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Step 1

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Knead the materials except butter into smooth dough, and then add butter to knead it into an expanded state to obtain a film.

Second step

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The kneaded dough is divided into four parts:102g 62g 82g.

Third step

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62g flour is added with cocoa powder, 82g dough is added with pumpkin powder, 2g flour is added with pigment to turn red, all of them are kneaded evenly, wrapped with plastic wrap, and fermented to twice the size.

Fourth step

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Separate the dough: (knead it for five minutes and then knead it again to form) Cocoa dough? (head) 28g x 2 (ear) 1.5g x 4 white dough? (Head) 28g x 2 (chicken) 10g x4 (ear) 1.5g x 4 pumpkin dough? (Head) 28X2 (chicken) 10X2 (chicken) 3X2

Step five

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10g white dough (4 portions) and yellow dough (2 portions) were rolled into thin slices with a rolling pin, and pressed and molded with a circular die with a diameter of 2cm.

Step 6

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The pressed dough is carefully covered on the 28g six portions of dough, wrapped with white dough, wrapped with yellow and cocoa, and wrapped with white dough.

Step 7

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Put them into the mould of 18cm in turn. If there is no hollow mold, you can isolate the A Mu Si mold in the middle like me, and then carry out secondary fermentation.

Step 8

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After the fermentation is completed, fix the ear dough on the hat with a toothpick to shape the red dough.

Step 9

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Before entering the oven, cut the red dough with scissors, preheat the oven to 180 degrees, then adjust it to 140 degrees, and bake for 20 minutes. Then put 3g yellow dough in it and bake it for 10 minutes, and then take it out first.

Step 10

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Take out the baked bread to cool, and then make a face.

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