into the oven with high temperature resistance), smear a little butter on the mouth of the cup to prevent staining
8.
Roll the red bean paste filling into 12 small balls for later use
9.
Take a loose dough, roll it into a round shape, and put in the bean paste filling
10.
Pinch the mouth tightly and roll it into a round ball with a little tail on the top
11.
Put it on the mouth of the pudding bottle and make the rest of the dough in turn
12.
Put it in the oven for two times to double the size (put a bowl of hot water next to the oven)
13.
Brush the surface of the fermented dough with egg liquid (preheat the oven at this time)
14.
Put it in the middle and lower level of the preheated oven, and fire up and down at 180 degrees for 18-20 minutes.
15.
The freshly baked bread doesn't look like a small mushroom!
16.
What a full simulation mushroom!
17.
Break it apart, the bread is soft and the filling is sweet!
18.
An appropriate amount of chocolate is melted in water, use the back of a spoon to spread the chocolate on the top of the cold bread, wait until the chocolate hardens
19.
Look, coat it with chocolate and instantly transform into mushroom bread!
Tips:
Different brands of flour have different water absorption properties. It is recommended to reserve 10-15 grams of liquid (milk or water) when making the dough, and add or reduce it according to the actual dry and wet conditions of the dough.
The glass bottle used must be able to enter the oven, high temperature resistant, do not use non-high temperature, remember! Safety first!
The filling of the bread can be added as you like or without filling
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