baby seal chocolate cream bun (with shaping instructions) 海豹BB巧克力酱餐包 (附整形图解）:: (•ᴥ• )́`́’́`́’⻍

when i saw aunty young’s post on nutella buns, i suddenly remember i have a can of creme cocoa I bought a while back when visiting Switzerland
Must use must use.. “fasterly”
当安迪漾上传了花生榛子浆面包时，恍然大悟。。冰箱还有一罐之前在瑞士买的巧克力酱。。呃。。。
该用了。。该用了。。。
(-’๏_๏’-)

Ingredients (makes four 55g buns)

100g bread flour
50g cake flour
5g potato starch
10g trehalose (or sugar)
2.5g salt
2g instant dry yeast
10g unsalted butter
110g milk

filling
creme cocoa (or use nutella)

食材 （可做4个55克餐包）

面包粉 100克
蛋糕粉 50克
土豆淀粉 5克
海藻糖 10克 （普通白糖也可以）
盐 2.5克
干酵母 2克
无盐奶油 10克
牛奶 110克

内馅
巧克力酱 适量

Directions/方法

– place all ingredients (except butter) into bread maker and start dough making process. add in butter after 5 mins and allow to continue kneading and complete first rise
全部食材（除黄油）放入面包机，进行和面。5分钟后加入黄油，继续搓揉，并进行一次发酵

after first rise, remove dough from bread machine, and divide into four 55g portions. rest for 10 mins
一次发酵后，取出排气，分割成4个55克面团。休面10分钟

take a portion, and roll it flat
去一部份面团，用擀面杖擀平

use a small ice cream scoop, and spoon some creme cocoa onto the dough
用一个小形冰淇淋勺，将巧克力酱勺到面团上

bring the dough together, and seal seams. shape into a ball
封口捏紧，面团搓成圆形

repeat the same for the rest of the dough
剩余面团也裹上巧克力酱

pinch some of the remaining dough, roll into a rope, and divide into 8 equal portions
从剩余的面团，捏出一部份，搓成长条，再分割成小剂子

roll 2 portions of the above and shape into tadpole shape
取以上的两部份搓成“蝌蚪”形

place it on the baking sheet
将其摆放在烤盘上

then place the main dough on top
再将主面团摆放在小面团上方

pinch some more of the remaining dough, roll it flat, and prepare a big piping tip
再次从剩余面团，取出一部份，擀平。准备一个打圆形裱花嘴

cut out 4 circles with the base of the piping tip
用裱花嘴的底部在面皮上裁切出4个小圆形

take a portion, and slit it into half
取一部份，将其破半

transfer it carefully onto the dough
小心翼翼将切半面皮粘到主面团上

make markings of facial expressions with toothpick
用竹签轻轻的在面团上压出面部表情

pinch a small portion of dough, and add some red yeast powder to it. knead thoroughly
再取一小部份面团，加入红曲粉，搓揉至均匀

roll a piece of original dough and the red yeast dough into long strips
将一部份原面团和红曲面团搓成长条

twirl red strip around the white dough
将红曲面团捆绕着原面团

cut into desired length
在适当长度切断面团

roll the dough once again in opposite directions from both ends
面团从两端以反方向紧紧搓揉

bring both ends together and seals together
两端和起，封紧

place it on top of the dough. allow dough to proof for 30 mins
将救生圈粘在面团上。面团进行二次发酵，越30分钟

prepare some dry noodle sticks and choco baby
准备干面条和choco baby 巧克力豆

just before baking, stick choco baby into dough to form eyebrow, eyes and nose
烘焙前，将巧克力豆粘到面团上，形成眉毛、眼睛和鼻子

break noodles into short pieces, and stick into dough to form whiskers
干面条切成小条，插入面团里。这就形成了胡须

preheat oven to 160 degrees C
send buns into oven, and turn heat down to 140 degrees C to bake for 25 mins (or till cook. internal temperature should be 96 degrees C)
place 2 sheets of aluminium foil on top of bread five minutes after baking
烤箱预热至160摄氏度
面包送入烤箱后，将温度调制140摄氏度，烤25分钟（或至内部温度达到96摄氏度）
送入烤箱5分钟后，在面包上盖上连层锡纸

this bread is sooo soft and fluffy.. so be very careful when handling as it dimples easily
这面包。。真的好软。。一碰就有“酒窝”。。
所以一定要小心处理哈
( ˃̶ω˂̶ ૃ)

Pollution index: 154 (unhealthy)