1. Put all the dough ingredients except butter in the cook machine, select the low-end to mix well, and then select the high-end to knead the dough. It takes about 10 minutes to reach the expansion stage. When the thick film is formed, add softened butter.
2. The final kneading into a smooth dough, the extent that the glove film can be pulled out, must be out of the film.
3. Knead the three doughs in sequence. It is recommended to follow the order of white dough, pumpkin dough, and black dough to avoid staining the dough. Put the kneaded dough into the refrigerator freezer for later use. After all 3 pieces of dough are kneaded, there is no need to leave the dough. Set aside a small piece of dough for each of the black and white doughs as ears.
4. Then divide each remaining dough directly into 5-6 portions, each about 55-60 grams, round, and place them in a baking tray with cross colors.
5. Ferment to full mold in an environment with a temperature of 35 degrees and a humidity of 80%.
6. Then knead the reserved black and white dough into a few pairs of small balls, dip some water and stick them on part of the bread as shown in the figure.
7. Preheat the oven at 170°C, put it in the middle layer and bake at 160°C for 20-30 minutes, cover with tin foil halfway to prevent staining.
8. Take it out and let it cool for release.
9. Melt the chocolate in advance and put it in a piping bag, and cut a small opening.
10. Draw your favorite patterns on the cold bread.
Tips:The taste time of the oven should be adjusted flexibly.
