Hot Fudge Brownie bears

Since this brownie is rather large, one piece can be shared between 2 to 3 people.



Hot Fudge Brownie bears
ingredients
serving3(original recipe makes 3 large baking cup brownies)
※baking cup capacity: 250 ml /about 8oz
※The measuring cups used are all the type that is used in the US.
For brownie
150g/5,3oz chopped dark chocolate( chocolate for confectionery )
100g/3,5oz butter(room temperature)
80g/ 2,8oz(1cup ) roasted,chopped walnuts
100g/3,5oz (1/2 cup )caster sugar
50g/1,8oz (1/2 cup)cake flour
2 beaten eggs
1/3 vanilla beans

For face
Vanilla ice cream
Oreo cookies
Canned cherries
Hot fudge sauce

Icing(create eyes and noses)
Brack cocoa powder
Powdered sugar
white of egg

Directions
1.Make the brownie. Put butter into a bowl and mix it thoroughly with
  a spatula, making it smooth.Add caster sugar and mix together thoroughly.
2.Change the spatula for a whisk.slowly add the beaten eggs (in 7 or 8 times)and mix them well each time. Make lengthwise cuts on the vanilla beans, take  the insides out and mix them as well. 
3.Put the chocolate in a different bowl and melt it over a hot water bath.Add the chocolate to the butter bowl in 2 to 3 times and mix well.Add flour and mix well with the whisk.Finally, add the walnuts, mix lightly and place in baking cups.   
4.Pre-heat at 160℃(320F) and bake for 50 minutes.Once the brownie is baked let it cool down.
 Create the eyes and nose of the bears using icing. I left out the amount of the icing since
 only a small amount is used. Mix egg-whites with icing(powdered) sugar.The weight of the egg-whites should be 15% of the weight of the icing(powdered) sugar. Add a small amount of  black cocoa powder to add color,and mix thoroughly. Put into the bag that was introduced in this post http://edible-bears.blogspot.jp/2014/03/cheesecake-bears-recipe.html and squeeze out to add eyes and noses to the ice cream.   .  
Put oreo cookies on the ice cream to make the ears of the bear. Add canned cherries for decoration,and pour hot fudge sauce on top to eat it.
Baking times and the temperature of the oven will differ according to the model,so please make adjustments accordingly.
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.

Lid cookie bears Recipe

This is a cute lid made with cookies. The bear acts as the handle of the lid. Isn't this a neat idea?
With these ingredients you can make about 5 or 6 cookie lids of about 6 cm(2,4in) in diameter each.
If you go for a smaller size you can make a few more.
Serve your cookie lids with your favorite drinks, ice cream or yogurt, and enjoy!

Lid cookie bears Recipe

ingredients

100g/3,5oz  cake flour

40g/1,4oz caster sugar

50g/1,8oz butter(room temperature)　

１table spoon milk

 

For icing

white of egg

black cocoa powder

powder sugar

 

Directions

1. Make the cookie dough. Put butter into a bowl and mix it thoroughly with a spatula, making it smooth. Add sugar and mix together thoroughly. Add flour, mix together again, then shape up the entire dough. Plastic wrap the dough and let it rest in the refrigerator for an hour.

2.Take the dough out of the fridge after leaving it there for about 1 hour and use a rolling pin to stretch it out into a rectangular shape of 22 cm by 15 cm (about 5 mm thick.)

※22cm=8,7in 15cm=5,9in About 5mm thick=About 0,2in
Use a container in the desired size to cut out the dough,and use the remaining dough to make bear cookies. For the face of the bear, make a dough ball about the size of the tip of your thumb and, for the ears, make two more small dough balls and attach them to the head. Place a baking liner on an baking tray, and then place the bear cookies on top of it.

 

  3.Pre-heat at 170℃(340F) and bake for 20 minutes .

Put the baked cookies onto a cooling rack and cool off.
Create the eyes and nose of the bear using icing. I left out the amount of the icing since only a small amount is used. Mix egg-whites with icing(powdered) sugar. The weight of the egg-whites should be 15% of the weight of the icing(powdered) sugar. Add a small amount of black cocoa powder to add color, and mix thoroughly. Put into the bag that was introduced in this article and squeeze out to add eyes and noses to the cookies.

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

 

Cookie rusk bears Recipe

 

 

This is a very easy, delicious, and cute Rusk.

 

 

 

 

 

Cookie rusk bears Recipe

 

ingredients

serving16(original recipe makes 16 rusk bears)

15cm/5,9in baguette

40g/1,4oz cake flour

40g/1,4oz almond powder

50g/1,8oz caster sugar　

40g/1,4oz butter(room temperature)

 

for icing

white of egg

black cocoa powder

icing sugar(powdered sugar)

 

1.Make the cookie dough. Put butter into a bowl and mix it thoroughly with a spatula, making it smooth. Add sugar and mix together thoroughly.Add almond  powder and mix some more.Add flour, mix together again,then shape up the entire dough.Plastic wrap the dough and let it rest in the refrigerator for an hour.  

