#柏翠大赛#yam Cheese Bear Squeeze Bag

#柏翠大赛#yam Cheese Bear Squeeze Bag

1. The main ingredients of the bread are ready

2. All the ingredients except butter are put into the kneading basin

3. Start the kneading program, when the dough is moist, add softened butter and continue kneading

4. When the transparent film can be pulled out, the finger pokes a smooth round hole, and the fermentation is over.

5. The dough is rounded, covered with plastic wrap, and placed in a warm and humid place for basic fermentation

6. When the dough is twice the original size, dip your fingers in flour and poke holes on the top of the dough without collapsing or shrinking. Fermentation is successful.

7. Take out the dough, vent and knead it, weigh it, divide it into 10 parts, 9 of which are equal, and the other is slightly larger. Through the following operations, I think 10 equal parts are more appropriate. After rounding, relax for 10 minutes.

8. When making the noodles, use a whisk to evenly mix the steamed carrot puree with the softened cream cheese

9. Take a loose dough, flatten it with your hands, and put an appropriate amount of carrot cream cheese on the dough

10. Squeeze tightly

11. Process the other 8 doughs one by one, and place them in a square plate with the seal facing down. This is a bear head

12. Divide the tenth dough into two

13. Take one part and knead it into a long strip and divide it into 9 equal parts

14. Divide each portion into two equal portions and knead into small balls

15. Place the small ball on the bear’s head and ears

16. Take one third of the remaining half of the dough

17. Knead in a little cocoa powder, knead into thin strips, divide into 18 equal parts

18. Round it up and place it on the bear’s head and eyes

19. Take a part of the remaining dough and make the mouth

20. According to the size of the bear’s mouth, pat the mouth with an appropriate amount of dough and stick it to the corresponding position on the head

21. Knead the remaining amount of cocoa powder into the dough, make a small nose and stick it to the corresponding position on the head. At this step, all the bear meal packs are prepared and placed in a warm and humid place for secondary fermentation.

22. When the bear dough is 1.5 times its original size, brush a layer of egg liquid on the surface

23. Put the green bear into the middle layer of the preheated oven, and fire up and down at 180 degrees for 20-25 minutes. When the surface color is satisfactory, you can cover it with tin foil

24. After being out of the oven, pick up the baking tray and shake it twice, demould it, let it cool on a drying rack and put it in a bag for storage

25. Cute, isn't it cute

26. Like a good brother

27. The fillings are also very rich

Tips:

The yam paste for kneading is made by adding water to steamed yam with a cooking machine, so it contains a lot of water, so the amount of liquid for kneading should be adjusted according to the water absorption of the flour. If you don’t put the yam, the amount of liquid is 60-70% of the amount of flour, you can reserve part of the water, and add it according to the situation;
Add cooked carrot puree to the cream cheese, then beat it evenly with a cooking stick, or replace it with other fillings according to your taste;
The dough of this formula is still very soft, you can use some hand flour when you operate it;
If you think the operation of ears, eyes, nose, and mouth is troublesome, you can just make the ears and mouth, and then use black and white chocolate to draw the eyes and nose after the bread is cool;
The oven has a temperature difference, so the baking time and temperature should be adjusted according to your own oven.