1. Prepare the required ingredients, beat the butter and sugar until the color turns white, add egg liquid in portions and beat until fluffy
2. Mix the low flour and baking powder through a sieve and add them, press and mix them into a dough, don't knead too much, wrap in plastic wrap and let it rest in the refrigerator for at least 30 minutes
3. Add the baking powder to the water and let it stand for 5 minutes, then add it to the bread machine together with other ingredients except butter, knead the dough for 20 minutes, and continue to knead for 10-20 minutes after adding the butter
4. Take it out and beat it by hand for 5~10 minutes, until you can pull out a large uniform film
5. Fermented at room temperature until the fingers are pricked without collapsing or rebounding
6. Divide into two doses: large and small: about 45 g/piece + small about 10 g/piece, about 9 servings. Proof for 15 minutes in between.
7. Make the filling at this time: Drain the water from the canned tuna, put it in the pot with the onion, peas, corn kernels, black pepper, mustard seed dressing, and salad dressing.
8. Stir evenly into filling
9. After flattening the dough and venting, wrap in a proper amount of tuna filling
10. Wrap it up like a bun
11. Be sure to squeeze tightly at the closing
12. Roll small pieces of dough into sharp strips at both ends
13. Fold up from the middle as shown to become ears
14. Tighten the stuffed green body and shape it into an egg shape slightly, spread it out a distance, and place it on a baking tray. Then press the ears in Figure 11 under the body, and leave it to ferment in a warm place.
15. Sandwich the puff pastry dough between two layers of plastic wrap and roll it out into thin slices
16. Cut out a round shape with the right size of the cup
17. Roll out the round end once again through the plastic wrap to form an egg shape, which serves as the belly of the chinchilla.
18. Use a small round mouth to press out Totoro's eyes
19. After about 40 minutes, lightly brush the egg liquid on the surface of the bread dough, paste the chinchilla's belly and eyes as shown in the figure, and continue to ferment for about 20 minutes
20. Preheat the oven 180° in advance, put in the fermented bread dough, and bake for 20-25 minutes at 175~180°
