1. Put all the ingredients (except butter) in the bread bucket.
2. The bread machine selects the "kneading" program, and the adjustment time is 15 minutes.
3. Check the dough after the program is over, and the thick film can be pulled out.
4. Add the softened butter and continue the "kneading" procedure for 10 minutes.
5. After the program is over, check the state of the dough and pull out the textured film.
6. Take out the dough, divide it into 6 equal parts, respectively roll in the plastic wrap and let it stand for 10 minutes.
7. After standing, take out the dough and roll it into a rectangle.
8. After turning it over, place it horizontally, arrange the shape, and squash and thin the bottom edge.
9. Roll from top to bottom, close the mouth tightly, place it on the kneading panel, cover with plastic wrap and let it stand for 10 minutes.
10. After standing, take out the dough and knead it from top to bottom into a long strip, about 40cm in length, and put it into a U-shape.
11. Place the crispy sausage at 1/3 of the U shape.
12. The dough at both ends of the bottom passes through the middle of the top dough to adjust the shape.
13. Place the bread dough on a baking tray lined with greased paper, and put it in a fermentation box for fermentation at 35 degrees Celsius and 85% humidity for about 30 minutes.
14. The state after fermentation is about twice as big, and after taking it out, coat the whole egg liquid on the surface.
15. Put it in the middle of the preheated oven and heat up and down at 165 degrees for 20 minutes. When you start to paint, you must cover with tin foil to prevent the color from becoming too heavy.
16. Take it out immediately after roasting, and place it on a cooling rack to cool.
17. After the bread is completely cooled, draw the eyes and mouth with melted dark chocolate, and the image of the bunny comes out.
18. Finished picture.
19. Finished picture.
20. Finished picture.
21. Finished picture.
Tips:1. One-time fermentation saves time and avoids prolonged fermentation that will weaken the gluten and make it difficult to stretch later.
2. The gluten can be fully relaxed by letting it stand for two times, and the gluten will not be broken when stretched.
3. The kneading time of the bread machine should be determined according to the performance of the bread machine and the state of the dough, not blindly following
4. The fermentation time should be adjusted according to the fermentation state of the dough
5. The baking time and temperature are for reference only, and should be adjusted according to the oven performance and baking habits
Bread machine: Dongling DL-JD08
Fermentation tank: Cass CF6000
High powder: Baiyan Low powder: Xinliang
