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Gudetama Bread Buns




I have been wanting to make these Gudetama bread buns for a while!

This fluffy white bread recipe is not new in my "collection" of recipes, just that I always failed in these character tear apart bread, so I didn't manage to share earlier (lol)! It's an egg-free recipe, so it's good if your child is allergic towards eggs.





Gudetama White Fluffy Bread Buns - Recipe adapted from Cookpad
(Makes 9 bread buns in 6" square pan)
Ingredients:
-  220g bread flour + 30g Prima unbleached top flour*
-  15g sugar
-  15g butter
-  10g cold milk
-  3g salt
-  3g yeast
-  150g cold water
-  1 tsp pumpkin powder*


Facial Details:
-  Melted chocolate







Method:
1.   Place all ingredients into the bread pan. Place the salt and yeast at opposite corners of the pan. Select the mode to knead into bread dough without proofing. I am using Panasonic SD-P104, Mode 11 Dumpling Skin.


2.   Once bread dough is done, remove about 50g of the dough, and knead in the pumpkin powder to an uniformly colored yellow dough.


3.   Let both dough proof for about 30-45 mins, until about double in size.


4.   Divide the main white dough into 9 portions, roll into rounds. Let rest for about 10 mins.


5.   Punch out air for the round white dough and make into rounds again. If you would like to, you can place chocolate chips or kaya in the dough, and seal well. Place the dough into lined baking pan.


6.   Punch out air for the yellow dough, and separate it into smaller portions to shape the Gudetama. I simply just rolled into smaller rounds of dough, or slightly oval in shape. Place the yellow dough on the main dough. If they do not stick well, you can brush a little water. Use a toothpick to secure (poke and press) the dough together.



7.   Proof for last time, about 30-45 mins. Preheat your oven in the mean time to 180C.


8.   Turn down oven temperature to 140C and bake (2nd lowest rack) for about 20-30 mins. After the initial 20 mins, if the top browns a little too much, you can shift the rack to lowest rack to continue to bake for further 5-10 mins or until cooked.


9.   Let cool completely before decorating and storing.







Note:
-  You can also use just 250g bread flour, or 220g bread flour + 30g plain flour.
-  If you do not have pumpkin powder, you can just add in some food coloring.
-  I dusted some flour on the white dough, however I find it difficult to "stick" the yellow dough on. Since the bread would be white in color, it's not necessary to dust on the flour.

Yum

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