Little Bear Squeezes Bread
1.
First, weigh out the material of the little white bear. Weigh dry materials and wet materials separately, and butter needs to be softened in advance.
2.
Put ingredients other than butter in a bread machine or a cook machine and beat them, first make a rougher film, and then add butter to continue whipping
3.
Finally, beat the dough until it is smooth, and then pull the film away.
4.
It is slightly rounded, covered with plastic wrap, and fermented at a temperature of 27 degrees.
5.
Make the little brown bear dough. Weigh the materials
6.
Pour into the cook machine or bread machine and beat, first to make a rougher film
7.
Pour into the cook machine or bread machine and beat, first to make a rougher film
8.
Take out the dough and slightly round it. Cover with plastic wrap for the first fermentation at a temperature of 27 degrees.
9.
The volume of the fermented dough will be twice as large
10.
Dip the flour into the center of the dough with your hands, and the hole won't shrink back, then it proves that the fermentation is good.
11.
The dough is divided into pieces after being patted and exhausted by hand. The weight of each piece is 32 grams, which is divided into 16 pieces in total. After being divided, round in turn.
12.
Put the small dough into the mold one by one, with the bottom facing down, paying attention to the spacing. After all is left, a second fermentation is carried out. The fermentation temperature is about 35 degrees, the humidity is 75%, and the fermentation time is about 30 minutes.
13.
While waiting for the fermentation process, let's make the bear's ears. Take 16 grams of white dough and divide it into 16 evenly. Take 16 grams of brown dough and divide equally into 16 pieces. Make another two 8 grams of brown dough and one 8 grams of white dough. All are slightly rounded.
14.
Take out the fermented dough
15.
Put the ears of the little bear dough on the big dough that has been fermented. You can stick it with water appropriately. After all the plastic surgery is completed, continue to send for five minutes. At this time, the oven should be preheated to 165 degrees.
16.
Put the fermented bread in the oven and bake at 165 degrees for the middle and lower layers, and bake for 30 minutes. After about 7 to 8 minutes of baking, open the oven and cover the mold with a layer of greased paper or tarp to prevent the surface from being yellowed, which will affect the appearance.
17.
After baking, you need to shake the mold to shake out the heat of the bread, and then transfer it to the drying net. After the bread cools, take a small amount of chocolate to decorate the little brown bear's nose, and then use the food coloring pen to draw the facial features, then the little bear squeezes the bread and it is ready.
Tips:
1. To make bread in summer, you must use refrigerated liquid ingredients. When whipping the dough, pay attention to the temperature of the dough, and the surface temperature of the beaten dough should not exceed 26 degrees! 2. This recipe is made in summer now. If it is made in winter, you need to add 1 gram of yeast ingredients. 3. If you make dough of the same color, double the material of a single dough. 4. The materials are given according to the mold, which is an 8-inch cake mold.
