Conch bread
By RyanCronin
Every weekend, I like to play with noodles and make bread. On top of it are the caterpillars and conches I made. It is a pumpkin that is yellow and the color is a little dark. I actually wanted to make the conch look like Little Bully, but I didn't want to make it look like a conch!
Recipe Recommendations
- high powder 230g
- milk powder 12g
- pumpkin puree 100g
- whole egg 30g
- scalding seeds 100g
- yeast 4g
- ham 2 pieces
- Purple sweet potato paste appropriate amount
- sugar 30g
- sweetening
- baking
- half an hour
- ordinary
Steps for Conch bread
1
230g of high flour, 12g of milk powder, 4 g of yeast, 100g of pumpkin puree, 30g of whole eggs (leave some to brush the surface, and put the rest in), 30g of sugar, and 100g of hot seeds.
2
Knead all the ingredients together into a ball.
3
I can pull the membrane (barely enough).
4
Fermentation to twice the size (the fermentation time is longer, which may be related to putting pumpkin).
5
Divide it into two large pieces and four small pieces (I want to make more styles, so I can divide it into six equally.
6
Roll round and relax for 15 minutes (I like rolling dough now).
7
Take a large piece of dough and roll it into a rectangle.
8
Roll a ham in half from the long side, and cut several strips with a knife on the other side.
9
Lay the long strips on the ham roll one by one, press the bottom tightly, using the chocolate beans as eyes.
10
Take a small piece of dough and knead it until thin.
11
Roll it into a long triangle, spread the filling, and a blank space flows out around it, roll it up from the long side to form a conch shape.
12
For secondary fermentation, place on the top of the oven and hot water below.
13
To 2 times the size, brush the surface with egg liquid.
14
180 degrees for about 18 minutes.
15
Practice has proved that chocolate beans are not suitable for making eyes. They are all roasted and spilled, and the eyes are filled with raisin.