I've made this little bread many times, high-flour and low-flour combined, the bread is very soft, very suitable for the taste of my family, the amount of sugar I use is relatively small, I don't like too sweet baked goods, I only have a little bit of sweetness, I feel good, if my relatives prefer a little bit of sweetness, add a little sugar on this basis.Every time I make a snail bread, it's very popular with the family, so every time I make it, it's a lot more, today I made 24 small snail breads, baked in two ovens, in order to save time, I made this snail bread quite quickly, a small snail was born quickly, it's called slow labor, my fast-made snail shape doesn't look good, the first time I do this, lack of experience, when my relatives do this, this roll must be flat, don't let the middle drum up, otherwise it won't look good after fermentation, that's why I made this today.After the fermentation, I didn't brush the surface of the eggs too evenly, the appearance was discounted, it seemed that if I did too much at once, I couldn't pay much attention to the details, but it tasted very good, and when I took the photo, the whole family consumed almost half of it...

WHAT YOU NEED

Ingredients

High starch flour A140 g
A80 grams of low-fat flour
15 grams of white sugar
Milk A 160 grams
A4 grams of yeast
High starch flour B160 grams
Low starch flour B60 grams
16 grams of milk powder
B40 grams of milk
Whole eggs B90 grams
B3 grams of salt
50 grams of white sugar
20 grams of butter
20 grams of whole egg juice
5 grams of dark chocolate

How TO MADE Snail bread

Steps 1 to 4

1. The entire material of material A is poured into the bread maker's bucket in the order of liquid and solid, and finally a small pit is dug on the flour and poured into the yeast.

2. Start the scrubbing process for about 8 minutes.

3. Start the fermentation process to ferment

4. The fermentation took a lot of hives, and the fermentation process I used took just over an hour.

Steps 5 to 8

5. Add all the ingredients to ingredient B and knead for about 20 minutes.

6. Add butter and continue to knead.

7. I added butter and continued for 20 minutes.

8. Cover with a wet cloth and start the fermentation process, and after an hour of setting up the bread maker, the fermentation is just right, the bun is 2.5 times the size of the original, with a little flour in the hand, without shrinking back

Steps 9 to 12

9. The dough is removed from the exhaust and divided into 24 large doughs.

10. Grow the dough into a tongue.

11. Roll it up and rub it.

12. As shown in the figure

Steps 13 to 16

13. Grind the dough into a thick, thin dough, as shown, and make a snail-shaped dough.

14. Put it in a well-oiled pan and put it in the oven to ferment.

15. When fermented to twice its original size, brush the surface evenly with a layer of whole egg liquid

16. Place the middle layer of the preheated oven on high heat, 180 degrees, 15 minutes

Steps 17 to 20

17. A finished product, decorated with melted dark chocolate on the five senses of a small snail

Handy cooking tips

　　When making a snail-shaped roll, it must be rolled flat, do not let the middle bubble up, otherwise it will not look good after fermentation; the time of baking should be determined according to the characteristics of your own oven, if the color is too fast, add tin paper to the surface after the color.