Summer Feel—Conch Bread

Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Ordinary.

Detailed Steps for Cooking Summer Feel—Conch Bread

Mix flour, egg, sugar, yeast, and water together to form a dough.

Knead until the dough reaches the expansion stage, then add butter and continue kneading until a thin film can be torn off.

Let the dough ferment at room temperature for 60-90 minutes until it doubles in size.

After the dough has fermented, remove the air bubbles and divide it into small doughs of 100g each, then roll them into balls.

Then roll them into long strips and wrap them in several triangular cones (I used high-temperature paper cups, haha, creative, right?) to make them into the shape of a conch.

Let them ferment for the second time, about 30 minutes, and brush the surface of the fermented conch bread with egg liquid.

Put them in a preheated oven, on the second to last rack, at 170 degrees, and bake for 15 minutes until the surface is golden brown. After they are baked and cooled, remove the paper inside, and finally stuff in half a small ham sausage. The little conch bread is that simple to make.