Kawaii Burger Bread Buns.

I love baking these super cute burger bread buns – Miffy, Winnie the Pooh and Pikachu! Which ones do you like the most?

Really happy that they turn out well.

I have been making cute bread buns, but I think the Winnie the Pooh one was the first few.

Using honey instead of sugar in the recipe, it yield a lovely lingering aroma of honey in the soft buns. Sweetness is not overpowering so the buns are still great for mini sliders like here.

For a healthy choice, I had apple ‘fries’ at the side together with some salad.

Over the last two years, my baking journey has intensified. I guess the plain reason is because I enjoy creating (eating :P) and sharing the goodies with my friends and colleagues when I bake. Plus I have a much better oven now.

I used to bake with the old tabletop oven – a hand me down from my mum.

Finally upgraded to a full size oven early last year  –  a 60cm Turbo Incanto Oven TFM8627.

Nothing against the tabletop oven, but it does make a difference in terms of heat distribution, functions and space (more space!!!), areas where a full size oven is advantageous.

Most of my baking creations are breads and pastries like tarts, choux and cakes. I noticed that I rarely make macarons, icing cookies, glazed donuts and cupcakes though, haha – I think its because I prefer eating the former ones more.

It only makes sense to make what you enjoy more right? :)

I think this is the one thing that comes through in homemade food – the love and effort we give in.

At the peak of the Pokemon phase last year, I was inspired to make pokemon buns.

They came out equally cute. I love that I can take out my Pokeball bento box and use them too. The mini pokeballs are made from quail eggs,  cherry tomatoes and seaweed.

I even posted the recipe on my instagram here.

Even without the bun fillings, they still look adorbs right?

And of course, Miffy cannot be left out!

I am such a bunny person.

The trick to getting these buns such nice color and not overbrowning, really comes down to the baking temperature. More of these tips will be shared in my next cookbook – yes a teaser! it will be on bread and will be super kawaii.

Using my Miffy vegetable cutters, I made matching potato wedges to complete my Miffy Burger Buns set.

Got my hands on these cute Miffy wax paper from Kiddyland at Harajuku.

Hope you enjoy this post on my homemade Kawaii Burger Bread Buns!

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More info on my three cookbooks  ‘Kawaii Bento’  here ,  ‘Kawaii Deco Sushi’ here and Kawaii Sweet Treats here!

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓

 

The post Kawaii Burger Bread Buns appeared first on Little Miss Bento.

Sorry for the long hiatus, been so busy with my new cookb0ok and so many projects lately, Havent had the chance to update my blog, but my instagram (@littlemissbento) is still very much active!

Here is the recipe for Brown Cony Pull apart bread which I promised.

Very yummy fluffy bread buns, please do try making them.

Brown Cony pull apart bread recipe

Ingredients:

(A)

• 80g bread flour
• 1.5 tbsp caster sugar
• 1 tbsp condensed milk
• 1 tsp yeast
• 85cc water

(B)

• 80g bread flour
• 0.5 tsp salt
• 18g unsalted butter

(C)

• 1 tsp cocoa powder

(D) decoration:

• edible food pens (black, peach and red colors)

Method

1.  In a bowl, add in instant dry yeast and water. Using a wooden spatula or hands, mix to dissolve the yeast. Then add in the remaining ingredients for (A) including flour, sugar and condensed milk. Then mix vigorously for a few minutes with a wooden spatula to activate the yeast.
2. Add in (B) into the mixture. Mix with spatula. Then using a Scraper, transfer all the dough onto the worktop. (remember to scrap clean the sides of the bowl too)
3. On the worktop, knead and stretch the dough until about 80% stage. *ie the dough is no longer sticky to the hands, stretchy but not smooth yet.
4. Measure and halve the dough portion. To one halve, continue kneading until smooth and window plane stage.
5. To the other half, add cocoa powder and knead to incorporate the cocoa powder until the dough is evenly colored brown and is smooth and at window plane stage.
6. Reshape the plain-dough and chocolate-dough into balls, place them in bowls, cover with cling wrap and let it rest for first fermentation at warm location. It will take about 30mins.
7. Preheat oven to 170C. Line baking tray with parchment paper.
8. After first fermentation, remove dough from ball. Punch gently to de-gas the plain-dough and chocolate-dough.
9. Divide them into 3 portions each. Then shape into the desired shapes for Brown bear’s head, body, arms, legs; and Cony’s head, body, arms, ears, legs. If you have extra plain dough like me :D you can add some pink coloring to color the dough pink and shape into little hearts to add to the bread.
10. Place the Brown and Cony parts next to each other in pairs, this way when they bake, they will come together as pull apart bread buns.
11. Bake at 170 for 15-18mins. Cover the breads gently with a large sheet of aluminum sheet to prevent over browning at around 9-10mins mark.
12. Remove breads from oven. Let it cool on a wire rack.
13. Add the details for the eyes, nose, mouth and kiss marks using the edible food pens.

