1. Prepare all the materials
2. Strain the spinach juice and pour it into the bread machine
3. Then add sugar, salt and high-gluten flour
4. Put the ingredients in the main dough except the butter into the bread machine in the order of the lower layer of liquid, the middle layer of powder and the upper layer of yeast. Sugar and salt should be placed on the two corners of the bread machine separately. Do not contact the yeast prematurely, so as not to affect Yeast fermentation.
5. Knead the dough according to the kneading procedure
6. When kneading into a smooth dough, put in the softened butter and continue to knead the dough
7. Generally, two kneading procedures are used until the dough can pull out a large piece of film.
8. Put the kneaded dough into a clean water-free basin and cover with plastic wrap
9. Ferment at room temperature to double the size. Dip your fingers in the dry powder and press without shrinking. The fermentation is complete. Fermentation does not have an accurate time to judge. It is related to room temperature and humidity. Fermentation is fast in summer and slow in winter. Therefore, you must always observe the state of the dough. Sour taste. As soon as the hand touches the dough, the dough will collapse like a deflated balloon.
10. After the first round is completed, take the dough out and vent it with a dough roll, and divide it into 12 uniform doughs, about 40g each.
11. Shape the small dough into a round shape. If you knead the round shape, my hands are arched
12. Put it in each small grid of the mold. Put it in the oven for two times, put hot water underneath, and change the hot water every 20 minutes.
13. In the second shot, we will make the eyes of the mung bean frog, and mix all the ingredients of the oak skin
14. Just knead it into a smooth dough
15. Then rub it into a strip
16. Use a scraper to divide into 24 small doses of the same size
17. Each small dose is rounded into an eye, about 3g each
18. The second-made dough is taken out of the fermentation box, and the oven is preheated at 170 degrees Celsius.
19. Spread 24 small doses with diluted egg yolk liquid or water (in order to stick to the main dough)
20. Place on top of each small dough to make eyes
21. Put the mold in the middle of the oven
22. Fire up and down at 170 degrees for 20-25 minutes. It should be covered with tin foil for about 5-8 minutes to prevent the bread from getting too dark.
23. After baking, put it on the net to let cool
24. At this time, we can prepare the materials for drawing expressions, put the chocolate in the piping bag, put the piping bag in hot water, and melt the chocolate in the water.
25. Draw a cute and adorable expression on the cool bread and wait for the chocolate to solidify. Just take it out of the mold when you eat it, because it doesn't stick to the mold and is super easy to use.
Tips:If you don’t want to use spinach juice, you can replace the spinach juice with water. Just five grams of matcha powder instead of ten grams of high-gluten flour.
