1. The medium-species dough taken out of the refrigerator is mixed with high flour, water and yeast powder and kneaded into a dough, then put in a fresh-keeping box and refrigerated for more than 10 hours.
2. Add the main dough ingredients except butter, and tear the middle seeds into small pieces. Start a dough-making program, which takes about 20 minutes.
3. After completing a kneading program, add butter, continue to start a kneading program, and leave the dough to ferment after the program is completed.
4. Poke a hole in the middle of the fermented dough. The dough does not shrink, indicating that the fermentation is complete. Take out the dough and press the dough with your hands to exhaust.
5. Prepare pork floss and almonds, and a baking tray.
6. The dough for the numbering period is divided into nine equal parts.
7. Take a piece of dough, press and roll it into thin slices, put in an appropriate amount of floss, wrap it tightly and close the mouth down.
8. Wrap the nine doughs in sequence and put them in a baking tray. Dip the almonds into the dough to make cat ears, and wait for the second fermentation.
9. Brush a layer of egg yolk liquid on the surface of the second-made dough. Preheat the oven at 170 degrees for 20 minutes.
10. Finished picture.
11. For the finished picture, put the baked bread on the drying rack, decorate it like a cat's head with a chocolate pen, and let it cool.
12. Finished picture.
Tips:Because the oven is new, I haven't figured out the temperature, so I bake it for 25 minutes, and it feels a bit too dark. It is recommended to 20 minutes or adjust it according to the temperature of the oven. The filling can also be other, such as raisins, dried cranberries and so on. This recipe uses the same amount of ingredients as the other recipe in the recipe, "Butter Roll Meal Buns". They are both in the middle method. The difference is that the recipe is grown at room temperature and fermented to 3 times the size. Put it in the refrigerator and ferment. The bread made by the Chinese method can be stored for a longer time and is not easy to age. This is why the bread in my recipes is almost all the bread made by the Chinese method. Different ways of doing it at different times are for your reference. , Please increase or decrease the amount of liquid in the recipe according to the actual situation, because different brands of flour have different water absorption rates. Pay attention to the dough.
