Panda Bread-hot Seed
1.
Hot seed dough: 75 grams of high flour, 53 grams of water, 6 grams of sugar, 30 grams of butter. Main dough: 225g high powder, 35g sugar, 3g salt, 12g milk powder, 4g yeast, 30g whole egg liquid, 110g water. The method of hot seeding: heat water, sugar, and butter together in a pot, do not need to boil, stop the fire when the water bubbling, then pour in the high flour, and stir to form a dough. After cooling, cover it and put it in the refrigerator. I usually cook hot seeds the day before, and then take them out the next day when I have time, so I don’t feel any difference in refrigerating for a few to 20 hours. I can’t help it. The rookie + nerves are relatively rough. It's a bit difficult.
2.
Break the hot seed dough into small pieces and put them together with the main dough material. Add water little by little to feel that the moisture in the dough is almost the same. Start kneading. Knead the main dough evenly, knead it smoothly, divide about 1/4 and put it aside, cover with plastic wrap to prevent water loss, continue kneading the remaining 3/4 of the dough, beat it out, and then shape it and put it in a pot for fermentation. Knead the divided 1/4 dough with 1/2 tablespoon of bamboo charcoal powder, knead out the film, and ferment after shaping
3.
The first fermentation of two pieces of dough is completed. I used pork floss and white sesame seeds to make the filling when making the noodles. The calories of the bread with pork floss filling were high enough, so I didn't use butter for filling.
4.
After the main dough is vented, divide it into five equal parts, slightly round and cover with plastic wrap and leave for ten minutes.
5.
Roll out the small dough one by one into the skin, turn it over, and wrap the pork floss with sesame filling.
6.
The stuffed bread dough is closed downward, placed on a baking tray lined with tin foil, then flattened, and covered with plastic wrap.
7.
I made five pandas, so the bamboo charcoal dough is divided into 10 ear dough, 10 eye dough, and 5 nose dough. This is the first time I have made it, so I have no idea about the weight of small dough. The size of the dough is divided by feeling. There is a pattern, the ears are the largest, the eyes are the second largest, and the nose is the smallest.
8.
Rub the ear dough into an oval shape, with the two ends slightly pointed, use a brush to brush the'panda' head with clean water, and then stick the'ears'; rub the eye dough into a circle with a large end and a small end, and then press flat On the face of'Panda', finally knead the nose dough, pat it, and stick it on the face with clean water. After doing this, I thought it was finished, but when I looked at it again, it seemed that something was wrong. Yes, these pandas have no eyes, hey, careless. I had no choice but to pinch the dough on each white dough to make white eyeballs, and then pinch off the nose to make black eyeballs. The same method is'knead, pat, brush with clean water, and then stick.' The paste order of the entire eyes is'big black-white-little black', hehe.
9.
After the second fermentation is completed, preheat the oven at 200 degrees, and bake at 180 degrees for 20 minutes. Brush with melted butter while it's hot after it's out of the oven, just a little bit is enough.
Tips:
The oven has a temperature difference, please follow your own experience for specific settings.
Knock yourself here once: "Why are you brushing butter? Because you have no brains and forgot the whole egg liquid you kept in the refrigerator!"
Ask an expert, how to bake it to make this panda's face pale and not yellow?
