Little bear bean bag
By VicentaLakin
Every time a school organizes a trip, the kids ask for soybean sandbags, and the ones who love caterpillars, although they can't always do the same shape and taste, and on a few occasions the shape is a caterpillar. It's still bean sandbags, and he's got a cute little bear. Ha-ha, the little bear saw it in the morning and gave me a great deal of credit。
Recipe Recommendations
- high-gluten flour 260g
- milk 50g
- eggs one
- fine sugar 20g
- water 100g
- instant dry yeast 4g
- salt 2g
- butter 25g
- bean paste a little
- dark chocolate a little
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Little bear bean bag
1
180g of high-strength flour, 100g of water, 4g of dry yeast mixed into a noodle group, often fermented to about three times the temperature (beehive inside)
2
put fermented pasta in a bread can and then put in an egg fluid, 50 g milk, 20 g fine sugar, 2g salt, 80 g thicked flour, and start the pasta mill
3
flour to smooth with 25 g constant temperature soft butter to the expansion phase, twice the size of fermentation
4
The fermented pasta is drained and smooth
5
noodles are divided into an average of 7 large groups (approximately 48 g) and 14 small groups (approximately 8 g) for approximately 10 minutes
6
A big noodle, rounded up, covered in soybeans, closed down, rounded up with two little noodles, placed on the top of the noodle, made into the ears of a bear
7
Make the rest of the dough this way, then warm up to 1.5 times the size of the fermentation, and brush an egg fluid on the surface
8
Opens the Ari Ji-ji application in the cell phone, connects to the long Ji-Toon oven, selects the "bread/cake" function, sets a temperature of 170 degrees, bakes for 45 minutes, preheats for 15 minutes, puts the grilled with bear bread into the middle layer and bakes for 30 minutes. The stove
9
Black chocolate in a bouquet, the insulated water melts and cuts a small mouth with scissors
10
When the bread gets out of the oven, paint the eyes, nose, mouth