Little snail bread

Little snail bread

Overview

This small snail bread is also based on Sister Ziyi’s recipe. I replaced 50 grams of low-gluten flour with 50 grams of all-purpose flour. Because I rolled the snail's little house too tightly, the dough was squeezed out, causing the little snail's house to become a tower-like shape with the top part protruding, so it was naturally colored first, so the color of the finished product was not uniform. The custard sauce was temporarily defrosted and was squeezed unevenly and too much. In short, this bun had several flaws. Many times, we have high expectations but low expectations. We think plastic surgery is very simple, but in actual operation, we will encounter problems of this kind. For example, this time, when rolling, we must not be too tight, and we must leave room for subsequent fermentation. In this way, the little snail's house is in a relatively regular spiral shape. Speaking of coloring, my oven does not color evenly. It colors quickly in the middle and slowly on the inside and outside. Many times, I have to cover the bread in the middle with a small piece of tin foil to achieve uniform color. For my oven, tin foil is indeed indispensable~~~

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Ingredients

Steps

  1. Put the milk and egg liquid into the bread bucket.

    Little snail bread step 1

  2. Put the flour, sugar in one corner, salt in the opposite corner, and yeast powder itself.

    Little snail bread step 2

  3. Install the bread barrel, select imix and knead for 15 minutes, add softened butter, and knead for about 10 minutes.

    Little snail bread step 3

  4. Take out the dough and pull out large pieces of film.

    Little snail bread step 4

  5. Gather the round dough, place it in a large bowl, cover with plastic wrap and ferment.

    Little snail bread step 5

  6. Ferment until 2-2.5 times the original size.

    Little snail bread step 6

  7. Take out the dough, press to release the air, and divide the dough into 7 portions, 38 grams of large dough and 10 grams of small dough. Cover with plastic wrap and rest for about 15 minutes.

    Little snail bread step 7

  8. Take a large piece of dough and flatten it into an oval shape.

    Little snail bread step 8

  9. Turn over, thin the bottom edge and roll it up.

    Little snail bread step 9

  10. Pinch the interface tightly and rub it.

    Little snail bread step 10

  11. After rolling all the large dough, roll it into a long strip, and roll the small dough into a cone shape.

    Little snail bread step 11

  12. Twist the long strip again and roll it up. (Just one roll will be enough)

    Little snail bread step 12

  13. Press the tail underneath, pinch it a little, and put the cone-shaped dough aside. (After the snail’s house is done, move it to the baking sheet and place the body part.)

    Little snail bread step 13

  14. Shape everything and place on baking sheet.

    Little snail bread step 14

  15. Ferment until 1.5-2 times the original size.

    Little snail bread step 15

  16. Spread custard sauce on the spiral. (Don’t squeeze too much, but evenly.)

    Little snail bread step 16

  17. Place in the middle and lower racks of the preheated oven, heat up to 180 degrees, lower heat to 185 degrees, and bake for 13-15 minutes. Once you are satisfied with the coloring, cover it with tin foil.

    Little snail bread step 17

  18. The bread is out of the oven.

    Little snail bread step 18

  19. While it's still hot, use melted chocolate to draw eyes on the little snails.

    Little snail bread step 19