Frog Chorus Mini Bread

Flavor: Original; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Steps to Cook Frog Chorus Mini Bread

Pour all main dough ingredients except butter into a bowl. Knead into a dough.

Knead until a thick film can be pulled out, then add butter.

A thin film can be stretched at this point.

After kneading the dough, place it in a bowl, cover with plastic wrap, and refrigerate for five hours for fermentation.

When the dough has expanded to twice its size, poke a hole with your finger dusted with flour. If it does not shrink or collapse, the fermentation is complete.

Deflate the fermented dough with a rolling pin, divide it into 16 equal pieces, and cover with plastic wrap to relax for 15 minutes.

After the dough has relaxed, flatten it, then roll it into rounds and place them in an eight-inch square mold.

Place the shaped dough in the preheated oven for the second fermentation at about 36 degrees Celsius for approximately 30 minutes until it doubles in size.

While the dough is fermenting, let’s make the Ok Skin Dough. Combine all the Ok Skin Dough ingredients together.

Knead into a smooth dough.

Then divide into 16 small 3g portions for the frog’s eyes, roll them into balls, and set aside. Roll out the remaining Ok Skin Dough with a rolling pin.

Using a suitable-sized circle, cut out several round dough pieces.

Take out the fermenting dough, dab a little water behind the frog’s eyes, place the small dough balls in the corresponding positions. Lightly brush the dough with water and stick on the round dough pieces.

Place the prepared dough in the preheated oven, bake at 170 degrees Celsius on the middle rack for 25 minutes.

Remove from the mold after baking, cool on a rack, then use food coloring to draw facial expressions. Done!