The post Recipe: Brown Cony Pull apart Bread appeared first on Little Miss Bento.

Bear Bread in a Cone Cup!

Aren’t these bear bread buns baked inside the ice cream cone cups the cutest? I am sure you have seen cone cupcakes or cakes in cone cups, but bread is such a brand new idea right? :)

So excited to be sharing this original recipe with you.

I am pretty sure this is the first, and my original! Decided to make them into cocoa flavour buns, very delicious.

And also sorry for the long break on my blog, I have been nursing a left fracture that happened end last year. Doing anything takes 3 times the time (HAHA).

Recovery is on the road but it will be probably be after CNY.

I have still been making some cute food and posting them on my Instagram (@littlemissbento) and Facebook page. So do follow me that for regular updates.

Here is the awesome recipe for making these cute Bear Bread in a Cone.

Bear Bread in a Cone 

*Makes 6

Ingredients

(A) 100g bread flour | 1 tsp Varlhona cocoa powder (sieved) | 2 tbsp sugar | 1 tsp instant dry yeast | 130ml milk (warmed to 37-39degrees)

(B) 100g bread flour | 20g unsalted butter | 1/3 tsp salt

6 cone cups

chocolate pens for decoration

pink icing for decoration

sprinkles for decoration

Tools

Pudding cups or canele tins or other suitable cylinder tins to help hold the cup cones in position. This is to prevent toppling as it is rather top heavy as it bakes.

Method/Recipe Steps:

1. In a mixing bowl, add all the dry ingredients (A). Then add in the warm milk and mix vigorously with a wooden spatula. This is to activate the yeast. Stop when you see little  tiny bubbles popping when you stop stirring.

2. Then add in the rest of (B) ingredients. and mix till most of them come together. Scrap everything to the worktop, including the sides of the bowl.

3. Knead the bread dough until smooth / window plane stage.

4. Shape into a bowl and place back in the mixing bowl. Cover with cling wrap. Let it rest 40mins for 1st fermentation. The dough will increase in size to about 1.5 – 2 times.

*Prepare the cone cups. Place them in holders or pudding/canele tins etc in baking tray. 

5. Do the finger test for the bread dough. Once 1st fermentation is okay, degas the dough and remove from mixing bowl.

6. Divide the dough into 6 equal parts. Shape into balls. Cover and let it rest for 10mins (bench time).

7. After 10mins, flatten the dough and section out 2 small parts for the bear’s ears. Shape the larger dough into a small, and then using both palms, shape the dough into a teardrop shape. Insert into the cup cones. 

8. Repeat for the rest of the bread dough. Then shape the smaller parts into ears and attach them on the bread. Use a tooth pick to gently poke the sides to keep the ears together. 

9. Cover gently with cling wrap. Let it rest for 30mins for 2nd fermentation.

*Preheat oven to 180c

10. Lower the heat of the oven to 150C once you place the bread inside the oven. Bake for 10mins. Then cover with aluminum foil with shiny side facing up. And bake for another 20 mins.

11. Let the Bear bread in cone cool.

12. Decorate with chocolate pens for the bear’s eyes and nose. And icing sugar with sprinkles for the clever ice cream impersonation look. 

This is the brand of wafer cone cups that I used in the recipe.

These bear bread bakes right inside the wafer cone cups!

Aside from the kawaii factor, this clever bread impersonating as ice cream cones are sure to delight at picnics and parties.

I hope you will have fun with this recipe.

Happy baking and enjoy the Bear Bread ‘ice-cream’!

