The color of the teddy bear pull apart bread I made yesterday was unsatisfactory, so I made it again. I used a different recipe, and the bread turnout very soft and delicious too!😊
昨天我做的泰迪熊手撕面包的颜色很不满意，所以今天我又再次做了。我用不同的食谱，结果做出来的面包漂亮，而且也是非常软，好吃！😘
Rilakkuma Pull-apart Bread松弛熊手撕面包
Kawaii Red Bean Buns(4 different colors and flavors)
* square baking pan (20cm x 20cm)
Ingredients:
260g bread flour
40g sugar
3g dry yeast
3g salt
180ml milk *room temperature
20g condensed milk
30g unsalted butter *room temperature
For colouring powders:
1 Tsp Cocoa powder
1 Tsp Green tea powder
1 Tsp Purple sweet potato powder
1 Tsp Red Yeast Powder
Filling:
192g red bean paste ( Divided into 16 portions~12g)
For decorate the bread:
White chocolate
Milk chocolate
Directions:
1. In a mixer bowl, place bread flour, sugar, salt, dry yeast, and salt.
2. Gradually mix in milk, use low speed to knead until a dough is formed.
3. Add butter and condensed milk, continue to knead at medium speed until a smooth and elastic dough is formed.
4. Divide the dough into 4 equal portions(134g each from 538g). Mix with colour powder and knead till you get an even colour of each dough. Cover the dough with cling wrap and leave to proof in a warm place for 40-60 minutes or until it has doubled or tripled in size.( 1st proofing)
5. While proofing, divide Red Bean Paste into 16 pieces (12g each) and roll them into balls. Grease the pan (20cm x 20cm) with some oil or line with parchment paper.
6. Flatten the dough to release air.
7. Divide it into 16 equal pieces using a scraper or a knife. Quickly form them into balls. ( Each coloured dough divide into 4 equal pieces about 33g each, then cut out 4g from each dough to form ears, 2g each. )
8. Place them on a baking sheet, cover with cling wrap and rest for 15 minutes before you start shaping.
9. Using a rolling pin or your palm, flatten out the dough. Wrap Red Bean Paste and pinch to close. Place it in the square pan(20cm x 20cm).
10. Attach the ears. Cover with cling wrap and leave to proof in a warm place for about 30-50 minutes or until they have doubled in size. (2nd proofing)
11. Preheat the oven to 190°C . Please adjust it according to your oven temperature.
12. If the ears are coming off, press and attach them with a toothpick.
13. Bake at 190°C for about 20 minutes or more.
14. Remove from the pan and place it on a wire rack to cool.
15. When the bread is completely cool, melt the chocolates in pastry bags. Snip off the end, then draw the faces on each of the rolls.
松弛熊手撕面包
卡哇伊红豆面包（4种颜色和口味）
*方形烤盘（20cm x 20cm）
材料：
260克面包粉
40克糖
3克干酵母
3克盐
180ml牛奶*室温
20克炼乳
30克无盐黄油*室温
着色粉：
1茶匙可可粉
1茶匙绿茶粉
1茶匙紫薯粉
1茶匙红麴粉
馅料：
192克 红豆沙 (分割16份~12克)
装饰面包：
白巧克力
牛奶巧克力
方法：
1.在搅拌碗中，放入面包粉，糖，盐，干酵母和盐。
2.逐渐混入牛奶，以低速揉捏直到形成面团。
3.加入黄油和炼乳，继续揉捏直到形成光滑而有弹性的面团。
4.将面团分成4等份（538克分割每份大约134克）。混合着色粉并揉搓，直到每个面团颜色均匀为止。用保鲜膜包住面团，然后放置在一旁让其发酵40-60分钟，直到面团体积翻倍。（第一次发酵）
5.在面团发酵时，将红豆沙分割16份（12克），然后滚成圆球。用一些油涂抹烤盘或用羊皮纸铺垫（20cm x 20cm）。
6.压扁面团以释放空气。
7.用刮刀或小刀将其分成16等份。迅速将它们滚成球状。 （每个彩色面团分成4个相等的小块，每个大约33克，然后从每个面团中切出4克，制成耳朵，每个2克。）
8.将它们放在烤盘上，盖上保鲜膜，静置15分钟后再开始塑形。
9.用擀面杖或手掌摊平面团。包入红豆沙并收口。将其放进方形烤盘里（20cm x 20cm）。
10.固定耳朵后用保鲜膜覆盖，放置一旁发酵约40至60分钟，直到面团体积翻倍。 （第二次发酵）
11.将烤箱预热至190°C。请根据您的烤箱温度进行调整。
12.如果耳朵脱落，用牙签固定它。
13.在190°C下烘烤约20分钟或更长时间。
14.取出并将其放在架上冷却。
15.面包完全冷却后，将巧克力融化在挤花袋中。剪掉末端，然后在每个面包上绘制松弛熊面貌。
Happy Baking!
