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Lion Bread


Ingredients (for 8)
Arranged Bun Dough
bread flour
salt
sugar
instant dried yeast
warm water
egg
butter
cocoa powder
200g
3g (0.5 tsp)
20g
4g (1.3 tsp)
100g
20g
20g
2g (1 tsp)
Custard Cream
milk
yolk
sugar
cake flour
cocoa powder
vanilla essence
butter
chocolate
100g
20g (from 1)
25g
10g
5g (2.5 tsp)
1 drop
5g
10g
Cookie Dough
butter
sugar
egg
cake flour
cocoa powder
vanilla essence
20g
20g
20g
30g
5g
1 drop
Look at Buns from 1 to 6.
* How to make Buns Starter-Type
* How to knead the dough
Knead the dough with hands or a food processor.
* Divide off 80g from the dough in process 2-3 of Buns. Combine the cocoa powder and the small portion and knead until smooth.
* Make Custard Cream. Sift the cocoa powder and the cake flour. Add the chocolate at process 5.
7. Divide the white dough and the black dough into 8 equal portions. Shape each portion into a ball lightly. Leave for 10 minutes.
8. [Shaping white dough]
Flatten the dough.
11. [Leaving to rise]
Leave to rise for 40-50 minutes, or until 2 times in size. >>
Put the custard cream 15g in the center. Look at Pound Cake from 1 to 4 and make the cookie dough. Brush the surface with beaten egg.
Gather the dough up around the custard cream. 12. Pipe the cookie dough and draw a face, with a pastry bag fitted with a 3 mm (0.11 inch) tip.
13. [Baking]
Bake at 200 degrees C (392 degrees F) for 10 minutes, or until golden.
Pinch the seam shut.
9. [Shaping black dough]
Roll the dough out into a circle about 6 cm (2.4 inch) in diameter.
Make a incision with a bread scraper.
Make 2 incisions with a bread scraper.
Make 4 incisions with a bread scraper.
Shape into a ring and pinch ends together.
10. Place the white dough into the center.