spiral bread rolls
Overview
The conch shape gives this bread more options. Today I filled it with the creamy and smooth custard filling. You can also fill it with any filling you like according to your preference. It even tastes great with fruit salad and vegetable salad. Here I would also like to share with you my homemade spiral paper mold.
Tags
Ingredients
Steps
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Use the oil method to knead the dough until a large film can be pulled out, and place it in a warm place to ferment.
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Take a piece of A4 paper and fold it in half.
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Roll up one corner into a cone shape and secure with a little tape.
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Cut a piece of tinfoil, roll up the cone paper mold (matte side facing out) and wrap it without leaving any white paper outside. The mold is ready for use.
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Let the dough ferment until doubled in size, take it out, press to deflate, divide, roll into balls again, cover with plastic wrap and let rest for about 15 minutes.
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Take a piece of dough and roll it into a long strip, roll it up from the bottom edge along the spiral mold, and place it into the baking pan with the seam facing down.
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Do everything in turn. Place in a warm and humid place for secondary fermentation.
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Ferment until doubled in size, brush the surface with a little egg wash, and place in a preheated oven at 180 degrees for 18 minutes.
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Remove baking sheet.
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Let cool slightly and take out the paper mold.
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Squeeze in the custard filling (or any other filling)
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Finished product
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Finished product
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Finished product
