In this article I am sharing five recipes which you can make together with your kids during school holidays. On a side note these recipes can be done using "hand knead" method so you don't even need to have a stand mixer or bread machine to do the job.
PUMPKIN PULL-APART BREAN
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| [Chigiri-Pan] Pumpkin Pull-Apart Bread |
Initially I wanted to shape the bun into my boy's favourite cartoon character "winnie the pooh" but end up I think Koala looks better with the big black nose and tiny eyes made with bamboo charcoal dough.
[Chigiri-Pan] Ingredients for preparing pumpkin pull-apart bread
(Yield: 6 | Preparation: 25 mins | Proofing: 110 mins) | Baking: 20 mins)
Ingredients:
- 250g bread flour
- 1 teaspoon (3g) instant dry yeast
- 30g caster sugar
- 1/4 teaspoon sea salt
- 70ml fresh milk, room temperature
- 80g mashed pumpkin
- 1/2 beaten egg (30g)
- 25g unsalted butter, room temperature
- 1/2 teaspoon bamboo charcoal powder
Method:
1. Attach dough hook to KitchenAid (KSM 150), add all ingredients (except bamboo charcoal powder and butter) into the stainless steel bowl.
2. Turn to speed 2 and knead till the dough comes together and pulls away from the sides of the mixing bowl (about 10 minutes).
3. Add in soft butter and continue to knead until the dough is smooth, elastic (do a windowpane test) and dough stays away from sides of the mixing bowl (about 10 minutes).
4. Once done remove 50g of the dough and knead it together with bamboo charcoal powder till well mixed. Next place the two dough in two separate grease bowl and proof for 1 hour or until doubled in size.
5. Next punch out air from the pumpkin dough and divide it into 6 portions Set aside to rest for 10 minutes.
6. Shape pumpkin dough into koala bear (pinch a small portion for each dough to make the ears), fix the eyes and nose using the black colour dough. Arrange them on baking tray and proof for another 30 minutes or until doubled in size.
7. Brush the buns with egg wash (optional) and bake in preheated 180°C / 356°F oven on middle rack for 20 minutes till surface turns browned.
8. Lastly remove the bread from pan and let it cool completely on wire rack before storing.
A short clip on preparing the Pumpkin Pull-Apart Bread.
近一年多来日本手撕面包一直以来都很受大家的欢迎而且制作过程也很简单。因为就算你家没有面包机也无所谓，你可以用手揉面团然后将面团捏成想要的造型就即可。这里我用蒸好的金瓜泥做成面团然后捏成＂树熊／无尾熊＂的造型，孩子看了都舍不得吃呢。
3D无尾熊手撕面包 - Koala Bear Chigiri-Pan
3D无尾熊手撕面包
(分量: 6 个 | 准备: 25 分钟 | 发酵: 110 分钟 | 烘烤: 20 分钟)
材料：
250克高筋面粉
3克干酵母
30克砂糖
1/4茶匙海盐
70毫升牛奶
80克南瓜泥
30克蛋液
25克无盐牛油
少许食用竹炭粉
做法：
1. 首先顺序把所有的材料 （除了牛油和竹炭粉） 倒入厨师机的搅拌碗里，装上面团钩然后将速度设置在2慢慢搅拌均匀成面团(大约10分钟）。
2. 接着加入牛油搅拌成光滑及有弹性的面团 (可以撑出薄膜即可)。
3. 取出50克的面团加半茶匙竹炭粉揉成黑色的面团。将两个面团分别放在涂抹植物油的碗里，覆上保鲜膜然后置于温暖处发酵1小时或至面团体积发至两倍大。
4. 待面团发好后从碗中取出压扁然后平均分割成6份，搓圆并放一旁等10分钟进行中间发酵。
5. 把面团捏成＂树熊／无尾熊＂的造型再用黑色的面团做眼睛和鼻子 （可用牙签把眼睛和鼻子的面团黏入金瓜面团） 然后排在涂抹油的烤盘里进行最后发酵 （约30分钟）。
6. 当面团再次发酵变大后就可放进预热180摄氏度的烤箱烤大约20分钟至到表面呈现金黄色即可。
7. 面包烘好后马上从烤盘取出放在冷却架上即可。
BROWN BEAR CHIGIRI-PAN
(with nutella fillings)
(with nutella fillings)
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| [Chigiri-Pan] Brown Bear Chigiri-Pan |
[Chigiri-Pan] Ingredients for making the chocolate bread
(Yield: 9 buns | Preparation: 25 mins | Proofing: 110 mins) | Baking: 20 mins)
Ingredients:
- 200g bread flour
- 50g dutch processed cocoa powder
- 1 teaspoon (3g) instant dry yeast
- 30g caster sugar
- 1/4 teaspoon sea salt
- 120ml fresh milk, room temperature
- 1/2 beaten egg (30g)
- 25g unsalted butter, room temperature
Method:
