1. Add yeast, sugar, salt, and milk powder to the flour, then pour in the eggs (30g) and milk (milk can be added slowly)
2. After kneading the dough into shape, add butter to continue kneading and beating vigorously
3. Beat to the film
4. Divide 15g dough (nose part)
5. Add cocoa powder to other dough and knead evenly
6. Leave it to stand and ferment for about 30 minutes (the first fermentation) twice the size, the sticky powder will not rebound or collapse when the fingers stick to the hole
7. Head 22g (15 pieces), rubbed round; ears 2g (30 pieces), rubbed round; nose 1g (15 pieces), rubbed flat
8. The first group (5 5 4 1) is placed on the bakeware with a space of about 5MM
9. Leave it in a warm and humid place to ferment for 15 minutes (second fermentation), moisturize the ears and nose
10. Take out the dough that has been fermented for about 15 minutes, and gently press the ears and mouth; continue to ferment for 20 minutes (the third fermentation)
11. Egg brush
12. After the oven is preheated to 180°, put the baking pan into the middle of the oven; bake at 180° for about 20 minutes (according to your own oven) and cool for about 20 minutes after it is out of the oven
13. After the oven is preheated to 180°, put the baking tray into the middle of the oven, and bake at 180° for about 20 minutes (according to your own oven)
14. Cool for about 20 minutes after baking
15. Melt chocolate in a bowl with hot water, draw eyes and nose
16. Folded up, the cute, healthy and delicious bear bread tree is completed
Tips:-tip1-
The dough should be beaten until it is smooth and tastes better
-tip2-
Don’t miss the original and fun baking videos (Japanese-style yakigami biscuits, Shiroi Koibito sliced toast, etc.)
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