 

2.Slice a baguette that is 15 cm(5,9in) in length into 16. Lay baking sheet on the baking tray and line up the baguettes on top.After baking for 15minutes in an oven preheated at 110℃(230F),put them on a cooking rack and let them cool.

 

 

3.Take the dough out from the refrigerator and split into 16 even pieces. Using your hands, lightly attach the dough onto the baguettes.As for the ear portion,make small balls and attach.

 

4.Pre-heat at 140℃

(280F) and bake for 25 minutes.Put the baked rusk onto a cooling rack and cool off.Create the eyes and nose of the bears using icing. I left out the amount of the icing since only a small amount is used.

Mix egg-whites with icing(powdered) sugar. The weight of the egg-whites should be 15% of the weight of the icing(powdered) sugar. Add a small amount of black cocoa powder to add color,

and mix thoroughly. Put into the bag that was introduced in this post   http://edible-bears.blogspot.jp/2014/03/cheesecake-bears-recipe.html and squeeze out to add eyes and noses to the rusk.

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lie face down bread Bears Recipe

Rear View of the bear is so cute!


Lie face down bread Bears Recipe

ingredients

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

Directions

①Get 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.

②Put 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. 

③Take out the dough from the bowl while being careful not to damage it.

④First of all, divide the dough into 8 equal parts.At this time, the weight of each part should be of about 42～43g(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.

 

⑤Lightly 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.

 

⑥Do the secondary fermenting until the dough blows up to twice its size.

○Bake

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 raisins→http://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.

friend bread bears

Friend bread Bears Recipe

ingredients

serving15(original recipe makes 15 small bread bears)

200 g/7,1oz bread flour

110 g/3,9oz water(use lukewarm water during wintertime)

15g/0,5oz sugar

2g/0,1oz salt

15g/0,5oz butter　

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

Directions

①Get two bowls ready, and put bread flour and salt in one.

   Put the 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.

 

②When 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

   First of all, divide the dough into 15 equal parts.At this time, the

   weight of each part should be of about 22g～23g(about 0,8oz).

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

  - 2 pieces of dough of 1grams(0,04oz) each, for the ears

  - a piece of about 22 grams(about 0,8oz) 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.

⑤Lightly flatten the dough and punch it down. Re-roll all of them.

　Firmly attach the ear portions (1g × 2) to the large rounded dough and create a bear

　shape.Put on an oven plate with a baking sheet.

　Put the bear-shaped dough on an oven plate, and attach them to other 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.　

⑥Do the secondary fermenting until the dough blows up to twice its size.

　

○Bake

　Pre-heat at 190℃(370F) and bake for 20 minutes.

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

　how to make the eyes of the bear with raisins→http://edible-bears.blogspot.jp/2014/02/whole-bodybread-bears-recipebasic-bread.html

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

○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.

 

Cheesecake Bears Recipe

It looks like a regular cheese cake.

But look! There is a bear at the bottom!

Cheesecake Bears Recipe

ingredients

15cm×15cm(5,9in×5,9in) Square cake molds

For Cheesecake

200 g/7,1oz  cream cheese(room temperature)

100g/3,5oz  heavy Cream

60g/2,1oz  caster sugar

1 egg

1tablespoon lemon juice

For face

6g/0,2oz  cake flour

2g/about 0,1oz cocoa powder

8g/0,3oz  powdered sugar

8g/0,3oz butter(room temperature)

8g/0,3oz white of egg(room temperature)

Preparation

Use a pencil to draw the shape of the cake on an oven sheet. Draw the eyes and nose of the bear as well like shown in the picture.

Cut the oven sheet that you plan to use on one side of the cake mold.
Make a paper cone. If you do not know how to make one, you can use this video as a reference.

URL:  http://www.youtube.com/watch?v=45X8FnXBhPw

 

 

 

Directions

①First of all, make the dough for the face of the bear.

Soften butter to room temperature and put it in a bowl. Add the sugar and mix well.

Add the egg whites and mix well.

Add the cake flour and cocoa powder, mix, and put inside the paper cone.

②Turn around the oven sheet where you drew the face, and wring out the dough on top of it.

Once you are done, put it in the fridge and keep refrigerated until immediately before use.

③Make the cheese cake. Put the cream cheese in a bowl, and whip until it becomes creamy.

Add the caster sugar, eggs, heavy Cream and lemon juice in this order, mixing each ingredient well before adding the next.

④Place the oven sheet where you drew the face of the bear on an oven plate, and then place the cake mold on top of it. Fill the mold with the dough and bake for about 30-35 minutes at 170 degrees Celsius.Once the cake has cooled down completely, take it out of the mold.
Baking times and the temperature of the oven will differ according to the model, so　please make adjustments accordingly.

 

 

 

 

 

 

 

 

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.