1. The butter is softened, add icing sugar and salt to beat until the volume swells and the color becomes pale and white
2. Add the egg liquid in portions, beat until the butter and egg liquid are fully mixed
3. Sift in low-gluten flour and milk powder and mix them slightly until they are in the state before forming a dough. Use a scale to divide them into two parts with a weight of 2:3. Add cocoa powder to the mixture with a ratio of 3 and knead it into a smooth dough. The mixture of 2 is also kneaded into a dough, put in a fresh-keeping bag, rolled into a 3 mm thick uniform dough sheet, and then placed in the refrigerator for 30 minutes
4. Use a mold to press out the bear’s body and place it on a baking tray lined with greased paper
5. Then use the mold to press out the bear’s face and belly, and press it on the bear’s body
6. Preheat the oven at 180°, and bake on the top and bottom for 15 minutes until the white part is slightly yellow.
Tips:The butter must not be put too much, otherwise it will be very soft and the shape extruded by the mold will be easily deformed.
