1. Remove the butter and all the ingredients are liquid first, then the powder is mixed evenly, kneaded into a smooth state, add butter softened at room temperature to continue kneading
2. After kneading the dough until it can pull out a large film, take out 16 grams of dough and put it in the refrigerator (otherwise it will be over-fermented)
3. Add red yeast rice powder and knead until the expansion stage
4. Put it in a clean container and cover with plastic wrap for a fermentation
5. The dough is twice as large as it is fermented, and the fingers stick to the flour to poke the hole, the hole will not shrink or collapse, and the dough will be fermented.
6. Take out the dough to exhaust
7. Divide the red dough into 16 small doughs, round and wake up for 15 minutes
8. When waking up, divide the original dough into 16 equal portions and wake up for 15 minutes
9. The red dough is vented and rounded again, and discharged into the mold. Roll out the white dough until it looks like the picture
10. Stick on the red dough
11. Put the dough in a warm and moist place for secondary fermentation, twice as large as the fermentation
12. Preheat the oven at 160 degrees for 30 minutes, cover with tin foil halfway to prevent darkening of the color, and place it on the grill to cool after baking. Use a black pigment pen to draw the eyes, eyebrows, and beard. The white chocolate pen melts and draws delicate strips.
