This little snail bread is also a reference to Sister Liberty's square, 50 grams of low-fat flour I replaced with 50 grams of medium-fat flour.Because the small part of the snail's house is too tightly rolled, the dough is squeezed out, resulting in the small snail's house being tower-shaped, the top part is more prominent, naturally the first color, so the finished color is not uniform.The custard is temporarily thawed, squeezed unevenly, squeezed too much, and in short, there are several flaws in this small bread.A lot of times, we all look up and down, and it's very simple, but when it comes to practical operation, we encounter problems like this, like this one, the roll must not be too tight, to leave room for later fermentation.The house of such a small snail is a relatively regular spiral.Speaking of colors, my oven doesn't have a uniform color, the middle is fast, the inside and the outside are slow, and a lot of times, I have to use a small piece of tin paper to cover the middle of the bread to achieve color uniformity.For my oven, tin paper is really essential.

WHAT YOU NEED

Ingredients

150 grams of flour
30 grams of whole eggs
27 grams of unsalted butter
2 grams of salt
A moderate amount of cassava
50 grams of wheat flour
40 g of white sugar
3 grams of yeast powder
94 grams of milk

How TO MADE Snail bread

Steps 1 to 4

1. Milk and eggs in a container.

2. Put the flour in, put the sugar in one corner, put the salt in the other corner, put the yeast in the other corner.

3. Install the bread barrel, choose Imix, knead for 15 minutes, add softened butter, and knead for another 10 minutes or so.

4. Remove the dough, and you can pull out a large thin film.

Steps 5 to 8

5. Round the dough, put it in a large bowl, cover it with a fresh film for fermentation.

6. Fermented to 2-2.5 times its original size.

7. Remove the dough, pressurize the exhaust, divide the dough, 38 grams of large dough, 10 grams of small dough, 7 pieces each.

8. The coating is loose for about 15 minutes.

Steps 9 to 12

9. Take a large dough and press it flat into an oval shape.

10. Turn over, press the bottom thinly, and roll up.

11. Squeeze the interface and rub it.

12. The large dough is rolled all the way, the growth strips are rubbed, and the small dough is rubbed into a cone shape.

Steps 13 to 16

13. Stretch the long rod again and roll it up.

14. (Loose a roll and go)

15. The tail is pressed underneath, squeezed slightly, and the conical dough is placed next to it.

16. (When the snail's house is ready, move it to the grill and put the body parts on it.)

Steps 17 to 20

17. ）

18. It's all done, put it in the oven.

19. Fermented to 1.5-2 times its original size.

20. Squeeze the cassava sauce in the spiral.

21. (Don't squeeze too much, but evenly.)

22. ）

23. Put the bottom layer in a preheated oven, heat it up to 180 degrees, lower it to 185 degrees, bake for 13-15 minutes.

24. After the color is satisfied, the paper is coated with tin.

25. The bread is coming out.

26. While it's hot, paint the eyes of the snail with melted chocolate.

27.

Handy cooking tips

　　Don't roll too tightly, the dough will be squeezed out.Do not squeeze the cassava too much, but evenly.The liquid is added according to the water absorption of the flour.The baking temperature and time are adjusted according to the temperament of the oven.