Cubs Squeeze Bag
1.
All bread ingredients are ready
2.
All ingredients except butter are put into the chef's machine basin
3.
Start the slow kneading program for 5 minutes, after the dough is formed, put the pre-softened butter into the dough, and continue kneading at a medium-low speed
4.
After 10 minutes, stop and let the dough sit for two minutes to pull out the glove film
5.
Round the dough, cover the basin with plastic wrap, and perform basic fermentation in a warm and humid place
6.
When the dough is 2.0-3 times the original size, dip your fingers in flour and poke holes on the top of the dough. It will not collapse or shrink, and the fermentation will be successful; collapse means that the hair is overdone, and if it is retracted, it means that the hair is not in place.
7.
Take out the dough, place it on a silicone mat, ventilate and knead it round, weigh it and divide it into 10 equal parts, roll them round separately, cover with plastic wrap and relax for 10 minutes
8.
Make a loose small dough and roll it into a small round cake
9.
Put the right amount of red bean paste
10.
Seal tightly
11.
Wrap the other 8 small doughs with red bean paste filling, and don’t fill the remaining one
12.
Knead the remaining small dough into a thin strip
13.
Divide into 18 small doses for the bear’s ears
14.
Round each small agent and stick it directly on the top of the bean paste dough to become the bear's ears. You can stick it directly without using egg liquid or water as a binder.
15.
When the dough is twice the original size, the oven will start to preheat, 180 degrees, up and down the heat; lightly brush a layer of egg wash
16.
Put the bread pan into the middle layer of the preheated oven, 180 degrees, up and down, about 25 minutes, if you don’t like dark colors, you can add a layer of tin foil after coloring the surface
17.
After being out of the oven, take it out of the baking tray and let cool on the drying rack
18.
Because I just have some icing on hand, I use icing to draw the bear’s nose; if there is no icing, put the white Qiaoli into the piping bag and melt the heat to decorate the bear’s nose.
19.
Just draw the nose into an oval shape, and let it dry before decorating
20.
Put the dark chocolate into the piping bag. After it melts in the water, draw the eyes and nose of the bear
21.
Little bear is still very cute
22.
Cute
23.
One more piece
24.
Organization is good
Tips:
1. Use white chocolate for decoration without frosting. Put the white chocolate into the piping bag, melt the heat-insulating water, and then cut a small mouth on the front of the bag, and then you can use it; white chocolate is easier to solidify than icing, and it is more convenient to use.
2. The melting method of dark chocolate is the same as above.