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓

 

The post Bear Bread in a Cone Cup appeared first on Little Miss Bento.

Pumpkin Bread Recipe for Halloween! I am quite excited to share this post with you~

I have been meaning to do up this post (since last year) hahaha but I didn’t think it was good enough yet then.

Finally I did some of my own tweaks to the recipe adapted from Cookpad and Matome.naver.Jp and it turned out delicious.

Pillowy soft bread encased with pumpkin filling – this Pumpkin Bread is perfect for Halloween.

Even if its not for Halloween, this bread is also super cute already and can be baked all year round.

You can also vary the recipe and change the filling as you wish to suit your taste preferences. 

Pumpkin Bread Recipe for Halloween

Ingredients

(A)

• 100g bread flour
• 1 tbsp soft brown sugar
• 1 tsp instant dry yeast
• 20g beaten egg mixture
• 90ml warm water (no more than 40 degrees C)
• orange colouring

(B)

• 75g bread flour
• 15g cake flour
• 20g unsalted butter
• 0.5 tsp salt

(C)

• approx 200g mashed pumpkin
• 2 tbsp soft brown sugar
• 50g almond powder
• 12g butter

Tools: Cooking string, edible marker pen

Method

1. In one mixing bowl, add all the dry  ingredients in (A). Make sure that the yeast is next to or on the sugar. Add in the egg, taking care not to allow the egg to touch the instant dry yeast at this point. Add in the warm water on the yeast and sugar. Using a wooden spatula, mix vigorously. This step is to activate the yeast.

*You will observe some small air bubbles forming, this is a cue to tell you that the yeast has been activated.

2. Add in all the ingredients in (B). Mix with the wooden spatula until most have come together. Scrap out the dough and the sides of the bowl onto your worktop.

3. Knead for 5-10mins until the dough is smooth and stretchy. Place it back in the mixing bowl. Cover with cling wrap and let it rest for the first fermentation. Approx 40mins depending on the weather.

4. Remove the pumpkin skin. Cut about 8 strips of the skin. This is for decoration later. Cut the pumpkin flesh into cubes.

5. Make pumpkin filling. Steam or microwave your pumpkin until soften and cooked. Mashed the pumpkin in a bowl, add in the sugar, almond powder and butter. Mix well. Set aside.

5 Do the dough test after the first fermentation. Flour your finger and poke the dough. The dough should not deflate and the hole should stay. Like a super fat donut (See picture).

Note: if the dough deflates, it is a sign of overfermentation. 

6. Degas the dough. Divide into 8 equal portions, shape them into balls and let them rest for 10 minutes.

7. After bench time (step 6), take a piece of dough, with the back side facing up, flatten into a round disc of about 12cm diameter. Scoop about 20-25g filling and place in the middle. Seal the dough and shape into a nice round bread bun. Repeat for the remaining 7 pieces of dough.

8. Using cooking string, tie the bread and place the ribbon side down. See picture for illustration. Repeat for all the bread buns. 

Note: The string does not need to be so tight that it cuts into the bread dough at this point as the bread will still expand during the second fermentation and during baking.

9. Cover the bread with fermentation cloth and let it rest for final fermentation, approx 25-30mins.

Note: if you do not own a fermentation cloth, you can use cling wrap to gently cover the bread buns.

Preheat Oven at 200C

10. Lower the heat to around 180C and bake the bread for 17mins. During the last 3-4mins, cover the bread gently with aluminium to prevent from over browning.

11. (Important!) Do not attempt to remove the string until the bread buns are cooled down. Only then, untie the ribbon knot below and slowly pull and remove the bread buns. Note that parts of the string will be quite deep into the bread buns (this is normal). It does take a little practice and patience to remove the string. I also use a tweezer to aid me along. 

12. Cut or poke a hole a the top of the bread buns, Insert the pumpkin strips from step 4. If you are decorating this as Jack O Lantern, you can use edible pen to draw on the design too.

This bread is so fun to make! I hope you will try it too.

As mentioned, if you don’t like pumpkin, feel free to change to custard, red bean, chocolate or even savory fillings.

The post Pumpkin Bread Recipe for Halloween appeared first on Little Miss Bento.

Pooh Tsum Tsum Bread Buns!!

