Milky snail roll

Milky snail roll

Overview

How to cook Milky snail roll at home

Tags

Ingredients

Steps

  1. Dissolve the yeast with 30 grams of warm water, then put the flour, milk, sugar, and yeast water in a large container, and knead it with your hands into a smooth and elastic three-gloss dough. This process takes approximately three to five minutes.

    Milky snail roll step 1

  2. Leave in a warm place to ferment until 2 times its original volume. (The fermentation time required in different fermentation environments will also be different. It shall be determined when the dough expands to 2 times in size and becomes honeycomb-shaped.)

    Milky snail roll step 2

  3. Take out the fermented dough and knead it repeatedly for at least 5 minutes (you can cut the dough with a knife to see if the pores on the cross-section are small and even). Then divide the dough into 4 large pieces of 60g and 4 small pieces of 15g. Cover the divided dough with a damp cloth and let it rest for 10 to 20 minutes.

    Milky snail roll step 3

  4. Then knead 4 pieces of 60g dough into long strips of even thickness.

    Milky snail roll step 4

  5. Slowly roll the long noodles into a snail shape.

    Milky snail roll step 5

  6. Shape 15 grams of small dough into a flat round shape with your hands, dip it in water, and glue it to the snail's body. Then dip a red bean or mung bean into the snail's eye area to make the eyes of the small snail.

    Milky snail roll step 6

  7. Place the prepared steamed bun embryos in a steamer to rise for 10-20 minutes. Add cold water to the pot, turn to medium heat, and steam for about 12 minutes. Do not open the lid immediately after turning off the heat. Wait 3 to 5 minutes before opening the lid and taking out the steamed buns.

    Milky snail roll step 7

  8. Finished product picture~

    Milky snail roll step 8

  9. Finished product picture~

    Milky snail roll step 9