Anpanman

Anpanman

1. Put all the ingredients except butter into the bucket, add butter after 10 minutes, knead to the expansion stage, and carry out the first fermentation

2. Divide the fermented dough into 6 pieces of 60g dough, round and relax for 15 minutes, the remaining dough is rounded

3. Roll out 60 grams of loosened dough into a round shape

4. Put the stuffing in and wrap it up, put it into the baking tray with the mouth down, and squeeze it.

5. Roll out the remaining dough, and press a film (3 cm in diameter, the cap of the mineral water bottle I used) to press out small round pieces

6. Take 3 slices on the flattened dough and press it lightly with your hands for secondary fermentation

7. Brush the egg liquid, preheat the oven 180 degrees

8. Put it in the middle layer and bake for about 17 minutes

9. After cooling down, use chocolate to draw eyebrows, eyes (raisins can also be used for eyes, put it in Figure 8) and mouth