Fun Lobster Bread

Overview

Add a little fun to the look and make it more fun to eat. Life requires a sense of ritual, and food requires creativity. The original version is made by brushing the egg yolk liquid on the surface to color it. You can also add a little red yeast powder to make the whole dish more like bright red cooked shrimp. You can wrap it with coconut filling or favorite fillings according to your personal preference.

Tags

• baking
• good looks
• afternoon tea
• summer recipes
• children's day
• students
• egg
• egg yolk
• high gluten flour
• yeast powder
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Pour room temperature or refrigerated milk (or equal amount of water) into the bread machine bucket, and add yeast powder

   

2. 2 Then use high-gluten flour (cover the entire liquid surface to separate the salt, sugar and yeast powder), fine sugar, salt and eggs, and start the dough mixing process

   

3. 3 After fermentation has doubled in size, take it out and knead to remove air bubbles, then let the dough sit for 20 minutes

   

4. 4 To make the main body: take a piece of suitable size and roll it into an olive shape with slightly pointed ends

   

5. 5 Make the tail: take another piece, roll it into a thin slice, cut out the tail according to the picture, stack the parts in order, and glue them with a little egg liquid in the middle

   

6. 6 Use a toothpick and a circle with a decorating tip to press out the pattern

   

7. 7 To make the body shell: take another piece of dough, knead it into a long strip, cut it into balls, roll it into a thin disc, cut it in half, press one piece at a time, and wrap it like a crayfish shell. Use a little egg wash in the middle to glue it together

   

8. 8 Make the head: In the same way, roll out a large piece of dough, cut one end into a triangle, wrap it around the head, and pinch out the pattern with your hands

   

9. 9 Make pliers: follow the order of inner core first, and then wrap it layer by layer, make two turtles, and cut out the pliers

   

10. 10 Do both of them in this way and place them according to their positions. Roll two small balls to serve as eyes and glue them together with egg liquid as usual

    

11. 11 Roll into thin strips, cut one end, stick a little egg liquid on it and place it in an appropriate position to serve as a calf

    

12. 12 Use a toothpick to poke holes in the head. Use the slightly thicker end of a toothpick. If it is the tip, it will be closed after fermentation

    

13. 13 Roll thin strips and arrange the long beard, with the joint under the cut mouth

    

14. 14 Brush the surface with egg wash and place it in the baking pan with the body slightly bent to make it more dynamic. Let the secondary fermentation take about 40 minutes. Place it in the middle rack of the oven and bake at 170 degrees for about 20-30 minutes. The specific time and temperature should be increased or decreased as appropriate based on the actual oven temperature of different ovens and the size of the lobster.

    

15. 15 When finished, take it out and let it cool