小熊漢堡

Put the bread flour, rye flour, sugar, beaten egg, salt, yeast, water, pork floss and carrot powder into a bread machine and knead for 10 minutes, then add the softened butter and knead another 10 to 20 minutes; in summer, chill the liquid first.

Take out the dough and divide it into two portions, one weighing 50g and the other a larger portion, weighed on a scale.

Divide the large portion of dough evenly into 12 pieces, about 50g each.

Roll each piece of dough into a ball and place it in the mould, covering with plastic wrap in between to stop it drying out.

From the piece of dough set aside earlier, divide it into 24 pieces of 5g each to make the bears' ears.

Brush a little water where they join to stick them on; rest the ears against the top edge of the mould, or fermentation will squash them out of shape. Place the dough slightly off-centre so the ears can rest on the rim of the mould.

Place a bowl of hot water in the oven to help it prove; if your oven has a proving setting, use it.

Let it prove until doubled in size, take the buns out and preheat the oven to 180C; protect the surface as you remove them so they don't dry out.

Once preheated, put the buns into the oven.

Bake for about 10 minutes until the surface colours, then cover with foil and bake another 10 minutes; that is 20 minutes at 180C in total, adjusting the time and temperature to your own oven.

Slice the chicken breast thinly, pan-fry until cooked and set aside.

Slice the vegetables, such as cucumber, tomato and lettuce.

Punch out small rounds from the cheese slices with a piping tip.

Draw the bears' mouths and eyes with a food colouring pen, chocolate or black sesame paste.

Fill the middle with lettuce, chicken, cucumber and cheese slices, and they are ready.