Snail Custard Bread

Overview

How to cook Snail Custard Bread at home

Tags

• baking
• bread
• butter
• cake flour
• high gluten flour
• whole eggs
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Knead all the ingredients except butter together until the gluten is expanded and the surface is smooth. Add butter and knead until expanded.

   

2. 2 Place in a warm place for basic fermentation.

   

3. 3 After the basic fermentation is completed, take out the dough and deflate it, divide it into 8 pieces each of 38g and 10g dough, roll them into balls and let them rest for 15 minutes

   

4. 4 Roll the relaxed large dough into an oval shape, turn it over and thin the bottom edge, roll it from top to bottom into a strip, and then roll it into a long shape.

   

5. 5 Roll the long strip into a roll and roll the small dough into a long cone shape.

   

6. 6 Place the cone-shaped dough aside, shape it into a snail shape, transfer to a baking sheet, and place in a warm, moist place for final fermentation.

   

7. 7 After fermentation is completed, brush the surface with egg wash and pipe custard cream along the direction of the dough for decoration.

   

8. 8 Place in an oven preheated to 180°C, on the middle rack, and heat up and down for about 13 minutes.

   

9. 9 After taking it out of the oven and letting it cool, use a chocolate pen to draw the eyes and mouth of the little snail.