Each one is a different color, natural dyes with no coloring-
Each filling has a different flavor, and it’s hard to get enough of them all…
From shaping the dough to fermenting and baking the whole process is simple.
And finally, using a chocolate pen to draw cute emojis.
It’s good for doing family activities with kids.
Ugh what a single dog I’m talking about.
The following amounts fit a large rectangular baking dish pictured here.
30 long by 20 wide by 6 high, makes 18 loaves.
Coincidentally made pumpkin/cocoa/original a year ago.
Halloween Little Monster Squeeze Loaf, recipe here
Gluten free powder 300g
Powdered milk 50g
15 grams of matcha powder (for greens)
15g cocoa powder (for brown skin)
Water (for kneading, to taste)
1 large banana
150g of black rice + 15-20g of sugar
50 grams of black rice
50g cooked chickpeas
Sichuan Sausage 50g
I’m Ugly but I’m Tender – Three Colours and Three Fillings for Squeezy Crumpets
This time I used the old-fashioned method, which is said to slow down the aging of the bread. I’m actually running out of dough for the last batch.
Just throw it in the freezer and keep it.
When you take it out and bring it back up to temperature, it gets soggy and soft.
Divide it into small lumps for later.
In the basin, add the high gluten flour, powdered milk and small lumps of old noodles.
Divide the dough into three and add the cocoa powder to one.
Add matcha powder to the other portion and knead until the colors are well blended.
In the time it takes for the dough to rise, we come just in time to make the filling.
First flavor, cooked black rice mixed with sugar.
Make it a sweet mouthful.
For the second flavor, let’s make a savory stuffing.
Szechuan sausage/bacon/bacon are fine, diced.
Mix equal amounts of black rice/cooked chickpeas/sausage to make it.
Once the dough is almost doubled in size.
Take out the baking sheet because you want to make crispy bottoms.
Pour a thin layer of oil into a baking dish.
Sprinkle evenly with some low gluten flour and sesame seeds.
(Later on the finished product turned out less than ideal I think.
A better approach here would be.
Take a small bowl of mixed low gluten flour and sesame seeds.
Pour some oil in a baking dish and spread it well.
Grease the bottom of each small breadcrumb.
Dip a small bowl thickly in a layer of flour before placing in a baking dish.
(This makes it easier to get a crunchy, thick bottom effect.)
Here we go. Matcha crust + second filling.
Wrap into small balls and place in baking dish.
Make 6 matcha balls and place them in the middle of the baking dish.
Leave the same amount of space on both sides for the other two flavors.
When done, place them in the fridge to delay the growth of the fermentation.
Then do the same for the 6 white ones on the left.
The first sweet black rice filling on the inside bread.
The last flavor, the cacao powder chocolate crust, is the filling. Thud, thud, thud, thud, banana cut.
Add dozens of dried cranberries and you’re good to go, easy and natural!
With all three flavors done, proceed to the second serve.
When the second serving is complete, the bread will have grown to about 1.5 times its size.
Go into the oven at 180 degrees for 25 minutes for reference.
End up making smaller chocolate or hair.
I don’t understand the short fermentation time.
Or is it the cocoa powder that affects fermentation
Using a chocolate pencil to draw a favorite pattern on the bread.
I used homemade chocolate sauce to draw the emojis.
Unfortunately the chocolate sauce was thinned out and it came out soggy-.
It’s a big plate of squeezable buns, but it’s a good portion.
It’s a solid filling, so I’ll eat two at most for breakfast.
Hey, you’re about to be eaten and you’re still laughing
Plain crust with black rice filling, thin crust and crispy bottom.
Have some of the matcha flavor too, a heavenly/ sweet and salty pairing.
It’s also full of stuffing, so one bite is all you need!
The chocolate crust is the most special flavor.
Not even a little sugar in it, though.
But the banana + cranberry filling is really sweet when baked.
It’s soft and smooth and you can’t stop eating it.
So it’s recommended that the outer skin be on the bitter side.
Just the right amount of sweetness to neutralize it!
Adding a picture of a crispy chocolate crust.
It’s easier to get a crispy bottom when there’s plenty of oil and gluten.
The sesame seeds are very fragrant, we recommend adding more –