1. Except oil and salt, all materials are put into the bread machine to start the kneading function for 20 minutes
2. After 20 minutes of kneading, add salt and corn oil and continue kneading until you can pull out a thin and elastic film. The kneaded dough is 560 grams.
3. Take 50 grams of small dough, add 3 grams of cocoa powder and knead until even
4. Put it in the bread machine to start the fermentation function and adjust it to 35 minutes
5. Take out the fermented dough
6. Roll out the exhaust with a rolling pin
7. Divide into 1 piece of 50g
8. The spheronization cover is loose in plastic wrap
9. Divide the black bean paste into a 10 g round and set aside
10. Ice cream sticks are spare, I only have 5
11. Tighten the dough with a tiger's mouth
12. The wrapped dough is sorted a little and inserted into the required cake sticks
13. Use the piping mouth to press out the small dough pieces to make the eyes
14. Use a round mold to press out a round dough piece
15. Cut it in half to make a hat
16. Press out the mouth
17. Paste the pressed out on the white dough so that the expression is ready
18. Put it into the preheated oven and heat up to 130 degrees and lower to 120 degrees for 20 minutes
19. Finished picture
20. Finished picture
21. Finished picture
22. Finished picture
Tips:1. If it is summer to make bread, then 2 grams of yeast is fine. The number of grams of yeast in winter and summer can be adjusted appropriately.
2. The water absorption of flour is different, and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of water (liquid) in the recipe and adjust it appropriately. (This temperature is for reference only, please press your own oven Temperature adjustment)
3. The filling can be added according to personal preference
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