Chocolate Bread Bears Recipe

Chocolate Bread Bears Recipe
ingredients
serving5(original recipe makes 5 chocolate bread bears)

190 g/6,7oz bread flour
10g/0.4oz  cocoa powder
95 g/3,4oz milk
15g/0,5oz sugar
2g/0,01oz salt
30g/1,1oz beaten egg
30g/1,1oz butter　
1teaspoon(3g/0,1oz) instant dry yeast
50g/1,8oz chocolate(chopped)

Directions

①Heat up the milk and stop right before it begins to boil. Then, leave it to cool.
②Get two bowls ready, and put bread flour,cocoa powder and salt in one.
  Put the cooled milk, sugar, beaten egg and dry yeast into the other bowl and mix
  together thoroughly. Add this mixture into the bowl containing the bread flour, and knead.
  When the mixture becomes one cluster, take it out from the bowl, and knead the cluster until
  the surface of the dough becomes smooth.
  When the surface becomes smooth, add butter and knead thoroughly once more. Then, roll the
  dough into a ball and put into a bowl.

③Put plastic wrap onto the bowl. Then, by keeping this bowl somewhere warm, do the primary
  fermenting until the dough blows up to twice its size.

④Take out the dough from the bowl while being careful not to damage it.

⑤First of all, divide the dough into 5 equal parts.At this time, the weight of each part should
  be of about 72g(about 2,5oz)
  Next, divide each of the parts in the following way:
  - 2 pieces of dough of 5grams(0,2oz) each, for the ears
  - a piece of about 67 grams(about 2,4oz) for the head
  Roll each piece of dough into a ball.
  Let the dough sit for 15 to 20 minutes after placing a fully wrung wet cloth on top.

⑥Use a rolling pin to roll out the dough to about 20cm(about 8 inches) in length. Next, place
  the chocolate atop the dough.
  Starting from the edges, roll up the dough into a tubular shape. Seal the edges and wrap it into
  a ring to form a donut shape.

 For the ear pieces, gently knead the dough to remove excess air, then use your hands to flatten
  it and shape it outward. Insert chocolate and roll up into a ball.
  Place a baking sheet on a oven tray and place the pieces of dough for the head and the ears on it.
  To prevent the dough from drying up, place plastic wrap and a fully wrung wet cloth on top.
  Make sure the plastic wrap does not stick to the dough.
⑦Do the secondary fermenting until the dough blows up to twice its size.
○Bake
  Pre-heat at 190℃(370F) and bake for 20 minutes .
○Baking times and the temperature of the oven will differ according to the model, so please make
  adjustments accordingly.

 After the bread is baked, create eyes and noses using chocolate.

○Because this blog translates Japanese in a translation site and writes it, there may be the place
  where a sentence is wrong. sorry.
 

Thank you for reading this to the end.

Whole body bread bears recipe(Basic bread and Oatmeal bread)

Whole body bread Bears Recipe

ingredients serving4

(original recipe makes 4 whole body bread bears)

 

200g(7,1oz) bread flour

60 g(2,1oz) water

60 g(2,1oz) milk

1tablespoon(10g/0,4oz) sugar

1/2 teaspoon(3g/0,1oz) salt

10g(0,4oz) butter　

1teaspoon(3g/0,1oz) instant dry yeast

○oatmeal bread bears (makes 2 bears)

Some oatmeal

10g(0,4oz)  butter(melt)　

10g(0,4oz)  honey

 

Directions 

①Heat up the milk and stop right before it begins to boil. Then, leave it to cool.

 

②Get two bowls ready, and put bread flour and salt in one.
Put water(use lukewarm water during wintertime), the cooled milk, sugar, and dry yeast into the other bowl and mix together thoroughly. Add this mixture into the bowl containing the bread flour, and knead.

When the mixture becomes one cluster, take it out from the bowl, and knead the cluster until the surface of the dough becomes smooth.
When the surface becomes smooth, add butter and knead thoroughly once more. Then, roll the dough into a ball and put into a bowl.

 

③Put plastic wrap onto the bowl. Then, by keeping this bowl somewhere warm, do the primary fermenting until the dough blows up to twice its size.

④Take out the dough from the bowl while being careful not to damage it.

⑤First of all, divide the dough into 4 equal parts.At this time, the weight of each part should be of about 85g(about 3oz)

Next, divide each of the parts in the following way:

 

 

- 2 pieces of dough of 4 grams(0.1oz) each, for the hands
- 2 pieces of dough of 6 grams(0.2oz) each, for the legs
- 2 pieces of dough of 3 grams(0,1oz) each, for the ears
- a piece of 35 grams(1,2oz) for the head
- a piece of 24 grams(0,8oz) for the body

Roll each piece of dough into a ball.

