1. Put the main ingredients into the bread bucket one by one.
2. Start the bread maker's dough program.
3. At the end of the procedure, the dough is taken out and shaped.
4. After fully exhausting the air, divide the dough into 7 small doughs of 2 g (for ears), 4 small doughs of 3 g (divide into two for nose), and then divide the remaining dough into 7 equal parts. Cover the dough with plastic wrap and relax for 15-20 minutes.
5. Take 1 large dough and roll it out and wrap it with minced pork filling.
6. Pinch your mouth tightly.
7. Arranged next to each other into the mold (I used a hollow mold, because I didn't have one, so I made one by myself).
8. 2 grams of small dough is rounded and placed at the seam of the dough to make ears.
9. 3 grams of small dough is rounded.
10. Divide into two with a knife.
11. Take one of them, cut side down, and cut along the midline with scissors, but don't cut it.
12. Glue the cut noodles to the dough to make a nose. After everything is done, put it in a warm place for secondary fermentation.
13. Ferment to 2 times the size and take it out.
14. Put it in a preheated oven at 200 degrees, bake it up and down at 200 degrees for 15 minutes, take it out, cover with tin foil (to prevent the color from being too dark), and continue to bake for about 10 minutes.
15. Take it out and let cool.
16. Just decorate with chocolate sauce.
Tips:1. Different flour has different water content. Please adjust the amount of milk according to the actual situation of your own flour.
2. Yeast should be increased or decreased appropriately according to the climate.
