Panda bread-You Are Foodie

By Baird
81

Panda bread

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

Main Ingredients

Auxiliary Ingredients

Matcha powder 5 g
Black cocoa powder 2 g

Learn to eat and practice:1. It is easier to operate with harder dough2. Finally, it was rolled up and placed askew. A askew panda came out. Let's make do with it

Step 1 . Scald seeds: 30g boiled water, 2.5G granulated sugar, 25g high gluten flour. Stir both high gluten flour and granulated sugar into boiling water and scald into a ball. Cool down and set aside. Methods: 1. Put 250g high gluten flour, 30g granulated sugar, 3G salt, 4G yeast, 50g scalded seeds, 20g eggs and 120g milk into the bread machine, and start a flour mixing procedure

Step 2 . After the dough mixing procedure, cut the softened butter into small particles and put them into the bucket of the toaster, and then start a dough mixing procedure

Step 3 . Divide the dough into three groups: 250g, 170g and 60g. Add 5g Matcha powder to 250g and 2G black cocoa powder to 30g. Knead the dough and ferment it

Step 4 . Exhaust rounding

Step 5 . Divide the cocoa dough into 5 pieces, one of which is 6G for the nose, two of which are 11g for the eyes, and two of which are 17g for the ears. The original dough is divided into 3 pieces, which are 22G, 53g and 95g respectively. Matcha dough is divided into 30 grams and 225 grams. Use the palm of your hand to rub it into a cylindrical shape as long as the bread barrel

Step 6 . Take 53 grams of original dough, flatten it with your palm down slightly into a cake shape, and put 6 grams of cocoa dough

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

Step 8 . Flatten two pieces of cocoa dough weighing 11 grams respectively, and place them on both ends of the nose as eyes

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

Step 10 . Then put 2 pieces of 17 gram cocoa dough on both ends of the dough to make ears

Step 11 . Take 30g Matcha dough, press it into a rectangular noodle shape, and place it between the two ears

Step 12 . Wrap 225 grams of Matcha dough completely around the dough

Step 13 . Put it into the bread barrel for secondary fermentation, and bake it for 40 minutes after fermentation

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