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1
Divide the dough that finished its first rising into 5 pieces (for face).
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2
Each should be 15 g. Take rest of the dough (for body and tail) and divide them into 5 round shapes.
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3
Let it rest.
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4
From the edge of body dough, cut off tail portion.
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5
Roll out the body dough to a rectangle of about 14 cm long.
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6
Set the filling on top (the photo shows walnuts and chocolate chips).
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7
Roll up the dough from the front and seal it.
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8
Put the dough seam-side down and bend the right edge in a curved side-ways U shape (as shown on the photo).
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9
Pinch the dough so it doesn't separate.
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10
Making tails: First make 5 bodies.
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11
Cover the dough with moistened and tightly wrung out kitchen towel or put them in a plastic container to prevent them from drying out.
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12
To form a face, roll out dough into a 3-4cm round shape.
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13
Make 2 deep cuts on the upper part to make ears.
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14
Use your fingers to stand them up.
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15
Put face in the middle of the body.
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16
Press the edge of the face to stick tightly to the body.
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17
Place them on a baking tray and let rise for a second time using the proof mode of your oven.
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18
Once its done, preheat the oven.
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19
If you prefer, apply the egg coating.
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20
While preheating the oven, I draw a face using a decorating pen with
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21
Bake them for 12 minutes in the preheated oven at 180C.
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22
You can also draw a face after it's baked using a chocolate decorating pen.
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23
Have fun decorating it.
