Cooking Instructions
- 1
Shape two pieces of dough (each weighing about 40–45g) into elongated forms for the ears, and roll the remaining dough into a ball for the face.
- 2
Insert the ear pieces into the mold from the side that will become the bottom.
- 3
Insert the ear pieces into the mold from the side that will become the bottom.
After both ears are in place, lay the bottom lid over them. If the dough for the face is protruding, gently press it toward the ears. - 4
Shape the dough for the face into a slightly wide oval and place it into the mold.
- 5
Use your oven’s proofing function or a proofing box to carry out the second fermentation at about 35°C. As a guideline, the ears should rise until they are about 1 cm from the bottom of the mold.
- 6
Bake in a 190°C oven for about 23 minutes. Done!
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