1. After preparing the ingredients, melt the chocolate first, then make the horns of elk, put it in the refrigerator, and let it harden.
2. Combine all the ingredients except butter and knead into a dough that is soft and hard.
3. After adding the butter, continue to knead until it expands, and a thinner and flexible film can be pulled out.
4. The kneaded dough is fermented once, and the fingers are soaked in flour to poke holes without collapsing or shrinking, and the fermentation is over.
5. Vent the fermented dough and divide it evenly into 8 portions. After rounding, let it relax for 15 minutes.
6. Prepare the red bean paste in advance, divide it into 20g portions, and round it.
7. Take a loose dough, roll it into a round dough piece, and wrap it with red bean paste.
8. Then squeeze the mouth like a bun, and pinch the mouth tightly.
9. Put it in a paper tray and put it in a mold for secondary fermentation.
10. After the second fermentation is completed, take it out and brush the surface with egg liquid.
11. Put it in the preheated oven, middle level, upper and lower heat, 180 degrees, about 18 minutes.
12. After baking, take it out and let it cool, then use skittles for the nose, almond slices for the ears, plug in the chocolate antlers, and draw the eyes and mouth.
13. Cute and cute bean paste small meal buns.
Tips:1. The amount of milk should be adjusted according to the water absorption of the flour. 2. The baking time should also be adjusted according to your own oven. 3. Pay attention when baking, cover with tin foil once the color is applied, otherwise the baking color will be too dark.
