1. First prepare the bread ingredients, weigh them and prepare them. Put the butter in a warm place and soften at room temperature.
2. In addition to the butter, put the ingredients in Figure 1 into a large bowl, stir evenly, and form a dough, then move it to the silicone mat to continue mixing.
3. Knead until it can pull out a large piece of film, but it is easy to break.
4. Add the softened butter, continue to knead, and combine the way of beating.
5. Knead to the expanded state of the dough, that is, a small piece of dough can be pulled out, and the thin glove film can be easily pulled out without breaking.
6. Knead it into a smooth dough, place it in a basin, and put it in the oven for fermentation. The time is set at 50 minutes. To ensure humidity, put a bowl of hot water in the oven.
7. Ferment to double the size. The fermented dough is kneaded and exhausted.
8. Weigh the dough to take 2 portions of 144g dough, add 3g of cocoa powder to one portion, and knead evenly. Cover with plastic wrap and relax for 15 minutes.
9. Prepare the filling during the relaxation time of the dough, knead each 5g of coconut filling into small rounds, and keep refrigerated for later use.
10. The loose dough begins to make bears. Take 144g of dough and divide it into 8 evenly. The dough with cocoa powder is also divided into 8 portions evenly. 18g per serving.
11. Take a small portion and roll it into a round piece. Wrap one coconut filling per serving, close and wrap tightly.
12. Close the mouth downwards, and do them all in order, a total of 16 pieces.
13. Place the original dough and the dough with cocoa powder at intervals, as shown in the picture! Put it into the oven for secondary fermentation.
14. Knead the remaining piece of dough into long strips, then divide and round into 32 small balls to make bear ears. Cover with plastic wrap and set aside.
15. The dough can be doubled in size. The fermented dough has expanded and gradually fills the baking tray.
16. Place the small ears with clean water on the bear's head, and brush a layer of whole egg liquid on it.
17. Put it into the oven at 150 degrees and bake for 25-30 minutes.
18. After it's out of the oven, take it out and let cool.
19. Fill the piping bag with white chocolate and melt it in water, then cut a small mouth to squeeze the little bear's nose. Let cool!
20. After the white chocolate has solidified, melt the black chocolate and squeeze the small eyes and mouth, as shown in the picture!
21. The finished two-color squeeze bear, you can also use matcha powder, as you like.
22. Bear look here, take a picture!
23. hope you'll like it!
Tips:1. Different flours have different water absorption, so the water volume should be added gradually.
2. The method of kneading bread is similar to pushing forward by rubbing clothes, combined with the method of beating, so that the film is easier to come out.
3. The specific operation method of coconut paste filling has been explained in the previous recipe, you can refer to it.
4. The baking time and temperature are determined according to the temperament of our own oven. The temperature of our oven is too high.
5. Cocoa powder can be added after one fermentation or before fermentation. You can also use matcha or red yeast rice instead, whatever you like!