I literally stacked the bread buns up for this shot :D hahah so cute right?

Dont they look just like the popular Disney Tsum Tsum game?

Featuring the characters from Winnie the Pooh including Pooh bear, Tigger, Eeyore and Piglet.

Most of the colours were achieved naturally using dehydrated vegetable powders, so they are not only cute, colourful but also healthy!

Really happy that the buns were still so soft and fluffy even on the next day, I hope you will have fun making these stackable pullapart bread buns~

Do try making them too. I have included the recipe below as well as some pictures on the arrangement of the bread before baking.

I also love the back view of these Pooh Tsum Tsum bread buns, so cute right? haha

I have to thank @umi0407 and @ashy_gfam and their beautiful 3D pull-apart bread buns that have been very popular and inspiring.

Thanks to their inspiration I started to make character 3D breads and pull-apart bread buns recently too.

Recipe Post – Pooh Tsum Tsum Bread

(A) Winnie the Pooh *makes 3 buns

• 80g bread flour (divided into 2 portions fo 40g each)
• 2 tsp pumpkin powder
• 1/2 tsp instant dry yeast
• 1/2 tbsp sugar
• 11g beaten egg
• 1/2 tbsp condensed milk
• 35~37ml warm water (40C)
• 15g unsalted butter
• 1/2 tsp salt

(B) Eeyore *makes 3 buns

• 80g bread flour (divided into 2 portions fo 40g each)
• 1.5 tsp purple sweet potato powder
• 1/2 tsp instant dry yeast
• 1/2 tbsp sugar
• 11g beaten egg
• 1/2 tbsp condensed milk
• 35~37ml warm water (40C)
• 15g unsalted butter
• 1/2 tsp salt

(C) Tigger *makes 3 buns

• 80g bread flour (divided into 2 portions fo 40g each)
• 1.5 tsp carrot powder
• 1/2 tsp instant dry yeast
• 1/2 tbsp sugar
• 11g beaten egg
• 1/2 tbsp condensed milk
• 35~37ml warm water (40C)
• 15g unsalted butter
• 1/2 tsp salt

(D) Piglet *makes 2 buns

• 40g bread flour (divided into 2 portions of 20g each)
• 1/2 tsp instant dry yeast
• 1/2 tbsp sugar
• 11g beaten egg
• 1/2 tbsp condensed milk
• 35~37ml warm water (40C)
• some pink food coloring
• 7g unsalted butter
• 1/4  tsp salt

Method

*Do give yourself sufficient time to do and prepare the various coloured dough, so that you have enough buffer in between to shape and make the bread buns, without causing the bread dough to over ferment. Over fermentation will mean that your bread will be wrinkled and also drier when baked.

Making Winnie the Pooh and Eeyore:

1. In a bowl, place half the flour and add in the ingredients listed under (A) except unsalted butter and salt. Mix well and vigorously to activiate the yeast. Then add in the remaining half of the flour, unsalted butter and salt. Mix until most of the bread dough some together.

2. Using a scrapper, scrap all the dough mixture onto your work top. Knead until the bread dough is stretchy, smooth and does not stick to your hands. It should take you about 5 mins only as the portion is small.

3. Shape into a round ball, place inside the bowl. Cover with cling wrap and let it rest for about 40mins for first fermentation. I like to keep the dough in the warm place in the house, for example. Inside the microwave (not switched on).

* Preheat your oven to 170C

* Repeat for Eeyore using the same method with ingredients listed under (B).

4. After the first fermentation, the dough will double in size. You can also do the dough check. Punch out the gas and reshape into a round ball. Divide the yellow dough into 3 equal parts, and the purple dough into 3 equal parts. Each of them should be around 54-56g. Cover and let the dough rest for about 10mins (bench time).

5. Shape the bread dough into Winnie the Pooh and Eeyore. You can alternate the coloured dough like mine.

*Tip: You can gently arrrange some aluminum foil to give some support for the ears, if not might roll off the bread buns when you bake them. 

6. Bake the bread buns for about 12mins at 170C. At the last 2 mins, gently cover with a sheet of aluminum foil to avoid browning of the bread buns.

