1. Put all ingredients except cocoa powder, butter and almonds into the cook machine
2. Knead until it expands and add butter softened at room temperature
3. Continue to knead until it is fully expanded, take out half of the dough, add cocoa powder to the remaining dough and continue to knead evenly
4. Leave 84 grams for the original color dough and 100 grams for the cocoa dough for the facial features of the calf, and the remaining part for the face
5. The two-color cow cheek dough is equally divided into 8 portions, each about 38 grams
6. Divide the five-featured dough into five grams each (8 portions each) for two-color dough, 3 grams each for two-color dough (4 portions each) for eye masks, and 3 grams each for cocoa dough (16 portions) for ears. Divide the raw dough into 2 grams each (16 portions) for ears
7. Take a face-making cocoa dough, roll out 5 grams of the original color dough and stick it on the lower part of the cocoa dough to make a mouth, and roll out 3 grams of the raw color dough and stick it on one eye position
8. 3 grams of cocoa dough is flattened and rounded, 2 grams of raw color dough is flattened, rolled round and pasted on it, kneaded from the middle position, cut with a knife, and the ears are ready
9. Stick the ears with a little bit of water on the cow's face, cut two small openings in the middle of the two ears with scissors, and insert the two almond heads up to make the horns.
10. The two colored doughs are interspersed to form the shape of a calf's head, and they are evenly placed on the baking tray
11. Fermented in an environment with a temperature of 35 degrees and a humidity of 80% to 1.5 times the size
12. Put it into the preheated oven at 170°C and bake for about 20 minutes. After baking for 5 minutes, cover with tin foil to avoid over-coloring
13. When the calf is hot out of the oven, use a fondant tool to poke the nostrils on the cow’s face. This step can also be done before baking
14. After cooling, use a chocolate pen to draw an expression on the calf, and the cute calf bun is ready.
Tips:1. The process of making styling bread is relatively slow, so you can't make two rounds, it is easy to over-ferment, and one-time fermentation is the most suitable
2. Shaped bread should not be fermented too much to avoid deformation, just send it to 1.5 times as big
