Aunty Young（安迪漾）: 熊宝贝巧克力小餐包 (Chocolate Little bear Buns)

为了和20位小朋友结缘，

安迪挑战这可爱又有一定难度的“熊宝贝巧克力小餐包。

第一次做，

战战兢兢，唯恐搞扎了，让小朋友失望。

或许。。好心有好报，

一切都顺利，

尤其是烤第二盘时，累聚了一点经验，

成品更是赏心悦目，挺疗愈滴！

熊熊宝贝们。。。。

你们是否也很期待进校和小朋友们结缘呢！

记得你们伟大的使命哦，

牺牲小我，分享喜悦，带出正能量！

呵。。。呵。。。

面包体是松软拉丝滴。。。。。

熊宝贝巧克力小餐包
食谱参阅：Carol 自在生活
7" 方形烤盘（ 16个约35克小熊餐包）

*熊宝贝脸部面皮
奶油。。。10克
低粉。。。20克
糖粉。。。5克
牛奶。。。3-5克

**全部材料直接混合成团，太干就加多一点水或牛奶调整，完成后先放冰箱冷藏备用

面包材料
高筋面粉 290克
可可粉 10克
速发干酵母 1/2茶匙
细砂糖 35克
盐 1/4茶匙
牛奶 200毫升
无盐奶油 30克

表面装饰
少许全蛋液
少许巧克力酱（以15g巧克力砖，切碎用50度c溫水融化成巧克力醬）

做法：

1。除奶油之外，将全部材料放进面包机里。

2。搅打成团后，加入奶油继续搅打至扩展光滑的面团，进行基础发酵60分钟或呈双倍大。

3。基础发酵结束后，桌上撒些高粉，将面团移出到桌面，表面也撒些高粉。面团中的空气用手压下去挤出来。

4。面团先切出64克做耳朵使用，其余面团分割成16等分（每个约31克）。

5。每一个面团将光滑面折出，收口捏紧朝下在桌面滚圆。

6。方形烤盘，涂上1层油，小面团隔间整齐放入烤模中。再发酵40-50分钟至2倍大。

7。预先切下来的64克面团搓成长条，再平均切成32等分做耳朵。每一个小面团捏圆，盖上干净布巾备用。

8。第二次发酵完成前15分钟将“*熊宝贝面皮”从冰箱取出稍微回温，覆盖保鲜膜擀压成约0.2cm薄片，利用挤花嘴压出直径约1cm圆形16个。

9。预热180度。将耳朵面团粘在每一个小面团上方，嘴巴部位涂抹少许蛋液，贴上1片“熊宝贝面皮。

10。放进已预热烤箱，烤约20-22分钟。出炉马上移出烤模散热。
11。最后以巧克力酱，画出眼睛和嘴型即可。

方形烤盘，涂上1层油，小面团隔间整齐放入烤模中。再发酵40-50分钟至2倍大。

将耳朵面团粘在每一个小面团上方，嘴巴部位涂抹少许蛋液，贴上1片“熊宝贝面皮。

Chocolate Little bear Buns
Recipe adapted from : Carol 自在生活
7" baking pan ( 16 x 35g little bear buns)

*little bear's face dough:
Butter 10g
Cake flour 20g
Icing sugar 5g
Milk 3-5g

** Mix all ingredient well and chill in the fridge for later use.

Buns ingredients :
Bread flour 290g
Cocoa powder 10g
Instant yeast 1/2 tsp
Caster sugar 35g
Salt 1/4tsp
Milk 200ml
Unsalted butter 30g

Decoration :
Some egg wash
Some chocolate syrup (melt 15g chocolate bar with 50'C warm water into chocolate syrup)

Method ：
1. Mix all of the ingredients (except butter) together. Knead into a dough (about 10 min). Add in the butter and knead until the dough becomes elastic and pliable (about 25 - 30 min).

2. Place the dough in a oil coated container and cover the container with cling wrap to rest for 60 minutes or double its volume .

3. Remove dough onto a well floured surface. Press the dough to release the air.

4. Cut out 64 g dough as ear portion . Divide the remaining dough into 16 equal portion ( each about 31 g)
5. Roll the dough into ball shape.

6. Grease the 7" square baking pan, put the ball shape dough on it, rest for 40 - 50 minutes or double the size.

7. Roll the "64 g dough" into long rods shape, cut it into 32 equal portion(about 2 g each). roll them into little ball shape. Cover with damp cloth for later use.

8. 15 minute before the final fermentation finished, take out the "*little bear's face dough" from the fridge, use rolling pin to roll under a plastic sheet about 0.2 cm thick, use cookie cutter to cut out 16 pieces of 1 cm diameter tinny disk as face .

9. Preheat oven at 180' C. Stick the little ball shape dough as ear on the upper side of the dough. Brush some egg wash at the face area, stick a piece of tinny disk as face .

10. Place into preheated oven. bake for 20 - 22 minutes, remove the buns from the oven immediately after baked.

11. Finally draws out the eye and mouth with chocolate syrup, then the "Chocolate Little Bear "is done !