Saturday, August 15, 2009

Panda Bread

I really just had to post this. Thanks to Marsha for the link to Perfect Pandas. Words fail me, so I posted pictures. I did my best to provide converted measurements, though hopefully I didn't complicate an already-complicated recipe into an impossible one! Good luck!

--230 grams All-Purpose Flour (Approximately 1 and 1/2 cups)
--70 grams Cake Flour (Approximately 1/2 cup)
--30 grams Sugar (Approximately 2 tablespoons)
--Milk + 1 Egg Yolk= 210 grams (Approximately 3/4 cup milk plus 1 egg yolk)
--4.5 grams Salt (Approximately 3/4 teaspoon)
--18 grams Unsalted Butter (Approximately 1 tablespoon)
--4 grams Yeast (Approximately 2/3 teaspoon)
--8 grams Green Tea Powder dissolved in 10 grams Boiling Hot Water (Let's say 1 teaspoon powder dissolved in 1 tablespoon water)
--8 grams Cocoa Powder dissolved in 8 grams Boiling Hot Water (Let's say 1 teaspoon powder dissolved in 1 tablespoon water)

Beat the egg yolk lightly with milk and send it to the microwave on HIGH for 30 seconds (Heat to 38 Degrees Celsius). Put all ingredients in bread machine and set to dough cycle. Let it knead for 20 minutes. Stop the cycle and restart the dough cycle and let it knead for another 15 minutes. Divide dough (about 560g) into 3 parts: 75g for the chocolate, 210g plain and the rest of the dough which is less than 280g for the green tea (1/2 will be "green tea dough", 3/8 will be "plain dough", and 1/8 will be "Chocolate dough". Add dissolved cocoa powder to the "chocolate dough" and knead till the colour is even. Add dissolved green tea to the "green tea dough" and knead till colour is even. Let dough balls rise for 30–40 minutes. Punch air out of and let rise for another 20–30 minutes. Use about half of the plain dough (90 grams) for the face and 1/3 of the chocolate dough for each eye (27 grams each).

Fill the space between the eyes with 1/3 of the remaining plain dough (30 grams).

Roll remaining plain dough over the patterned dough.

Divide the remaining chocolate dough into 2 pieces for the ears (17.5 grams each).

Use 1/4 of the green tea dough for the space between the ears (70 grams).

Wrap the rest of the green tea dough all around the patterned dough.

Place dough into a well-greased loaf pan and let rise for another 50–60 minutes. Bake at at about 375-400 Degrees Fahrenheit for 25–30 minutes (185-200 Degrees Celsius).

Seriously...good luck with this recipe. Here is the original if it helps.

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