1. The yeast powder in the main ingredient is melted with milk and forms a mass with the high-gluten flour. Milk at room temperature is fine, or slightly warmer, just try to be below body temperature. The dough does not need to be over-stirred, just form a dough.
2. Put the dough in a fresh-keeping bag, squeeze it and tie it up, leaving room for expansion, and put it in the refrigerator to ferment overnight. Flattening the dough and refrigerating it is to make the outer layer and the inner core of the dough have the same temperature so that they will ferment evenly.
3. Take out the fermented middle-species dough, pull it into small pieces, add other materials in the auxiliary materials, knead it into a smooth dough, and ferment to double the size
4. Divide into several doses of the same size
5. Knead into a number of small balls, after the second fermentation for 20 minutes, brush the egg liquid on the surface, in the middle of the oven, and bake at 150 degrees for about 15 minutes.
6. Take it out to let cool, take the darker color, and use a knife to draw a rough outline on the surface lightly
7. Cut off a layer of the epidermis with a knife, and the little monkey's face has basically appeared. You can also cut out the contours of the face directly without retaining the facial features. But because the crust is smoother, it will be smoother when coated with chocolate
8. Take two chocolate coins, make a groove of the same size on the left and right sides of the little monkey's head, insert the chocolate coin in half, and the little monkey's ears are completed
9. Use water-melted chocolate to lighten the mouth, nostrils and eyebrows, and then draw the eyelashes and vellus hair on the top of the head.