Let the dough sit for 15 to 20 minutes after placing a fully wrung wet cloth on top.

 

 

⑥Lightly flatten the dough and punch it down. Re-roll all of them.

 

　

　

Place a baking sheet on a oven tray and place the pieces of dough for the head and the ears on it.

Shape the piece of dough for the body in a oval form, stretch and mold the pieces for the legs and arms into strips and attach them to the pieces of dough that you placed on the tray before (as seen in the picture.)

 

【How to make oatmeal bread bears (makes 2 bears)】

Melt 10 grams of butter in a water bath and mix it with 10 grams of honey. Use a brush to spread the mix on the dough and sprinkle it with oatmeal.

 

 

To prevent the dough from drying up, place plastic wrap and a fully wrung wet cloth on top.

Make sure the plastic wrap does not stick to the dough. 

 

⑦Do the secondary fermenting until the dough blows up to twice its size.

White bear bread

  Pre-heat at 190℃(370F) and bake for 15 to17 minutes at 160℃(320F)
If it looks like the bread is going to brown too fast, bake it with a sheet of aluminium foil on top.

Oatmeal bear bread

Pre-heat at 200℃(390F) and bake for 15 to 17 minutes at 170℃(340F)

　　Baking times and the temperature of the oven will differ according to the model, so　please make adjustments accordingly.

 

After the bread is baked, create eyes and noses using toasted nori seaweed.

 

This time, and thinking about people from countries where it is not usual to eat seaweed, I will show you how to make the eyes of the bear with raisins.

 

Wrap the raisins in plastic wrap and stretch them slightly from above.

 

 

Use a straw cut in a small size to cut out the eyes of the bears from the stretched raisins. They are extremely small so use a pair of tweezers to attach them to the bread.

 

Because this blog translates Japanese in a translation site and writes it, there may be the place where a sentence is wrong. sorry.

Thank you for reading this to the end.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sandwich Bears(Abocado and Tomato)

 

 

 

These bread bears are so cute when you make some cuts into them. For this recipe I have used avocados and tomatoes, but you can use any other ingredients that you like.

 

Sandwich Bears(Abocado and Tomato)

ingredients serving10(small size)

10 bread bears

1/2 abocado

1 large tomato(170g/6oz)

Some butter(room temperature)

Dressing

1/2 tablespoon olive oil

1/2 tablespoon soy sauce

1/2 tablespoon balsamic vinegar

1/8 chopped onion(35g/1,2oz)

1/2 teaspoon honey

Some salt and pepper

 

Directions

 1.- Follow this recipe to make the bread bears in advance.

     http://edible-bears.blogspot.jp/2014/02/bread-bears-recipe.html

 2.- Peel the avocados and tomatoes and cut them into cubes.

 3.- Mix all the ingredients for the dressing and season the avocados and 

    tomatoes.  

  Make some cuts on the lightly toasted bread bears, spread some butter

  and put theavocados and tomatoes inside them.

 

 

 

 

 

 

Baked curry bread bears recipe

 

Baked curry bread recipe
Japanese Curry Buns (Kare-Pan)
--------------------------------------
ingredients serving10(small size)
dough
200g(7,1oz) bread flour
60 g(2,1oz) water
60 g(2,1oz) milk
1tablespoon(10g/0,4oz) sugar
1/2 teaspoon(3g/0,1oz) salt
10g(0,4oz) butter　
1teaspoon(3g/0,1oz) instant dry yeast

filling
150g(5,3oz)leftover curry(retort is OK)
50g(1,8oz.)onion(dice cut)
40g(1,4oz)carrot(dice cut)
160g(5,6oz)mixture of ground beef and pork
1tablespoon cooking oil
Some salt and pepper

Other
1beaten egg
Some Japanese panko(or bread crumbs),cooking oil
--------------------------------------
Preparation

Filling
①Dice the onion and carrot into small cubes.
②Heat 1tbsp oil in the pan,and stir-fry the onions and carrots thoroughly.
  Add the mixture of ground beef and pork,sprinkle the salt and pepper and stir- fry together. Add the curry, cook until no water is left,and set aside to cool.   

Dough

 

 

①Heat up the milk and stop right before it begins to boil. Then, leave it to cool.
②Get two bowls ready, and put bread flour and salt in one.
  Put water(use lukewarm water during wintertime), the cooled milk, sugar, and dry yeast into the other bowl and mix together thoroughly. Add this mixture into the bowl containing the bread flour, and knead.
  When the mixture becomes one cluster, take it out from the bowl, and knead the cluster until the surface of the dough becomes smooth.
  When the surface becomes smooth, add butter and knead thoroughly once more. Then, roll the dough into a ball and put into a bowl.

