Warm Bear Sausage and Sausage

Warm Bear Sausage and Sausage

1. Weigh the ingredients and set aside.

2. Pour an egg yolk into the basin and pour the condensed milk.

3. Stir well.

4. Pour the baking powder into the flour and mix, and sift into the basin.

5. Stir it with a spatula. The dough will be a little sticky at this time. Cover with plastic wrap and put it in the refrigerator for half an hour.

6. Use this space to steam the sausage in the steamer for 15 minutes.

7. Let the steamed sausages cool for later use. The dough after refrigeration is not sticky at all and kneaded into a smooth dough. Separate about 20 grams of dough, add strawberry powder and knead evenly.

8. Divide the dough into two equal parts, take one part and roll it into slices and put in the sausage.

9. Wrap it tightly and put it down.

10. One end pinches out the outline of the warm bear's head.

11. Cut out two parts with a scraper on both sides of the body to make the soles. (The depth of the cut does not expose the sausage)

12. Pinch out a small tail and limbs at the other end.

13. The small balls are pressed flat and pasted on the head to make ears.

14. Roll out the red dough thinly and cut out small strips.

15. Glue it evenly on the bear's body.

16. Prepare them one by one and put them in the baking tray. Preheat the oven in advance: 140 degrees above and 130 degrees below.

17. Put on the middle layer and bake for 25 minutes.

18. After baking and letting cool, draw the eyes and nose with melted chocolate and you are done! The soft tissue is matched with the Q bomb of the sausage, which is delicious and rich in taste. Cute bear, is it cute~~~

Tips:

The recipe uses Joyoung's latest oven: KX-32J97. 32 liters. The temperature is stable and the color is even. Simple operation is very suitable for novices. The pink girl's heart is full of value! It's also beautiful to start a gourmet mood! Please adjust the temperature of the ovens according to the difference. If you have colored in advance, please cover with tin foil in time. When wrapping sausages, air must be exhausted to avoid hollowing.