Bear bread(xiao xiong mian bao )

Bear bread

Introduction:

"In the warm spring and blooming season, I always take my baby to spring outings on weekends. I can't do without bread and cake. This time, my baby did a good job of graffiti on the bread. Ha ha, all kinds of expressions look very lovely. Bread making is always inherent in those steps. When it comes to shaping, you can show your skills freely, which is exactly where the fun of baking lies. Today's plastic surgery is also simple. Let's have a look. "

Production steps:

Step 1: put the milk into the microwave oven and heat it to about 35 degrees. Add yeast and let it stand for 5 minutes

Step 2: pour the milk with yeast into the bread machine barrel, and then add the whole egg liquid, white granulated sugar, high gluten flour and salt in turn

Step 3: start the quick and quick face

Step 4: two quick noodle mixing procedures, a total of 40 minutes, knead to pull out the fascia

Step 5: ferment to 2.5 times the original size

Step 6: knead well again, let it exhaust, and then cover it with plastic film to relax for more than ten minutes

Step 7: divide the bear's head into main dough and ear dough

Step 8: make a bear shape as shown in the picture

Step 9: put it on the baking tray covered with baking paper, with larger spacing

Step 10: put it in the middle layer of the preheated oven, and then ferment again to twice the original size, adjust it to the upper and lower heat, 180 degrees, 16 minutes

Step 11: add appropriate amount of honey into cocoa powder to make a paste

Step 12: dip the toothpick with cocoa paste and draw the bear's facial features

Step 13: the lovely bear bread is ready

Materials required:

High gluten flour: 220g

Whole egg liquid: 50g

Milk: 80g

White granulated sugar: 35g

Honey: right amount

Cocoa powder: moderate

Yeast: 3 G

Salt: 1g

Precautions: first, stir with chopsticks in front of the dough to avoid the splashing of flour; second, because there is no butter, the dough is a little wet, so put some corn oil on the hand to prevent it from getting wet during the exhaust shaping; third, in the process of fermentation, put a little water on the surface to prevent the surface from drying; fourth, the water absorption of flour is different, and check the dry humidity after a few minutes; fifth, the water absorption of flour is different When baking, cover with tinfoil after coloring to avoid heavy coloring on the surface.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiao Xiong Mian Bao