Crab bread

Crab bread

Introduction:

"I said that pursuing the beauty of plastic surgery and the perfection of finished products is my task now. When I see beautiful patterns, I want to practice. I really like making plastic surgery bread more and more. This is what I learn to make today - crab bread. It's a bit cute."

Production steps:

Step 1: pour the raw materials into the toaster in the order of liquid first and then powder, and mix the flour around with chopsticks to avoid splashing.

Step 2: install the toaster and mix the dough with the back oil method.

Step 3: take part of the dough and cocoa powder, mix well, cover with plastic film and ferment.

Step 4: fermented dough (poke a hole with fingers dipped in a little dry powder, and the hole will not retract or collapse)

Step 5: Fermented cocoa dough.

Step 6: exhaust, divide, roll round, cover with plastic film and relax for 10-15 minutes.

Step 7: take a dough and roll it into an oval shape to make the shell of a small crab. Divide a cocoa dough into four equal parts and rub it into long strips to make small crab legs.

Step 8: put the strips on the cake and fold up the two ends of the cake. The joint must be pinched tightly.

Step 9: knead the cocoa dough into mung bean sized dots to decorate the eyes. Set the shape and cut out the front crab claws

Step 10: cover with plastic film and ferment twice. After fermentation, gently brush a layer of egg liquid on the bread germ.

Step 11: preheat the oven, 180 degrees in the middle for about 15 minutes (regardless of the upper and lower tubes, colored and covered with tin foil)

Materials required:

High gluten flour: 250g

Sugar: 40g

Milk: 120 ml

Butter: 20g

Salt: 3 G

Yeast: 3 G

Cocoa powder: 10g

Egg: 1

Note: shell connected to the place must be pinched tightly, otherwise easy to spread when baking. When you decorate your eyes and mouth, you can dip in some water or egg white. Mine hasn't, but it has fallen off.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet