1. Weigh all the materials, soften the butter, add the dry yeast into 40ml of warm milk to dissolve, and stir and knead 25g of bread flour+sugar+salt+eggs (the remaining eggs are brushed in the refrigerator for the last time) with the warm milk added with dry yeast and the remaining warm milk.

3. Ferment at room temperature to 2.5 times the size, and poke a hole with a finger with flour, so that the hole will not shrink.

4. Weigh the fermented dough (it should be about 270g), exhaust air, divide it into 6 pieces of 46g dough, knead it into small round dough, and ferment for15min.

5. Cut the ham sausage as shown in the figure.

6. Take a dough fermented in the middle, roll the thin surface of the chopping board po into an ellipse, put a ham sausage on the upper left of the ellipse, fold the dough in half and press the edge tightly.

7. Cut out the nose and tail with scissors and do plastic surgery. . .

8. Cut the dough, knead the two elephants into a small ball, and flatten the ears divided into two semicircles in the middle to make elephants.

9. Poke Elephant's eyes with chopsticks (cruel) and then put half a raisin, please put it in, or your eyes will pop out when you ferment later.

1 1. Brush a layer of egg liquid lightly on the surface of the fermented dough and send it to the preheated oven 180 degrees, middle layer, 12 minutes. When the bread surface turns golden brown, it can be baked. (Actually, I baked it for 10 minutes, and the color was too dark, so I chewed a cooked one. )