【Pleasant Goat Bread】Welcoming the Year of the Sheep with joy

Overview

Pleasant goat, beautiful goat, lazy goat, don’t think I’m just a sheep, the cleverness of the sheep is unimaginable... Today is the last day of the Year of the Horse, and we have ushered in a new year - the Year of the Sheep. I’m so happy, the New Year is almost here, and before I know it, another year has passed. Some people are happy this year, and some are unhappy. The biggest gain of Tao’s mother in this year is that she has gained a bunch of good friends who love baking, and the group of friends are all well. Among such a group of friends, Tao’s mother has grown a lot, learned a lot, experienced unhappy things, and also learned to look down on many things and let go of many things. Such growth makes me feel very happy! The new year is here. Tao’s mom made cute sheep and goat bread and stuffed it with red bean filling to wish everyone a happy new year. Haha, I hope that in the new year, I can give you more delicious snacks and delicious home-cooked dishes. Tao’s mom’s New Year’s dishes are also ready. I hope everyone likes it! In the new Year of the Sheep, I wish you all good luck and good health! Good luck in the Year of the Sheep, and be as happy as the Pleasant Goat every day!

Tags

• baking
• children
• bread
• afternoon tea
• children's day
• butter
• egg
• high gluten flour
• red bean paste
• sugar
• yeast
• dark chocolate
• milk
• old dough
• salt
• water

Ingredients

Steps

1. 1 Put all the ingredients including the old dough (the leftover dough from the last time you made toast, it is the old dough, it already has salt, sugar and the like). Except for the red bean filling and dark chocolate, knead it first to get gluten, then add butter and then knead it by hand until the film can be pulled out and the surface is smooth and non-sticky.

   

2. 2 The surface of the kneaded dough is smooth and a relatively strong film can be pulled out.

   

3. 3 Put the dough into the fermentation box and let it rise at 39 degrees until it doubles in size.

   

4. 4 Take out the risen dough, tap it a few times to release the air inside, and roll it into a round ball.

   

5. 5 Then divide the dough into 6 pieces weighing about 55 grams, roll into balls, and set aside to rest for 15 minutes.

   

6. 6 Roll the loosened dough into a large round shape and divide it into five parts as shown in the process diagram with a knife.

   

7. 7 Then shape the 4 small pieces into the shape of the picture.

   

8. 8 Place an appropriate amount of red bean filling on top of the large semi-circle.

   

9. 9 Fold it in half and close the opening (the first one cut some edges according to the original shaping method, but later found out that it would work without cutting, so everyone closed the opening without cutting).

   

10. 10 Then assemble the sheep dough according to the picture, and a sheep shape will appear.

    

11. 11 Place all the sheep bread dough on a non-stick baking sheet, put a bowl of boiling water in the oven (the room temperature here is only about 2 degrees, so I used boiling water, when the room temperature is usually high, warm water will do), put the non-stick baking sheet into the oven, close the oven door, and proceed with the second fermentation.

    

12. 12 Ferment for about 1 hour. If the water gets cold during the fermentation, you can change a bowl of water. While maintaining a certain temperature and humidity, let it rise to 2.5 times in size.

    

13. 13 While the dough is rising, let’s make the crispy crumbs on the surface! Ingredients for crispy chips: 22 grams of butter, 15 grams of sugar, and 35 grams of cake flour. Make the crispy chips: Soften the butter until it is softer than when whipped, add sugar and mix well, then add low flour and rub it gently with your hands.

    

14. 14 Brush the surface of the risen bread with egg wash, and sprinkle crispy chips in the middle of the lamb's body.

    

15. 15 Preheat the oven to 180 degrees, use a grill rack, place the middle and upper layers, and bake for 12-15 minutes.

    

16. 16 When the surface of the bread is golden brown, take it out and let it cool on a wire rack.

    

17. 17 Draw little eyes on the melted dark chocolate and serve.

    

18. 18 Bread with crispy grains like this is most delicious when eaten immediately after baking and cooling. If the crispy grains are left for a long time, they will be a bit soft and not so delicious.