Soup Type Snail Bun

Name: Soup Type Snail Bun
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 320g High fan; 8g Low-gluten flour; 5g yeast; 80g Caster sugar; 1 piece Whole egg; 64g Soup; 165g milk; 60g butter

by Follow the fish

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

These days, I’ve been staying at home, taking all the annual leave that I haven’t taken before. It feels so good not to have to go to work. It’s great to stay at home, wash and dry, and be with Fat Erbao. Although busy, it’s still Have fun. Today, this bread completely meets the requirements of Fat Erbao. Before, Fat Bao read the book of Sister Liberty and saw this snail bag. She asked me what it was, and I said it was called. Snail, mother will help you make it another day. Since I agreed, I must honor the drip~ Sister Liberty’s recipe is direct method, I added some soup in it, thinking that the bread can be softer and double the amount of the original recipe. I made 9 snails with 4 big hamburgers. The snails please the small ones. The hamburgers are filled with cheese, bacon and vegetables to make a hamburger, which pleases the big drops.

Ingredients

320g High Fan
8g Low-gluten Flour
5g Yeast
80g Caster Sugar
1 piece Whole Egg
64g Soup
165g Milk
60g Butter

Soup Type Snail Bun

1. Milk, soup, whole egg and salt. Pour the granulated sugar into the basin and mix evenly; add the whole amount of powder; sprinkle in yeast, knead together until the gluten is extended. The surface is smooth

2. Add butter and knead to the expansion stage; divide into two portions and leave in a warm place for basic fermentation. After the basic fermentation is over, the dough is taken out and vented; cut out 38g and 10g doughs, respectively, round and relax for 15 minutes

3. Add butter and knead to the expansion stage; divide into two portions and leave in a warm place for basic fermentation. (Now the temperature is low, just leave it at room temperature to ferment for 12 hours.) After the basic fermentation is over, take out the dough and vent; divide into 38g and 10g doughs, respectively round and relax for 15 minutes

4. Roll the loosened large dough into an oval shape, and thin the bottom edge after turning it over; roll it into a strip from top to bottom, and then roll it long; roll the rolled strip into a roll; roll the small dough into a long cone

5. Put the cone-shaped dough aside to make it look like a snail, move it to the baking tray, and place it in a warm and humid place for the second fermentation; after the second fermentation, brush the egg liquid on the surface, and squeeze the salad dressing along the direction of the dough; preheat 180°C oven, middle level, upper and lower fire, about 15 minutes; after it is out of the oven and let cool, use melted chocolate to draw the eyes and mouth of the little snail