Snail bread

This bread, which is still made in Chinese, has been made many times, with high powder and low powder, which is soft, which suits my family's taste, and I use less sugar, and I don't like too sweet baked food. I only have a little sweetness, and I feel good about myself, and if my relatives prefer to be sweeter, add more sugar to it. Every time you make bread in a Chinese way, your family likes it, so every time you do it, it's a lot more, and today it's made 24 snail breads, baked in two ovens. To save time, I make this snail bread very quickly, a snail is born very soon, and it's a quick snail. This, in the absence of experience, and when my relatives do this, the volume must be flattened, so don't let it go up in the middle, or it'll look bad after the fermentation, and that's why I'm here today. I didn't paint the last surface brush too even after the fermentation, it seemed like I couldn't focus too much on detail if I did too much at once, but it tasted so good that when I took my picture I was almost half consumed by my family...