snail bread

By SylvesterAufderhar

snail bread
It's funny, he was born by the same mother, why does he look different? Does it prove that "there are no two identical leaves in the world?"
Here's what happened-in order to coax my son, I copied Sister Love and Liberty's snail bread.
Unexpectedly, after the second fermentation, this family began to mutate. The top three inherited the pure blood of snails, and the well-behaved small round snails were smooth and neat.
The lower row is different. People have personalities. There are two on the left and right, and their shells stand high. At first glance, they look like my spicy fried field snail. The one in the middle fell to the side because it was too high to bear the weight. Dad took a look and said,"Conch, absolute conch! Like, so like!"
The two boys immediately grabbed the conch and ate it together, O(④_④) Oh haha ~

Recipe Recommendations

  • high powder 260 grams
  • dry yeast 4 grams
  • fine sugar 30 grams
  • eggs 45 grams
  • milk 130 grams
  • butter 30 grams
  • salt 3 grams

Steps for snail bread

  • 1
    Place all ingredients except butter in a bread maker and knead for 20 minutes until dough is smooth.
  • 2
    Add butter and knead until expansion stage, remove, place in a basin, cover with plastic wrap, and carry out basic fermentation (40 minutes).
  • 3
    Remove the dough and exhaust it, divide into 8 dough pieces of about 30 grams and 8 grams, round them respectively, and relax for 15 minutes. (You can first weigh the total weight and divide it evenly).
  • 4
    Roll the relaxed dough into an oval shape, roll it into strips, and then rub it into long strips. (Rub as long as possible. After secondary fermentation, the curl of the shell will look good.)
  • 5
    Roll the long strips into rolls and twist the dough into a long cone.
  • 6
    Place the conical dough aside to make it look like a snail.
  • 7
    Place the dough on a baking sheet and place it in the oven for a second fermentation (about 40 minutes).
  • 8
    After fermentation, brush the surface with egg liquid, and squeeze casda sauce into the spiral gap of the shell.
  • 9
    Put into a preheated oven at 180℃, in the middle layer, add and lower heat, for 18 minutes.
  • 10
    After being baked and cooled, use chocolate to draw the eyes and mouth of the little snail.
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