Preheat the oven to 300F. Prepare a half sheet pan with silpat or parchment and set aside.

Mix together the flour, salt, milk powder, and sugar.

In a stand mixer fitted with a paddle attachment, mix together the water, 1 egg, and shortening until combined. Switch the attachment to a dough hook.

Add the dries slowly and mix on medium speed until it forms a ball of dough. Cover and let it rest for 20 minutes.

To create the Niffler, grab a 5oz ball of dough and roll until smooth. Pat the dough down gently to create a flat surface. With a pair of scissors or metal bench scraper, cut a one inch slit in the middle of one end of the dough. Pull it gently apart to create two legs.

Cut two slits on each side of the dough to create arms. It takes a bit of pinching and pulling to get the exact shape right so take your time. Pinch the base of the head to create the neck. Create two indentations for the eyes and pinch off a bit for the Niffler's beak. With scissors, cut a few lines for his claws.

Once you have the shape of the Niffler, insert two cloves for the eyes. Brush the Nifflers with egg wash. Bake at 300F for 1 1/2 hours until golden brown.

For the Erumpent, take a 5oz ball of dough and create an oval shape. Pinch off a bit of dough on one end to create the horn. In the bakery scene, the erumpent had a few bumps on his back so if you want to create that, just pinch off a few pieces of dough on the back to create bumps.

With some more dough, roll a few some balls to create the bumps on top of the head. Glue the balls on with some egg wash. Press them down firmly before baking.

Insert two cloves for the eyes and brush with egg wash. Bake at 300F for 1 1/2 hours until golden brown.