1. All the ingredients in the main ingredient are put into the bread machine and combined into a dough. The dough needs to be kneaded to the expansion stage, the membrane can be pulled out, and the broken holes are in an irregular state.
2. Divide the dough into four parts, add cocoa powder, pumpkin powder and bamboo charcoal powder respectively, knead the color powder into the dough, leaving a white original color dough.
3. Divide the red bean paste into small portions, roll into a round shape and set aside.
4. Cover the reconciled dough with plastic wrap and place it in a warm and moist place for the first fermentation. The first fermentation will be twice as large as the original dough.
5. Take out each portion of the dough and vent it lightly, and divide it into 50 grams of small dough. Roll out the small dough, put a bean paste filling in the middle, and close the mouth like a bun.
6. The same operation method is applied to other three-color dough.
7. With all the openings facing down, arrange the small dough into a round shape and place it in an 8-inch non-stick cake mold.
8. There will be a small part of the dough of each color. Take the white dough and divide it into three grams each for the bear's ears. Roll out the remaining dough and use the decorating mouth to press out a round shape as the bear's nose.
9. Decorate the ears and mouth on the round dough. After finishing the shape, put it in the oven for the second fermentation.
10. After the second fermentation to 1.5 times the original size, ACA North America Electric ATO-E43A preheated in advance, heated to 165 degrees, lowered to 170 degrees, and bake for about 25 minutes. The entire process needs to be covered with tin foil to prevent the surface from staining.
11. After the oven was released, the eyes and nose were drawn with pigmented pens, and the appearance of the little bear immediately became vivid.
12. Soft and delicious, sweet and sweet.
13. The good-looking and delicious little bear squeezes the bread, which is especially popular with children.
