Cute Bear Bread
1.
First make the cocoa dough. In addition to butter, put the other raw materials of the cocoa dough into the bread in the order of the bottom liquid, middle flour, upper sugar, salt and yeast, and start a kneading process.
2.
Knead until you can pull out a thicker film and add softened butter. Start the dough-making procedure again, 15 minutes.
3.
Knead to the expansion stage, when the dough is very smooth.
4.
Can hold out a thinner film, no glove film is needed.
5.
Make a plain dough in the same way.
6.
After the dough is reunited, put it in a large bowl and turn on the oven fermentation function for 60 minutes.
7.
Fermented until the dough expands twice as large, stick a hole in the flour with your fingers, and the fermentation is complete if it does not shrink or collapse.
8.
The fermented dough is exhausted with a rolling pin. The cocoa dough is first divided into a 35g dough (the bear's head and hands), and the rest is divided into 7 small doughs. The original dough is first divided into a 25g dough (the bear's head and hands), and the rest is equally divided into 5 small doughs. After they are rounded, cover with plastic wrap and relax for 15 minutes.
9.
After being flattened, the loose dough is rounded again, put into the mold one by one, and sent to the oven to ferment at 36°C. It takes about 30 minutes to ferment to twice its size.
10.
During the fermentation, we will deal with the bear's ears and hands. 2g for each ear and 1.5g for each hand. The cocoa dough has 14 ears and hands, and the original dough has 10 ears and hands, and they are rounded and set aside.
11.
Take out the fermented dough, and place the ears and hands in the corresponding positions.
12.
The shaped dough is put into the preheated oven, heated up and down at 170℃, in the middle layer, and bake for 25 minutes.
13.
After being out of the oven, take off the mold, place it on the grill to cool, and use a black pigment pen to draw your expression.
14.
Another way is to knead a plain dough first, then divide it into two halves (to make 6 white bears and 6 cocoa bears), add cocoa powder to the half, and then ferment separately. The rest of the steps are the same. Dough ingredients: 220g high-gluten flour, 30g low-gluten flour, 35g sugar, 110g milk, 1 egg, 2g salt, 3g yeast, 30g butter. The added cocoa powder is also 5g.
Tips:
1. Please adjust the amount of milk according to the water absorption of flour.
2. The baking time and temperature are for reference only, please adjust yourself according to the temper of your own oven.
3. When baking, there are 10 minutes left and covered with tin foil.
4. You can draw expressions with melted chocolate.
5. Mould learn kitchen large 12 cup non-stick muffin mould.
