1. Put all the ingredients in the mixing tank. Mix the dough at a slow speed and then a medium speed until it is smooth. The natural yeast I made is relatively thin. I tried to add water. I really don’t count how much I added. Control the fermentation to make the shape of the bread, the water content should not exceed 65%
2. Put the dough into a fresh-keeping bag and put it in the refrigerator to ferment overnight, and then take it out to warm up the next day
3. Divide the warmed dough into 6 pieces of 60g dough, roll the remaining dough into small balls, cover with plastic wrap and proof for about 15 minutes
4. Take 2 portions of dough and roll it out, wrap in appropriate amount of jam, wrap tightly and close the mouth, squeeze it slightly, place it in the baking tray with the mouth down, place the small balls evenly around the dough, knead 2 small doughs as sunflowers The rod
5. Take a piece of dough and roll it out, make it into a rectangle with your hands, put in an appropriate amount of applesauce, fold the dough and press the edges to close, leaving a larger edge, cut each of the left and right sides, and pull it outward with your hands to make it smaller. Dumbo ears
6. Place the dough in a baking tray, roll the dough into a small ball as the nose of a Dumbo, and the last one into the shape of a small tortoise. Cover with plastic wrap and proof it at room temperature for 30 minutes
7. Take 2 portions of dough and roll it out, wrap in appropriate amount of jam, wrap tightly and close the mouth, squeeze it slightly, place it in the baking tray with the mouth down, place the small balls evenly around the dough, knead 2 small doughs as sunflowers The rod
8. Put the baking tray into the middle layer of the oven that has been preheated, the upper tube is 190 degrees, and the lower tube is 180 degrees. Bake for about 15 minutes until the surface of the dough is colored.
9. Take out the baking tray and let the bread cool
10. A little dark chocolate chips melted in insulated water
11. Put the melted black chocolate into a chocolate pen, draw the desired pattern on the surface of the dough, and keep it in a fresh-keeping bag as soon as the cold wind blows until the chocolate is solidified.
Tips:1. Formula without natural yeast: 250 grams of high powder, 156 grams of water or milk, 4 grams of dry yeast, 20 grams of fine sugar, 20 grams of odorless vegetable oil, vegetable oil can be replaced with the same amount of butter; the dough does not need to be kneaded film;
2. In summer, the temperature is high, in order to avoid the dough deformation, the second hair must control the fermentation time
3. The temperature of the oven must be set according to the temper of your own oven
