And for me, I think that it's the best hobby!!! Because we can make it again and again, we don't have to worry about making it too much as long as you can eat it.
So, when I have to test the recipe, I don't think it's trouble.
This time, I wanted to make cow pattern bread, well, the bread itself has no problem at all, the only problem (or the biggest) is the pattern.
The different ways of placing the pattern, the numbers of the pattern, or even the size of it, all are the things that I had to change and adapt to get the pattern that I wanted.
As the bread is delicious, my family finished it each time that I made it, haha.
Finally, I got the cutest pattern (in my opinion), and am ready to share it with you.
I hand-knead the dough, but you can use a stand mixer too. Anyway, if you hand-knead, try not to add more flour to the dough when it becomes sticky, brush a small amount of butter onto your hand instead.
Moo Moo Shoku pan
13 × 14 × 13 cm Pan
Basic dough
235 g ................... Bread Flour
10 g ...................... Milk powder
3 g ....................... Diastatic malt powder (Optional)
3.5 g ..................... Instant yeast
25 g ..................... Granulated sugar
4 g ........................ Salt
167 g ..................... Milk
40 g ...................... Whipping cream
3 g ......................... Milk (If using Diastatic malt powder )
15 g ...................... Unsalted butter
Cocoa dough
5 g ........................ Cocoa powder
10 g ...................... Milk
.............................. Black food coloring
Put the bread flour, milk powder, sugar, diastatic malt powder (if using), and instant yeast into a bowl.
Whisk to combine. Add the salt and whisk to combine.
Pour the milk and whipping cream into the bowl, and mix with a spatula.
Mix until fully combined.
Remove the dough from the bowl.
Knead for 7-8 minutes.
Put the unsalted butter into the dough.
Knead for 6-7 minutes.
Divide the dough into 2 pieces. One is about 315 g and the other is 180g.
And roll the dough into a ball.
Mix the cocoa powder with milk and black food coloring.
Mix 180 g of dough with the cocoa mixture.
Until smooth.
Brush 2 bowls with the butter and put both of the dough into the bowls.
Cover and let it rises for 1 hour.
When the dough is ready.
Cut the cocoa dough into 4 pieces: 20 g, 35 g, 50 g, and one large dough.
Roll each of them into a ball
Cut the basic dough into 4 pieces: 25 g, 40 g, 55 g, and one large dough.
Roll each of them into a ball
Cover and let it rest for 15 minutes.
Pat the basic dough (25 g) into a rectangular (about 7 cm.)
Pat the cocoa dough (20 g) and shape it into a cylinder about 9-10 cm long.
Place the cocoa dough onto the center. Cover and tightly seal the cocoa dough.
Do the same for the rest of the dough
35 g Cocao dough with 40 g basic dough
50 g Cocao dough with 55 g basic dough
Pat the large cocoa dough Shape it into a cylinder about 9-10 cm.
Pat the large basic dough into a rectangular about 25x10 cm.
Place the shaped dough over it.
Cover and tightly seal.
Brush the 13 × 14 × 13 cm pan with butter.
Put the shaped dough into the pan. Cover and let it rises for 1.20-1.30 hours.
Before baking preheat the oven to 200℃
Cover with the lid and bake in a 200℃ preheated oven for 40 minutes.
