#柏翠大赛#fat Cat Bread
1.
In addition to the butter and salt, put everything in the bread machine and stir.
2.
After a procedure, add butter and salt and knead to complete the stage.
3.
Cut a small amount of dough to pull out a large piece of film by hand.
4.
After spheronization, cover with plastic wrap at 25 to 28 degrees for basic fermentation. Just stick your fingers with powder and poke holes without shrinking or collapsing.
5.
After exhaust, it is divided into 60 grams and a round.
6.
Divide each small dough into 2 parts, the small one is about 15 grams as the head, and the rest is rounded and relaxed for 10 minutes.
7.
Take a dough and roll it out into a rectangle. Cut off a small strip on one side as the tail.
8.
Put an appropriate amount of seaweed and pork floss.
9.
Roll it up, pinch the seal tightly, and rub it a little bit to make the thickness evenly balanced.
10.
As shown in the picture, the cat's body is coiled, and the closed part should be pressed underneath.
11.
Put the head and tail as shown in the picture (you can brush it with very little water), put it in the baking tray and sort it out by hand, and cover the fresh-keeping bag for second fermentation.
12.
After the fermentation is complete, use scissors to cut the cat’s small ears twice on the head; I tried to paint the cat’s expression with cocoa powder (finally gave up)
13.
Preheat the oven, and cover with tin foil after 15 minutes of coloring on the middle layer at 180 degrees (time and temperature are for reference only)
14.
Use melted chocolate to draw the fat cat’s ears and expressions.
15.
Little Fat Cat~Lazy Fat Cat~Fat Lazy Cat~
16.
Participated in #柏翠大赛# I like to vote for my precious vote!
Tips:
A small amount of stuffing in the middle is too much and it is not easy to operate, and it is not easy to control the form after fermentation.
