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.

Brown Cony Bento!

Today is my hubby’s birthday and this breakfast bento was made for the birthday boy.

Do you recognise these characters from LINE? I was surprised that my hubby knew that they were from LINE too (haha – I quizzed him).

As my hubby prefers packed breakfast, I decided to make the all time pleaser – egg mayonnaise sandwiches.

The Brown and Cony sandwiches made from wholemeal and white bread were cut using scissors. I layered the pieces together and spread a generous amount of homemade egg mayo filling and thinly sliced Japanese cucumber between.

The finer details of Brown’s face was cut/assembled using more bread and sushi seaweed.

While that of Cony was using picnic ham, sushi seaweed and pink writing gel.

To fill up the box, I simply added some lettuce and strawberries trimmed to heart shapes.

This Brown Cony bento is not difficult to make. It took me about 30mins in total to put everything together.

Packed this in my white Noda Horo bento box.

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!

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The post Brown Cony Bento appeared first on Little Miss Bento.