Snail bread
By VicentaLakin
This little snail bread is also based on Free Sister's formula, and I changed it to 50 grams. Because the snail's “small house” is too tight for me, the face is squeezed out, and the snail's “house” becomes a high tower, the top of which is more prominent and nature is the first colour, so the color of the finished product is not even. Cathedral sauce is unfrozen on an ad hoc basis, squeezed in an uneven manner and overcrowded. In short, the bread has several flaws. In many cases, we look low-key and look at plastics, but in practice, we encounter problems such as this one, which must not be too tight, leaving room for the fermentation behind. So the snail's house is a more disciplined spiral. Speaking of color, my oven is not evenly colored, it's fast in the middle, it's slow in inside and outside, and I've had to cover the middle bread with a small piece of tin paper so I can get the color uniform. For my oven, tin paper, it's essential
Recipe Recommendations
- bread flour 150 grams
- unsalted butter 27 grams
- salt 2 grams
- whole egg liquid 30 grams
- Castel sauce appropriate amount
- medium-gluten flour 50 grams
- white granulated sugar 40 grams
- yeast powder 3 grams
- milk 94 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Snail bread
1
Milk, egg fluids in bread cans。
2
Put flour in the corner, sugar in the corner, salt in the corner, yeast in the side。
3
installed bread cans, selected imix for 15 minutes, added softened butter and rubbed around 10 minutes。
4
Take out the noodles and pull out the big film。
5
Round up, put it in the big bowl and cover the membranes。
6
The fermentation is 2-2.5 times larger。
7
Take out the noodles, press pressure exhaust, split the noodles, 38 g for the large noodles, 10 g for the small noodles, 7 each. Covered membrane laxity for about 15 minutes。
8
Take a big noodle and press the flat as an elliptical。
9
Turn over, push down, roll up。
10
Hold the interface tight and rub it。
11
It's all curled up, it's growing, it's ciggling。
12
Longen the strip again, roll it up. ♪ Just a roll of pine ♪
13
Put the tail under it, squeeze it a little, and put the cone on the side. When the snail's house is ready, move on to the grill and put the body in
14
Put it all in the oven。
15
Fermentation is 1.5-2 times larger。
16
Squeeze the cartha sauce at the spiral
17
Put it in the middle and lower of a pre-heated oven, up 180 degrees of fire, down 185 degrees of fire and baked for 13-15 minutes. Add tin paper after satisfactory colour。
18
Bread out of the oven。
19
Draw the little snails' eyes with melted chocolate while it's hot。