1. Attach dough hook to KitchenAid (KSM 150), add all ingredients (except butter) into the stainless steel bowl.
2. Turn to speed 2 and knead till the dough comes together and pulls away from the sides of the mixing bowl (about 10 minutes).
3. Add in soft butter and continue to knead until the dough is smooth, elastic (do a windowpane test) and dough stays away from sides of the mixing bowl (about 10 minutes).
4. Once done place dough in a grease bowl and proof for 1 hour or until doubled in size.
5. Next punch out air from the dough, divide it into 10 portions and set aside to rest for 10 minutes.
6. Wrap 9 portions of dough with nutella spread (optional) and shape it into rounds and place in the grease baking tray. Using the remaining dough, make small rounds for the ears using toothpick to fix it to the dough.
7. Lightly cover it with clingwap and leave it aside in a warm place to proof for another 30 minutes or until doubled in size.
8. Brush dough with egg wash (optional) and bake in preheated 180°C / 356°F oven on middle rack for 20 minutes till surface turns browned.
9. Remove bread from pan and let it cool completely before decorating the nose with sandwich cheese (use food cutter to stamp out some oval shapes) and melted dark chocolate for the eyes and noses.
10. When the chocolate sets, store bread in air-tight container (maximum 3 days) but I don't think they will last more than a day if you have kids at home.
A short clip on preparing the Brown Bear Chocolate Bread.
PURPLE SWEET POTATO CHIGIRI-PAN
(with sweet potato fillings)
(with sweet potato fillings)
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| [Chigiri-Pan] Purple Sweet Potato Piglet Buns |
[Chigiri-Pan] Ingredients for making purple sweet potato bread
(Yield: 12 buns | Preparation: 25 mins | Proofing: 110 mins) | Baking: 20 mins)
Ingredients:
- 280g bread flour
- 1 teaspoon (3g) instant dry yeast
- 30g caster sugar
- 1/4 teaspoon sea salt
- 120ml fresh milk, room temperature
- 80g mashed purple sweet potato
- 1/2 beaten egg (30g)
- 25g unsalted butter, room temperature
- some black sesame seeds
Fillings:
- 180g mashed purple sweet potato
- 1/2 tablespoon caster sugar
1. Steamed about 320g of purple sweet potato cubes for 7 minutes or until soften. Remove and mashed it while still hot with a fork till it form a smooth paste.
2. Set aside 80g for the dough and add 1/2 tablespoon of caster sugar in the remaining portion and mix well. Set them aside to cool.
3. Attach dough hook to KitchenAid (KSM 150), add all ingredients (except butter) into the stainless steel bowl.
4. Turn to speed 2 and knead till the dough comes together and pulls away from the sides of the mixing bowl (about 10 minutes).
5. Add in soft butter and continue to knead until the dough is smooth, elastic (do a windowpane test) and dough stays away from sides of the mixing bowl (about 10 minutes).
6. Once done place dough in a grease bowl and proof for 1 hour or until doubled in size.
7. Next punch out air from the dough and divide it into 13 portions (45g each) and set aside to rest for 10 minutes.
8. Wrap 12 portions of dough with sweet potato fillings (optional) then shape it into rounds and place in the greased baking tray. Using the remaining dough, make small rounds for the ears and nose of the piglets; black sesame seeds for the eyes then set aside in a warm place to proof for another 30 minutes or until doubled in size.
9. Brush dough with egg wash (optional) and bake in preheated 180°C / 356°F oven on middle rack for 20 minutes till surface turns browned.
