1. Pour the main ingredients: flour, salt, granulated sugar, milk powder, egg liquid, milk, in the order of liquid on the bottom and solid on the top, into the bread bucket.
2. Start a live dough program and live until the dough can be stretched and elastic. (My bread machine has a 15-minute kneading program, and basic kneading is enough. After a kneading program, you can let the dough stand for about 20 minutes, which can make the dough more filmy)
3. Add butter and yeast, and start the kneading program again. Basically start the kneading process twice to three times, and then you can pull out the glove membrane and put it in a warm place to ferment to about twice the size.
4. Take out the fermented dough and press to expel the air inside.
5. Divide into two parts, take one of them, and roll out into long strips.
6. Fold it in half and roll it into a long strip.
7. Fold it in half and roll it into a long strip, so that the air in the dough can be removed more evenly, and the dough can be divided into three evenly.
8. Take one portion and divide it into a large group, and 8-10 small groups.
9. All knead into small balls.
10. Put the big group in the middle and the small group around, and leave it in a warm place to ferment.
11. Ferment to about 2-3 times the size, brush with a layer of egg liquid, and preheat the oven at 195 degrees for 2 minutes.
12. Heat up and down at 195 degrees, place the middle and lower layer, bake for about 12 minutes, take it out and let cool, melt an appropriate amount of chocolate, and draw a little lion.
Tips:1. The baking temperature can be set according to your own oven situation, and it can be colored for about 12 minutes.
