Cute bear bread

Overview

Recently, I have fallen in love with making all kinds of super cute breads, and I am planning to make them into a cute pet series. This time I made adorable bear bread, using the 12-cup muffin mold from Xuechuchu. Use a cake mold to make bread with a more unique shape. The bread is very soft and is still soft after being stored for 3 days. Light bread aroma, pure taste.

Tags

• baking
• good looks
• butter
• cocoa powder
• egg liquid
• high gluten flour
• low gluten flour
• sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Make the cocoa dough first. In addition to butter, put the other raw materials of the cocoa dough into the bread in the order of liquid in the bottom layer, powder in the middle layer, sugar, salt and yeast in the upper layer, and start a kneading process.

   

2. 2 Knead until a thick film can be pulled out and then add softened butter. Start the dough mixing program again for 15 minutes.

   

3. 3 Knead to the expansion stage, when the dough is very smooth.

   

4. 4 Can stretch out thinner membranes, no need for glove membranes.

   

5. 5 Make a plain dough in the same way.

   

6. 6 After the dough is rounded, put it into a large bowl and turn on the oven fermentation function for 60 minutes.

   

7. 7 Ferment until the dough doubles in size. Dip your finger in flour and poke a hole. If it does not shrink or collapse, it means the fermentation is complete.

   

8. 8 Use a rolling pin to deflate the fermented dough. Divide the cocoa dough into a 35g piece of dough (the bear's head and hands), and divide the rest into 7 small pieces of dough. For the original dough, first divide a 25g piece of dough (the bear's head and hands), and divide the rest equally into 5 small doughs. Roll them into a round shape and cover with plastic wrap to rest for 15 minutes.

   

9. 9 After the relaxed dough is flattened, it is rounded again, placed one by one into the mold, and sent to the oven to ferment at 36°C. It takes about 30 minutes to ferment until it doubles in size.

   

10. 10 During fermentation we will deal with the bear’s ears and hands. 2g each for ears and 1.5g each for hands. Divide the cocoa dough into 14 ears and hands, and the original dough into 10 ears and hands, roll them into round shapes and set aside.

    

11. 11 Take out the fermented dough, and then place the small pieces for the ears and hands in the corresponding positions.

    

12. 12 Put the shaped dough into the preheated oven, set the upper and lower heat to 170°C, middle layer, and bake for 25 minutes.

    

13. 13 After taking it out of the oven, unmold it, place it on a baking sheet to cool, and use a black pigment pen to draw expressions.

    

14. 14 Another way is to knead a plain dough first, then divide it in half (to make 6 white bears and 6 cocoa bears), add cocoa powder to half, then ferment separately, and the remaining steps are the same. Dough ingredients: 220g high-gluten flour, 30g low-gluten flour, 35g sugar, 110g milk, one egg, 2g salt, 3g yeast, 30g butter. The cocoa powder added is also 5g.