WHAT YOU NEED

Ingredients

High flour 160 grams
Low flour 40 grams
94 grams of milk
30 grams of egg juice
40 grams of fine sugar
3 grams of yeast
2 grams of salt
30 grams of unsalted butter
A moderate amount of whole egg juice
A moderate amount of cassava

How TO MADE Snail bread

Steps 1 to 4

1. The ingredients other than butter are placed in the container in the order of liquid to powder, and finally in the dry yeast.

2. Install the bread bucket.

3. Power supply selection and surface function.

4. While the bread machine is working, we can observe and face the situation through the observation window.

Steps 5 to 8

5. After 15 minutes and the dough process is over, take out a barrel to test a little dough, which can already support the coarser membrane.

6. Add the previously softened butter and continue to knead for 15 minutes.

7. At the end of the coating process, the dough is tested again, at which point it has reached the full stage, which can support the perfect glove membrane.

8. Use your hands to roll the dough and put it in the container.

Steps 9 to 12

9. It can be fermented to 2 to 2.5 times its original size.

10. The fermented dough extracts the exhaust.

11. Divide the dough into eight portions of 35 grams and 10 grams, rub the lid on the preservative for 15 minutes.

12. (There's also a small piece of dough, which my little bald head holds in his hand to make a snail.)

Steps 13 to 16

13. Treat the large dough first, take a piece of dough, and let it grow into an oval.

14. Flip over, grow a square again, and fold the bottom thinly.

15. From top to bottom, it is rolled into strips (because the bottom is thin, it is easy to roll and stick together), and then kneaded into a length of about 30 cm.

16. Take turns making all the long strips and covering them with a fresh film.

Steps 17 to 20

17. The dough is kneaded into small cones, one large and one pointed.

18. Then the processed dough is put together in a pan with grease paper.

19. Put it in a warm place or in the oven to ferment to twice its original size, brush on the surface a layer of whole egg liquid, squeeze the cassava sauce along the pattern of the snail.

20. Put in a preheated oven ten minutes in advance, bake at 170 degrees for about 12 minutes, earlier or longer depending on the actual situation.

21.

Handy cooking tips

　　Poetry: 1: When you make a big dough, you make it first, so that when you make a small dough, you can have some time to settle down, so that you can make it later.2: When rolling, do not roll too tightly, but leave a certain amount of fermentation space, so that the fermented snails are not all squeezed upwards.3: The specific time of baking depends on your own oven.