[snail Bread]---make A Cute Look that Children Like Very Much

[snail Bread]---make A Cute Look that Children Like Very Much

1. Put the ingredients except butter into the bread bucket in the order of liquid first, then powder, and finally dry yeast.

2. Install the bread bucket.

3. Turn on the power to select the kneading function.

4. When the bread machine is working, we can observe the mixing situation through the observation window.

5. After the 15-minute kneading process is over, take out the hard-to-buy bucket to test a little dough, and the rougher film can already be opened.

6. Add the softened butter and continue to knead the dough for 15 minutes.

7. After the kneading procedure is over, check the dough again. At this time, it has reached the complete stage and a perfect glove film can be produced.

8. Round the dough with both hands and put it in the bread bucket.

9. Cover with plastic wrap and ferment to 2 to 2.5 times the original size.

10. The fermented dough is taken out and exhausted.

11. Divide the dough into 8 portions of 35 grams and 10 grams, respectively, knead the dough, cover with plastic wrap, and proof for 15 minutes. (There is still a small piece of dough, which was held in my hand by my little bald head to make a snail)

12. First, handle the large dough. Take a piece of dough and roll it into an oval shape.

13. Turn it over, roll it out into a rectangle, and roll out the bottom edge thinly.

14. Roll it into a strip from top to bottom (because the bottom edge is very thin, so it will stick together very compliantly when rolled), and then knead it into a length of about 30 cm.

15. Make all the strips one by one and cover them with plastic wrap.

16. Knead the small dough into a small cone, one big and one pointed.

17. Then put the processed large and small doughs together and put them in a baking pan lined with greased paper.

18. Leave it in a warm place or in the oven to ferment to twice its original size, brush the surface with a layer of egg liquid, and squeeze the custard sauce along the lines of the snails.

19. Put it into the preheated oven ten minutes earlier, and bake at 170°C for about 12 minutes. Advance or extend the time according to the actual situation.

Tips:

Poetry heart phrase:



1: Make the big dough first when shaping, so that when making small dough, you can rest for a period of time, which is convenient for later shaping.



2: When rolling, don't roll it too tightly, leave a certain fermentation space, so as not to squeeze all the fermented "snails" up.



3: The specific baking time depends on your own oven.