1. Put liquid, milk, whipped cream, salt, sugar, high-gluten flour, and yeast into the bread bucket. Turn on kneading for ten minutes.
2. Add butter after ten minutes and continue to knead the dough for 30-40 minutes.
3. It is enough to be able to pull out a tough film dough that is not easy to break. If not, please continue. Toast's requirements for film are very important.
4. The dough is rounded and fermented. It takes about an hour for the bread machine to ferment. The time depends on the activity of your yeast. Whether the fermentation is good depends on the state. You cannot use time to measure whether it is good.
5. The dough has grown to 2.5 times the size. Dip your fingers into the flour and do not retract. The fermentation is complete.
6. The fermented dough is moved to the chopping board and squeezed to exhaust.
7. Divide the dough into 2 small pieces of 35 g to make ears, and the rest is a large dough to make bears for bear faces. Cover with plastic wrap and let stand for ten minutes.
8. Put two small dough pieces into the ears of the mold.
9. Put the big dough into your face and press it lightly with your hand. For the second hair, you can put a bowl of hot water in the oven to ferment at 30 degrees, and it can be heated at room temperature above 28 degrees.
10. Send to the mold 7-8 minutes full fermentation is completed.
11. Cover the oven to preheat in advance.
12. Put it in the preheated oven, heat up and down at 160 degrees, and bake the middle and lower layers for 35 minutes. If it is 8 minutes full, you can put an empty baking pan on the lid of the mold and press the lid a little, otherwise the lid of the mold will be pushed off and the bear toast will be uneven on one side.
13. After being out of the oven, the mold is easily released, and the color is perfect.
14. Cut and melt the chocolate when it's cold and draw an expression.
Tips:Because the water absorption of flour is different, you can put 10 to 20 grams of milk less when you start to put the ingredients. After the kneading starts, observe the softness and hardness of the dough before adding it. After adding the butter, do not adjust it.
