Panda Bread

1

Mix all ingredients except butter together and knead until smooth.

2

Add butter and knead until fully expanded.

3

Cover the basin with plastic wrap and carry out the first fermentation.

4

Let's exhaust the dough, take out 20g of it and put it aside, and divide the rest into 7 portions.

5

Add cocoa powder and milk to 20g of dough.

6

Divide the cocoa dough into ears, eyes, and nose (20g was the budget, but I later left some).

7

Round the divided original dough, dip the ears, eyes, and bottom of mouth made of cocoa dough with water, and stick it to the dough.

8

Preheat oven to 180 degrees for 20 minutes.

1. In step 5, when making the cocoa dough, add 3g of cocoa powder first and knead until evenly mixed. Check if the color is right, and if not, add more gradually. The same goes for the milk; the amount can be increased or decreased appropriately depending on the weather and the condition of the dough. 2. When shaping the panda: If the ears are not sticking firmly, you can secure them with a toothpick behind the ears and remove it gently after baking. 3. During the baking process, observe the browning of the bread at about 8 minutes. It is best to cover it with aluminum foil at 10 minutes to prevent it from browning too much.