Chocolate Bread Bears Recipe

Chocolate Bread Bears Recipe
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)


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.
  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.

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