Small snail bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 200g
- low-gluten flour 50g
- fine sugar 38g
- egg 38g
- salt 2.5G
- yeast powder 3g
- milk 130g
- butter 25g
- coconut 50g
- milk fragrance
- roast
- several hours
- senior
Steps for Small snail bread
1
Put all ingredients except butter together and knead until the gluten expands and the surface is smooth. Add butter and knead well
2
Start breaking the dough and beating it repeatedly. You will feel the dough becoming more and more elastic and the surface becomes smoother and smoother. Take a piece of dough and inspect it, and you can pull out a translucent film
3
Round the dough, cover with plastic wrap, and place in a warm place for basic fermentation
4
When the dough expands to 2.5 times the size, dip your fingers with flour and insert it in for inspection. The small holes rebound slightly and the fermentation ends
5
Remove the dough and exhaust it, divide it into 4 25g and 4 50g doughs, round and relax for 15 minutes, put the remaining dough in the refrigerator and freeze (for making Taurus horns next time)
6
Rub the four large dough into a cone shape, flatten it, apply a layer of coconut filling, do not apply the area near the bottom edge, roll it up from top to bottom, pull the unapplied part to the bottom and stick it well
7
Place the finished roll on a baking sheet and flatten it, take 1 25-g portion of dough and knead it into a long cone shape, and place it on the side of the snail shell
8
After shaping, place it in a warm and moist place for final fermentation. After fermentation, brush the surface with egg liquid
9
Put into a preheated oven at 180 degrees, on the middle layer, and heat under the mountain, 15 minutes, move to the upper layer, at 200 degrees, 3 minutes until the surface is colored. After cooling, put the chocolate into a decorative bag and melt it in the heat-insulating water, and paint the snail eyes and mouth
10
How to practice coconut stuffing: 1. Beat the butter softened at room temperature to soften, add fine sugar and stir well. 2. Add egg liquid in times and stir well (the butter has not melted after adding the egg liquid, so I melted it with hot water) 3. Add coconut powder and mix well. 4. Add milk and mix well. Let it sit for a while to allow the coconut powder to absorb enough water and use.