strong flour
160g
cake flour
40 grams
milk powder
7 grams
berry sugar
25 grams
salt
2 grams
Egg liquid
25 grams
yeast barm
2 grams
Clear water or milk
100g
butter
25 grams
ingredients
Stuffing material
deal
Carrot grain
40 grams
niblet
80 grams
green soya bean
of appropriate amount
Ham granules
50 grams
salt
of appropriate amount
corn oil
of appropriate amount
salad sauce
50 grams
Mozzarella cheese crumbs
50 grams
step
1. Put all the bread ingredients except butter into the bread maker and mix the dough 15 minutes.
2. Add butter and continue kneading until the expansion stage.
3. Basic fermentation is carried out after reconciliation.
4. When the dough is fermented, make the stuffing. Pour the corn kernels, green beans and carrots into the pot, add water and salt, and bring to a boil. Turn off the heat after boiling.
5. Pour out the water, drain the water, pour in corn oil, fire and mix evenly, then turn off the heat and let it cool.
6. After cooling, add ham, salad dressing and mozzarella cheese and stir well for later use.
7. The dough is fermented to twice its size.
8. Take out the exhaust gas, then divide it into five 40g doughs, five 20g doughs and 10 10g doughs, and knead the plastic wrap with a round cover to relax for10 minutes.
9. Take 20 grams of dough and roll it out.
10. Then roll up from the wide side.
1 1. Twist into long strips.
12. After rubbing, cover the plastic wrap and relax for 5 minutes.
13. Rub it long again.
14. Take 40g pieces of dough, roll them into round cakes and put them in a baking tray.
15. Wrap the long strips around the round cake, pinch the mouth, and ferment for the second time until it is 1.5 times larger.
16. Make10g of dough into bear ears, and put them in place, as shown in the figure, and brush the egg liquid.
17. Poke some holes under the cake with a fork, and brush the egg around the cake and ears.
18. Put the stuffing in, then put it in a preheated oven, and bake at the middle layer 180 degrees 16 minutes (the oven temperature is for reference only).
19. The finished product, the babies love it, the only shortcoming is that the long Neko is not glued, and parents must remember to pinch it tightly, don't be glued like me, it will burst when baking.