1. Prepare all the ingredients.
2. Put other ingredients except butter into the cook machine.
3. Knead for about 10 minutes and add softened butter when the dough expands.
4. Continue to knead to the complete stage of the dough, at this time the dough is delicate and soft and a translucent film can be pulled out.
5. Put the kneaded dough in a basin, cover with plastic wrap, and put it in a warm place for the first fermentation.
6. When the dough has been fermented to twice as large, use your index finger to dip a small amount of high flour, and poke a small hole in the dough. If the hole does not shrink or collapse, it means that the first fermentation is over.
7. Vent the dough into a round, cover with plastic wrap and relax for 15 minutes.
8. The loose dough is rolled into a 1cm thick dough sheet, and the shape is pressed with a doughnut mold. If the dough is not rolled well, it means that the looseness is not in place. The corner dough sheet can be rearranged and rolled out and pressed with a mold.
9. Put the formed doughnuts into the baking tray, cover with plastic wrap and place in a warm and humid place for the second fermentation.
10. After the second round, brush the whole egg mixture on the surface, and dip the almonds into the dough.
11. Put it in the middle and lower level of the oven, 180 degrees, up and down, about 18 minutes.
12. Put the chocolate in a piping bag, melt it in water, and draw the expression and the pattern on the belly after the bread is out of the oven to cool.
Tips:1. The formula in this article can make 10 Totoro donut packs, and the mold used in the article is the impression of Wunuo UN33202 donuts.
2. The second serving of this bread should not be excessive, it is best to send it to about 1.5 times, too much will make the hole in the middle become smaller and disappear.
