小蜗牛面包（Little Snail Bun)

做了几回“快乐手做面包”的食谱，发现一般上水量都蛮高；

所以今天做这“小蜗牛面包，安迪就把水量调低少许。

结果，顺利操作，造型满意。
Having done a few recipes from "快乐手做面包" , I realized that the dough tends to be very moist. Therefore, this time, I decided to reduce the liquid in this recipe. The end result was a easy-to-knead dough that I was very happy with.

 

小蜗牛面包（Little Snail Bun)

食谱摘自快乐手做面包（第106页）（稍作更改）
可做8个面包(yield 8pcs)

材料：  Ingredients :
A 高粉180克  Bread flour 180g
    低筋粉20克  Cake flour 20g
    细砂糖40克  castor sugar 40g
    盐2.5克  Salt 2.5g
    蛋液30克 egg 30g  
    即溶酵母粉2克  Easy-bake yeast 2g
    水80克  Water 80g

B 无盐黄油25克  Unsalted butter 25g
    

表面装饰(Decoration) ：蛋液   egg for surface brushing,卡式达奶油 custard cream

做法：
1。除奶油之外，将全部材料放进面包机里。
2。搅打成团后，加入奶油搅打至扩展阶段，进行基础发酵。
3。基础发酵结束后，将面团取出排气，分割出35克和13克的面团各8个。分别滚圆后，松弛15分钟。
4。松弛后的大面团擀成椭圆形，翻面后压薄底边，自上而下卷成条，然后搓长，盘成卷。将小面团搓成长长的锥形。
5。将盘成卷的面团移至烤盘上，将锥形面团放在旁边，做成蜗牛形，进行最后发酵。
6。最后发酵结束，表面刷蛋液。顺面团走挤上卡式达奶油装饰。
7。入预热180°C烤箱，烤13分钟。
8。出炉后，放凉，用巧克力笔画上小蜗牛的眼睛和嘴巴即可。 

分割出35克和13克的面团各8个。
松弛后的大面团擀成椭圆形，翻面后压薄底边，自上而下卷成条，然后搓长，盘成卷。将小面团搓成长长的锥形。
Separate it into eight portions of 35g and eight portions of 13g.
Roll the 35g dough into a long, thin strips. Coil the strip to form the shell. Next, roll the 13g into a teardrop shape(one end pointy, the other end rounded) to form the snail's body and head.
  


Method :
1. Mix all ingredients (except butter) into a dough using low speed, then use medium speed to knead it into a shiny and smooth texture.
2. Add in the butter and continue to knead until a dough is pliable (smooth, soft and elastic). Proof the dough for about 40 minutes.
3. Punch down the dough and separate it into eight portions of 35g and eight portions of 13g. Roll it into balls and allow to proof for 15 minutes.
4. Roll the 35g dough into a long, thin strips. Coil the strip to form the shell. Next, roll the 13g into a teardrop shape(one end pointy, the other end rounded) to form the snail's body and head.
5. Place the shell on the baking tray and arrange the snail's body next to it. Allow to proof.
6. Brush the dough with eggwash. Brush the shell with custard cream according to the swirl of the shell
7. Bake in a preheated oven at 180°C for 13 minutes.
8. Allow the baked snails to cool then draw on a smiley face with a chocolate pen.

 蜗牛背着那重重的壳呀，一步一步往上爬。。。。。。

Just a little snail carrying its shell around the kitchen.

I am submitting this post to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)