[snail bread] - make a lovely shape that children like very much(wo niu mian bao zuo kuan hai zi chao ji xi huan de ke ai zao xing )

[snail bread] - make a lovely shape that children like very much

Introduction:

Production steps:

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

Step 2: install the bread barrel.

Step 3: turn on the power and select the face function.

Step 4: when the bread maker is working, we can observe the dough situation through the observation window.

Step 5: after the 15 minute dough mixing procedure, take out the hard to buy bucket to test a little dough, which can stretch the rough film.

Step 6: add softened butter and knead for 15 minutes.

Step 7: after the mixing procedure, check the dough again. At this time, it has reached the complete stage, and the perfect glove film can be made.

Step 8: round the dough with both hands and put it into the bread bucket.

Step 9: cover with plastic film and ferment to 2 to 2.5 times the original size.

Step 10: take out the fermented dough and exhaust.

Step 11: divide into 8 portions of 35g dough and 8 portions of 10G dough, knead and cover with plastic wrap, and wake up for 15 minutes. (there is also a small piece of dough, which is made into a snail by my little bald head)

Step 12: first deal with the large dough, take a piece of dough and roll it into a long oval shape.

Step 13: turn it over, roll it into a rectangle, and roll the bottom edge thin.

Step 14: roll it from top to bottom (because the bottom edge is very thin, it will stick together perfectly), and then knead it to a length of about 30 cm.

Step 15: make all the strips in turn and cover them with plastic wrap.

Step 16: knead the small dough into a small cone, big at one end and sharp at the other.

Step 17: then put the dough together and put it in a baking tray covered with oil paper.

Step 18: put it in a warm place or in the oven to ferment it to twice the original size, brush a layer of whole egg on the surface, and squeeze the kastar sauce along the snail's lines.

Step 19: put into the oven preheated 10 minutes in advance, bake at 170 ℃ for about 12 minutes, and advance or extend the time according to the actual situation.

Materials required:

High flour: 160g

Low powder: 40g

Milk: 94g

Egg liquid: 30g

Salt: 2G

Fine granulated sugar: 40g

Yeast: 3 G

Salt free butter: 30g

Whole egg liquid: right amount

Kastar sauce: right amount

Note: the heart of the poem phrase: 1: plastic when the first big dough, so in doing small dough, you can have a period of static, convenient for later plastic. 2: In the roll, do not roll too tightly, to leave a certain amount of fermentation space, so as not to ferment the good "snail" all up. 3: The specific baking time depends on your oven.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Wo Niu Mian Bao Zuo Kuan Hai Zi Chao Ji Xi Huan De Ke Ai Zao Xing