Crab Bread

Overview

I have said that pursuing the beauty of plastic surgery and the perfection of finished products is my current learning task. When I see beautiful patterns, I want to practice. I really like making plastic bread more and more. This is what I am learning to make today - crab bread. Is it a little bit cute?

Tags

• baking
• butter
• cocoa powder
• egg
• high gluten flour
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Pour the ingredients into the bread machine in the order of liquid first and then powder. Use chopsticks to gently mix the surrounding flour to avoid splashing of flour during mixing.

   

2. 2 Install the bread machine and knead the dough using the oil method.

   

3. 3 Take a portion of the dough and mix it with cocoa powder, then cover with plastic wrap to ferment.

   

4. 4 The fermented original dough (dip a little dry powder with your finger to poke a hole, and the hole will not shrink or collapse)

   

5. 5 Fermented cocoa dough.

   

6. 6 Deflate, divide, roll into balls, cover with plastic wrap and let rest for 10-15 minutes.

   

7. 7 Take a piece of original dough and roll it into an oval shape to make the shell of the small crab. Divide a piece of cocoa dough into four equal parts and roll into long strips to make small crab legs.

   

8. 8 Place the strips on the dough respectively, and fold up the two ends of the dough. The joints must be pinched tightly.

   

9. 9 Roll the cocoa dough into mung bean-sized dots and decorate them for eyes. Arrange the shape and cut out the front crab claws

   

10. 10 Cover with plastic wrap and ferment for 2 times. After fermentation, lightly brush a layer of egg wash on the bread dough.

    

11. 11 Preheat the oven to 180 degrees in the middle rack for about 15 minutes (regardless of the upper and lower tubes, cover with tin foil after coloring)