Just yesterday, Ruth from the mommy cafe posted a picture of the panda bread on FB and asked if anyone could bake it. It got me excited because I have the recipe bookmarked but never got to baking it. So, I thought I should get down to doing it and perhaps bless her kid with it. A search on the internet resulted in a Japanese website but thankfully there are bloggers who have translated it into English.
I must warn you that this is a failed attempt, a result of poor technique. The next time I attempt this again, I will not be using the normal loaf pan but the pullman loaf tin.
Adapted from Taro Taro
Ingredients: Makes a 9 x 5 inch bread
230g bread flour
70g cake flour
90g milk + 1 yolk (30g) = 210g
20g unsalted butter
8g green tea powder dissolved in 10g boiling hot water
8g cocoa powder dissolved in 8g boiling water
2. In the bowl of a stand mixer, whisk together the flour, sugar, salt, and yeast. Add the milk and egg. Using the dough hook, mix on low speed until a rough dough forms, 1 to 2 minutes. Add the butter. Increase the speed to medium-low, and knead for 6 to 7 minutes. The dough should clear the sides of the bowl, and should be smooth and just a little sticky to the touch. Add a little extra flour or water during the kneading process, if necessary to achieve the proper consistency. Do the window-pane test.
3. Divide dough (about 560g) into 3 parts: 75g for the chocolate, 210g plain and the rest of the dough which is less than 280g for the green tea.
4. Add chocolate to the 75g dough and knead till the colour is even. Add green tea mixture to the 280g dough and knead till colour is even. (I did this step manually).
5. Proof all 3 pieces of doughs on separate greased plates covered loosely with oiled cling wrap for 30 – 40 minutes.
6. Punch air out of dough and proof for another 20 – 30 minutes.
7. Use 90g plain dough for the face and 2 pieces of 27g chocolate dough for the eyes.
8. Fill the hollow of the eyes with 30g plain dough.
9. Roll remaining plain dough over the patterned dough.
10. Divide the remaining chocolate dough into 2 pieces (17.5g each) for the ears.
11. Use 70g of the green tea dough to fill up the hollow between the ears.
12. Wrap the rest of the green tea dough all around the patterned dough.
13. Place dough into a well-greased loaf pan and cover it with a lid and proof for 50 – 60 minutes.
14. Bake at 200C for 25 – 30 minutes.