Bear Bread
1.
First prepare the ingredients
2.
Put ingredients other than butter into the chef's machine. If you don't have a chef's machine, you can knead by hand or use the bread machine's kneading program
3.
Knead until the gluten expands and can pull out a thick mold
4.
Add butter and continue to knead
5.
Knead to the expansion stage. Can pull out a layer of film
6.
Basic fermentation. Ferment in a warm place. It is winter and it is difficult to ferment. You can use the fermentation program of the bread machine to ferment. Probably a little over an hour
7.
The basic fermentation is good. Dip the high powder with your finger and poke it in. If there is no rebound, it will ferment. If it collapses, it's fermented
8.
Take out the dough and exhaust it with a rolling pin
9.
After venting, divide equally into 7 pieces of 45g and 14 pieces of 10g dough
10.
Exhaust the air again and all round, the rounding is the dough in the center of the hand, press and turn for a few times, and the thumb will roll next to the dough and it will be ready.
11.
After spheronization, put all into the baking tray. Perform secondary fermentation
12.
Put it in the oven, put a bowl of hot water, and ferment like this. Take out and spread the egg liquid. Preheat the oven 180 degrees
13.
Put it in the oven and bake at 180 degrees for about 15 minutes. Everyone has a different temper. My oven is on the high side. So the grilled one is a bit over-ordered
14.
Bake until about the same time. You can take it out after you paint it
15.
After it's cold, you can use a chocolate pen to draw your expressions. Isn't it cute?
Tips:
Tips: The water absorption of flour is different. Do not pour all the liquid in when kneading the dough. Otherwise it's very sticky and won't be able to rub. When rounding, other unused dough is best covered with plastic wrap, otherwise it will dry. After the chocolate has solidified, put the bag and seal it. Even if I eat it tomorrow, it's still soft.
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