Bee Love Flower Squeezed Small Bread
1.
In addition to butter, put the other raw materials of the main dough into the bread in the order of bottom liquid, middle flour, upper sugar, salt and yeast, and start a kneading process.
2.
Knead until you can pull out a thicker film and add softened butter.
3.
Start the kneading program again, 15 minutes, after kneading to the expansion stage, this time can hold out a thinner film.
4.
After the dough is reunited, put it in a large bowl and turn on the oven fermentation function for 60 minutes. Ferment until the dough expands twice as large. Dip a hole in the flour with your fingers. If it does not shrink or collapse, the fermentation is complete.
5.
The fermented dough is exhausted with a rolling pin, and then the dough is divided. Original color dough 160g, cocoa dough 130g (add cocoa powder and knead well), yellow dough 90g (add pumpkin powder and knead well), pink dough 210g (add red yeast powder and knead well).
6.
The dough after kneading is subdivided again. After the original color dough is divided into a 10g small dose, the remaining dough is equally divided into 5 doughs. After the cocoa dough is divided into an 8g small dose, the rest is divided into 4 doughs equally. The yellow dough is divided into a small size of 16g and a dough of 30g, leaving the large dough rounded. The pink dough is divided into 7 doughs. After they are rounded, cover with plastic wrap and relax for 15 minutes.
7.
Take out the big yellow dough and roll it out with a rolling pin. Then cut out 7 circles with a round mini mousse ring.
8.
Take out a cocoa dough, flatten it, and round it again, spray water on the surface, cover 1/3 of the yellow round dough piece, close it at the back, and round it again. Follow this method to process all the cocoa dough and 3 raw doughs.
9.
The shaped dough is put into the mold one by one, sent to the oven, and fermented at 36°C. It takes about 30 minutes to ferment to twice its size.
10.
During the fermentation, we will process the remaining dough. 10g of raw color dough is equally divided into 6 small agents, 8g of cocoa dough is equally divided into 8 small agents, 16g of yellow dough is equally divided into 16 small agents, and they are rounded and set aside. Cut the pasta into 16 pieces.
11.
Take out the fermented dough, then put the cocoa and the original color small agent in the corresponding position (make bear ears). Then poke two holes in the middle of the two ears with a toothpick, insert one end of the spaghetti into the small yellow potion, and the other end into the hole.
12.
After the remaining pink dough is rolled out, small flowers of different sizes are printed with a mold.
13.
Put the little flowers on the pink dough. The remaining yellow dough (just rolled and cut) is divided into 3 small 2g small doses, rounded and flattened to form the body of a small bee. Place two slices of almonds on the corresponding positions of the dough as the wings of the bee, and then put the body of the bee that has just been made.
14.
Put the shaped dough into the preheated oven, heat up and down at 170°C, in the middle layer, and bake for 35 minutes (I covered it with tin foil all the way, so it took longer to bake).
15.
After it is out of the oven, unmold, put it on the grill to cool, and use chocolate and pigment pens to draw expressions.
Tips:
1. Please adjust the amount of milk according to the water absorption of flour.
2. The baking time and temperature are for reference only, please adjust yourself according to the temper of your own oven.
3. Cover the whole process of baking with tin foil to ensure that the white dough is not colored.
4. There is no pigment pen to draw expressions with melted chocolate.
