1. Pour milk, soup, whole eggs, salt, and granulated sugar into the basin and mix well
2. Add the whole amount of flour, sprinkle in yeast, and knead together until the gluten is expanded and the surface is smooth
3. Add butter and knead to the expansion stage, divide into two parts, and place in a warm place for basic fermentation (now the temperature is low, just leave it at room temperature to ferment for 12 hours)
4. After the basic fermentation is over, take out the dough and exhaust
5. Divide 38 grams and 10 grams of dough, respectively round and relax for 15 minutes
6. The loose dough is rolled into an oval shape, and the bottom edge is thinned after turning it over
7. Rolled into strips from top to bottom, then rubbed long
8. Roll the kneaded strip into a roll, and knead the small dough into a long cone
9. 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 moist place for secondary fermentation
10. After the second fermentation is over, brush the egg liquid on the surface and squeeze the salad dressing along the direction of the dough
11. Put into a preheated 180℃ oven, middle level, upper and lower fire, about 15 minutes
12. After it’s out of the oven and let cool, draw the eyes and mouth of the little snail with melted chocolate.
