Dragon cat bread

1

1 Heavy-stamped and sift-and-sifted flour, pouring into a baker ' s mixer drum, pouring into an egg and adding 100 grams of ice milk (20 grams of milk soluble yeast and dry-wetting of the flavour), salt, sugar, olive oil with chopsticks. Select a 20-minute fast and face-to-face procedure for the baker, and then put out a plastic bag with a mixer and a 20-30-minute freezer in the fridge。

2

When the noodles are frozen, the yeast melts, 10-20 grams of milk is put into the bowl, and 2.5 grams of yeast are poured into the bowl, mixing it with chopsticks。

3

One frozen pasta is taken out, scraped into small pieces, reloaded into a mixer drum, poured into a melted yeast, followed by a fast and facial program. 2 Add 50 grams of black sesame powder to black noodle group, evenly mixed。

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One black noodle was split into seven noodles, about 50 grams. 2 In circular form, covering 20 minutes of membrane static。

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The noodles were sewn into small, large eggs, cut open in the middle of the head and pulled a little bit into the ear。

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Cut off a half circle with paper, covering the upper half of the face and sifting the powder (outside the formula)。

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White belly out. In a well-formed bakery dish, room temperature (at 27°C and 70% humidity) is 1.5 to 2 times larger。

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The oven is 180°C hot for 10 minutes and the upper middle for 30 minutes. After a shake, take out a hanger and freeze the fridge for 5-10 minutes (which will make hot chocolate cool quickly). It's not a photo. It's a finished map。

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Two bags of bouquets, one containing a little bit of black chocolate and the other white chocolate, were closed into open water cups and melted and dried up the surface。

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When chocolate melts, a small cut at the tip of the bouquet, white chocolate paints white, black chocolate paints eyeballs, beards and mouths。

①Actually, I also made a version with ukadopi dough and a version with white dough for the white belly, but I don't know if I made the ukadopi incorrectly or what—the belly didn't expand with the dough, and it was hard after baking and cracked apart from the bread body. Therefore, this method is not recommended. As for the white dough version, it involves kneading white dough and black dough together. This tests your kneading skills; the belly I kneaded was so jagged that it looked like it had been chewed by a dog. The finished product photos show the black-and-white dough version of Totoro. ②The glutinous rice flour in the recipe can be replaced with cake flour, and milk can be replaced with water. ③The milk or water must be ice cold. With current high temperatures, if the dough temperature gets too high while kneading, it will affect both gluten formation and fermentation. This includes refrigerating the dough after the first kneading, which is also intended to lower the dough temperature. ④The total amount of milk and egg mixture is 70% of the flours. The liquid content is on the high side; since different flours have different absorbency, the required water amount varies. Therefore, do not pour all the milk into the flour at once; reserve 10-20g to adjust the dryness or wetness of the dough. ⑤Oven temperature, time, and sugar amount are for reference only. ⑥Putting the baked and cooled bread in the freezer is to allow the hot chocolate to cool and solidify quickly. ⑦If the chocolate in the piping bag cools and solidifies during drawing, pinch the opening and place the chocolate bag against the outer surface of a cup of hot water to remelt it.