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1
Put all ingredients in a bowl except for the butter and mix.
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2
Then add butter and mix well.
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3
Bring the dough into lump and knead well.
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4
Let the dough rise for the first time using the proof of your oven (or on the lowest possible temperature) until doubled in size.
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5
Take out the dough and divide into 5 portions.
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6
Round the portions and let rest for 10 minutes.
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7
Roll the dough out into a circle using a rolling pin and cut a 1/3 size piece into each circle using a knife.
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8
The larger piece is for the body and smaller one is for the face, horns, and legs.
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9
For the body, place the cream and fold it to firmly seal the edges.
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10
Take the dough for the face, horns and legs, and cut it in half.
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11
Take one of the halves and cut it into three.
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12
Take the half piece and round it into an oval to form a head.
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13
Take one of the halves cut into three pieces and roll it out into a long stick-shape, then roll into a coil.
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14
Roll out other two pieces into ropes for the legs.
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15
Make four cuts on the curved part of the body.
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16
Cut legs into two pieces and stick them under the body as front and back legs.
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17
Stick the head piece of the dough to the body and place the coiled horn on top.
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18
Put the sheep on a baking tray and let rise for the second time using the proof mode of your oven for 30 - 40 minutes.
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19
After the rising is done, preheat the oven immediately.
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20
Cover the head using aluminum foil and sift strong flour over the body using a tea strainer.
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21
Make a hole in the face using cooking chopsticks and insert chocolate chip for the eye.
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22
Bake in a 170C oven for about 13 minutes.
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23
If they get too brown, cover lightly with aluminum foil.
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24
The cream filling is easier to stuff when it's on the firm side.
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25
I used.
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26
Another filling alternative is an orange custard cream.
