Chocolate Milk Snail Bread
Ingredients
- 250 gr high protein flour
- 12.5 gr medium protein flour
- 60 g of sugar
- 10 full cream milk powder
- 1 egg, about 40 g
- 5.5 g yeast
- 90-110 ml cold full cream liquid milk (gradually, it's enough to stop gpp/full cold water)
- 50 gr margarine
- pinch of salt
Materials spread / egg Coating
- 1 egg yolk
- 1 tsp evaporated milk
How to make
- 1. Mix all dry ingredients, mix well, add eggs, milk, knead until smooth, add salt, mix until smooth, rest the dough for 15 minutes
- 2. Weigh the dough 60 gr, thin the dough with a rolling pin, form a rectangle, like a rope 40-45 cm (if it is less than that size, the shape will be less beautiful)
- 3. Fill with chocolate meses in the middle along the dough
- 4. Next to the dough, thin the sides to lock the dough, not easy to open
- 5. Fold the dough so that it is tightly closed, while pinching
- 6. Wrap the dough like a snail, tuck the ends down
- 7. Profing until fluffy, polish with egg coating
- 8. Bake the bottom fire 190 delci for 15 minutes, 160 delci top fire for 8-10 minutes, remove from heat, spread hot on the surface of the bread with margarine
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