1. Put all the ingredients in the dough except butter into the bucket of the cook machine in the order of the bottom liquid, the middle flour, and the upper dry yeast
2. Start the cook machine to knead the dough, when the dough is smooth and tough, add butter softened at room temperature
3. Continue to knead to the expansion stage where the film can be pulled out
4. Take out the dough, put it in a clean container, cover with plastic wrap, and carry out basic fermentation for 1 hour
5. Fermented to 2-2.5 times the original size
6. Put the fermented dough on the kneading mat and press to exhaust
7. Divide the vented dough into 9 portions, 45g each, as the bear’s head, and divide the remaining dough into 18, 2.5g each as the bear’s ears. After dividing, cover with plastic wrap and relax for 15 minutes.
8. Take a large dough and roll it into a circle with a thick middle and thin edges
9. Pack the custard stuffing, each stuffing is about 26g
10. Wrap it up like a bun and squeeze it tightly
11. Tighten the mouth as far as possible to form a smooth and tight dough, and the bear’s head is ready
12. Put all on the baking tray
13. Glue the bear's ears to the corresponding position (you can put some water on the ears first to make it easier to stick together)
14. Start to preheat the oven. After preheating, put the mold in the middle of the oven and bake at 190 degrees for 17 minutes
15. Pay attention to observation halfway, and cover with tin foil to prevent the color from being too dark
16. Bake out, let the bread cool before decorating: put the black and white chocolate into the piping bag and melt it in warm water
17. First use white chocolate to draw the bear’s nose, dark chocolate to draw the eyes, and then draw the dark chocolate on the nose after the white chocolate has solidified.
18. One by one cute~
19. Look at me~
Tips:1. The filling can be made into custard filling, or bean paste filling, purple potato filling, coconut paste filling, etc. according to your preference;
2. When shaping, pay attention to the adhesion between the big and small doughs to avoid falling off during the later fermentation process and destroying the shape.
