Ingredients
My Neighbor Totoro Body: Low Powder ( 30g ) | Butter ( 9g ) |
Powdered sugar ( 15g ) | Eggs ( 11g ) |
Pineapple peel: high powder ( 175g ) | Egg ( 17.5g ) |
Butter ( 17.5g ) | Yeast ( 3g ) |
Milk powder ( 5g ) | Sugar ( 20g ) |
Salt ( 2g ) | Water ( 85g ) |
Almond slices (appropriate amount) | Chocolate liquid (appropriate amount ) |
How to make Totoro bread
1. After the butter is soft, add powdered sugar and beat until slightly Beat the egg whites in 2 batches, beat until even, then sift in the flour and refrigerate for half an hour.(Using pineapple skin material)
2. Mix the ingredients required for the dough and knead the dough.Basic ferment until doubled in size, deflate, let rest for 15 minutes, and then start shaping.Each chinchilla body dough is 50g, ears 1.7g, and feet 3g.
3. After the body dough is rounded, shape it into an egg shape, and then flatten it with the palm of your hand.Place the dough for the ears and feet on the chinchilla's body.
4. Take out the pineapple skin from the refrigerator, roll it into the required size, and cover it with the Totoro bread belly Just above.
5. Secondary fermentation for about 1 hour, preheat the oven to 180℃ and bake for 15 minutes.After baking, use almond slices to make eyes, and use melted chocolate liquid to draw expression patterns for Totoro.
6.After the chocolate liquid dries, the flower pattern can be eaten.
Tips
The image of this bread is changeable and can be transformed into various shapes according to your own ideas.
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