Tag Archives: Cute Food

Hidden Panda Pillowy Soft Bread

Hidden image in a bread has been in my to do list for so long. I came across of this idea when I was browsing Pinterest. One thing that caught my eye was the post of Bored Panda, where he talks about a Japanese mom who bakes bread loaf inspired by her kids drawings. I was totally blown away by her creativity. I told myself I want to try to do it one day. So here it is, but I think it would look better on a round tin rather than a rectangular tin. What do you think ?

The recipe I used is the same with my other blog, the pillowy soft milk bread. Only the method is different.

Ingredients 

  • 300g bread flour
  • 3g instant active yeast
  • 30g sugar
  • 40g whipping cream
  • 30g well beaten egg
  • 150g full cream milk 
  • 20g butter (cut into small pieces)
  • 3g salt

Others

  • 2g black cocoa powder + 5g water ( Mix it well. You may also use charcoal powder)
  • 2g red yeast powder + 5g water. (Mix it well. You may use strawberry powder or any colour your heart desires 😃)

Non- Stick Bread loaf Pan (19.5×10.3×11.3cm)

Method

  • Preheat the oven at 180 degree celsius
  • Mix all the wet ingredients together (cream, full cream milk, beaten egg) then set aside
  • Add all bread flour, yeast, and sugar into the mixer followed by the wet ingredients
  • Use the J hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take for about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium.
  • Divide the dough into 3 balls. 140g for the cocoa, 240g for the white, the rest of the dough which is about 197g would be for the pink dough.
  • Add the colours to your dough and divide the dough accordingly based on the image below. For the red yeast colour, I only use half of the mixture. It is up to you whether you want it darker shade or not. Cover and let it rest for 20 minutes. Kindly note that the weight stated below are just a guideline. Your final dough weight might not exactly be the same as mine, as your processing loss would not be the same as mine. You might have a few grams extra or fewer grams lesser than mine =).
  • Roll your 210g White dough into a rectangular shape a little less than the size of your bread tin. Approximately about 18×9 cm. Then roll the 13g cocoa dough thinly into a log. Roll your 30g white dough into a long rectangular shape, same length as your big white dough. Lay the cocoa dough in the middle on the big white dough, followed by the smaller white dough on top, enveloping the cocoa dough. Refer to image below.
  • Roll the two 35g cocoa dough into rectangular shape. These will be the eyes of the panda. Lay it on the sides of the smaller white dough. Refer to image below.
  • Lift the two sides of the big loaf up and seal it up. Refer to image below.
my panda looks pitiful right hahah. Don’t worry, it will look better after proofing =)
  • Roll the smaller pink dough into a rectangular shape and stick it on the middle of assembled dough. Roll the other two 30g cocoa dough into rectangular shape and stick it on each side of the the small pink dough. Refer to image below.
  • Roll and flatten your last piece of dough, which is the big pink dough. The size should be about 18×9 cm. Place it on top of the assembled dough and roll the sides down and gently tighten the assembled dough using your palm.
  • Gently put your dough into the tin box. Let it rise until it reaches about 90% of the container. Cover it with the lid and bake for about 35 minutes.
  • Take out the bread from the tin, brush all sides with melted butter and let it cool down completely on a wire rack before slicing.

Snoopy Pao

Am I cute?

I have always been wanting to do cute character paos, and this was my fourth attempt. The first one was done several months ago. It went alright for a first attempt but the second and third were over proofed because I was too slow, this time I ensure that I work fast enough hence the result was much better. The key to making a successful pao is to work fast enough especially when you are dealing with these character paos. There are a lot of details that you need to work on which might cause your paos to be over proofed. This will cause wrinkles or dimples on the surfaces which would make your pao look unappealing. So in order to minimise the chances of wrinkle surfaces, it is essential to ensure you work with cold dough. That is to use cold milk or cold liquid, so that it will at least slows down the activity of your yeast. Another thing to take note with coloured powder, you need to add it little by little, and it will require you to add few more drops of water onto your dough as the powder would absorb moisture from your dough thus making it dry.

Ingredients

  • 100g all purpose flour
  • 50g wheat starch
  • 2g instant yeast
  • 20g sugar
  • 80g full cream milk
  • 8g olive oil
  • red yeast (colouring)
  • charcoal powder (colouring)

Method

  • Add all ingredients together except the oil and colouring. Mix until all ingredients come together.
  • Add the oil. Knead the dough until it becomes smooth
  • Divide the dough into 3 portions. 20g for the red, 30g for the black and the rest would be plain colour divided into 6 balls. It is essential to cover your dough with plastic after working on it.
  • Add red yeast powder to your 20g dough, add drops of water as needed. The dough should be soft and smooth. Set aside then cover with clear plastic. Note that colour will darken when steamed.
  • Add the charcoal powder to your 30g dough, follow the steps like the red dough.
  • Rest the dough for 20 minutes
  • Work on your plain coloured dough. Flatten the dough with your palm, knocking out all the air as much as possible. Fold the edges in, flip and flatten it again with your palm, this is to ensure that all air are knocked out . Spray a little bit of water on your work surface and round the dough between your palm and the work surface(see picture below). The water sprayed on the table with help smoothen the bottom of the dough. Ensure that the surface of the dough is smooth.
  • Flatten the dough with your palm, and give a slight pinch on the side to shape the snoopy face (see picture below for guide). Do the same to the rest of plain coloured dough. Remember to cover the dough as you finished with one.
  • Work on your black dough, Do the eyes, eyebrow, nose, ear and mouth (see picture below) . Use a fine brush with a little bit of water to stick the parts. For the eyes use the tip of the brush, give a gently push to flatten the eye. ( See picture below)
  • Work on your red dough for the ribbon and tongue. (see picture below)
  • Steam at medium high heat for 18 minutes when the dough becomes 1.5x in size not double.

Note that if you are working quite slow, some of your paos might have been proofed 1.5x in size already. If that is the case you don’t have a choice but to first steam the first set of paos.

Well Since I love to eat my paos with filling and I like sardine, so here is my my pau with Ayam sardine filling.

Ingredients

  • 1 can Ayam tomato sardine
  • 1 shallots (chopped)
  • 1 tbs oil
  • 1 tbs chili garlic sauce

Method

  • In a heated wok, drizzle 1 tbs of oil, add the chopped shallots, sauté for a minute
  • Add the tomato sardine, followed by 1 tablespoon of chili garlic sauce.
  • Saute for another minute.
  • Slice the pau down the middle creating a pocket, sandwich one tablespoon of filling

Oh I can tell you, my children enjoyed it!