Axquisite, where the better place you bake from
Bear Bear Cone Bread
Preparation Time: 90 minutes
Servings: 2 persons
130g Uni-President My Day Home Made Series Bread Flour
10g Unsalted Butter
4 Ice-cream Cones
Place flour, sugar and salt into mixing bowl and blend well.
Place water, yeast and honey into measuring cup and blend well.
Place the yeast water just now into the flour, use paddle blend or kneading it to become a dough.
The dough will be kneaded to produce a thin layer of dough.
Place the softened butter into the middle of dough and wrap, kneading the dough until the butter is completely absorbed.
Wrap the bowl with plastic wrap to perform the proofing and fermentation for about 30 minutes at 35°C room temperature. Tips: Keep the skin of dough moisturized by spraying some water.
Divide the dough into 4 round dough equally as bear bear head, and divide 2 small round balls from each bear bear head and stick to each both head side as bear bear ears.
Put the heads into ice-cream cones. Wrap the heads with plastic wrap to perform the final proofing and fermentation for about 30 minutes at 35°C room temperature. Tips: Keep the skin of dough moisturized by spraying some water.
Preheat oven at 180°C.
Put the dough into the oven at 140°C, bake for 20-25 minutes.
Use chocolate spread to decorate bear bear eyes and noses after cooling for a while.
- Can use seaweed as eyes and cheese as nose
- Can use baking tin or cupcake tin for substitute of ice-cream cone