Making Tigger and Piglet

1. In a bowl, place half the flour and add in the ingredients listed under (C) except unsalted butter and salt. Mix well and vigorously to activiate the yeast. Then add in the remaining half of the flour, unsalted butter and salt. Mix until most of the bread dough some together.

2. Using a scrapper, scrap all the dough mixture onto your work top. Knead until the bread dough is stretchy, smooth and does not stick to your hands. It should take you about 5 mins only as the portion is small.

3. Shape into a round ball, place inside the bowl. Cover with cling wrap and let it rest for about 40mins for first fermentation. I like to keep the dough in the warm place in the house, for example. Inside the microwave (not switched on).

* Preheat your oven to 170C

* Repeat for Piglet using the same method with ingredients listed under (D). The portion is only half that of Tigger.

4. After the first fermentation, the dough will double in size. You can also do the dough check. Punch out the gas and reshape into a round ball. Divide the orange dough into 3 equal parts, and the pink dough into 2 equal parts. Cover and let the dough rest for about 10mins (bench time).

5. Shape the bread dough into Tigger and Piglet. I chose to make the Tigger as pull-apart bread and piglet separately. I would recommend making Piglet together too.

*Tip: You can gently arrrange some aluminum foil to give some support for the ears, if not might roll off the bread buns when you bake them. 

6. Bake the bread buns for about 12mins at 170C. At the last 2 mins, gently cover with a sheet of aluminum foil to avoid browning of the bread buns.

7. Draw on the details of Winnie the Pooh, Eeyore and Piglet using edible food pens.

8. For Tigger, I used some egg sheet, ham, edible pen for the details.

Note: Let the bread buns cool down first before drawing the features or to stack them together :)

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓

 

The post [Recipe] Pooh Tsum Tsum Bread appeared first on Little Miss Bento.

Teddy Bread Bowl Bento~~

Bread Bowl which essentially is a round loaf of bread with the middle cut out to create an edible bowl is so great for bento! Instead of serving with soup, I fill the bread bowl with various delicious ingredients for this bento.

The bread bowl is really quite an awesome idea, I hope you will try for your bento too.

You can either bake your own buns or buy from your local bakery. The bread loaf should not be too small, and larger than dinner roll. Use a serated knife to assist in removing the middle, be careful not to cut through to the bottom.

I then butter the edges and toasted it quickly on my grill pan. You can probably do this with toaster too.

The fillings for today’s Teddy Bread Bowl included soft boiled egg, egg mayo, lettuce, colourful fish & vegetables sausages, large prawn.

I also saved 2 small cubes of the bread, buttered them generously and pan grilled them. Added them into the bread bowl.

For the eggs, I boiled 2 eggs. Made one into egg mayo and the other halved.

Teddy Bear from made from mashed potato. Simply peel a small potato, wrap tightly with some microwaveable wrap and cook in the microwave for about 2 mins or till cooked through.

This is the lazy method to save time, haha. The most ideal would be to steam the potato as the mash will be smoother.

The eyes, nose and mouth of teddy is cut from seaweed.

That is all! So simple and fun to make right? You can vary the fillings and ingredients as you wish to create your own cute bread bowl bento sets too.

I must say that the colourful sausages are really cute.

They are yummy too, wished I bought more in Kyoto.

This is the packaging of the vegetable & fish sausages.

The yellow sausage is pumpkin flavour, orange is red bell pepper flavour and green is spinach flavour.

So kawaii right?

Hope you like this Teddy Bear Bread Bowl Bento!

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓

 

The post Teddy Bread Bowl Bento appeared first on Little Miss Bento.

Kitty Cat Bento!

Made this sandwich bento for breakfast in 30mins ! Meow~~heheh  since I was rather tight for time this morning.

I like the colours and how this Kitty Cat Bento came together.

I also love the mini egg taiyaki fishes that I made. They are actually made mainly egg and butter, with a spoonful of hotcake mix added to hold the dough together when cooking the taiyaki. 

The Kitty Cat was made of white bread.

Using my CuteZcute Sandwich cutters (Cuddle Palz and Sandwich Cookie Cutters), I create the base shape of the bread slices to make the Kitty Cat sandwich. I trimmed a little to make the ‘ears’  triangular in shape.

The grey patch was made by spread a layer of sesame spread that I bought at Meidiya Supermarket (very yummy). This was also what I spread on between the sandwich slices.

