1. First prepare 180 grams of high-gluten flour, 100 grams of water, and 4 grams of yeast powder
2. Mix the above three materials together
3. Use chopsticks to stir into flocculent
4. Knead into a smooth dough with your hands
5. Cover with plastic wrap and leave it in a warm place to ferment to 3 times its volume (now it’s almost enough to leave it at room temperature for an hour in this kind of weather)
6. Weigh 25 grams of butter and soften it at room temperature (not soften into a liquid state),
7. The dough that is fermented to 3 times the size is organized into a honeycomb shape, as shown in the figure
8. Press the fermented dough to exhaust
9. Prepare 40g milk, 35g caster sugar, 2g salt, 80g high-gluten flour, put it in a large bowl, and then add an appropriate amount of egg liquid (one third of the egg liquid is used to brush the surface of the bread, and the rest is poured into the flour bowl) , Then add the aired dough in step 8 to the bowl, mix and knead
10. Knead until the gluten expands and can pull out a thick film
11. Put in the softened butter and continue to knead, don’t liquefy the butter, otherwise it’s not easy to knead
12. Knead to the expansion stage, you can pull out a layer of film
13. Round it up, put it in a basin and cover it with plastic wrap, and ferment at room temperature twice the size;
14. Take out the dough that is twice the size of the fermented dough and press to exhaust it.
15. Divide the exhausted dough into 7*48g/piece (for bear head), 14*8g/piece (for bear ear), cover with plastic wrap and relax for 15 minutes; prepare red bean paste for sinking
16. Take a large dough, squeeze it with your hands, and wrap it with red bean paste;
17. Put the two bear ears in a symmetrical position and put the two bear ears tightly together with the bear head; then put the bakeware into the oven, put a cup of hot water in the oven, and finally ferment to 1.5 times its size
18. Take it out and brush the whole egg liquid on the surface with a brush
19. Preheat the oven up and down to 170 degrees for 10 minutes,
20. Prepare dark chocolate after preheating the oven,
21. The upper steamer is heated and melted
22. Put the dough 1.5 times the size of the fermentation into the middle layer of the preheated oven and bake for 25 minutes. {The surface is just crusted and covered with tin foil. Check the surface of the bread two minutes before baking. Decide whether to remove the tin foil in advance according to the actual color. (If the color is light, remove the tin foil in advance, and expose the surface of the bread to the heating tube for coloring; if the color of the bread surface is right, keep it covered with tin foil until it comes out of the oven)}.
23. After the bread is out of the oven and cool, use melted chocolate on the screen. The best way to have a piping bag is to put the melted chocolate in the piping bag and squeeze out the bear’s ears, eyes, nose and mouth. Not ideal, you can only look far, not close
Tips:The head and ears of the bear can leave a few millimeters of space before fermentation, and they can be connected by fermentation.
In the middle of the oven, 170 degrees for 25 minutes. The specific time and temperature are adjusted according to the situation of your own oven
