Small Snail Bread

Name: Small Snail Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 140g High-gluten flour a; 80g Low-gluten flour a; 15g White sugar a; 160g Milk a; 4g Yeast a; 160g High-gluten flour b; 60g Low-gluten flour (b); 16g Milk powder b; 40g Milk b; 90g Whole egg liquid B; 3g Salt b; 50g White sugar (b); 20g butter; 20g Whole egg liquid; 5g dark chocolate

by Leaf's Little Chef

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Today I still use the middle method to make this small bread. I have made this recipe many times. The high-flour and low-flour are used together. The bread is soft and suitable for my family’s taste and the amount of sugar. I use less and don't like too sweet baked goods. I only have a little sweetness and feel good about myself. If you like sweeter ones, add some sugar on this basis.
Every time I use the Chinese method to make bread, my family likes it, so every time I make it, the portion is more. Today I made 24 small snail breads with this portion and baked them in two ovens. In order to save the time for plastic surgery, I Making this snail bread is also very fast. Little snails are born very quickly. The so-called slow work makes meticulous work. The snails that I made quickly don’t look good. The first time I made this, I lacked experience. When you made this, dear ones, This roll must be flat, don't let the middle bulge, otherwise it won't look good after fermentation. This is what I have today that affects the appearance. After the fermentation, I did not brush the egg liquid on the surface too evenly. The appearance was greatly reduced. It seems that if you do too much at one time, you can’t pay too much attention to the details. Fortunately, the taste is very good. It’s almost half consumed..."

Small Snail Bread

1. Put all the ingredients of material A into the bucket of the bread machine in order of liquid first, then solid, and finally make a small hole in the flour and pour the yeast

2. Start the kneading program and knead for about 8 minutes

3. Start the fermentation process for fermentation

4. It fermented to a lot of honeycombs, and the fermentation process I used took just one hour

5. Add all the ingredients of material B and knead the dough for about 20 minutes

6. Add butter and continue kneading

7. Just knead it to the expansion stage, I continued to knead for 20 minutes after adding butter

8. Cover with a damp cloth and start the fermentation program. After one hour of setting the bread machine, the fermentation is just right, and the bun is 2.5 times the original size. Dip it with flour and poke it with your hands, but it does not shrink.

9. After the dough is taken out and exhausted, it is divided into 24 large and small doughs

10. Roll out the dough into a tongue shape

11. Roll up and rub into a strip

12. As shown

13. Knead the small dough into a thick end and a thin end, as shown in the picture, to form a snail

14. Put it in a baking dish lined with greased paper and put it in the oven to ferment

15. When fermented to twice its original size, the surface is evenly brushed with a layer of whole egg liquid

16. Put it in the middle level of the preheated oven, heat up and down, 180 degrees, 15 minutes

17. The finished product is decorated with melted dark chocolate to decorate the facial features of the little snail

Tips:
1. When making a snail shape, be sure to roll it flat, don't let the middle bulge, otherwise it will not look good after fermentation;
2. The baking time should be set according to the characteristics of your own oven. If the coloring is too fast, the surface should be covered with tin foil.