I added the other details including seaweed for the eyes and whiskers, ham for the ears and nose. 

The sides are really simple. Some low fat yogurt with strawberries which I cut out fish shapes. Mizuna vegetables and Japanese cherry tomatoes as well as a carrot slice cut out in cat shape.

Check out that bento pick too~ the kitty bento pick is a perfect match for this Kitty Cat Bento.

These bento picks are now available at Bento&co.

In addition, you might also have notice the ultra cute kitty 3D marshmallow in the cup of hot chocolate. Bought this from Japan and decided to pair it with my Kitty Cat Bento! Meow~~

Aren’t the marshmallow the cutest! I am not the biggest fan of marshmallow’s taste, but this cute marshmallow, I just could not resist not buying. haha. 

Today’s Kitty Cat Bento was packed in my white Noda Horo enamelware box. They are now sold at Tokyu Hands. I spotted them at the Orchard Central Branch.

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More information about my bento cookbook title ‘Kawaii Bento’  here. 

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓

 

The post Kitty Cat Bento appeared first on Little Miss Bento.

How was your Valentine’s Day weekend? It was a busy time for me but I managed to find time to bake these cute heart shape bread buns!

Perfect for a sweet breakfast, picnics or bento!

The heart shape bread has purple sweet potato powder added to it, giving it that lovely purplish pink hue.

The bread is so super soft and fluffy~ I ate one even before taking the photos.

I think you would love this bread recipe~ time to make some heart shape bread buns too!!

The dehydrated purple sweet potato powder is now sold in Singapore :)

I used to have to ship them from Japan or buy them when I am there, you can now find them at AKARI, a store located at the basement of AnchorPoint that sells Japanese products and ingredients, or at occassional Japanese fairs at Meidiya and Isetan.

Alternatively, you can also add purple sweet potato mash to make your bread dough but please adjust the liquids to avoid a overly heavy and dense bread texture.

Today’s breakfast I made sandwiches with my heart shape bread buns, sandwiched with egg mayonnaise and lettuce.

The sides include strawberries drizzled on some pink icing and dusted with pink snow sugar, as well as carrot and pasta pieces.

The ribbon mark on the bread buns are made using my branding iron customised made from Japan.

Heart Shape Bread Recipe

* I used bread machine for this recipe as I find that I get much softer bread buns that stay fluffy even for 2 days after baking. The breadmaker machine I used to prepare the bread dough is Panasonic Bread Maker SD-P104.

*Hand kneading is possible but please adjust the water amount as this dough might be too wet to knead by hand. You can also use a processor or hand mixer with dough hook to assist.

Ingredients

• bread flour 265g
• dehydrated purple sweet potato powder 15g
• sugar 40g
• milk 40ml
• water 120ml
• egg 25g
• unsalted butter 50g
• salt 0.5tsp
• instant dry yeast 1tsp

Method

1. Follow the instructions of your breadmaker machine, add in the ingredients into the bread pan.

2. Start the machine to knead the bread dough. When the process is done, remove the bread pan from the bread maker machine and take out the bread dough.

3. Transfer the bread dough into a large bowl, cover and let it rest for about 60mins until it doubles in size. (first rise) 

4. Divide the bread dough into 8 even parts, and shape into round balls.

5. Then roll them out into a flat oval long shape.

6. Roll the pinch the long side together.

7. Fold to bring the ends towards each other then make a cut at the fatter part. gently open up to form the heart shape bread dough. 

8. Repeat for the remaining bread buns. Cover with slightly damp but squeezed dry lint free cloth and let it rest for another 15-20 mins.

9. During the wait, you can preheat your over to 170C-180C.

10. Bake for 12mins, avoid overbaking as the top might browned too much.

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More information about my bento cookbook title ‘Kawaii Bento’  here. 

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓

 

The post Heart Shape Bread Recipe appeared first on Little Miss Bento.

Baymax Bread!! How cool and fun is this :)

I made these Japanese milk bread filled generously with Nutella chocolate filling~ and made them into Baymax bread buns! Excited to share this recipe with you ;)

I love anything with Nutella~ who doesn’t? Although I might want to try Ovamaltine next time :D

Don’t you just feel like biting into this cute Baymax Bread?

