The lost panda bread(jiong jiong de xiong mao mian bao )

The lost panda bread

Introduction:

"Seeing such a lovely picture of panda bread, I found a way to do it.".. You'll have an appetite if you have time to try. "

Production steps:

Step 1: 1. Heat the milk and egg yolk to 38 ℃. < br > 2. Put all the ingredients (except the last two samples) into the bread maker, set it to the dough fermentation, knead for 20 minutes, stop running, restart the cycle, knead for another 15 minutes.
3. Divide the dough into 3 portions (about 560g in total): 75g chocolate dough, Add chocolate powder to 75 grams of dough and knead until the color is even; add green tea powder to 280 grams of dough and knead evenly < br > 5.3 dough are separately placed on the greased plate and covered with oil moistened cloth film for fermentation for 30 to 40 minutes. < br > 6. Squeeze the air out of the dough and keep it stuffy for 20 to 30 minutes.

Step 2: 7. Make face with 90g ordinary dough and eyes with 2 pieces of 27g chocolate dough.

Step 3: 8. Fill 30g ordinary dough in the space between the eyes

Step 4: 9. Put the rest of the dough around the mask.

Step 5: 10. Divide the remaining chocolate dough into two portions (17.5g each) to make ears

Step 6: 11. Fill the space between ears with 70g green tea dough

Step 7: 12. Put the rest of the green tea dough around the finished face mask.

Step 8: 13. Put the dough on the greased square iron pan, cover it, and keep it closed for 50 to 60 minutes (for example, it can be put in the microwave oven) < br > 14.200 ℃ and bake for 25 – 30 minutes (this can be adjusted according to the situation of individual oven, baoroast with toast, used to use 190 ℃ for 40 minutes)

Materials required:

Square bag: 600g ((206x108x100mm))

High Gluten Bread Flour: 230g

Low gluten cake powder: 70g

Sugar: 30g

Milk: moderate

Yolk: right amount

Salt: 4.5g

Salt free butter: 18g

Instant yeast: 4G

Green tea powder: 8g (dissolved in 10g boiling hot water)

Cocoa powder: 8g (dissolved in 8g boiling hot water)

Precautions: 1. After the dough is fermented, cover it with a wet cloth when adding cocoa powder or Matcha powder to avoid skin cracking. 2. Cocoa powder, Matcha powder is dry, easy to absorb water, can add some water. 3, panda face as like as two peas are fermented and will not come out exactly the same.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Jiong Jiong De Xiong Mao Mian Bao