Cooking Steps

1. 

   Step1:In addition to butter, put the other raw materials of the main dough into the bread in the order of bottom liquid, middle powder, top sugar, salt and yeast. Start a kneading procedure. Knead until the thick film can be pulled out, then add butter.

2. 

   Step2:Start the mixing procedure again. 15 minutes. After kneading to the expansion stage, the thin film can be stretched out at this time.

3. 

   Step3:Start the fermentation procedure of the bread machine. One hour. Ferment until the dough expands twice. Stick your finger on the flour and poke a hole. If it doesn't shrink or collapse, it means the fermentation is finished.

4. 

   Step4:The fermented dough is vented with a rolling pin. First, a 56g dough is divided. Add the bamboo charcoal powder and knead it to make a black dough.

5. 

   Step5:. the remaining primary color dough is divided into one 70g dough. The remaining dough is divided into 8 parts (about 50g each). Roll them all and cover with plastic wrap and relax for 15 minutes.

6. 

   Step6:The loose primary color dough is flattened and then rounded again. The large 70g dough is placed in the middle of the mold. The other 8 dough are in a circle. Put the dough into the oven. Ferment at 36 ℃. It will take about 30 minutes. Ferment to twice the size.

7. 

   Step7:The black dough is divided into 8 3G small dosage forms (for ears). The rest are divided into 16 2G small dosage forms (for hands). Round them up for use.

8. 

   Step8:Take out the fermented dough. Then put the small black dosage in the corresponding position. Send the dough into the preheated oven. Heat up and down 170 ℃. Middle layer. Bake for 20 minutes.

9. 

   Step9:Demould it after it's out of the oven. Put it on the baking net to cool. Use the melted black pigment pen to draw the expression.