1. Put the soup ingredients into a small pot and stir evenly. Turn on the lowest heat to heat up. Use a spatula to stir quickly and continuously. Turn off the heat as soon as the lines appear. Let the prepared soup cool down and use it (or prepare it one or two days in advance, and store it in the refrigerator in an airtight condition).
2. Put the soup and the main dough (except butter and salt) other ingredients into the bowl of the chef's machine.
3. Knead for about 10 minutes, add butter and salt, and continue to knead.
4. Until knead out such a flexible film.
5. Cover the kneaded dough with plastic wrap (the temperature should not exceed 28 degrees).
6. About 40-50 minutes, stick a hole in the middle of the dough with your fingers and stick the flour. It will be cured without shrinking or collapsing.
7. Divide the dough into 12 portions, each 1.5 g round to make the bear's ears, and divide the rest into 6 portions. After dividing, cover with plastic wrap and relax for 20 minutes.
8. Knead each large dough into a circle with your hands (equivalent to exhaust, but don't use too much force), put it in the Yangchen hamburger mold, and perform a second round. The temperature of the second round should not exceed 38 degrees. Keep the ears covered with plastic wrap without moving.
9. For the second hair to about twice as large, press the flour with your fingers and gently press it, and it will rebound slowly.
10. Put the bear's ears on it (if it doesn't stick, you can brush it with a little water).
11. Preheat the oven at 180 degrees for 10 minutes, put it in, and bake the middle layer for 20 minutes. After it's out of the oven, let it cool, squeeze the face of the bear with the melted chocolate, cut it open, add lettuce, and squeeze the chicken steak with salad dressing.
Tips:1. The water absorption is different for different brands of flour. In addition, the time for making the soup is different for each person, and the degree of dryness is also different, so the liquid in the main dough should be increased or decreased according to the state of the dough.
2. Fresh yeast is used in the recipe, which is 3 grams when converted into dry yeast.
3. The oven has different tempers, so the baking time and temperature are for reference only.
