Little Lion Bread

Overview

I saw the lion shape on Wenyi’s blog, and I used Tang Zhong for the recipe.

Tags

• pastries
• staple food
• baking
• home cooking
• skills
• children
• afternoon tea
• children's day
• butter
• chocolate
• egg
• egg liquid
• kite bread flour
• magnolia cake powder
• milk powder
• quick yeast powder
• white sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Make soup: 100g water + 20g cake flour, mix well, cook over low heat until translucent, remove from heat and let cool

   

2. 2 After the milk is slightly warmed, put the yeast in and dissolve it, then add bread flour, 45 grams of egg liquid, white sugar, salt, milk powder, and 100 grams of soup. After stirring in the bread machine for 10 minutes, take out the dough, knead in the softened butter, and then put it back into the bread machine and stir for 10 minutes until it reaches the expansion stage

   

3. 3 After the dough is kneaded, take it out and beat it 100 times, reunite it, put it in a plastic bag, drain out the air in the bag, tie the bag tightly, and ferment at room temperature. (The room temperature here refers to the temperature of about 10 degrees in the recent period)

   

4. 4 After 6 to 7 hours of fermentation, when it has doubled in size, take it out and knead it for a while to release the air, divide it into 50g balls, cover it with plastic wrap and let it rest for ten minutes

   

5. 5 Divide the small dough into two, make one half into a lion face, and divide the other half into 8 small balls. Roll them all into a round shape, and place them into the mold one by one. Put a bowl of boiling water in the oven, set it to the fermentation setting, and put the bread embryo in to rise to 1.5 to 2 times the size.

   

6. 6 Brush the risen bread dough with egg wash

   

7. 7 Place in preheated oven at 180 degrees for 15 minutes

   

8. 8 When the time is up, take it out and let it cool

   

9. 9 Melt the chocolate over water, then use a toothpick dipped in the liquid to draw on the eyebrows