昨天我做的泰迪熊手撕面包的颜色很不满意，所以今天我又再次做了。我用不同的食谱，结果做出来的面包漂亮，而且也是非常软，好吃！😘
👆So CUTE😍
👆4 different colors and flavors powders
4种不同颜色和口味的粉末
👆 Ready to bake...😉
准备烘烤啦！
Rilakkuma Pull-apart Bread松弛熊手撕面包
Kawaii Red Bean Buns(4 different colors and flavors)
* square baking pan (20cm x 20cm)
Ingredients:
260g bread flour
40g sugar
3g dry yeast
3g salt
180ml milk *room temperature
20g condensed milk
30g unsalted butter *room temperature
For colouring powders:
1 Tsp Cocoa powder
1 Tsp Green tea powder
1 Tsp Purple sweet potato powder
1 Tsp Red Yeast Powder
Filling:
192g red bean paste ( Divided into 16 portions~12g)
For decorate the bread:
White chocolate
Milk chocolate
Directions:
1. In a mixer bowl, place bread flour, sugar, salt, dry yeast, and salt.
2. Gradually mix in milk, use low speed to knead until a dough is formed.
3. Add butter and condensed milk, continue to knead at medium speed until a smooth and elastic dough is formed.
4. Divide the dough into 4 equal portions(134g each from 538g). Mix with colour powder and knead till you get an even colour of each dough. Cover the dough with cling wrap and leave to proof in a warm place for 40-60 minutes or until it has doubled or tripled in size.( 1st proofing)
5. While proofing, divide Red Bean Paste into 16 pieces (12g each) and roll them into balls. Grease the pan (20cm x 20cm) with some oil or line with parchment paper.
6. Flatten the dough to release air.
7. Divide it into 16 equal pieces using a scraper or a knife. Quickly form them into balls. ( Each coloured dough divide into 4 equal pieces about 33g each, then cut out 4g from each dough to form ears, 2g each. )
8. Place them on a baking sheet, cover with cling wrap and rest for 15 minutes before you start shaping.
9. Using a rolling pin or your palm, flatten out the dough. Wrap Red Bean Paste and pinch to close. Place it in the square pan(20cm x 20cm).
10. Attach the ears. Cover with cling wrap and leave to proof in a warm place for about 30-50 minutes or until they have doubled in size. (2nd proofing)
11. Preheat the oven to 190°C . Please adjust it according to your oven temperature.
12. If the ears are coming off, press and attach them with a toothpick.
13. Bake at 190°C for about 20 minutes or more.
14. Remove from the pan and place it on a wire rack to cool.
15. When the bread is completely cool, melt the chocolates in pastry bags. Snip off the end, then draw the faces on each of the rolls.
松弛熊手撕面包
卡哇伊红豆面包（4种颜色和口味）
*方形烤盘（20cm x 20cm）
材料：
260克面包粉
40克糖
3克干酵母
3克盐
180ml牛奶*室温
20克炼乳
30克无盐黄油*室温
着色粉：
1茶匙可可粉
1茶匙绿茶粉
1茶匙紫薯粉
1茶匙红麴粉
馅料：
192克 红豆沙 (分割16份~12克)
装饰面包：
白巧克力
牛奶巧克力
方法：
1.在搅拌碗中，放入面包粉，糖，盐，干酵母和盐。
2.逐渐混入牛奶，以低速揉捏直到形成面团。
3.加入黄油和炼乳，继续揉捏直到形成光滑而有弹性的面团。
4.将面团分成4等份（538克分割每份大约134克）。混合着色粉并揉搓，直到每个面团颜色均匀为止。用保鲜膜包住面团，然后放置在一旁让其发酵40-60分钟，直到面团体积翻倍。（第一次发酵）
5.在面团发酵时，将红豆沙分割16份（12克），然后滚成圆球。用一些油涂抹烤盘或用羊皮纸铺垫（20cm x 20cm）。
6.压扁面团以释放空气。
7.用刮刀或小刀将其分成16等份。迅速将它们滚成球状。 （每个彩色面团分成4个相等的小块，每个大约33克，然后从每个面团中切出4克，制成耳朵，每个2克。）
8.将它们放在烤盘上，盖上保鲜膜，静置15分钟后再开始塑形。
9.用擀面杖或手掌摊平面团。包入红豆沙并收口。将其放进方形烤盘里（20cm x 20cm）。
10.固定耳朵后用保鲜膜覆盖，放置一旁发酵约40至60分钟，直到面团体积翻倍。 （第二次发酵）
11.将烤箱预热至190°C。请根据您的烤箱温度进行调整。
12.如果耳朵脱落，用牙签固定它。
13.在190°C下烘烤约20分钟或更长时间。
14.取出并将其放在架上冷却。
15.面包完全冷却后，将巧克力融化在挤花袋中。剪掉末端，然后在每个面包上绘制松弛熊面貌。
Happy Baking!
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