Squeeze Bear Peanut Bread
1.
Weigh the materials separately for use. (The butter is softened at room temperature in advance)
2.
Sift the flour into the basin, add white sugar and stir a few times. (The powdered sugar used in the picture is sifted by the way)
3.
Pour the yeast into the milk and stir well.
4.
Except for the butter, pour all the liquid part into the flour, and add salt at the end. (As for adding salt at the end, it is said that it might affect the activity of yeast)
5.
Mix into dough, add butter, and continue mixing.
6.
It will be a little sticky at the moment, and it will be fine in a while, rubbing the dough like clothes.
7.
Fold it again and repeatedly throw the dough.
8.
Cut a small piece and pull it apart, and the hand mask appears.
9.
Put it in a basin and cover with plastic wrap, and ferment twice as big in a warm place.
10.
The peanuts are fried and chopped. Cut the sausage into pieces of the same size.
11.
Stick the flour with your fingers and make a hole in the middle of the dough.
12.
The dough is divided into 40 grams of small seasons, and the remaining dough is an average of 2 to 3 grams each (32) to make the bears' ears.
13.
Roll the dough into a long strip, put on the peanuts and sausage diced.
14.
Roll up from top to bottom.
15.
Pinch the ends a little bit.
16.
Group into a ball shape.
17.
Place them in a baking dish lined with greased paper. Carry out the second fermentation.
18.
Put small round balls on the ears and brush with whole egg liquid.
19.
Place sliced almonds for the eyes and cashews for the mouth. The oven is preheated 180 degrees in advance, heated to 175, and lowered to 170 for 20 minutes. Cover with tin foil after coloring.
20.
Finished picture. (Use melted dark chocolate to dot your eyes and nose, or you can omit it.)
21.
Break apart a row, there is drawing!
22.
Break the little bear again, it's so soft!
23.
It's delicious, see you!
24.
Finished picture.
Tips:
The bread filling can be changed to what you like, put dried fruits to make the facial features, save the need to paint and then draw it, convenient, easy and cute! Fermentation depends on the weather and season. Don’t just look at the time. Observe frequently to avoid sourness (in the recipe: 90 minutes for the first fermentation, 60 minutes for the second fermentation). The recipe uses an ACA oven with a capacity of 38 liters and temperature. Adjust according to your own oven.