I used Hokkaido milk for this recipe and love the milky soft bread. I was also generous with my nutella filling :P haha!

Are you excited to make your own Baymax Bread too?

I hope you will enjoy this Baymax Nutella Milk Bread Recipe Post!

Recipe for Baymax Nutella Milk Bread  (yields 6 bread buns)

by Little Miss Bento

*I used my Panasonic Bread Maker for this recipe.

*If you are using hands to knead, please do not add in the water all at once. Add in slowly  as the dough could be too sticky to knead with hands and you will need to adjust the amount of water. You can also use a mixer to knead the dough first before transferring to your worktop and using your hands. 

*If not you can also refer to this bread recipe that uses the hand-knead method.  /2013/12/teddy-bear-bread-recipe-and-bento/

Ingredients

• bread flour 280g
• whipping cream 25g
• milk 90g
• water 70g
• sugar 35g
• instant dry yeast 3g
• unsalted butter 50g
• salt 3g
• Nutella approx 120g
• Japanese fine rice flour (上新粉)
• edible food pen (black colour)

Method

1. Install blade in the bread pan of the Pansonic Bread Maker.

2. Add in the dry ingredients (sieved bread flour, sugar, salt, butter) followed by the liquids (whipping cream, milk, water) around the sides of the bread pan

3. Put the bread pan into the main body of the bread maker machine. Close the first lid.

4. Pour the dry yeast into the yeast dispenser. Close the top lid. Select Menu ’9′. Press ‘Start’. It will take about 1 hour.

5. Prepare your Nutella filling. Measure 20g portions in cling wrap and chill in the freezer.

6. At the end of the kneading process (beep sound of the machine), stop the machine and remove the dough and transfer into a big mixing bowl for the first rise (let it rest for 45-60mins until the dough doubles in size.

I was running errands and ended up having the dough rising in the bread tin. (HAHA), which was still fine. 

7. Divide the bread dough into 6 parts of approx (52g) and the remaining into one large ball. Cover with a lint free damp cloth and let it rest for 15-20mins.

8. Roll out the 52g portion and wrap the Nutella filling at the centre, sealing the open end of the bread.

9. Then shape the additional dough from the larger dough balls for the head, feet and arms of Baymax.

10. Repeat for the remaining. In total, this recipe should yield you at least 6 pieces of Baymax Bread.

11. Cover with lint-free damp cloth and let it rest for another 10-15mins.

12. Dust with Japanese fine rice flour, this process just helps the bread to stay a little whiter when baked. But you can omit if you prefer.

13. Preheat your oven to 170C. Bake for 5mins then cover the bread with aluminum (to prevent browning) and bake for another 12-15mins.

14. Once the bread buns are cooled, draw on the features of Baymax using edible food pen (black colour).

Follow my food art and bento creations on my Facebook my page here or my Instagram here.

More information about my bento cookbook title ‘Kawaii Bento’  here. 

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓

 

The post Recipe for Baymax Nutella Milk Bread appeared first on Little Miss Bento.

Wanted to make a Snoopy Bento today. For this kyaraben, I made little ‘bread’ tarts and cute Snoopy and Woodstock bread pieces.

Since I was going to eat  a salad lunch today, so I decided to pack a cute breakfast bento instead.

I have made several Snoopy bento before, but they were more of Japanese bento style, in which rice was the main carbs used in the bento.

The Snoopy and Woodstock bread pieces were cut using the Snoopy theme rice moulds I bought from Kinokuniya (Liang Court) some time back.

Instead of using rice, I simply use the moulds on a thick slice of bread to cut out the shapes.

For Woodstock, I dipped the bread pieces in some egg, milk and sugar and cook on the pan, making French toast. The features for Snoopy and Woodstock were pipe on using homemade dark chocolate custard.

The main dish in this bento are the little ‘bread’ tarts.

I simply rolled out some bread pieces, lay them on a brioche tins and baked them till crisp and browned. I then piped in some homemade custard and added some fruits including strawberries and Zespri kiwis.

I hope you are having a great mid-week. It has been a super busy and rather long week for me, am telling myself to hang in here!

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓

 

The post Snoopy Bento appeared first on Little Miss Bento.