Axquisite, where the better place you bake from
Bear Bear Cone Bread
Preparation Time: 90 minutes
Servings: 2 persons
Ingredients:
130g Uni-President My Day Home Made Series Bread Flour
10g Unsalted Butter
1.25g Salt
1.25g Yeast
5g Honey
5g Sugar
80g Water
4 Ice-cream Cones
Step 1
Place flour, sugar and salt into mixing bowl and blend well.
Step 2
Place water, yeast and honey into measuring cup and blend well.
Step 3
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.
Step 4
Place the softened butter into the middle of dough and wrap, kneading the dough until the butter is completely absorbed.
Step 5
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.
Step 6
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.
Step 7
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.
Tips:
- Can use seaweed as eyes and cheese as nose
- Can use baking tin or cupcake tin for substitute of ice-cream cone