1. Put all the ingredients except butter into the bucket, add butter after 20 minutes, knead to the expansion stage, and carry out the first fermentation
2. Divide the fermented dough into 8 pieces of 45g, 16 pieces of 4g and 8 pieces of 3g, and let them rest for 15 minutes after being rounded
3. Roll out 45 grams of loosened dough into a round shape
4. Put the stuffing in, wrap it well, shape it into a drop shape, and put it into the baking tray with the mouth down
5. Shape 3 grams of dough into a triangle and place it on the drop-shaped dough
6. Shape 4 grams of dough into an olive shape and place it on top of the drop-shaped dough to make ears for secondary fermentation
7. Brush the egg mixture, preheat the oven 180 degrees, put the fermented bread into the middle of the oven, bake for about 17 minutes, let it cool, and draw the eyes and nose with chocolate
