Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, milk bear loaf. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Then, you will add all of the dry ingredients and form the dough. Make the tangzhong: In a small saucepan over medium-low heat, whisk together water, milk, and flour until completely smooth. Whisking constantly, continue cooking mixture until thickened into a.
Milk Bear Loaf is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Milk Bear Loaf is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook milk bear loaf using 10 ingredients and 19 steps. Here is how you cook it.
The ingredients needed to make Milk Bear Loaf:
- Prepare 92 g whole milk
- Take 1.5 g dry yeast
- Prepare 125 g strong flour or wholemeal flour (If you use strong flour, it become beautiful white bread.)
- Get 15 g sugar or 1 tablespoon
- Prepare 1.5 g salt
- Make ready 10 g unsalted butter, room temperature (If you use salted butter, reduce the salt amount.)
- Make ready For decorations:
- Get 6 Millkybar small buttons. I think that 30g ones are good size for this
- Get Choco Writer – Milk
- Make ready https://mycakedecor.co.uk/shop/choco-writer-milk/
Bread made with tangzhong is far and away superior to the pre. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Dan Lepard's milk bread recipe: 'An unfussy milk loaf, sliced for an afternoon sandwich, is best.' Photograph: Colin Campbell for the Guardian. Put the meat in a large mixing bowl and add the remaining ingredients, including the milk-soaked bread.
Instructions to make Milk Bear Loaf:
- The video of this recipe is at: https://youtu.be/sgdRLsDiVVU
- Prepare the tin. Oil the tin and lay a parchment sheet on the bottom. I use 20cm pan and also made a tube with foil and a small oven-safe glass cup. Oil the foil as well.
- Make Milk Loaf till the first fermentation step 7. https://cookpad.com/uk/recipes/11955346-japanese-angel-soft-milk-loaf
- After having checked the fermentation, take out and punch down the dough. Make it round again.
- Divide the dough into 4 parts as follows with a scale. Please use a scale which can weigh 0.1. I use the one which I got in Japan and it is pretty accurate. - - ①84g for heads (You could change the size of heads and will create different impressions. This version is the head is about 0.66% of the head.) - ②15g for back paws - ③15g for ears and front paws - ④The rest for bodies
- 【Bodies, 6 balls】Divide ④ into 6 balls. I would cut it half first and round them. Then, divide them into 3. When I cut dough into 3, I usually make a ball and divide into 3 with 120° with the help of the imaginary line of the green line in the first picture. Make balls. Place in the tin. Cover with a damp cloth in order not to dry out when you are doing these steps. (about 21g each)
- 【Heads, 6 balls】Divide ① into 6 balls. Divide ① 84g dough into 2 (42g) and then into 3. (about 14g each) Place on the top of the bodies. Cover it with a damp cloth or cling film.
- 【Back paws, 12 balls】Divide ② 15g of dough into 4 (about 3.75g each). Round them into balls and then divide again into 3. (about 1.2g each) Leave them on the board and cover them. I used cling film.
- 【Ears and front paws, 24 balls】Repeat the same to make 12 ballsfirst as the step 7. Divide ③ 15g of dough into 4 (about 3.75g). Round them into balls and divide them again into 3 (about 1.2g). Then, divide into 2. (about 0.6g each)
- Assemble small parts (ears and paws). Please cut the dough with scissors and tuck the dough with a skewer so that they will not fall off. You could push the faces a little bit to make better face shapes.
- Start to preheat the oven at 180℃.
- Leave it in a warm place until it becomes 2-2.5 times but this will depend on how quickly or slow you divide the dough and assemble them. You may not wait too long.
- Dust them with flour.
- Put the bread in the oven and turn down the temperature as 160℃. - Then, bake at 160℃ for 18-20 mins.
- While you are baking the bread, decorate white chocolate buttons. I used the Milkybar button as faces and used Choco Writer Milk in parchment to draw, as it is easier to draw with small details. Follow the instruction of Choco Writer Milk to how to melt it. I also used the small bag (30g) of Milkybar button as they are nicely small. It is about the same size as 5p coin.
- After about 18 mins, take out the list and leave it till cool on a cooling rack.
- After it cools, draw eyes and paws with Choco Writer Milk, which is perfect for eyes and paws. If the bread is still warm, chocolate will melt. So, please wait till it cools.
- Even if they lean or become a strange posture, they will still look cute, so you cannot go wrong. You could make with wholemeal flour and they also look cute💕
- Keep the loaf in a plastic bag in order to retain the moisture so that keep moist and soft.
Do not squeeze the moisture out of the bread. Using clean hands or a large spoon, stir the mixture together until the ingredients are thoroughly blended. An old fashioned round milk loaf that the children will love! This loaf is made in a special milk loaf tin from Mermaidfollow, and is an easy knead and one prove bread, that makes fabulous round sandwiches and toast! Use skimmed milk for less calories but all the benefits of calcium - ideal bread for milk haters!
So that is going to wrap it up for this exceptional food milk bear loaf recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
