1. Put the middle kind of ingredients into the bread machine, put the liquid first, then the powder. Separate the salt and yeast. Use the dumpling wrapper process to knead into a dough, and ferment at room temperature to 2 to 3 times its size.
2. Except linseed oil, the main dough is mixed and kneaded. The last added middle seed torn into pieces.
3. Knead the dough with the dumpling wrapper until it is smooth, add linseed oil and knead until the expansion is almost complete
4. Take out a small piece of dough and gently pull open the thin glove film. The smooth edge of the glove film shows that the dough has been kneaded in place.
5. Ferment at room temperature until the hole does not shrink, or relax at room temperature for 25-30 minutes. I personally feel that the fermentation and aging will be slower once more.
6. After taking it out from the bread machine, the air-exhaust rolls the round lid and the cling film relaxes for 20 minutes
7. Put it in the bear mold, especially in the ears to push in some dough
8. The shaped dough was fermented at about 38 degrees Celsius and humidity above 80%. I put it in the oven to turn on the fermentation function and put a small pot of hot water.
9. Send to eighth full.
10. Put on the lid that comes with the mold, press a heavy baking pan on it, put it in the preheated oven and bake at 170 degrees for about 32 minutes.
11. When it’s out of the oven, pour it out and cool it immediately. When it’s cool, paint on the melted chocolate. You can have a variety of painting methods. It’s also good for children to paint by themselves.
Tips:The recipe that came with the original mold is 300 grams of high flour to make two, my dough is a little bit more, very full