10. Lastly remove bread from pan and let it cool completely before storing.
A short clip on preparing Purple Sweet Potato Chigiri-Pan.
JAPANESE CONDENSED MILK BREAD
(with nutella & cream cheese fillings)
(with nutella & cream cheese fillings)
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| [Chigiri-Pan] Japanese Condensed Mill Bread |
As for these buns I did not layer the dough with condensed milk spread like original recipe shown at the bottom (Christmas wreath) but instead I wrap them with nutella and cream cheese fillings which are popular among the kids.
[Chigiri-Pan] Ingredients for making Japanese condensed milk bread
(Yield: 9 | Preparation: 25 mins | Proofing: 110 mins) | Baking: 20 mins)
Ingredients:
- 200g bread flour
- 1 teaspoon (3g) instant dry yeast
- 120g full cream milk
- 50g condensed milk
- 20g unsalted butter (soften)
- nutella or cream cheese
Method:
1. In a measuring cup, mix milk and condensed milk together till combine then warm the jar mixture in a bowl of hot water until lukewarm. Remove and set aside.
2. Attach dough hook to KitchenAid (KSM150), add all ingredients into the stainless steel bowl.
3. Turn to speed 2 and knead till the dough comes together and pulls away from the sides of the mixing bowl (about 20 minutes, stop every 5 minutes to rest the machine for 2 minutes) and form a smooth elastic dough (do a windowpane test).
4. Once done remove 180g of the dough and knead it together with chocolate paste (mix 1 tablespoon cocoa powder with water to form a smooth paste) to form a chocolate dough.
5. Next place the two dough in separate grease bowls and proof for 1 hour or doubled in size.
6. Punch out air from the two dough and divide them equally into 9 portions (5 white 4 chocolate) of 45g each and set aside to rest for 10 minutes.
7. Shape dough into bear, doggy, chicken and etc accordingly then arrange them on baking tray (14.5 x 14.5cm) and proof for another 30 minutes or until doubled in size.
8. Preheat oven to 180°C / 356°F, place prepared dough into the oven on middle rack then lower the temperature to 160°C / 320°F and bake for 20 minutes till surface turns slightly browned.
9. Lastly remove bread from pan and let it cool completely on wire rack before storing.
A short clip on preparing Japanese Condensed Milk Bread.
日本炼乳面包 (Japanese Condensed Milk Bread)；是不是一听到名字就联想起那浓郁的奶香味。制做方法虽然是用了＂直接法" (straight dough method) 但面包却能保持松软的口感让人看了又想吃又舍不得那些可爱的造型。这面包虽没有涂抹炼奶酱但我却在里面包了榛子酱和奶油奶酪所以小朋友一定会喜欢。
日本炼乳面包 (Japanese Condensed Milk Bread)
日本炼乳面包
(分量: 9 个 | 准备: 25 分钟 | 发酵: 110 分钟 | 烘烤: 20 分钟)
材料：
200克高筋面粉
2克干酵母
120毫升牛奶
50克炼乳
20克无盐牛油
馅料
榛子酱 (nutella spread)
奶油奶酪 (cream cheese)
做法:
1. 步骤跟以上的3D无尾熊手撕面包一样都是用＂直接法＂但有点不一样的是牛油也一起加入搅拌。 牛奶和炼乳拌匀后稍为加温（不烫手的温度）才用。
(Yield: 7/8" chiffon tin | Preparation: 30 mins | Proofing: 110 mins) | Baking: 30 mins)
Ingredients:
- 200g bread flour
- 1/2 heap teaspoon (2g) instant dry yeast
- 120g full cream milk
- 20g caster sugar
- 20g condensed milk
- 20g butter (soften)
Toppings:
- choice of almond flakes, dried berries, raisin and etc
1. Follow the steps on making Japanese Condensed Milk Bread above. Knead all the ingredients (except butter) till it form a dough before adding butter and continue to knead until dough is elastic and pass windowpane test.
Another clip on preparing Japanese Condensed Milk Bread using chiffon tin and assorted toppings.
Lastly thanks for reading this long post with photos and videos (hope it did not slow down your connection). I hope these step-by-step guide will help to build up some confident in your bread baking journey. Just remember to keep on trying even if the result is not good because eventually you will get the hand of the skill through experimenting.
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