Sheep bread
Overview
Little Sheep Baa Baa Baa~animal bread made during the National Day. When shaping the bread, don’t have too much water. If it’s too soft, it won’t be easy to shape. Don’t over-bake the bread, otherwise the texture will not be clear when baked.
Tags
Ingredients
Steps
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Put all the ingredients except butter and salt into a bread machine and mix.
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When the dough forms a thick film, add butter and salt and stir.
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Knead out a thin film that is not easy to break (actually it is not required for making toast, I am used to it)
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Poke a hole in the fermented dough with your fingers dipped in flour. The hole will not shrink or collapse.
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Press and deflate, divide into 60g pieces, knead into balls and let rest for about 10 minutes.
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Take a piece of dough and roll it into a shape of beef tongue.
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Roll the two long sides toward the middle.
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Use a knife to cut 1/3 of the way (be careful not to scratch the silicone pad)
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Turn over and gently twist both sides of the cut to make it longer, and roll it up from the outside to the inside (don’t roll it too tightly or it will bulge)
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Put it into the baking pan and arrange it gently with your hands (the small face should be left a little longer), cover with plastic wrap and ferment for 2 times.
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Don’t take too long to bake this kind of bread (the texture will become unclear over time)
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Brush lightly with egg wash.
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Preheat the oven in advance to 180℃ in the middle for about 12 to 15 minutes (time and temperature are for reference only)
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Use a chocolate pen to draw eyes and mouth.
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Appreciate the finished product.
