Little Miss Bento

Inspired by a cute bread I spotted on my Pinterest, I baked a ring of teddy bread buns. This round arrangement is so cute right? Great for some of you who own a chiffon cake maker with a removable base. 

I hope you will enjoy this idea of the bread bun arrangement. 

I do not own a chiffon tray so I ended up placing a small metal cup in the middle of my round cake tin. :P Works just as well too, except that it is harder to get the bread out of the tin. So I will recommend using a baking tin that has a removable base if you have one. 

Below are the recipe and photo tutorial. 

As the bread dough base is not sweet, I would highly recommend not to omit the chocolate chips on the recipe, and wrapping them inside your bread bun before baking. If not, please serve the bread with jam/honey/chocolate spread. 

Have fun!! This recipe is similar to my earlier teddy bear bread recipe, if you need some pictorial guide for the initial steps, you can take a look here for some guidance.

Ingredients

• Bread Flour 250g
• Cocoa 8g
• Warm water (35C) 150 ml
• Butter 10g
• Instant yeast 1.5 tsp
• Sugar 1 tbsp
• Salt 1/2 tsp
• Chocolate chips 30g~50g

7. After the second rise, roll out the bread buns. Divide out and shape the the ears and arms. To the remaining larger portion of the dough, wrap the chocolate chips and smooth into a round bun. This is for the teddy’s head. 

 8. Arrange them in your baking tin and set aside for 3rd rise (about 15~20mins). Preheat your oven to 170C.
Don’t worry if the bread buns look a little small and have gaps between one another. It will rise further for the 3rd rise and also during baking. 

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