Super soft dinner rolls and I like them to look like 3D pandas!

Freshly and Lovingly Baked on : 2nd Aug 2015

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This bread recipe was touted to be from a baking school in Taiwan. I got it from a baking group which I am rather active in and decided to give it a try. I must say the proofing time has been a huge turn off because it requires 2 hrs 45 minutes. I did not attempt to tweak this recipe but to try it in its original form to see what is the craze all about.

Instead of making it into a regular bread roll shape, I have decided to replicate this very cute panda soft toy which I have acquired in Japan many years ago. I am not able to find any panda soft toy as cute as this! And I wonder if I can make an edible version of it. The shape is a tad tough to achieve so I did some modification to it and hope it turns out cute!

Lets begin off by making the dough first since it is going to take a long proofing time!

Ingredients:
300g All Purpose Flour
18g Milk Powder
42g Granulated Sugar
4g Salt
4g Instant Yeast
150g Water
30g Whole Egg
42g Unsalted Butter

Direction:

Mix all the dry ingredients into a mixing bowl before adding the wet ones (except butter). Knead it till its smooth and elastic before adding the butter and ensure all the butter are incorporated into the dough. Let it proof for 2hr and 45 minutes.

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Here is what I did to shape it:

Divide the dough into 5 X 90g, 2 x 50g. Rest them for 10 minutes before rounding it and drop the 5 x 90g doughs into the baking pan. Do ensure that the baking pan is well greased.

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Take 1 of the 50g dough, mix 1/2 Tsp of Charcoal powder into it and knead it well.

The eyes and ears are made up of the charcoal dough. The eyes are made of of 2.5g dough. Round it up and flatten it before slicing it into two. The ears are made of 2.5g dough. Round it up and flatten it as well before slicing each dough into 2. Position them as shown. As for the nose, it is made up of 7g of the original dough each. Simply round it up and position as shown before flattening it onto the main dough. The little black dot on the nose are not weigh. Simply pluck up a bit of the charcoal dough, round it up and position it as shown. The tiny “legs” are made of 5g dough for each panda. Actually, the whole process of shaping the dough took me 45 minutes. By then, the main dough would have already did it second round of proofing.

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Otherwise, if you do not want to shape it the way I did. You can simply divide the dough into equal weight before rounding them up and let it did a second round of proofing for 45 minutes.

Then bake these in an oven that has been preheated at 175 degree for 10 to 12 minutes!

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After baking thoughts:

The dough is a tad too soft to sharp easily so do remember to flour your hands before attempting to do so. If you are simply making dinner rolls, you can give it an egg wash before baking.

I do love the texture! It is really soft! However, I think the taste can be enhanced. If you are looking to make this dough, you might want to consider wrapping some ingredients with it. You can consider hotdogs, luncheon meats, salami etc.

I know these edible pandas did not do my soft toy any justice. I have failed to give them “cuteness”. However, please do look past that and appreciate my efforts! Please please please!😉

 

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