1. Put other ingredients except butter into the bread bucket and start a 15-minute kneading program
2. Add butter at the end of kneading, and start a 15-minute kneading program
3. After kneading the dough, start the fermentation process, the default time is 2 hours
4. Just observe that the fingers do not rebound when pressed, don’t overdo it
5. Take out the fermented bread and let it vent a little, and make it into six round doughs, with some remaining for ears. Cover with plastic wrap and let it sit for ten minutes.
6. Take a dough and squeeze it and fill in some red honey beans
7. Close the mouth like a steamed bun, and put it into the baking tray with the mouth facing down
8. Pinch out two small circles with the remaining material to make ears, and apply some water to stick them on
9. Put the baking dish into the oven, put a bowl of hot water under it, and start the fermentation for 45 minutes
10. Ferment to about twice as big, and brush the surface with egg liquid
11. Put it into a preheated 170-degree oven for about 15 minutes
12. Crush the black and white chocolate coins and put them in a piping bag, and dissolve them in hot water without cutting the opening.
13. Cut the piping bag a bit, and squeeze panda eyes, mouth, nose, and ears on the cooled bread
14. Squeeze white chocolate into eyeballs and let them dry!
