Lie face down bread Bears Recipe

Rear View of the bear is so cute!

Lie face down bread Bears Recipe

serving8(original recipe makes 8 lie face down bread bears)
200 g(7,1oz) bread flour
110g(3,9oz) water(use lukewarm water during wintertime)
1+1/2 tablespoon(15g/0,5oz) brown sugar
2g/0,07oz salt
15g/0,5oz butter 
1teaspoon(3g/0,1oz) instant dry yeast

Get two bowls ready, and put bread flour and salt in one.
Put water(use lukewarm water during wintertime), 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.

Put 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. 

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

First of all, divide the dough into 8 equal parts.At this time, the weight of each part should be of about 4243g(about 1,48oz)
Next, divide each of the parts in the following way:
  - 2 pieces of dough of 1 grams(0,04oz) each, for the hands
  - 2 pieces of dough of 1 grams(0,04oz) each, for the legs
  - 2 pieces of dough of 0,5 grams(0,02oz) each, for the ears
  - a piece of 20 grams(0,7oz) for the head
  - a piece of 17 grams(0,6oz) 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.

Lightly 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.)
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.


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

Pre-heat at 190(370F) 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. 
how to make the eyes of the bear with raisinshttp://edible-bears.blogspot.jp/2014/02/whole-bodybread-bears-recipebasic-bread.html

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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