Yeast is soluble in water (cold water can be used in summer, warm water is used when the temperature is low), stir for 5 minutes, stir well, pour in flour and sugar, stir with chopsticks to form a smooth dough.
Cover the plastic wrap to double the fermentation (about 1 hour at room temperature in the summer), poke the dough with your fingers, and do not retract without collapse. (Because the fermentation picture was not taken, replace it with the previous picture, so the dough is green)
The fermented dough is first divided into a small dough, and the remaining dough is kneaded into a little cocoa powder, and the two pieces of dough are successively smoothed.
The cocoa dough is divided into small pieces and kneaded into a thin, bun, skin around the middle.
Wrap the filling you like, and then knead a piece of dough into the ears of the bear. I squeezed the thin ellipse between the two sides, then cut it from the middle with a scraper and brush a little water to bond it to the bun.
The bear's ears are made in order, and then the white dough that was previously reserved is squeezed out of several thin ellipses, and the water is glued to the main dough for two shots.
Put cold water into the pot and place the second bun in the steamer on the pot. After the fire is boiled, turn to medium heat for 15 minutes. After the fire is turned off, simmer for 5 minutes. Put the chocolate into the squid bag and draw the bear's eyes and nose on the bun embryo after hot melt.
The buns are based on the temperature, 15-20 minutes in the summer, and the winter temperature is too low. You can put warm water in the steamer to help you wake up. The time is about 40 minutes, mainly to observe the state of the dough.