Bear toast

Bear toast

Introduction:

Production steps:

Step 1: put all the ingredients except butter together and knead them into a dough. Knead the dough to the expansion stage, then add butter.

Step 2: continue kneading until the dough is completely kneaded.

Step 3: divide the dough into 290g, 177g and 114g.

Step 4: add appropriate amount of milk into Matcha powder and cocoa powder respectively, and stir evenly to form mud.

Step 5: add green tea powder mud and cocoa powder mud into 114g dough and 177g dough respectively, and mix well. Cover the three dough with plastic wrap and place in a warm place for basic fermentation.

Step 6: ferment the dough to twice the original size.

Step 7: take out the white dough and divide it into two large portions and one small portion. Flatten the exhaust respectively, roll round and relax for 15 minutes.

Step 8: take out the Matcha dough, divide it into two parts, flatten it, let it air out, and let it relax for 15 minutes.

Step 9: take out the cocoa dough, divide it into 5 parts (4 big points and 1 small point), flatten it, exhaust it, and let it go for 15 minutes.

Step 10: take a large portion of white dough, flatten it, roll it with a rolling pin, then flatten the smallest portion of cocoa dough, roll it into a flat oval, roll it up, pinch it tightly, knead it into strips, and put it on one side of the white dough.

Step 11: roll up.

Step 12: take two cocoa dough, flatten them, roll them into a flat oval, roll them up, pinch them tightly, and knead them into strips. Put it on both sides as shown in the picture.

Step 13: take a small white dough, flatten it, roll it up and squeeze it tightly. Fill in the middle as shown.

Step 14: flatten and roll the last piece of white dough, and wrap up Figure 13.

Step 15: as shown in the picture, handle the remaining two cocoa dough and put them on both sides as ears. Take a small piece of Matcha dough in the middle and fill it.

Step 16: flatten and roll the remaining Matcha dough into a rectangle, and wrap the combined dough.

Step 17: put in the mold for the final fermentation.

Step 18: ferment until 90%, cover and bake in the oven. Preheat the oven at 185 ℃ and bake for 40 minutes.

Step 19: time is up. The toast is ready. Take out the demoulder. Let it cool down.

Materials required:

High gluten flour: 300g

Sugar: 40g

Salt: 4G

Yeast: 5 to 6g

Whole egg liquid: 35g

Milk: 195g

Milk powder: 25g

Butter: 30g

Matcha powder: 1 tbsp

Cocoa powder: 1 tbsp

Note: 1. I didn't watch it in the end, so I didn't take any pictures. This may also affect the bear's expression. We must pay attention when we do it. 2. When kneading the color into the dough, be patient and take it slowly.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: milk flavor