Name: Little Bear Squeezes Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 340g High fan; 130g Dragon Fruit Puree; 400g Red bean paste; 30g granulated sugar; 2 pcs egg; 4g yeast; 4g salt; 30g butter; Some dark chocolate; 12 pieces White chocolate

Little Bear Squeezes Bread

1. First mash the pitaya fruit

2. Add liquid, dragon fruit juice, egg liquid (choose a larger egg) into the bread bucket, and then add sugar in one corner and add salt

3. Add high powder and yeast

4. Put it in the bread machine and start the IMIX program for mixing and kneading, one program defaults to 20 minutes

5. To prepare the butter, I used Bravelle butter from Italy, and I opened the package and smelled a very strong milky fragrance.

6. After the dough is formed into a dough, add in small pieces of butter to continue mixing

7. I use 1 and a half IMIX procedures, which is 30 minutes. Take out the dough and put it at room temperature for basic fermentation

8. It took about 40 minutes to ferment to double the size

9. Divide into 12 small dough pieces, each 50 grams, leaving a little bit for ears. My baking pan can only hold 6 so I made a plate first

10. Take a dough, flatten and roll it out, and wrap 30 grams of red bean paste in the middle

11. After closing and wrapping, row in the baking tray for secondary fermentation

12. After the second fermentation is completed, brush the egg liquid and put on the ears

13. Preheat the oven at 180 degrees and bake for 20 minutes

14. When the bread cooled slightly, I put the round white chocolate on the bread while it was warm, and then used the melted dark chocolate to draw the eyes and nose