Look how cute is this!!! I wish to have bread like this every morning =) -
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＊を全てHBへ！ (牛乳＋卵黄を混ぜ、ﾚﾝｼﾞで人肌に温める。40～60秒/35～38℃）*ﾄﾞﾗｲｲｰｽﾄを指定の場所に入れる。
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こね修了後（１次発酵前）に生地を取り出す。（N社 HBではだいたいｽﾀｰﾄから20分後）
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各パーツ用に3つに分ける。【ｺｺｱ:1/6 弱<約75ｇ>、ﾌﾟﾚｰﾝ:2/6強<約210g>、抹茶:3/6<約285g>】 *< >は作成時の実測値。ご参考までに。
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お湯で溶いたｺｺｱﾊﾟｳﾀﾞｰと、抹茶ﾊﾟｳﾀﾞｰ をそれぞれの生地に混ぜる
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丸め、閉じ目を下にしてラップをし、硬く絞った濡れ布 巾をかけて一次発酵。（レンジの発酵機能で30～40分位）
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軽くガス抜きをしラップ、濡れ布巾をし室温でベンチタ イム20～30分。その後更にｶﾞｽ抜きをする。
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いよいよ組立て！！ﾌﾟﾚｰﾝ生地1/2 弱<90g>と、ｺｺｱ生地2/6<27ｇ>×2個をｺﾛｺﾛ転がして円柱型にし、ﾌﾟﾚｰﾝ生地に付ける。(目)
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目（ｺｺｱ）の間を残りのﾌﾟﾚｰﾝ生地の1/4位で 埋める
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残りのﾌﾟﾚｰﾝをめん棒で伸ばしでのり巻きのように 全体を巻く。 *下で閉じる。
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残りのｺｺｱ生地を半分にしそれぞれ長く伸ばして付け る。(耳）
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抹茶生地1/4強位で耳の間を埋める。 いい湯だな♪
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残りの抹茶生地をめん棒で伸ばし全体をのり巻きのよう に全体を巻く。 *下で閉じる。
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生地を油脂を塗った型に入れ(型の中央に）ﾗｯﾌﾟ、 濡れ布巾をし2次発酵。（型下1cm位まで）ﾚﾝｼﾞ発酵なら50～60分。
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蓋をして200度ｵｰﾌﾞﾝで25～30分焼く。
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失敗。目の配分を多くしたらたれ過ぎちゃいました。
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p/s:I wonder who can translate this for me =(
2 Responses to Super cute panda bread recipe~
this is adorable. if you google panda bread recipe translation there're sites that have translated it to english. =)
hehe i tried this before! =) it turned out pretty nice but it was a whole lot of time wasted waiting around to proof the dough! *i'd recommend that you make batches of 3-4 loaves if you have a big enough oven ming dear!
Panda Bread
Ingredients:
600g loaf (206 x 108 x100h)
230g bread flour
70g cake flour
30g sugar
milk + 1 yolk = 210g
pinch of salt
18g unsalted butter
4g yeast
8g green tea powder (it's called matcha) dissolved in 10g hot water
8g cocoa powder dissolved in boiling hot water
Method:
1. Heat up milk and yolk to temperature of 38C. (Beat yolk lightly with milk and put in microwave on HIGH for 30 seconds).
2. Put everything in bread machine and set to dough cycle. Knead for 20 minutes. Stop the cycle and restart the dough cycle and let it knead for another 15 minutes.
3. Divide dough into 3 parts: 75g for the chocolate, 210g plain and the rest of the dough which is less than 280g for the green tea.
4. Add chocolate to dough and knead till the colour is even. Add green tea mixture to the 280g dough and knead till colour is even (do this manually).
5. Proof all 3 pieces of doughs on separate greased plates covered loosely with oiled cling wrap for 30 – 40 minutes.
6. Punch air out of dough and proof for another 20 – 30 minutes.
7. Use 90g plain dough for the face and 2 pieces of 27g chocolate dough for the eyes. (pic 7)
8. Fill the hollow of the eyes with 30g plain dough. (pic 8)
9. Roll remaining plain dough over the patterned dough (pic 9)
10. Divide the remaining chocolate dough into 2 pieces for the ears (pic 10)
11. Use 70g of the green tea dough to fill up the hollow between the ears. (pic 11)
12. Wrap the rest of the green tea dough all around the patterned dough (pic 12)
13. Put the dough in a well-greased loaf pan, coverand proof for another 50-60 mins
14. Bake at 200 celcius for 30 minutes
=) happy baking!
*hugs*
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