③Put plastic wrap onto the bowl. Then, by keeping this bowl somewhere warm, do the primary fermenting until the dough blows up to twice its size.

 

④Take out the dough from the bowl while being careful not to damage it.
  Make 20 3g(0,1oz) dough balls (these balls will later become the ear portion of the bear)
  Split the remaining dough into 10 and roll each of them up.
  Let the dough sit for 15 to 20 minutes after placing a fully wrung wet cloth on top.

 

 

⑤Lightly flatten the dough and punch it down. Re-roll all of them.
  Flatten out the dough with hands,and Make a small pocket.
  (I used a rolling pin referred to as Japanese menbo, roll the dough out into a sheet.)
  Place curry filling ,pull and pinch the dough to seal. Firmly attach the ear  portions (3g/0,1oz× 2) to the large rounded doughs and create a bear shape.

⑥Cover the dough with  beaten egg.
  Cover the dough with  panko(bread crumbs)in another tray.Lightly shake off the excess. Put the bear-shaped dough on an oven plate with a baking sheet on top.
⑦Paint the oil on the dough with a brush（spray oil is ok）.
  Preheat at210℃(410F°) and bake for 15 minutes.
○Baking times and the temperature of the oven will differ according to the model, so please make adjustments accordingly.

○After the bread is baked, create eyes and noses using toasted nori seaweed. Seaweed matches curry very well.
 
People who are not Asian may not be very fond of toasted nori seaweed. I am currently researching on what can be used other than toasted nori seaweed to create the nose and mouth.

Thank you for reading this to the end.


○Because this blog translates Japanese in a translation site and writes it, there may be the place where a sentence is wrong. sorry.

 

 

 

Bread Bears Recipe

I am a freelace food photographer who works with a focus on Tokyo and Japan. I have written a blog in Japanese for about seven years, but have now decided to start an English blog so people from all over the world can enjoy my 'kawaii' edible bears.


These edible bears got favorable reviews when I posted them on my Japanese blog.


○Bread Bears Recipe
ingredients
serving10(original recipe makes 10small bread bears)

200 g bread flour

60 g water

60 g milk

1tablespoon(10g) sugar

1/2 teaspoon(3g) salt

10g butter　

1teaspoon(3g) instant dry yeast

 Preparation
①Heat up the milk and stop right before it begins to boil. Then, leave it to cool.
②Get two bowls ready, and put bread flour and salt in one.
Put water(use lukewarm water during wintertime), the cooled milk, sugar, and dry yeast into the other bowl and mix together thoroughly. Add this mixture into the bowl containing the bread flour, and knead.
When the mixture becomes one cluster, take it out from the bowl, and knead the cluster until the surface of the dough becomes smooth.
When the surface becomes smooth, add butter and knead thoroughly once more. Then, roll the
dough into a ball and put into a bowl.

③Put plastic wrap onto the bowl. Then, by keeping this bowl somewhere warm, do the primary fermenting until the dough blows up to twice its size.

④Take out the dough from the bowl while being careful not to damage it.
Make 20 1g dough balls (these balls will later become the ear portion of the bear)
Split the remaining dough into 10 and roll each of them up.
Let the dough sit for 15 to 20 minutes after placing a fully wrung wet cloth on top.

⑤Lightly flatten the dough and punch it down. Re-roll all of them.
Firmly attach the ear portions (1g × 2) to the large rounded doughs and create a bear shape.
Put the bear-shaped dough on an oven plate with a baking sheet on top.
To prevent the dough from drying up, place plastic wrap and a fully wrung wet cloth on top. Make sure the plastic wrap does not stick to the dough.
⑥Do the secondary fermenting until the dough blows up to twice its size.

○White bear bread→Pre-heat at 190℃ and bake for 15 to17 minutes at 160℃
○Brown bear bread→Pre-heat at 220℃ and bake for 15 to 17 minutes at 190℃

Baking times and the temperature of the oven will differ according to the model, so please make adjustments accordingly.
After the bread is baked, create eyes and noses using toasted nori seaweed or chocolate.
People who are not Asian may not be very fond of toasted nori seaweed. I am currently researching on what can be used other than toasted nori seaweed to create the nose and mouth.

○Because this blog translates Japanese in a translation site and writes it, there may be the place where a sentence is wrong. sorry.