1. Put all the ingredients except butter and salt into the mixing tank
2. The cook machine knead the flour until the gluten is extended and the surface is smooth. Add baking powder and butter
3. Continue to knead to the expansion stage
4. Fermentation at room temperature
5. About an hour and a half, the dough is twice as big, and the first fermentation is over
6. Divide the dough into 15 doses of 50 grams and let stand for 10 minutes, prepare 30 doses of 2 grams and 15 custard fillings of 20 grams. My mold is CuisinAid Toffee Gold 35CM Rectangular Deep Baking Pan, 50 grams of dough with 15 fillings is just right.
7. Wrap the custard fillings in rounds and put them in the baking tray in turn, and carry out the second fermentation in the fermentation tank.
8. After the second rounding is over, put 2 grams of dough on the main dough using the humidity of the fermentation
9. Oven 180 degrees to the color, about 16 minutes
10. This is the plump look freshly baked
11. When the bread cools slightly, make a flat cut at the lower part with a knife, and insert the golden chicken feather cut into a tongue shape.
12. Use a mold to cut the luncheon meat into 15 tongue-shaped slices
13. Insert the golden chicken feathers one by one to make a red tongue
14. Then use a chocolate pen to draw the eyes and nose of the frog, and the cute frog prince is here.
15. Take a look at the perfect internal organization, you can tear it into pieces to eat, I can’t help but eat one after the filming.
