Monday, 30 December 2013

Totoro Bread Bun

I baked Totoro bread buns last week, managed to take step by step photos for the recipe, check them out at the end of this post. :)

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These are the Totoro buns I made. :)

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Aren't they cute? Ok, I'm bias, I love Totoro, lol. :)

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I served them for our breakfast the following day.

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Before I share the recipe, I want to share these super cute Totoro cream puffs we had in Japan.

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The bakery that sells this is Shiro-Hige's Cream Puff Factory. The bakery is located in a cosy neighbourhood, in a lovely two-storey house. There is a cafe upstairs that serves pasta too.

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The cream puffs are so cute, can't bear to eat them.

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I love their signboard!

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Back to my Totoro bread bun, recipe below. :)

TOTORO BREAD BUN RECIPE

Ingredients:

Bread Dough:
150g bread flour
70ml warm water
15g sugar
15g egg
15g butter, at room temperature
3g yeast
3g salt

Cookie Dough:
50g plain flour
20g butter, at room temperature
15g sugar
10g egg

Method:
  1. Prepare cookie dough first, beat butter with sugar. Slowly add in egg and continue beating. Finally mix in the flour till a dough is formed. Cling wrap dough and leave in the fridge.
  2. Mix all ingredients for bread dough in a bowl. Knead until dough is soft and springy, this takes about 10 minutes. If you have a bread maker, you can just use the dough function for this step. 
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  4. Cover the dough with cling wrap and keep in a warm place for it to rise. This takes around an hour and the dough should double in size. 
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  6. Dust your work table with some flour, place dough on it. Punch out the air from the dough with your fist. Divide the dough into 6 portions.
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  8. Cut out two small ears from each portion, roll them out and shaped into balls. Cover with cling wrap and let the dough rest for 15 minutes.
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  10. Take out the cookie dough, roll out between 2 pieces of parchment paper and cut out circles for Totoro's tummy. 
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  12. Roll out bread dough and shape them again, place them on a baking tray lined with parchment paper, and add on the cookie dough cut out.
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  14. Cover with cling wrap and let dough rise for 40 minutes.
  15. Preheat oven to 180 degrees celcius. Bake for around 15 minutes.
  16.  Draw in the details using chocolate.
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