Little Mushrooms in Spring - Simulated Mushroom Bread

Overview

The childlike simulated mushroom bread makes people feel the spirit of spring and smell the breath of spring! It also reminded me of a familiar song, about a little girl picking mushrooms, carrying a big bamboo basket... This song accompanied me through the best years of my youth! Every time I hum this song, a youthful atmosphere arises spontaneously, and a romantic field comes alive... Mushroom bread is simple to make, and the dark brown mushroom heads are covered with chocolate. It not only increases the nutrition and deliciousness of the bread, but also allows children to enjoy the food and bring fun to them at the same time!

Tags

• baking
• children
• breakfast
• banquet dishes
• butter
• chocolate
• egg liquid
• high gluten flour
• high sugar tolerant yeast
• sugar
• whipping cream
• milk
• salt

Ingredients

Steps

1. 1 Put the dough ingredients except butter into the bread bucket in order of liquid first and then solid, and start the dough mixing process for 20 minutes

   

2. 2 For machine kneading, I use the Petri PE9600WT bread machine

   

3. 3 After kneading the dough for 10 minutes, add softened butter and continue kneading the dough

   

4. 4 Knead the dough until a large film can be pulled out, which is the expansion stage. No gloves are needed

   

5. 5 Take the dough out and put it into a container, cover it with plastic wrap and ferment it at room temperature until it doubles in size

   

6. 6 When the fermented dough is inserted into the hole with your finger and it does not shrink back, it means the fermentation is successful

   

7. 7 Gently knead the dough to deflate, cover with plastic wrap and rest for 15 minutes

   

8. 8 Prepare 12 pudding glasses and apply a small amount of butter on the rims to prevent sticking

   

9. 9 Weigh the rested dough and divide it into 12 equal portions

   

10. 10 Take a piece of dough, roll it into a round shape with a slightly pointed top, and put it into the mouth of the bottle

    

11. 11 Make the remaining dough in sequence and put it in the oven for a second fermentation until it doubles in size

    

12. 12 Brush the fermented dough with egg wash

    

13. 13 Place in the preheated oven and bake at 180 degrees on the middle shelf for 18 to 20 minutes (I use the Petrus PE5459 oven)

    

14. 14 After the bread is baked, take it out and let it cool on a cooling rack. Melt an appropriate amount of chocolate over water. Use the back of a spoon to spread the chocolate on the top of the cooled bread and stand it on the mouth of the bottle until the chocolate hardens

    

15. 15 What a realistic mushroom, so cute!

    

16. 16 Enjoy the finished product!