Lamb Bread

Overview

Soft and sweet buns, just like little sheep

Put the raw materials into the bread barrel one by one and start the dough mixing process. (Leave a little egg liquid aside)
After the dough is kneaded, let it ferment until it doubles in size
Take out the dough and knead to remove air bubbles, then let the dough sit for 20 minutes
Take a piece of dough, roll it into a round piece, cut it in the middle, and fold it in half as shown
Roll a small ball, sandwich it between the upper and lower pieces as a head, and cut a few times on the curved side with a knife
Roll up the long strips and use them as horns. Cut the long thin strips into four sections to make legs. Place them in order
Put it into the oven for the second rise. After it has doubled in size, brush the surface with a little egg wash and bake the middle layer at 150 degrees for about 10 minutes