Frog Squeezes Bread

Name: Frog Squeezes Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Arowana high-gluten flour; 5g butter; 30g Sugar; 2g salt; 3g High sugar tolerant yeast; 41g water; 13g milk powder; 5g Matcha powder; a little dark chocolate; 46g Arowana high powder; 34g Arowana Low Powder; 1g Baking powder

by Yoha Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

There is a bear kid at home, and he loves this cartoon style. Give him a playful for a while before eating, and a piece of bread will quiet him for at least an hour. An hour without bears and children is so precious to the exhausted mother, squeezing bread is definitely an artifact to coax the baby.
Many Baoma said that this kind of modeling really can't be done. If it can't be complicated, let's make simple ones. The simple and easy-to-make shapes are all kinds of bears, chickens, frogs and so on. Follow the steps below to easily get a squeezed frog. "

Frog Squeezes Bread

1. Prepare the materials first. I like to prepare all the materials before starting to make them, so as not to forget to put them in later.

2. Put all the ingredients except butter and salt in the mixing tank.

3. Stir slowly with a cook machine to form a dough, then beat at medium speed until the dough is smooth, add butter and salt that have softened at room temperature, and continue stirring.

4. Stir until the dough can pull out the glove film.

5. The surface of the dough is smoothed, put in a clean basin, and fermented at room temperature.

6. In summer, the temperature is high, and fermentation is in place within an hour.

7. Take out the dough, divide it into 16 equal parts and round them, place them in a baking tray, and carry out secondary fermentation at room temperature. The surface of the dough should be covered with plastic wrap to keep it moisturized.

8. Knead all the ingredients of the eyes into a smooth dough, divide it into 32 equal parts, and knead it into small balls.

9. After the dough is fermented in place for the second time, touch the bottom of the dough with a little water and stand on the big dough as eyes.

10. The upper and lower tubes of the oven are preheated at 170 degrees. After the preheating is in place, put in the baking tray to the middle and lower level. At the same time, reduce the temperature to 160 degrees and bake for about 30 minutes. After baking for 10 minutes, insert a baking net on the baking tray and spread tin foil on it to prevent the dough from getting too dark until the baking is over.

11. Put a little dark chocolate into the piping bag, draw eyes and mouths on the surface of the dough after the heat-insulating water melts, and squeeze the frog to complete it.

Tips:
The focus of frog bread is to pay attention to the oven temperature. If the temperature is too high, the color on the surface will not look good. If the temperature is not enough, it will be easy to bake. So the most important thing is to control the temperature of the oven, and cover it with tin foil for about 10 minutes.