How to make squeezed bear bean paste bread

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  1.Prepare materials

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  2. Mix all ingredients including flour, light cream, pure milk, salad dressing, yeast powder, salt, duck egg, and sugar, knead into a dough, and rest for 10 minutes.

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  3. Melt the butter in water, let it cool, pour it into the dough, and then knead it evenly.Dough

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  4. Continue kneading for twenty minutes.It doesn’t matter if the membrane does not come out.Just knead Just make it soft and soft

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  5. Let it ferment in a warm place until it doubles in size (mine is a little fat) Overdone)

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  6. Release the air, knead the dough and divide it into 10 small pieces Let the dough rest for 20 minutes (one for making ears)

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  7. Flattened package Pour in the stuffing, seal and roll into a round shape, put it into a basin for secondary fermentation, roll the remaining dough into 18 small balls (a smaller one is more delicate, mine is too big), and roll them into small bear ears

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  8.After fermentation is completed, then put it into the ears and brush with a layer of egg liquid

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  9. Preheat the oven, put it in the oven, and bake it at 180 degrees for about 20 minutes, until the surface turns yellow.

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  10.Melt the chocolate, put it into a piping bag and squeeze out the eyes and mouth of the bear p>

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  11.Finished Picture