Peacock bread

Overview

The peacock is in full bloom, and the bread looks like this, isn’t it also very pleasing to the eye?

Prepare materials
Except for the butter and decorative ingredients, pour everything else into the basin and mix well with chopsticks
Move to the kneading mat to knead the dough by hand. Lift it forward and gently drop it to shorten the kneading time
But there is a thick film on the dough
At this time add butter and continue kneading
It will take about ten minutes for the dough to pull out the film
Cover with plastic wrap and ferment
After an hour, the dough will rise to 1.5 times in size
Divide the exhaust into six equal parts, cover with plastic wrap and let rest for fifteen minutes
Use a rolling pin to roll it out
Flip it over, add sausage and roll it up
Slice with diagonal knife
Take another piece of dough, roll it out and use a knife to press it into a feather shape

$Peacock bread step 13$
Use carrots to make the peacock's mouth and feet, and arrange the sliced dough into the shape of a peacock with its tail open
Take cilantro leaves and cut out the edges for decoration, no need to re-cut
Put it into the middle rack of the oven preheated to 180 degrees and bake for 20 minutes
After taking it out of the oven, let it cool before eating
Finished product pictures