Custard stuffed snail bread

Overview

When I first started baking, I made snail bread. I still remember that it was ugly and overbaked. I made it again this time and added custard stuffing to the snail's little house. I still used my favorite corn oil. It was very successful, and the bread rolled with custard stuffing was really delicious. I made the custard stuffing myself. I have never liked the taste of butter, and I also tabooed the high calories of butter. It would not be good for children to eat too much butter, so I used corn oil. At the same time, the custard stuffing I made with corn oil is equally sweet. Not only children will like this bread, but even my 70-year-old family can't put it down. Among the main ingredients are the ingredients for bread. Among the accessories are the ingredients for the custard filling.

Tags

• baking
• corn oil
• corn starch
• egg
• egg yolk
• flour
• milk powder
• sugar
• whole egg liquid
• yeast
• milk
• salt

Ingredients

Steps

1. 1 How to make custard filling: Beat 35g of corn oil, 50g of sugar and 2 eggs evenly, then pour in 85g of milk and stir evenly.

   

2. 2 Sift 20g of flour and 35g of cornstarch into the mixed egg and milk liquid. Stir without any particles.

   

3. 3 Heat over water and stir into lumps while heating. Let cool and set aside.

   

4. 4 Put all the ingredients for the bread into the bread bucket (put the liquid first, then the flour and yeast) and start the bread machine to rise.

   

5. 5 It will be ready in 90 minutes.

   

6. 6 Take out the noodles and let them rest for 10 minutes. Then divide the dough into 8 parts, 4 parts large dough and 4 parts small dough. 4 portions of large dough are about 50g, and 4 portions of small dough are about 20g.

   

7. 7 First roll the large dough into a thin oval shape.

   

8. 8 Spread the prepared custard filling across the top. Don't spread it all over. Leave one side aside for rolling and sticking the dough.

   

9. 9 Roll up. Pinch the interface tightly and rub it evenly. Make the remaining large dough in sequence.

   

10. 10 Roll up the large dough strips with custard filling, as shown in the picture, and roll the small dough into a long cone shape as shown below

    

11. 11 Put together into little snails. Place on baking sheet for secondary fermentation.

    

12. 12 After the second fermentation has doubled in size, brush with egg yolk liquid. (You need to add some water to the egg yolk liquid, so that the baked bread will be brighter and shiny)

    

13. 13 Use black sesame seeds to make the eyes and mouth of the snail.

    

14. 14 Preheat the oven in advance, place the baking pan on the middle layer, 170 degrees, and heat up and down for 20 minutes. Remember to observe the color and cover with tin foil.