Homemade conch tube mold made of conch bread, the effect is not lost with three can mold! 6-8 finished products, depending on the size of the individual oven. The dough can be divided into 60-80 grams each.
First make the mold of the screw, do not have three professional cockroaches to do it yourself, use a thick cardboard to roll the vertebral body wrapped in tin foil.
After the oil method, put the material into the bread bucket, add a thick film, add the butter and continue to the expansion stage.
The fermentation time is 1.5 hours, the cold fermentation is slower, the surface is not shrunk with fingers, and the honeycomb inside is opened to indicate that the fermentation is completed.
Sprinkle a little dry flour on the countertop, take out the dough and fully vent, weigh 6-8 after weighing, and round the back cover wrap for intermediate fermentation for 20 minutes.
After the intermediate fermentation is completed, it is pressed into a beef tongue with a rolling pin, and then rolled up from the top to the bottom to close the mouth, and the length is about 40 cm.
Bake the oil pad, apply a little salad oil to the screw, and roll the long dough from the tip to the coil, place it in the baking tray, put it into the oven, and put a bowl of hot water for secondary fermentation. Time 40-60 minutes.
After the second shot is completed, the hot water is taken out, the oven is preheated to 180 degrees, and the surface is brushed with egg liquid and then placed in the oven for 18-20 minutes to see the surface coloring.
I have obsessive-compulsive disorder, various shots~~
Continue from another angle, the middle screw has been removed
I ate it in the morning and filled it with cream. Bread and cream are perfect! ~~~~
1, one egg, add 25 grams of dough, the extra is used to brush the surface just right. 2, after the oil method (other than butter, the material can be pulled out after a large thick film can be added). 3, the water in the material should not be added at one time, the various brands of flour have different water absorption, the weather environment is different, according to the viscosity of the dough gradually added. 4, if the milk powder in the material can not be added. 5. Many people say that the direct method does not have soups and medium-sized ones. I can't say it. As long as the dryness of the dough is well controlled, the fermentation is in place. The direct method is still delicious, and the bread is generally digested. It's faster, and I don't worry about it. As for how to save, just put it out and put it in a cool storage bag and store it at room temperature.