#the 4th Baking Contest and is Love to Eat Festival# Conch Bread
1.
Prepare hard cardboard or A4 paper, and cut it into a rectangle according to the size you want. What I made is a spiral tube with a bottom circumference of 10cm and a height of 14cm, so the size of the rectangle is 10*14, which can be slightly relaxed. Then select the midpoint of a short side with a length of 10cm and make an isosceles triangle with the two end points of the parallel side.
2.
After folding out the print, cut it into a triangle.
3.
Roll up the triangle, the two isosceles facing each other, and glue it tightly with transparent glue.
4.
If there is an extra part at the bottom, you can fold it in, which also serves as a fixation. Wrap it with tin foil, and the solenoid is ready.
5.
After mixing all the materials of the medium type dough evenly, knead it into a smooth dough, place it in a warm and humid place, and ferment to 3-4 times its size. After tearing the surface, a very uniform and dense honeycomb structure can be seen.
6.
Tear small pieces of the medium dough, mix it with the other materials in the main dough, and knead it to the expansion stage, which can pull out a thicker film, and the edge of the film becomes jagged after puncturing the film.
7.
The main dough is slightly rounded, covered with plastic wrap, and allowed to relax at room temperature for 30 minutes.
8.
After the relaxation is over, ventilate, divide into 12 small doughs, cover with plastic wrap after rounding, and relax at room temperature for 15 minutes. The weight of each small dough is about 50g.
9.
Take a small loose dough and roll it into an oval shape. After turning it over, thin the bottom edge and roll it into a cylindrical shape from top to bottom.
10.
Operate all the small doughs, and then start from the first dough, roll the cylinder into a strip, about 45~50cm in length.
11.
From about 2~3cm away from the tip of the spiral tube, start to roll the dough on the spiral tube. When rolling to the end, be careful to pinch the bottom to close.
12.
The bread embryos are placed on a baking tray with a mat and placed in a warm and humid place for secondary fermentation.
13.
After about 20-30 minutes, the volume of the bread dough will increase significantly. Preheat the oven to 190 degrees. After preheating, evenly brush a thin layer of egg liquid on the surface of the bread dough.
14.
The baking tray is put into the preheated oven, the middle level, the upper and lower fire, 180 degrees, bake for 12-15 minutes, until the volume expands, the surface is golden, and there is a fragrance. After the baking is over, immediately take it out of the oven and place it on the drying net to cool.
15.
After cooling, rotate the solenoid to release the mold.
16.
Add rum and caster sugar to the whipped cream, and beat until 9 is distributed, that is, tilt the egg beater so that the cream will not flow.
17.
Put the whipped cream into the piping bag, and squeeze the cream into the round hole at the bottom of the bread, and you can eat it.
Tips:
1. When making solenoids, I personally think that a slightly harder paper will be better, and it will be more stylish. If not, A4 paper is also possible;
2. When this dough is kneaded until it is smooth, it is almost at its complete stage;
3. The relaxation time of the dough should be adjusted according to the actual situation. The higher the temperature, the time can be shortened appropriately;
4. When kneading the dough, if you feel that the dough is very tough and not easy to knead, you can put it aside to relax and continue working on the next dough. After one lap is over, you should be able to relax. Do not force the dough; 5. When winding the dough, pay attention to: 1. Starting from about 3 cm from the top of the spiral tube, the cat and dog Ze dough may fall off after fermentation; 2. During the winding process, the next spiral must press the front A spiral, so that the lines will be clear after baking; 3. When winding to the tail, you can thin the dough and pinch it tightly;
6. The second serving time should not be too long, so as not to affect the texture of the bread. My room temperature is about 25 degrees, 30 minutes will be fine. If the temperature is higher, the time should be shortened appropriately;
7. It is best to sift the egg liquid brushed on the surface, it will be more evenly colored. If you use egg yolk, you need to add some water, otherwise it will be too dark. In addition, be careful not to puncture the surface of the bread dough;
8. The specific baking time and temperature should be adjusted according to the actual situation of each oven;
9. After the baking is finished, immediately release the mold from the oven and transfer it to the drying net to cool in order to avoid moisture at the bottom;
10. Wait until the bread is allowed to cool before taking out the spiral tube, otherwise it will be easily deformed. When taking out the solenoid, you can squeeze the bottom of the solenoid from left to right (only for self-made solenoids), and then rotate it a few times to take it out. There will be some bread crumbs on the solenoid, which is normal.
