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Totoro Bread!!
It has been a while since I made character bread! I hope you like this cute Totoro Bread - Homemade Chocolate Melon Pan :)
The only thing I would have done different would be to do away with the white base for the nose. Since my chocolate paste is dark enough for the features to be seen even directly on the chocolate bread (see the whiskers) :D So for my recipe, I mentioned this change as well.
Yes! Recipe is below, I hope you like this fun bread recipe.
Interestingly when I learnt bread making from the Japanese chefs in Tokyo, that was when I realised that melon pan (melon bread) with that lovely sweet crust on the buns actually do have melon juice (just a little)! If you are not a fan of melons, don't worry - you can omit this if you prefer, or even swap it for a few drops of vanilla essence or add some vanilla bean paste.
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Actually I made this last week, but did not have time to share this until this week. The bread was yummy and I like how it was not too sweet, even with the sweet melon crust.
It is also important to use good cocoa powder for your bread as I think the cocoa flavour plays an important role. In this bread recipe, I used valrhona cocoa powder.
今度可愛いトトロのメロンパンのレシピを紹介します～トトロが皆さんも好きですか？トトロ可愛いですね～～
チョコメロンパンは美味しかったです。レシピは下です。見てみてください。
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Totoro Bread - Recipe for Chocolate Melon Pan
Ingredients (Bread)bread flour 250g
cocoa powder 10g
sugar 2tbsp
salt 1g
warm water 150ml
instant yeast 1.5 tsp
butter 10g
Ingredients (Melon Crust)
cake flour 120g
butter 28g
sugar 70g
egg 40-45g
melon juice 5g (optional)
Ingredients (Chocolate paste for drawing features)
dark cocoa powder 1-1.5tbsp
water
Method
- Sieve the bread flour and cocoa powder into a large mixing bowl.
- In smaller bowl, add in sugar and the warm water. Then add in instant yeast in the mixture, mix well using a pair of chopsticks.
- Then transfer the mixture to the dry ingredients in step 1 and add in soften butter. Keep mixing and kneading until a smooth stretchy dough is achieved.
- Shape the dough into one big ball, place it in a bowl, cover with cling wrap and let it rise. Depending on the temperature and humidity, the first rise usually takes about 50-60mins.
- Mix soften butter, sugar, egg and cake flour, and melon juice (optional) in a bowl until it comes together. Then roll the dough out between cling wrap and chill in the fridge.
- After the first rise, the dough will double in size. Do the finger test, then punch out the air. Knead and divide the dough into 6 servings.
- Divide the 6th ball into smaller pieces to make the ears for the Totoro. You will need to make 5 pairs of ears for the other 5 bread buns.
- Cover with damp cloth and rest for 2nd rise (about 10mins).
- Remove the melon bread crust from the fridge. Use a round cutter to cut the tummy for totoro, place it on the bread bun. Then pinch the bread bun from the back and dip in a bowl of caster sugar to coat the melon crust. Repeat for remaining buns.
- You can use a knife/small spoon etc to make some indentations on the tummy of Totoro.
- Then use a small round cutter to cut the base of Totoro's eyes. (there is no need to cut the nose like what I did - I think it will look nicer :P)
- Cover with wet cloth again for 3rd rise (about 10mins).
- In the meantime, prepare the cocoa mixture for to draw the totoro features. Mix dark cocoa powder with just enough water (or leftover egg) that it becomes a paste. Transfer the cocoa paste into a piping bag with fine small tip (I use tip 1). Draw Totoro's features: eyeballs, nose, whiskers.
- Bake the bread buns in the oven at 170-180C for about 15mins until cooked through.
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