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Panda Bread in Cone



The other day, I made this bread in cone for my toddler, on Children's Day this year!

This bread recipe is very easy to shape, as it's quite elastic and not super sticky. It's from a Taiwanese blogger, Kokoma 老师, and I've bought most of her books! Hehehe!

I changed the recipe slightly - substituted honey with sugar - and I liked this better. However, the recipe might have contained a little bit more liquid, so that it's still moist the next day, which made the cone slightly soggy. So if you'd want, you can bake the buns in a muffin pan and then place the buns onto the cones separately.

If you'd noticed, to make it look more like ice cream on a cone, I even made and printed out the cone wrapper lol!


Yield: Makes 4 bread in cone

Panda Bread in Cone

prep time: 1 hour and 30 MINScook time: 27 MINStotal time: 1 hours and 57 mins

INGREDIENTS:


  • 130g bread flour
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp instant yeast
  • 80g water
  • 10g butter
  • Charcoal powder (about 1/4 tsp or a little more) + a few drops of water

INSTRUCTIONS:


  1. Mix all ingredients, except butter, in the bread machine or mixer. When the dough comes together and looks elastic, add in butter to knead.
  2. Once dough is formed (window pane stage), shape it into a ball and seal the ends at the bottom of the ball of dough. Cover with cling wrap and set aside for 30 mins.
  3. After resting for 30 mins, punch out air from dough. Remove a small part of the dough for the ears. Dissolve the charcoal powder in a few drops of water to add to that portion of dough and knead well.
  4. Divide remaining white dough into 4 smaller portion. Shape into balls and set aside. Also divide the black dough to make 4 pairs of ears and set aside. Proof for 45 mins.
  5. Once the balls of dough have doubled in size, they are ready to be baked. Preheat oven to 180C. Set the cones into muffin pan holes. Place the white dough into the cones. Place the black ears on the white dough. You can use a little water to stick the ears on, and secure it by using a toothpick to seal the edges of the ears onto the white dough.
  6. Turn oven temperature to 140C and bake for about 25-30 mins. Cool completely before storing in air tight container.

    Note: Recipe adapted from Kokoma
www.cherienoms.com



Just before baking in the oven.






Breakfast for the husband: simple salad with slices of orange and the bread in cone.

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