How to make death bread

Does your nine-to-five job make you feel suffocated? After years of overtime work, are you too tired to complain? When you continue to work with an empty stomach, do you yearn for the food stalls on the roadside? Stop, it’s unhygienic to eat on the roadside, you might as well learn to cook it yourself. Now, let me show you how to make death bread.

2.2 In a bowl, mix flour, 50g sugar, yeast, salt, essence, milk and zest evenly. Add eggs one by one and mix well. Pour out the dough, knead until it starts to form elasticity, add butter, and knead until it expands. I was thinking about other things while kneading it, and I almost finished it by accident.

3.1 At the same time, divide the 7th dough into 18 small doughs, each weighing 4 to 5 grams. Use three fingers to pinch 12 of them into bone-shaped strips; 6 of them are rolled into small balls as skulls.

4.2 Deflate the dough and divide it into 7 pieces, each weighing about 85 grams. Shape 6 of them into a round shape, cover with plastic wrap, and ferment for a second time until they are twice as large. Press with your finger and they will slowly bounce back. This will take about 50 minutes.

5. Place the small dough balls on a greased plate, cover with plastic wrap, and refrigerate to keep the shape.

6. When the 6 round doughs have finished their second fermentation, take the small doughs out of the refrigerator, spray water on each round dough, and cross two "bones": put a round "skull" in the middle and use chopsticks to poke two holes in the "skull" dough as eyes.

7. Bake in a preheated oven at 355F (180C) for about 20 minutes until golden brown.

In fact, cooking is not that difficult. As long as you follow the steps carefully, you will definitely make food as delicious as in the restaurant. Come and make death bread