Bear bread

1

With the exception of butter, all pasta materials are put in the bread machine, liquids are put first, flour is finally put on, flour is dug up and yeasts are buried, one and one of the bread machine programs is activated and a small, soft block of butter is added to the pre-cut, and one more procedure continues)

2

Scratch to full. Take out the dough

3

Split equal to equal size

4

Rounded and flattened into your own taste-friendly pie, and then flattened as a bear

5

A few more of the same sizes as bears' ears and noses, put on the head just prepared, put on the oven or warmer to fermenter up to 1.5 times

6

When the fermentation is over, take out the egg fluid. In the middle of the oven, which is pre-heated at 180 degrees, with 175 degrees of upper and lower fire and 20 minutes of roasting. Colour satisfaction is timely to cover tin paper against roasting。

7

Bear and bear

8

Infinite bread can be stored in a vacuum box, effectively preventing drying and slowing the aging of bread。

Tip 1. Different flours absorb liquid differently, so please adjust the amount of milk as needed. Add a little at a time while kneading until the dough feels right. If it feels dry, add a little more. 2. Every oven varies in temperature, so the time and temperature listed in the recipe are based on my oven and are for reference only. 3. The yogurt used can be homemade or store-bought. Since thicknesses vary, please adjust the amount as needed while kneading until the dough reaches the right consistency. I used regular cup yogurt. 4. Once the desired color is achieved, please cover with aluminum foil immediately to prevent burning. 5. If you don't have heavy cream, you can substitute it with an equal amount of milk. 6. Also, if you have plenty of time, you can certainly do a second rise, which will make the texture richer. I will not answer any further questions about this, though.