Leopard Bear Toast
by Gege And Sing
Favorite
Difficulty
Normal
Time
30m
Serving
2
Cute and sexy bear leopard toast~"
1. Material preparation
2. Mix the middle ingredients evenly and knead into a dough
3. Put it in the refrigerator and ferment for 17-24 hours (I usually refrigerate it overnight) or leave it at room temperature to ferment to double the size.
4. Tear the fermented medium dough into small pieces, mix the main dough, and put them into the bread machine to knead to the complete stage (a large transparent film can be pulled out)
5. Divide the kneaded dough into two portions of 90 grams of dough, add 3 grams of cocoa powder to one portion and knead well, and add 2 grams of bamboo charcoal powder to the other portion. The remaining dough is used as the original dough and rounded. All the dough is rounded and covered with plastic wrap to relax for 30 minutes.
6. For the original dough, cut out 30 grams (as the bear ears), and cut out 15 grams of dough for cocoa and original flavor. The remaining dough is divided into 13 parts. The dough can be large or small, so that the leopard pattern It will be more interesting, continue to cover with plastic wrap and relax for 15 minutes.
7. Roll the cocoa dough into an oval shape, turn it over and roll it up into a strip
8. The bamboo charcoal dough is rolled into an oval shape to wrap the cocoa dough or two-thirds of it.
9. The original flavor dough was rolled out to wrap the bamboo charcoal dough, and the mouth was pinched tightly.
10. Put the shaped dough into the bear mold vertically. Cover with plastic wrap and place in the oven until it is 80% full. Put it in the preheated oven and bake at 165° for 40 minutes (the temperature can be adjusted according to your own oven)
11. Fried an egg, sandwiched with cheese cheese, and served with a glass of orange juice, a vibrant breakfast
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