Chinese Food

Cooking Steps

1. 

   Step1:All materials except cream chocolate and pigment are put into the bread barrel. Start the kneading procedure until the film is rubbed ou

2. 

   Step2:Ferment to twice the size in the warm plac

3. 

   Step3:Divide the exhaust into six parts

4. 

   Step4:Take one and cut it into two parts. One is bigger and the other is smaller

5. 

   Step5:Divide the smaller dough into two part

6. 

   Step6:The two small parts are respectively made into the shape as shown in the figure. Roll out a thinner triangular patch to make a beard. Rub a thin strip to make a hat edge. The rest is the nose and the hair ball of the hat. I have written the steps in advance. The actual operation is to wait until the oval bread is baked out of the oven before operation. This step is for use first

7. 

   Step7:Roll the larger dough into a round cak

8. 

   Step8:Cream chocolate broken into small pieces on the tundis

9. 

   Step9:Wrap it up and knead it round like a bu

10. 

    Step10:Put it into the baking tray, ferment it to 1.5 times of the size in the warm and humid place, and brush the egg liquid on the surfac

11. 

    Step11:The red pigment drips a few drops and melts. Brush one end with a brush. Make a ha

12. 

    Step12:Put it into the preheated oven 180 ℃ for 13 minute

13. 

    Step13:After baking, do the dough modeling in step 6. Dip a little water to wrap the hat edge, beard, nose and the ball of the hat respectively. This separation is to present the deep and light color. If you bake the modeling at one time, the color of the hat edge and beard will be very deep. This baking will have the required sense of hierarchy

14. 

    Step14:Sift the mustache. Brush the nose and brim with egg whit

15. 

    Step15:Ferment for 5 minutes and then put it into the preheated oven. 180 ℃ for 8 minutes or so

16. 

    Step16:Coming ou

17. 

    Step17:Cute Sant

18. 

    Step18:Small and lovel

19. 

    Step19:It's a little cold when patting the stuffing. Otherwise, it's the chocolate with the burst pulp. It's delicious