1. Put the raw materials except butter into the bread machine, knead the dough for about 20 minutes, add butter and continue kneading the dough for 20 minutes.

2, the dough is fermented to twice the size at a time, about 40 minutes, poke it with your finger, the hole will not rebound and basically ferment well.

3. Divide the dough into 12 pieces (about 55g/ piece), each piece is wrapped in about 20g bean paste, and kneaded and shaped.

4. Divide the remaining dough into 12 parts and knead into triangles to make Akita ears.

5, the dog's nose and tail need to be mixed in autumn, otherwise it will affect the appearance because of excessive fermentation. When the main dough is fermented for the first time, it is prepared as follows: 20g butter, 20g water, 25g high flour, 5g low flour 15g sugar 10g baking powder, 0.5g salt, and the dough is evenly divided into 12 portions. Six parts are round and slightly flat, making them into noses, and the rest are made into tails.

6, put a bowl of hot water in the oven, about 30 degrees ~ put the molded dough in the oven for secondary fermentation for about 30 minutes.

7. Cover Akita's nose and tail with tin foil, preheat the oven to 180 degrees, and bake for about 15 minutes until the color is uniform.