1. Put milk, water, high-gluten flour, low-gluten flour, sugar, salt (do not touch the sugar), and dry yeast (do not touch the salt or sugar) into the bread machine one by one, select the dough mode (1 fermentation), and make bread Dough. After starting for about 10 minutes, put in the cream that has returned to room temperature and continue to make the dough.
2. Take out the dough after making it. First divide a 32g dough, divide the rest into 8 equal portions, knead it, and cover it with a fermented cloth to wake up for 20 minutes.
3. The 8 large pieces of dough that have been woken up are rolled out and folded in three times, rounded, and placed in an 8-inch chiffon cake mold. Continue fermentation for 40 minutes.
4. The 32g dough is divided into 16 points, kneaded into a slightly oval shape as ears, and fermented for 40 minutes.
5. Preheat the oven to 175°C. Place the fermented ear sticks on the fermented dough. If it is not easy to fix, you can use cold water to slightly moisten the sticking part to help stick it.
6. Sprinkle high-gluten flour on the surface.
7. Put the mold in an oven preheated to 175°C and bake for 18 minutes.
8. Remember to bake until the surface of the dough is colored (about 5 minutes), cover it with parchment paper to prevent the surface of the dough from being too burnt.
9. Take out the toasted bread and put it in a lower temperature before demoulding.
10. Put the white chocolate and dark chocolate into a heat-resistant plastic bag, soak in hot water to melt, then cut a small hole in the corner of the plastic bag and use it as a paintbrush to draw the whites of the chinchilla’s eyes, beard and belly The texture is complete.
11. After being separated, it looks more lovely.
Tips:When putting 8 large pieces of dough into the mold, try to put it close to the hollow column in the middle, so that it will be easier to fix when sticking to the ears for a while.
