Ingredients

175g high flour

75g low flour

130g water

Egg liquid 25g

3g salt

35g sugar

10g milk powder

3g yeast

25 grams of butter

A little salad oil (do not add dough for coating the spiral tube)

How to make conch bread

First make the mold for the spiral tube, there is no three-level specialty Let's make it ourselves, roll it into a cone with thicker cardboard and wrap it with tin foil.

In the post-oil method, put all the ingredients into the bread barrel and knead until a large thick film is formed, then add butter and continue kneading to the expansion stage

One fermentation time is 1.5 hours. Fermentation is slower in cold weather, so use When you dip your fingers in flour and press the surface, it will not shrink. If you pull the dough apart and there is a honeycomb inside, it means the fermentation is complete.

Sprinkle a little dry flour on the countertop, take out the dough and deflate it thoroughly, weigh it and divide it into 6-8 pieces, roll each into a round shape and cover with plastic wrap for 20 minutes of intermediate fermentation.

After the intermediate fermentation is completed, use a rolling pin to press it into a ox tongue shape, then roll it up from top to bottom and pinch it tightly, and roll it to about 40 cm.

Line a baking sheet with oiled paper, apply a little salad oil on the screw tube, roll the long dough around the screw tube from the tip, place it into the baking tray respectively, put it in the oven and turn on the fermentation setting, and leave it for a while Bowl of hot water for secondary fermentation time 40-60 minutes.

After the second batch is completed, take out the hot water, preheat the oven to 180 degrees, brush the surface with egg wash and place it in the oven to bake for 18-20 minutes to check the coloring on the surface.

After release