Crocodile Bread with Five Kernels Filling

1. Put all the ingredients in the main ingredient into the bread maker and perform the dough mixing and fermentation procedures

2. After fermenting to twice the size, take it out, knead off the bubbles, and let it stand for 20 minutes to knead the noodles

3. Divide the dough into 4:6 parts, roll the larger part into pieces, and make the smaller part into small parts such as limbs and eyes

4. Pinch the five kernel filling into a long strip and place it on the surface of the dough. Draw the strips diagonally around it, crossing left and right to wrap the filling

5. Wrap from head to tail

6. Pinch the tip to make it longer. Pinch the tip

7. Take a small piece as the inner core of the head, fold the dough into a long triangle, and pinch the mouth well

8. Make eyes, eyelids, and claws

9. Use scissors to cut out the sharp teeth on the mouth, as well as the spikes on the back and tail

10. After 30 minutes of secondary fermentation, brush the surface with egg mixture and heat the middle layer of the oven at 150 degrees Celsius. Roast for about 25 minutes