1. Put all the ingredients in the main ingredient except butter into the bread machine, and start the dough mixing program.
2. After a program is over, add softened butter and start the kneading program again until the dough comes out of the film.
3. Round the dough and put it in a clean container for the first fermentation.
4. Ferment in a warm place to 2.5 times its size.
5. Take out the exhaust gas, separate about 100g of white dough, add cocoa powder, and knead it to form a brown dough. Put it in a fresh-keeping bag and set aside for later use.
6. Separate a white dough of about 15g, add an appropriate amount of red yeast rice powder, knead it into a red dough, and put it in a fresh-keeping bag for later use.
7. Separate another 15g white dough, add a few drops of blue pigment, knead it into a blue dough, and put it in a fresh-keeping bag for later use.
8. Divide the remaining 240 grams of white dough into 6 pieces, about 40 grams each.
9. Take a piece of white dough and squash it.
10. Then put it in a warm place for two shots.
11. Fermentation also makes ears. Take a part of the brown dough and divide it into small doughs of about 2.5g.
12. Roll into an oval shape.
13. Pinch one end to make an ear shape.
14. Do everything, cover with plastic wrap and set aside for later use.
15. After the second round of the white dough is finished, take it out. Roll out the remaining brown dough thinly.
16. Find a round mold (slightly larger than the white face embryo) and press out the disc. Then use the mold to cut out one side of the arc, and cut out the other side of the arc.
17. The cut noodles (if the tip is too long, you can cut them short) slightly organize and pull, and cover the fermented white noodles.
18. Place the ears just made on both sides of the head.
19. Roll out the blue dough and press out the nose with a small round decorating mouth. Dip the blue nose on the tip of the brown dough.
20. Make the bow at the end. Cut the red dough into strips, then cut into small pieces, and clamp the middle with chopsticks to make a bow shape.
21. Dip on the head in a suitable position Place everything as shown in the figure, and put it into the preheated oven, the bottom layer, 180 degrees, about 20 minutes. Stamp with tin foil halfway. After roasting, take it out and let it cool. Use black cocoa powder to adjust the water and draw the eyes.
Tips:The dough can also be replaced with other white dough recipes, but try to use a low-egg and low-oil recipe, which is not easy to be colored and baked to look good. Adjust the temperature and time of the oven by yourself. Don't forget to cover the tin foil halfway. You can cover the tin foil with a little color, otherwise you will become a black-faced squirrel.
