1. Making soup: 100g water + 20g low powder, stir evenly, simmer until translucent, remove from the fire and let cool
2. After the milk is slightly warmed, put the yeast in, dissolve it, and then add bread flour, 45 grams of egg liquid, white sugar, salt, milk powder, and 100 grams of soup. After stirring in the bread machine for 10 minutes, take out the dough and knead in the softened butter , Put it back in the bread machine and stir for 10 minutes, to the expansion stage
3. After kneading the dough, take it out and beat it 100 times, reunite, put it in a fresh-keeping bag, drain the air in the bag, tie the bag tightly, and ferment at room temperature. (The room temperature here refers to the temperature of about 10 degrees in the most recent period)
4. After 6-7 hours of fermentation, it will be twice as big, take it out and knead it for a while to exhaust, divide into 50g balls, cover with plastic wrap and wake up for ten minutes
5. Divide the small agent into two, half for the lion face, and the other half into 8 small balls, roll them all into a circle, put them in a mold and arrange them, put a bowl of boiling water in the oven, adjust to the fermentation gear, and put the bread Put the embryo in and grow to 1.5 to 2 times the size.
6. Brush the egg liquid on the cooked bread embryo
7. Put it in the preheated oven, 180 degrees for 15 minutes
8. Take it out and let cool when the time is up
9. The chocolate melts in water, just use a toothpick dipped in liquid to draw the eyebrows
Tips:The low powder in the soup can be replaced with high powder.
The bread machine I use is petrus PE8020Aug, and the oven Changdi CKF-30U
The milk dosage, kneading time, and temperature listed in the article are only limited to this operation. Please refer to the actual situation for details.
