1. Use a baking tray to make a cocoa-flavored chiffon cake.
2. Use the cook bear mold to make two pieces of cake in the shape of a bear.
3. Put milk and egg liquid in the bread bucket one by one, put sugar and salt diagonally, put milk powder, flour, and put yeast on the top of the flour. Start the dough mixing program of the bread machine for 15 minutes
4. After kneading the dough, add the butter cut into small pieces, and then start the bread machine kneading program for 15 minutes until the kneading stage is complete.
5. Put the mixed dough in a basin, cover with plastic wrap, and ferment at room temperature for 40 minutes. The dough will be twice as large as it is fermented.
6. The fermented dough is taken out and vented, covered with plastic wrap and let go for 15 minutes.
7. Take 2 servings of 2 grams of dough and add red yeast rice powder and bamboo charcoal powder, 5 grams of dough add cocoa powder to make red, black and brown dough (it will be easy to dilute the powder with a little bit of water before mixing into the dough)
8. Roll out the original color dough, and press out three pieces of dough in the shape of a bear with the cook bear mold.
9. After pressing out, use a fork to make small holes in the dough.
10. Place the dough on the bottom of the mold.
11. Put a piece of cocoa cake on the dough, and so on, put another piece of dough, a piece of cake.
12. Finally put in the bear-shaped dough, fork the small hole downwards.
13. The black dough is made into two small circles, and the middle part is pressed with a straw to make a small hole.
14. The rest of the dough is made out of the bow, mouth, nose and other parts as shown in the figure and placed on top of the original color dough.
15. Let it rise in the oven for 40 minutes.
16. Preheat the oven for 10 minutes, heat up to 165°C and lower to 170°C, cover the cover of the three-piece bear, put it in the lower part of the oven, and bake for 28 minutes.
Tips:1. The amount of milk depends on the water absorption of the flour.
2. Now that the temperature is high, it can be fermented directly at room temperature without using the fermentation gear of the bread machine.
3. Don't roll the dough too thin, I will roll the last piece too thin, it will be dissatisfied when fermented.
4. Various bread machines and ovens have different tempers, so the time and temperature are for reference only.
