#aca烤明星大赛#oukepi Bear Cub Bread

Name: #aca烤明星大赛#oukepi Bear Cub Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 110g High fan; 45g water; 1g Instant dry yeast; 30g Low powder; 10g cocoa powder; 30g Caster sugar; 2g salt; 8g milk powder; 20g Egg liquid; 15g Salad oil; 1g Baking powder; 5.6g butter

by Manxiang Hut

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The bear-shaped bread made today has a special feature, that is, it has a layer of oak skin on the outside. After this layer of skin is covered, it is not easy to color during the barbecue. The dough recipe is changed from the dough. For the sake of healthier 20 grams of butter, I used 15 grams of salad oil instead, without filling, adding 6 grams of sugar. If you want to fill, you can subtract the added sugar. The 10 grams of the low flour in the dough is replaced with cocoa powder, which is good for health and makes the hollowed areas appear brown naturally. Polish kind of starter is still used in the main dough, also called liquid kind of starter, the bread will be softer and the aging degree will be slowed down. "

#aca烤明星大赛#oukepi Bear Cub Bread

1. Mix all the ingredients of the main dough and the Polish species (for the preparation of the Polish species, refer to my previous black pepper and onion crispy bagels).

2. Knead the dough for about 20 minutes to expand, cover it with a damp cloth and let it double in a warm place.

3. When fermenting, make Okepi and mix all the ingredients of Okepi.

4. After kneading into a smooth dough, divide it into five portions and put them in a fresh-keeping bag to prevent it from drying out.

5. The developed main dough is divided into 5 portions, and from each portion, about 7 grams of small dough is divided into ears. Cover with plastic wrap.

6. Next, let's roll Okpi. I finished three shots first. Because of the relatively hot weather, the cocoa dough has become slightly looser and larger in the process.

7. The oak skin should be rolled out as thin as possible so that it can be wrapped in the back. Dig two holes in the rolled skin with a small flower mouth and remove the core.

8. Take a large cocoa dough and place it in the middle, wrap it well, and wrap it loosely. Divide the small cocoa dough into two parts, knead it into a drop shape, and press it under the head.