Ice Cream Spiral Bread
Overview
For spiral bread, I made a simple spiral tube using the cardboard of a paper cup, saving money on buying molds. The finished product is pretty good!
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Ingredients
Steps
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Put all the ingredients except salt and butter into a large bowl and mix well with chopsticks, cover with a plastic bag and place in the refrigerator for 20-30 minutes.
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Put in bread machine and mix.
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Stir until smooth, add butter and salt and continue to stir (use the salt-then-oil method)
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Cut a small piece of the mixed dough to pull out a thin film that is not easy to break.
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Arrange the dough and cover it with a plastic bag to ferment.
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Dip your finger in flour and poke holes in the fermented dough until it doesn't shrink or collapse.
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After pressing to release the air, divide into 6 portions and roll into a round shape to relax.
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Tear the paper cup and roll it into the shape of a spiral tube, then roll a layer of oil paper on the outside.
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Take a piece of dough and roll it into an oval shape, thinning the bottom edge of the long side.
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Roll up from top to bottom.
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Roll it into long strips (according to the length of the spiral tube made of cardboard)
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Put the long strip on the oil paper and roll it up (don’t roll it too tightly)
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Roll them up and put them on the baking sheet.
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Cover with plastic wrap and allow for secondary fermentation.
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Brush lightly with egg wash.
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Preheat the oven in advance, and set the middle shelf of the oven to 170°C for about 20 minutes (the time and temperature are for reference only). Cover with tin foil after coloring.
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Remove the hard paper and greaseproof paper and see if it is smooth.
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Use a scooper to scoop out the ice cream.
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Fill the buns with ice cream.
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Enjoy the finished product!
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Delicious😊
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Eat it quickly or the ice cream will melt.
