1. First make the cocoa dough. In addition to the butter, pour the ingredients of the cocoa dough into the bowl and knead it into a dough.
2. Knead until you can pull out a thicker film, add softened butter, and knead to the expansion stage, at which time the dough is very smooth.
3. The film can be pulled out, no glove film is required.
4. Make an original flavor in the same way.
5. Knead the dough and pour it into a large bowl, cover with plastic wrap and put it in the refrigerator to ferment for 6 hours.
6. Ferment until the dough expands twice as big, stick a finger with flour and poke one, and the fermentation is complete if it does not shrink or collapse.
7. The fermented dough is exhausted with a rolling pin. The cocoa dough is first divided into a 35g dough (the bear's head and hands), and the rest is equally divided into 3 small doughs. Divide the original dough into a 25g dough (Xiao Xiong's head and hands), and divide the rest into 3 small doughs. After they are rounded, cover with plastic wrap and relax for 15 minutes.
8. After being flattened, the loose dough is rounded again, placed one by one into the mold, and sent to the oven. Put a bowl of hot water at 60 degrees for about 30 minutes, and ferment to twice its size.
9. During the fermentation, we will deal with the bear's ears and hands. 2g each for ears and 1.5g each for hands. Separate the cocoa dough into 12 ears and hands, and separate the original flavor into 12 ears and hands. Round them for use.
10. Take out the fermented dough, and place the ears and hands in the corresponding positions.
11. The shaped dough is put into the preheated oven, and the top and bottom heat is 170 degrees and the middle layer is baked for 25 minutes.
12. After being out of the oven, take off the mold, place it on the grill to cool, and use a black pigment pen to draw your expression.
13. Finished picture. Cute!
Tips:1. Please adjust the amount of milk according to the water absorption of flour.
2. If you don't want to knead the dough by hand, you can use a bread machine to knead the dough.
3. After kneading the dough, put it in the refrigerator and ferment for six hours. (I go to work in the afternoon and go home from work in the evening and then knead the dough.)
4. For each different brand-name oven, adjust the temperature according to your own.
5. When baking, there are 10 minutes left and covered with tin foil.
6. You can draw expressions with melted chocolate.
