Cooking Steps

1. 

   Step1:In addition to butter, put the other main ingredients into the basin (I use the cook machine of kewood). Knead the first gear until there is no dry powder. Change the second gear and knead for 10 minutes.

2. 

   Step2:Can pull out the film. Add butter. The same way, first knead until the butter is completely absorbed. Change to second knead for 1012 minutes.

3. 

   Step3:It's very important to make toast hand mask. Make sure to pull out the full stage hand mask. In this way, the dough will have a better stretch.

4. 

   Step4:The dough is round. Put it in the mixing basin. Cover with the plastic film. Carry out the basic fermentation. If the room temperature is 28 degrees, it will be OK in 1 hour. The fermentation is twice as large. Use your fingers to stick in the dough (a little dry powder on your fingers). It will not shrink or collapse. The dough will be fermented.

5. 

   Step5:Exhaust. Split the dough. Small dough 35g. Two. The rest are rolled into a big dough.

6. 

   Step6:Take out the mold. There are covers on both sides of the mold.

7. 

   Step7:The small dough is in the ear position. The large dough is in the middle of the mold.

8. 

   Step8:For the second time. 36 degrees. Humidity 75. The fermentation mould is full.

9. 

   Step9:Put on the cover.

10. 

    Step10:Bake - place in the bottom of the oven. 165 degrees up and down. Bake for 35 minutes. Bake. Remove. Demould immediately. Cool as shown in the picture.

11. 

    Step11:About two hours later. Slice.

12. 

    Step12:Put the chocolate in the decoration bag. Melt it in hot water.

13. 

    Step13:The white one painted bear's nose. The brown one painted eyes and ears. I also used some pink to decorate my face.

14. 

    Step14:Finished produc