Little snail bread

Overview

Today I still use the Chinese method to make this bun. I have made this recipe many times. I use a combination of high flour and low flour. The bread is very soft and suits the taste of my family. I use less sugar. I don’t like baked goods that are too sweet. Mine only has a slight sweetness and I feel good about it. If you like it sweeter, just add some sugar on top of it. Every time I make bread using the Chinese method, my family likes it, so every time I make it, the portion is larger. Today I made 24 small snail breads with this amount, which were baked in two ovens. In order to save time on shaping, I made this snail bread very quickly, and little snails were born quickly. , as the saying goes, slow work leads to careful work, the shape of the snail I made quickly is not good-looking. It is the first time I make this, and I lack experience. When you make this, the roll must be flat and don’t let the middle bulge, otherwise it will not look good after fermentation. This is the reason why it affects the appearance. After fermentation, I didn’t even brush the egg wash on the surface too evenly. The appearance was greatly compromised. It seems that if you do too much at once, you can’t pay too much attention to the details. But fortunately, the taste is very good. When I took the photo, almost half of it was consumed by the whole family...

Tags

• baking
• bread
• butter
• high-gluten flour a
• high-gluten flour b
• low gluten flour a
• low gluten flour b
• milk a
• milk b
• milk powder b
• salt b
• white sugar a
• white sugar b
• whole egg liquid
• whole egg liquid b
• yeast a
• dark chocolate

Ingredients

Steps

1. 1 Put all the ingredients of material A into the bread machine bucket first in liquid form and then in solid form. Finally, make a small hole in the flour and pour in the yeast

   

2. 2 Start the kneading program and knead for about 8 minutes

   

3. 3 Start the fermentation program for fermentation

   

4. 4 Ferment until many honeycombs form. The fermentation procedure I used is just one hour

   

5. 5 Add all the ingredients of ingredient B and knead for about 20 minutes

   

6. 6 Add butter and continue kneading

   

7. 7 Just knead to the expansion stage. I added butter and continued kneading for 20 minutes

   

8. 8 Cover with a damp cloth and start the fermentation process. After the bread machine is set for an hour, the fermentation is just right. The bun has reached 2.5 times its original size. Dip some flour into your hand and poke it. There is no shrinkage

   

9. 9 Take out the dough and deflate it, then divide it into 24 large and small dough pieces

   

10. 10 Roll the dough into a long tongue shape

    

11. 11 Roll up and shape into a long strip

    

12. 12 Roll up as shown

    

13. 13 Knead the small dough until one end is thick and the other is thin, as shown in the picture, put together into a snail shape

    

14. 14 Place on a baking sheet lined with greaseproof paper and place in the oven to ferment

    

15. 15 When it has fermented to twice its original size, brush the surface evenly with a layer of whole egg liquid

    

16. 16 Place in the middle rack of the preheated oven, heat up and down, 180 degrees, 15 minutes

    

17. 17 The finished product is decorated with melted dark chocolate to decorate the facial features of the little snail