Bear Bread
1.
According to the summer kneading method posted earlier, you can hydrate the dough in advance, then freeze the dough for another 20 minutes before kneading, and then put it in the cook machine or bread machine, add the yeast and knead before adding the softened butter and salt. Knead until you can pull out a strong film, and the edges of the holes are smooth. The temperature of the kneaded dough should not exceed 26 degrees.
2.
After the dough is kneaded, there is no need to leave it, and it is divided into 50 grams each. There is no need to round, take out a dough and put it outside.
3.
Place the other dough on the baking tray, cover with plastic wrap, and put it in the refrigerator.
4.
You can start shaping. Because the weather is relatively hot now, other dough will be fermented if you don’t put it in the refrigerator. If you get it to the back, the fermenting will not be in place. There will be a lot of bubbles in the shape, and it will be very unsightly. So put the non-shaped dough in Refrigerate in the refrigerator and take out the whole one. First divide the 50 grams of dough into 4 grams and 3 grams.
5.
Then 4 grams is divided into 4 pieces of 1 gram, 3 grams is divided into 2 pieces of 1.5 grams, and the rest is divided into 16 grams and 27 grams.
6.
Round the largest one into an oval shape and use it as the bear's head.
7.
The smaller one is rounded and rounded into an oval shape as the bear's body. Place it below.
8.
Round 4 pieces of 1 gram dough, 2 pieces for ears, and 2 pieces for a little bit longer and used as legs.
9.
Put it on top.
10.
The remaining 2 will be rubbed a little longer and used as the bear's arms.
11.
Put it on top. As shown
12.
If you feel troublesome, you can just be a bear head. 50 grams of dough can make 2 bear heads. To make this kind of bread, it is only cute to make it smaller. If it is bigger, it will not look cute. One ear is still 1 gram, and the rest is made into an oval shape. Then set it up.
13.
After placing it, cover it on the surface and ferment at a temperature not exceeding 28-30 degrees. The best fermentation temperature should not exceed 28 degrees. If the room temperature is too high, it is difficult to control, so don't exceed 30 degrees.
14.
The fermentation time does not need to be too long, about 30-40 minutes. Just send it to 1.5 times the original size. You don't need to spread too much to make this bread.
15.
Preheat the oven in advance at 180 degrees for 10-15 minutes. After preheating, put it in the middle of the oven, and bake at 18 degrees for 15 minutes. Look at it when you bake, and cover with tin foil if the surface is slightly colored to prevent the surface from drying. The roast color is too heavy.
16.
Take it out immediately after baking and place it on the grill to cool.
17.
The chocolate melts in water. The water temperature of the melted chocolate cannot exceed 60 degrees. After the chocolate melts, the facial features and belly of the bear can be drawn on the surface of the bread. It is recommended to draw the mouth and belly with white chocolate, then put it in the refrigerator and freeze for 5-10 seconds. The chocolate will solidify soon, and then draw the eyes and mouth with dark chocolate.
18.
The bear bread is ready. I also made cat bread casually, but the cat bread is made for the first time, and it hasn't been adjusted. There are still many imperfections, and it lacks a tail. I will practice again someday and adjust it before sharing the cat's method with you.
19.
Not willing to eat it!
Tips:
Zhongyu Bread Wheat Flour is extracted from imported high-quality wheat and Zhongyu Sunshine wheat core essence. Bread flour with strong wheat flavor and wheat flavor. The protein quality is good, the gluten content is higher, the bread products are plump, the structure is fine and the water absorption is high.
