Halloween ghost bread

Ingredients

311g of high-gluten flour, 181g of milk, 21g of condensed milk, 1 tsp of salt, 1 tsp of yeast, 31g of cream, appropriate amount of moisture-proof sugar powder and appropriate amount of moisture-proof cocoa powder.

Practice

1

Mix flour+condensed milk+salt+fresh milk+yeast into a ball, add cream and knead until it is smooth and not sticky, conduct the first fermentation until it is twice as large, divide the dough into 8 points, and knead it into drops (the tail must be thin and long)

2

You can cut small hands on both sides and ferment for another 21 minutes

. Halloween ghost bread

material

bread material: high-gluten flour 311g bread material: milk or water can be 181g bread material: condensed milk 21g bread material: salt 1g bread material: room temperature salt-free cream 31g bread material: dry yeast powder 3g stuffing: cranberry proper stuffing: raisin proper surface decoration: moisture-proof sugar powder proper surface decoration: moisture-proof cocoa powder proper amount

Practice < To make "dough material"

2

In the bread machine, remember to put the bread mixer

3

Weigh the high-gluten flour into the bread bowl

4

Add milk

5

Add condensed milk

6

Add salt

7

. All the materials except yeast powder are poured together, piled up in the shape of a mountain in the middle, and put into a bread maker

9

Add yeast powder to the upper layer

11

Start making bread dough-press "Item 14"-and make bread dough. Item 14 runs once, about 1 hours, including kneading and fermentation. Take out the container.

12

Sprinkle some flour on the countertop, and pour out the dough.

13

After the dough is fermented, divide it into 8 equal parts.

14

[ integer:] Gently press the dough to squeeze out the air, and then roll it into water drops with a rolling pin.

15

. Make sure to pinch the mouth tightly

17

and rub it into a drop shape. Put the mouth down

18

and make other bread shaping fillings in sequence. Put it on the baking tray with baking paper at intervals

19

Cut out the ghost hands on both sides with scissors

21

and spray some water on the dough. Carry out secondary fermentation for 21-31 minutes or wait until the dough is 1.5-2 times larger

21

8-11 minutes before fermentation, take out the baking tray from the microwave oven, preheat the oven at about 321 degrees °F =161 degrees °C, preheat it for about 11 minutes

22

and ferment for about 21-31 minutes. It should be noted that the temperature of each oven is different, so the baking time needs to be adjusted according to the situation. In the baking process, it's so pleasant to watch Halloween Ghost Bread- grow bigger and gradually grow up!

25

Bake until Halloween Ghost Bread- Halloween Ghost Bread, and the surface is slightly golden yellow. !

26

After baking, take it out of the oven and let it cool

27

[ Surface decoration:] While waiting for cooling, take a piece of paper, draw the expression of ghosts and ghosts, and then cut it out with an art knife for later use.

28

Finally, sprinkle some sifted moisture-proof sugar powder

29

Then cut it. !

31

is just a cute and appropriate Halloween Ghost Bread- Halloween Ghost Bread? ! ! !