STEP 1/14
Add all dough ingredients except butter and knead for about 10 minutes (200g strong flour, 30g sugar). 4g of salt. 120g of milk. 1 egg yolk. 3g of instant dry yeast.)
STEP 2/14
When the dough is somewhat lumped together, add butter
STEP 3/14
After adding butter, continue to knead and roll
STEP 4/14
Please do it for 50 to 60 minutes
STEP 5/14
During the first fermentation, make chocolate custard cream with the ingredients written in the seasoning (see http://www.10000recipe.com/recipe/6836739 recipe)
STEP 6/14
Melt the chocolate and harden the ribbon to hang on the Hello Kitty
STEP 7/14
After the first fermentation, divide the face into two parts, 55g / 3g ears, and then do the second fermentation for 15 minutes
STEP 8/14
After the second fermentation, roll with a rolling pin or beer bottle and spread the dough
STEP 9/14
Squeeze the chocolate custard cream inside and tie it well
STEP 10/14
After adding cream, add ears and apply 3rd fermentation for 40 minutes (preheat to 160 degrees 10-15 minutes before fermentation)
STEP 11/14
Beat in an egg
STEP 12/14
After the 3rd fermentation, apply the egg mixture evenly
STEP 13/14
Bake at 160 degrees for 15 to 17 minutes
STEP 14/14
After cooling it down, draw your face with a chocolate pen
1. When kneading, microwave the milk for 10 seconds and keep it warm
2. Cover the bag and make a hole when fermenting
3. Make your ears as triangular as possible! The dough swells up The shape will change
4. Never open the oven when baking!!