Snail Bread (formerly Mallorcan Ensaimadas)

Overview

This kind of bread is commonly eaten by Spanish people for breakfast. It is a kind of bread that is sweeter and contains more oil than other breads. The recipe in the book has a larger amount, so I reduced the amount to about half of the original recipe according to the corresponding proportion. The original book is smaller in size. I am afraid of trouble and eat too much, so the buns are made bigger. Let’s talk about this bun. In fact, many countries or regions like bread. And due to different weather and regions, the styles are different, but they remain the same. They are basically composed of the same few things, just with different changes. And as time goes by, they may become farther and farther away from the original ones, but the taste is not bad, or it will not be passed down for so long. Let’s talk about the shape of the bread. Its appearance is very special. As the name suggests, it is a snail. It really looks like a snail, but I can’t help but think about it. It looks more or less like a CowPoo, especially with the poppy seeds sprinkled on it. Doesn’t it look like a fly from a distance? Let’s each imagine it, as long as it tastes good.

Tags

• baking
• breakfast
• bread machine yeast
• butter
• clear water
• egg yolk
• high gluten flour
• poppy seeds
• refined salt
• white sugar

Ingredients

Steps

1. 1 Place a large bowl with 3/4 cup of water until it feels slightly warm to your hands. Add yeast, sugar, and refined salt, and stir evenly.

   

2. 2 Put flour in the iron bowl of the bread machine, add 1 egg yolk, pour in the liquid mixed in step 1, and stir to form a dough. Cut the unsalted butter into small pieces and put it into the bread machine. This is the post-oil method, which means adding butter after the dough has just been mixed into a ball.

   

3. 3 Turn on the 2 speed and stir the dough until all the butter is mixed in. Continue stirring for about 15 minutes. Dip your fingers in a little vegetable oil or butter, pull a small piece of dough and pull it apart to see if a film can form. If a film has not formed, continue mixing for about 5 minutes, and then pull out the film. If a film can form, it means that the dough has been mixed enough. The film does not need to be too thin, just like the picture.

   

4. 4 Place a large bowl, coat it with vegetable oil, add the dough, cover with a film or lid, place in a warm environment, and let the dough rise for about 60 to 80 minutes.

   

5. 5 When the time is up, take out the dough, rub it with your hands like rubbing clothes to remove air bubbles, then cover it with a film and let it rest for 15 minutes.

   

6. 6 Divide the dough into 8 equal parts, roll into balls, cover with film, and let rise for 20 minutes.

   

7. 7 Roll a small piece of dough into a ball about 12 inches long. It doesn't matter if it's longer or shorter, it just makes it a thinner circle.

   

8. 8 Roll up the long strip into a snail shape.

   

9. 9 Press the tail underneath and pinch it tightly.

   

10. 10 After preparing the dough pieces one by one, place them on a baking sheet or a large plate. Do not place them too densely, because the dough will expand when baked, and crowding each other will affect the appearance, so I bake it in two plates.

    

11. 11 Spray or brush a layer of water on the dough.

    

12. 12 Then sprinkle a layer of white sugar evenly.

    

13. 13 Sprinkle the poppy seeds over and let the dough rest for 30 minutes. This is the last time to prepare the dough.

    

14. 14 Set to 325°F and bake for 16-18 minutes, until just the right medium golden color.