Leopard Bear Toast

Material preparation

Mix the medium ingredients evenly and knead into a dough

Place it in the refrigerator to ferment for 17-24 hours (I usually refrigerate it overnight). You can also leave it at room temperature to ferment until it doubles in size.

Tear the fermented Chinese dough into small pieces and mix with the main dough, then put them into a bread machine and knead until the dough is complete (large pieces of transparent film can be pulled out)

Divide the kneaded dough into two 90-gram portions. Add 3 grams of cocoa powder to one portion and knead evenly. Add 2 grams of bamboo charcoal powder to one portion and knead evenly. Use the remaining dough as plain dough and roll it into a round shape. After all the dough is rounded, cover with plastic wrap and rest for 30 minutes.

For the original dough, first cut out 30 grams (for bear ears), and first cut out 15 grams of cocoa and original dough. Divide the remaining dough into 13 portions. You don’t need to cut them into the same portions. The dough can be large or small, so that the leopard pattern will be more interesting. Continue to cover with plastic wrap and let it rest for 15 minutes.

Roll the cocoa dough into an oval shape, turn it over and roll it into a long strip

Roll the bamboo charcoal dough into an oval shape and wrap it around the cocoa dough, or two-thirds of it.

Roll out the original dough and wrap it around the bamboo charcoal dough, then pinch it tightly.

Place the shaped dough upright into the bear mold. Cover with cling film and place in the oven until it is eighty-full. Place in the preheated oven and bake at 165° for 40 minutes (the temperature can be adjusted according to your own oven)

Fry an egg, add cheese and cheese, and drink it with a glass of orange juice for an energetic breakfast

Overview

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Ingredients

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