Small bear chocolate bread

Material:
High Gluten Flour-270 g
Chocolate Powder-30 g
All the eggs.-1 Pieces (60 g)
Uht Whipped Cream-100 g
Clear Water-50 g
Red Sugar-50 g
Salt-2 G
Butter-30 g
Instant Yeast-5 G

Fillings: Chocolate button or chocolate small cube

Decorating: White Chocolate / Dark Chocolate (a little or moderate - alternate water melting)

Practices:
1) put all the material and put it into the toaster mixer 25-30 minutes.
2) the dough out, divided into 17 average (1 Standby do ears). Rubbing small dough round
placed rest 5 minutes.
3) use wooden small round mission kon ping, Pack into 3 pieces of chocolate buttons. Rubbing
round.
4) will be 16 small dough at the paper shop. Bake 9-Inch Chongbang models. Take another little
dough into 16 small round tablets.
5) placed awaiting final fermentation to double hair (approximately 45-60 minutes)
6) 16 small grain round cut in half,( May be a little bit of clear water) in small sticky dough ldi
ears.
7) placed after warming up the oven to 170 degrees, bake for about 25 minutes or surface
coloring.
8) good bake bread, bread after will be taken out and put in the rail on the racks, stay cool.
9) bread completely cooling again after the two Israeli chocolate melting across the water.
Squeeze the flowers placed in the bag. Squeeze out your eyes and mouth. --( The recipe to the
butter. Flour & me) http://xucaca-life.blogspot.com/
·
Rate this translation
Sunny multigrain loaf

Another variant of Sunny Bread. You can use all types of multigrain/mixed-grain as you like -
sunflower/chia/black & white sesame/flaxseed/barley/oats/millets etc. Substitute 50-100g of
white bread flour to wholemeal (may need to add extra 10g of liquid if dough is not soft enough)
for wholemeal loaf.

 After 45 mins kneading

 Well proved. 1.15 mins

 Dust flour on the table top, hands and rolling pin. Divide the dough into 2 equal size. As you
can see, dry and wet part, use the dry part to wrap over the wet part.

Form a round ball like this.

Roll flat to deflate the bubbles.

 Roll up. Cover. Rest 15 mins. Repeat roll flat roll up curl, rest
15 mins again.

Shaping. After 30 mins total resting time, roll flat and fold the dough
gentle into this shape. Put in a loaf pan for final prove. Spray a thin mist of water. Prove in the
oven (no temp) with a cup of hot water beside to aid proving.

Well prove. About 1.30 mins or dough reaches 2.5 of its original size. Egg wash. Bake at 160'c
for 35-38 mins. To avoid dark crust, you may use foil paper to cover on top (lightly) until the
bread finish its baking cycle.
Usually I will sprinkle these nuts & seeds on top right after egg wash and before popping into the
oven to bake. Always place the loaf on the bottom shelf so the whole loaf pan can be sitting
nicely in the middle. It won't burnt. Alternatively, you can
1. Put the wet to dry ingredients in the BM (butter add after 15 mins. Coffee milk - make 2 tsp instant
coffee wit hot milk, 2tsp sugar, cool before use.)

2. Dough mode 1.30hr (BM will knead & prove for you). Or, knead mode knead for 35 mins. Take out,
prove 1 hr.

3. Deflate the gas by rolling it flat, divide into 3 equal size, fill in the molasses sugar, wrap well, seam side
down, and place in a loaf pan, prove another round of 1-1.30 hr or 2.5 of its size. Bake at 160-170'c for
35-38 mins
5C Eggless Loaf / Buns

For step-by-step guide please refer to the comment box.

If bake in BM, knead mode 15 mins. Finish, add butter, then switch to basic mode, light crust
1000g, let the BM do the rest.

45 mins kneading - taken out frm BM

Wet & sticky

Dust flour on the worktop, on the dough, with the help of the scraper, gently fold the wet part
inside the dough.

Fold in slowly

Dough is not wet anymore. Form a ball.

Dust worktop again, on top of dough, rolling pin, roll the dough gently to deflate gas bubbles.
Roll flat to deflate the air bubbles.

Divide into approx 50g each. Shape into round balls.

Round ball

Align them well for final prove. Spray a thin mist on top.

After 1.15 hour..

Extremely bouncy texture. Very easy to handle.

Egg wash before you bake. U can add any topping at this time.

For buns - 160'c for 28 mins.

For loaf - 160'c 35-38 mins
 Ingredients:
60 g butter
80 g superfine flour
1 whole egg (B size)
5 egg yolks (B size)
80 ml fresh milk
1 teaspoon lemon juice
5 egg white (B size)
95 g sugar.

棉花蛋糕的做法。。。。
Step for making cotton cake ............

1) 牛油隔水溶化, 筛入粉拌均。
Double boil butter until dissolve.
Sift in flour and mix well.

2) 加入一个全蛋拌均，然后逐一加入蛋黄搅拌均。
Add in 1 whole egg and mix well.
Then add in 5 egg yolks one at a time and mix well.

3) 加入鲜奶和柠檬汁拌均。
Add in fresh milk and lemon juice.

4) 蛋白加糖打至湿性发泡。
 Whisk egg white and sugar until soft peaks formation.

5) 把1/3 的蛋白糊加入蛋黄糊里拌均，
再把蛋白糊加入蛋黄糊里搅拌均匀。
Mix well .... 1/3 egg white mixture in egg yolk batter.
Then, gently mix well the remaining of the two batters.

6) 倒入搽油铺上烘培纸的模里，
以150度C 水浴法烘1个小时。
Pour into a greased and lined mould,
steam bake at 150 degree C for 1 hour,

7) 取出蛋糕待5分钟后，才脱模待冷。
Remove the cake from oven and let it stand for 5 minutes.
Then take out from mould and leave to cool.
原料

材料：, , 日本豆腐 4條, , 蝦肉 適量 （切碎）, , 紅蘿蔔 半條 （切碎）, , 青蔥 適量 （切碎

）, , 鹽 適量, , 胡椒粉 適量, , 雞精粉 適量, , 玉米粉 適量, , 油 少許

步驟

1 1將全部材料放進一個大盆用手抓爛豆腐和蝦肉，攪拌均勻。把混合物放入抹上油的模
具里。鋪平，然後用中火蒸15-20分鐘，取出待涼切塊。

2 2將冷卻的豆腐切片，沾上薄一層玉米粉。放入滾熱油鍋里炸至金黃色即可撈起歷干油
，擺盤享用。
3

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Ohh u can check out Mandy's Sunny Bread recipe. I used whipping cream n milk n substitute 80g of
bread flour with wholemeal flour