High gluten flour
The above is the dough recipe
Totoro skin (attached to the stomach)
(coll.) egg white
A little egg wash for later.
How to make Totoro sweet bread with cranberry and coconut filling
Pour all dry ingredients into the chef’s machine in the order of the dough recipe (except butter), taking care that the yeast is open with the sugar and salt and not poured in together. Add all the wet ingredients for the dough recipe. Put the dough in the chef’s machine and let it knead on low speed first. When it comes together, turn it to high speed and beat until the dough can pull out a slightly rough film. Come, cut the dough into about 100 grams of size, in order to be able to better integrate with the butter. First, put the butter into the chef’s machine on low speed and beat it, then put the dough into the cut dough on low speed and knead it, wait until the dough becomes a ball again, then set it to high speed and knead it. Just go to glove-film state (state as shown in picture).
Place the dough in a container and ferment until doubled in size. While the dough is fermenting, you can make the filling portion. Mix all the ingredients for the filling and knead into a ball (put on gloves if it sticks).
In the same way, knead the ingredients according to the recipe for Totoro, wrap the dough in plastic wrap and refrigerate.
Ferment the dough for about an hour to an hour and a half. Insert a little flour in the middle of the dough with your finger and see if the dough doesn’t shrink or collapse when you pull it out. That’s 16 Totoro dough balls. Divide the dough into 50g portions, pat lightly to flatten and pack in the filling, about 10g to 15g of filling, then knead. Shape like a duck’s egg, with the top slightly pointed. Make the dough for the ears and legs, 3g for the ears and 2g for the legs, knead them round, the tops of the ears should be pointy.
Take out the chinchilla’s skin, sprinkle a little flour, divide the dough into 10g portions and roll it out to half the width of the lower half of the chinchilla’s body. Just cover half the belly. After shaping all the chinchillas, the second fermentation should be carried out to double the size.
After the second fermentation, brush the egg wash on the ears, legs and upper body of the chinchilla, but not on the skin to avoid coloring. When the above steps are completed, place the chinchilla in the preheated oven for baking. Bake in the middle for about ten minutes. After baking, take it out of the oven to cool, use white chocolate and dark chocolate to put it into a piping bag, melt it in hot water, reduce the small opening, and put it on the chinchilla. Draw a beautiful pattern, white chinchilla for under eye, black chinchilla for the rest.
2. Baking powder can be reduced by half and it won’t make much difference.
3. Milk can not replace water, or the dough will be low in moisture, affecting the taste.
4. baking time and temperature do not adjust randomly, color evenly look good on it, otherwise the taste will become dry.