#the 4th Baking Contest and is Love to Eat Festival# Coconut Snail Bread

Name: #the 4th Baking Contest and is Love to Eat Festival# Coconut Snail Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 8g butter; 2g yeast; 1g salt; 150g High-gluten flour; 70g milk; 25g Egg liquid; 25g Sugar; 33g Whole egg liquid; 38g Coconut

by Shaer Feifei❉

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Shouldn't I put down the heavy shell and look for where is the blue sky floating gently along with the gentle wind, and the wounds that I have experienced do not feel pain, I will climb up step by step and wait for the sun to quietly look at its face, the little sky There are big dreams wrapped in a heavy shell, looking up gently, I want to climb step by step to the highest point, flying forward on the blades, the tears and sweat that flow through the little sky, one day I have a sky that belongs to me, I want Step by step, climb up to the highest point, ride the blades and fly forward, let the wind blow away the tears and sweat, I will climb step by step, and wait for the sun to quietly look at its face. The little sky has big dreams. I have The sky that belongs to me, the tears and sweat that the wind blows away, there will be a day that belongs to me...
The snail bread I made with coconut paste is cute, delicious and beautiful 😍"

Ingredients

#the 4th Baking Contest and is Love to Eat Festival# Coconut Snail Bread

1. Let's make the filling first, after the butter has softened at room temperature, mix all the fillings well, cover with plastic wrap, and wait...

2. Put all the ingredients except butter in the bread machine, put the liquid underneath, dig a hole in the high-gluten flour, put in the yeast, start the kneading program, 20 minutes, (1 egg, mix thoroughly, take 25 grams)

3. Add butter and start the kneading program for 20 minutes

4. After kneading, take a piece to pull out the film

5. Start the fermentation process for 30 minutes

6. Use chopsticks to insert a hole and send it out without retracting

7. Take out the exhaust and knead it round, cover it with plastic wrap and let it stand for 10 minutes

8. Use a rolling pin to roll it into a rectangular slice, as long as possible

9. Spread the coconut stuffing evenly, use a rolling pin to smooth it, press it slightly to make it more compliant

10. Roll up tightly

11. Close down,

12. Evenly cut into eight

13. Turn the small roll over and roll the tail into the snail's head, as shown in the figure. Note: Wrap tightly, otherwise it will loosen after roasting.

14. Put it in the baking tray for secondary fermentation,

15. Fermented to twice its original size, brush with whole egg liquid evenly, and preheat the oven

16. Put it in the middle of the oven, heat up and down at 175 degrees, for 25 minutes, and bake for 10 minutes, then cover with tin foil, avoid too deep coloring, pay attention to it!

17. Take it out and insert it with dried noodles to make tentacles. You can deep-fry it. (I didn’t fry it). After the black chocolate melts, draw the eyes, mouth, and tentacles.