Meringue bears recipe(strawberry and raspberry meringue)

Meringue bears recipe(strawberry and raspberry meringue)

The measuring cups used are all the type that is used in the US.

1cup=236.64ml

1/2cup=118.32ml

1/3cup=78.88ml

1/4cup=59.16ml

1tablespoon=15ml

1teaspoon=5ml

1/2teaspoon=2,5ml

1/4teaspoon=1.25ml

1/8teaspoon=0.6ml

ingredients
serving18(original recipe makes 18 small meringue bears

1egg white 1,2oz/35g

1/3cup+1teaspoon 2,5oz/70g granulated sugar

2tablespoons strawberry flakes

1tablespoon raspberry flakes

1/8 teaspoon vanilla essence

Red food coloring

 boiling water 

For icing

1/2teaspoon egg white※

1/2teaspoon powdered sugar

1/4teaspoon black cocoa powder

Directions

Put the egg whites into a bowl and add a little red food coloring and a small amount of the granulated sugar.

Pour some hot water into a bowl one size larger, warming the bowl containing the egg whites while beating them.

 Add the remaining granulated sugar to the bowl little by little 5 times, beating each time in order to make a proper meringue. Take care not to let the egg whites get hotter than 120F degrees (50℃ degrees Fahrenheit.) while you are beating them.

When the meringue reaches the consistency of slowly drooping down when the bowl is turned sideways, beating is complete.

Add the vanilla essence, the strawberry flakes, and the raspberry flakes and lightly mix them with a spatula.

Take care not to flatten the bubbles.

Put the meringue into a pastry bag.

Preheat the oven to 230F degrees (110℃ degrees Fahrenheit.).

Lay some baking paper onto an oven plate.

Squeeze the meringue out into your favorite bear shape. Squeezing it out so that

it heaps up a little in the middle of the face (the nose of the bear) is the key

to making a bear-like meringue. Bake for 60 minutes.

Leave the meringues in the oven to dry for at least 2 hours after they have finished baking.

Make the icing by putting the egg white, powdered sugar, and black cocoa powder into a small bowl and mixing them together.

Stick a pick into the icing and draw the eyes and nose onto the meringues

The meringues are complete when the icing has completely dried.

aking 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.

Spook bread bears recipe(Onion and bacon flat bread)

Based on what you can think up, you can make some very interesting faces with this bread. Try it out for Halloween!

Spook bread bears recipe(Onion and bacon flat bread)

The measuring cups used are all the type that is used in the US.

1cup=236.64ml

1/2cup=118.32ml

1/3cup=78.88ml

1/4cup=59.16ml

1tablespoon=15ml

1teaspoon=5ml

1/2teaspoon=2,5ml

1/4teaspoon=1.25ml

1/8teaspoon=0.6ml

ingredients
serving6(original recipe makes 6 flat bread bears)

2cups/250g bread flour

1/2cup+ 1/4cup (155g)water ※use lukewarm water during wintertime

1/4 teaspoon salt

1/2teaspoon instant dry yeast (I used Saf instant yeast)

1tablespoon vegetable oil

1onion(about 8oz/230g) peel away the outer layers of an onion

2 sliced bacon

Directions

Cut the onion in half, then cut the halves in half lengthwise and slice thinly. Add oil to a pot and fry the sliced onion on a low heat until brown (about 40-60 minutes) then stop the heat.

Cool the fried onion.

If cooked until brown, there will be about a fifth of the volume as before.

Cut the bacon once lengthwise then slice thinly.

Add salt, yeast, and warm water into a bowl and dissolve. Add the flour, mix together, and remove.

Place the dough on a board and push it out with your hands.

Put half of bacon and onion on top of the dough.

Fold in half and pinch the edges closed.

Once again push out the dough with your hands.

Put the rest of the bacon and onion on top of the dough.

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.

Use a card to scrape around the edges of the bowl and take the whole dough out at once. Be careful not to damage the dough when doing this.

Divide the dough into 6 equal parts.

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

Put the dough on a baking sheet and lightly sprinkle with flour. Roll out the dough to a size of 5.9 inches by 3.1 inches(15cm×8cm). Cut a mouth and eyes with scissors, and round the cut-out portions to make ears.

You can make an interesting face if you stretch out the dough vertically or horizontally with your hands.

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.

Preheat the oven to 430F degrees (220℃ degrees Fahrenheit.).

Leave the dough in a warm place and let rise about 20 minutes until somewhat plumped-out.

Bake for 15 minutes.

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.