Panda bread

Overview

The soft bread, the cute panda image, and the combination of cocoa and matcha make the bread even more delicious.

Tags

• baking
• old man
• cookies
• breakfast
• butter
• dark cocoa powder
• egg
• high gluten flour
• hot seed
• matcha powder
• sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Blanch: 30 grams of boiling water, 2.5 grams of sugar, and 25 grams of high-gluten flour. Stir the high-gluten flour and sugar into the boiling water and blanch them into a ball. Cool and set aside. Method: 1. Put 250 grams of high-gluten flour, 30 grams of sugar, 3 grams of salt, 4 grams of yeast, 50 grams of boiled seeds, 20 grams of eggs, and 120 grams of milk into the bread machine, and start a dough mixing program

   

2. 2 After the dough mixing process is finished, cut the softened butter into small pieces and put it into the bread machine barrel, and then start another dough mixing program

   

3. 3 Divide the dough into three doughs of 250g, 170g and 60g. Add 5g of matcha powder to 250g and 2g of black cocoa powder to 30g. Knead into a ball and ferment for a period

   

4. 4 Exhaust rounding

   

5. 5 Divide the cocoa dough into 5 strips, one strip is 6 grams for the nose, two strips are 11 grams for the eyes, and two strips are 17 grams for the ears. The original dough is divided into 3 strips, 22g, 53g and 95g respectively. Matcha dough is divided into 30g and 225g. Use the palms of your hands to roll them into a cylindrical shape that is as long as the bread barrel

   

6. 6 Take 53 grams of original dough, flatten it slightly with the palm of your hand downwards into a pancake shape, and put 6 grams of cocoa dough

   

7. 7 Take 22 grams of original dough, flatten it and completely cover the nose

   

8. 8 Slightly flatten two pieces of cocoa dough weighing 11 grams each and place them on both ends of the nose to make eyes

   

9. 9 Flatten 95 grams of original dough and completely cover the cocoa dough

   

10. 10 Then put 2 17g pieces of cocoa dough in sequence until ears are made on both ends of the dough

    

11. 11 Take 30 grams of matcha dough, press it into a rectangular noodle shape, and place it between the two ears

    

12. 12 Completely wrap 225g of matcha dough

    

13. 13 Put it into the bread barrel for secondary fermentation. After fermentation, bake for 40 minutes