Bear Toast
1.
All materials are ready
2.
Put the eggs, water, and sugar into the bread bucket first
3.
Add flour and yeast in turn
4.
Start the "kneading" program, after the dough is formed, put in softened butter
5.
After the dough can gently pull out a transparent film, the kneading is over
6.
Round the dough and put it in a bread bucket for basic fermentation
7.
When the dough is 2.5 times its original size, dip your fingers in the flour and poke holes in the top of the dough without collapsing or shrinking. Fermentation is successful.
8.
Take out the dough and place it on the kneading mat. After exhausting and kneading, let it relax for ten minutes, and then roll it into a square shape with an exhaust rolling pin.
9.
Roll up gently from one end to the other
10.
Place the noodle rolls in the bear toast mold, close the lid, and perform secondary fermentation in a warm and humid place
11.
When the dough is 8 or 9 minutes full of the mold, the oven starts to preheat 180 degrees
12.
Put it into the preheated oven, 180 degrees, up and down, 35 minutes
13.
After being out of the oven, it can be demoulded immediately and allowed to cool on a drying rack
14.
so cute
15.
Can be sliced and eaten directly
16.
You can also use chocolate sauce to draw small animal patterns on it
17.
Cute
18.
More childlike
Tips:
If you use 150 grams of flour, and other auxiliary materials can be slightly adjusted, then the bear can fill the mold without swelling out a piece;
The top cover does not need to be weighed, because the bread rises very well, and the top cover is gently pushed up;
The time and temperature are adjusted according to your own oven.
