Little snail bread(xiao wo niu mian bao )

Little snail bread

Introduction:

"This little snail bread is also based on sister Liberty's formula. I changed 50g of low gluten flour into 50g of medium gluten flour. Because the snail's "small house" part I rolled too tight, the dough was squeezed out, resulting in the small snail's "house" into a tower, the top part is more prominent, naturally the first color, so the finished product color is not uniform. Kastar sauce is temporarily thawed. It's not even and too much. In short, there are several flaws in this bun. Most of the time, our eyes are high and our hands are low. It's very easy to look at plastic surgery, but in practical operation, we will encounter such and such problems. For example, this time, we must not roll too tightly, and we should leave room for later fermentation. So little snail's "house" is a more regular spiral. When it comes to coloring, the coloring of my oven is not very uniform. The coloring in the middle is fast, and the coloring inside and outside is slow. Many times, I have to cover the bread in the middle with a small piece of tin foil to achieve the unity of colors. For my oven, tin foil is absolutely necessary

Production steps:

Step 1: put the milk and egg liquid into the bread barrel.

Step 2: put in flour, sugar in one corner, salt in the other, yeast powder by yourself.

Step 3: install the bread barrel, choose iMix knead for 15 minutes, add softened butter, knead for about 10 minutes.

Step 4: take out the dough and pull out a large film.

Step 5: round the dough, put it into a large bowl, cover it with plastic film and ferment.

Step 6: ferment to 2-2.5 times the original size.

Step 7: take out the dough, press the exhaust, divide the dough, large dough 38g, small dough 10g, 7 parts each. Cover with plastic film and relax for about 15 minutes.

Step 8: take a large portion of dough and roll it into an oval shape.

Step 9: turn over, thin the bottom and roll up.

Step 10: pinch the joint tightly and rub it.

Step 11: roll all the large dough, rub it into long strips, and shape the small dough into a cone.

Step 12: make the strip long again and roll it up. (just a roll)

Step 13: press the tail down, pinch it a little, and then put the cone dough aside. (after the snail's house is finished, move it to the baking tray and put the body part on it.)

Step 14: all plastic, put into the baking tray.

Step 15: ferment to 1.5-2 times the original size.

Step 16: squeeze the custard sauce on the screw. Don't squeeze too much, just evenly

Step 17: put into the middle and lower layer of preheated oven, heat 180 degrees, heat 185 degrees, bake for 13-15 minutes. After the coloring is satisfied, cover with tin foil.

Step 18: the bread is out of the oven.

Step 19: draw the eyes of the snail with melted chocolate while it's hot.

Materials required:

Bread flour: 150g

Salt free butter: 27g

Salt: 2G

Whole egg liquid: 30g

Kastar sauce: right amount

Medium gluten flour: 50g

White granulated sugar: 40g

Yeast powder: 3 G

Milk: 94g

Note: the "house" part of the small snail should not be rolled too tightly. If it is rolled too tightly, the dough will be squeezed out. Don't squeeze the custard sauce too much. It should be even. The amount of liquid should be added according to the water absorption of flour. The baking temperature and time are adjusted according to the oven temperature.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiao Wo Niu Mian Bao