Recipe: Shiba Inu bread

Home Cooking Recipe: Shiba Inu bread

Notes:

This formula can be used to make 12 Shiba Inu bags. The operation is quite simple, but you must pay attention to the color when baking. The lovely Wang Xing people can easily become dark dishes. But don’t bake too short, the unskilled skin will change. Wrinkle, the taste is not good~ This bread is easy to make a baby bear, you must pay attention to the shape of the ear → triangle △ and the size and position of the eye ~ then the head is made into an oval shape best ~

Ingredients:

Steps:

  1. Home Cooking Recipe: In the chef's bucket, pour milk, egg liquid, cream cheese, sugar, then salt, high-gluten flour, and dry yeast. Turn on the face function. Knead into a smooth dough.

    In the chef's bucket, pour milk, egg liquid, cream cheese, sugar, then salt, high-gluten flour, and dry yeast. Turn on the face function. Knead into a smooth dough.

  2. Home Cooking Recipe: Then add room temperature softened butter.

    Then add room temperature softened butter.

  3. Home Cooking Recipe: Continue to knead the dough extension stage where the film can be pulled out.

    Continue to knead the dough extension stage where the film can be pulled out.

  4. Home Cooking Recipe: Put in a clean container, cover with plastic wrap, and carry out the first fermentation.

    Put in a clean container, cover with plastic wrap, and carry out the first fermentation.

  5. Home Cooking Recipe: It is recommended to heat at 28 degrees and ferment for one hour.

    It is recommended to heat at 28 degrees and ferment for one hour.

  6. Home Cooking Recipe: Fermentation can be doubled up~

    Fermentation can be doubled up~

  7. Home Cooking Recipe: Waiting for the fermentation to do Oukee, a major feature of Oukepi is that it will not change color after roasting. This part is used to make the nose and tail of Shiba Inu~ Put all the ingredients of Oukee skin together and knead it into a smooth dough. Pay attention to cover the plastic wrap and set aside.

    Waiting for the fermentation to do Oukee, a major feature of Oukepi is that it will not change color after roasting. This part is used to make the nose and tail of Shiba Inu~ Put all the ingredients of Oukee skin together and knead it into a smooth dough. Pay attention to cover the plastic wrap and set aside.

  8. Home Cooking Recipe: The fermented dough is repeatedly pressed and vented on the chopping board.

    The fermented dough is repeatedly pressed and vented on the chopping board.

  9. Home Cooking Recipe: Then divide 12 parts of 50g large dough.

    Then divide 12 parts of 50g large dough.

  10. Home Cooking Recipe: The remaining dough is evenly divided into 12 small doughs to be used to make the ears of Shiba Inu.

    The remaining dough is evenly divided into 12 small doughs to be used to make the ears of Shiba Inu.

  11. Home Cooking Recipe: Take a 50g large dough, wrap it in a 10g red bean filling and squeeze it tightly.

    Take a 50g large dough, wrap it in a 10g red bean filling and squeeze it tightly.

  12. Home Cooking Recipe: Put them all in order, put them in the baking tray, and use the baking tray that comes with the 49-litre oven.

    Put them all in order, put them in the baking tray, and use the baking tray that comes with the 49-litre oven.

  13. Home Cooking Recipe: The 12 small doughs that have just been prepared are kneaded into triangles and placed in the corresponding parts of the big dough to make the ears of Shiba Inu.

    The 12 small doughs that have just been prepared are kneaded into triangles and placed in the corresponding parts of the big dough to make the ears of Shiba Inu.

  14. Home Cooking Recipe: Then divide the Okby skin into 12 parts, take 6 rounds and round the flat to make the tail of the Shiba Inu, and then put the remaining tail into the corresponding part. Perform secondary fermentation at 32 degrees and half an hour. The oven starts to warm up, and the upper and lower tubes are 170 degrees.

    Then divide the Okby skin into 12 parts, take 6 rounds and round the flat to make the tail of the Shiba Inu, and then put the remaining tail into the corresponding part. Perform secondary fermentation at 32 degrees and half an hour. The oven starts to warm up, and the upper and lower tubes are 170 degrees.

  15. Home Cooking Recipe: After preheating, cover the dough with tin foil and put it in half, then put it in the oven, bake the tube at 160 degrees for 30 minutes, remove the tin foil, and bake for 5-10 minutes.

    After preheating, cover the dough with tin foil and put it in half, then put it in the oven, bake the tube at 160 degrees for 30 minutes, remove the tin foil, and bake for 5-10 minutes.

  16. Home Cooking Recipe: Pay attention to the observation when baking, prevent the color from being too dark, and take measures to adjust in time.

    Pay attention to the observation when baking, prevent the color from being too dark, and take measures to adjust in time.

  17. Home Cooking Recipe: Finally, paint the expression with chocolate~

    Finally, paint the expression with chocolate~

  18. Home Cooking Recipe: Finished~~

    Finished~~


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