Wednesday, November 9, 2016

Bear wholemeal Pull-Apart bread_Natural yeast天然酵母_小熊小面包

My bread baking journey has begun with natural yeast, i guess it is quite hard for me to use back instant yeast to bake bread. There is nothing wrong baking bread with instant yeast, at least still homebaked bread. Since i have natural yeast, and i need to keep it active and alive, so i have to bake more often with it. Furthermore it has more nutritious than normal bread.




This time i added some wholemeal flour in this recipe, this is one way to hide healthy ingredients and bake healthy bread for my kids.

With added wholemeal flour, i find the buns slightly on dried side and more dry after keep it overnight. You can use all bread flour instead. If you don't have natural yeast, you can refer here for the recipe using instant yeast.
When using natural yeast to bake Asian soft bread, you have to use more sourdough starter as we need to let dough proof faster so to avoid sour taste in the bread after long fermentation .


Bear wholemeal Pull-Apart bread_Natural yeast天然酵母_小熊小面包
*makes 16 small buns and 5 medium buns

For the bread
275g bread flour
75g wholemeal flour
200g natural yeast from sourdough starter (culture with bread flour)
30g organic sugar
1/2tsp sea salt
35g egg

25g cocoa powder
150g milk
40g butter

Nutella for filling

For decorate the bear face
10g White chocolate
10g Dark chocolate

Method
  1. Bring out starter from the fridge. Feed it with 20g bread flour and 20g water ( if you have less starter, you can feed more). Allow to peak, take less than 2hrs. You may perform a float test. Drop a small spoon starter into water, if its float, that means you may start to use the starter.
  2. In a stand mixer, add in bread ingredients except butter, mix and knead till smooth.
  3. Add in butter, knead till elastic and shining dough. Cover and set aside to proof till double in size.
  4. Punch down the dough to expel air, to weight 35g each for 16 portions for the body and shape into round ball. And also to weight 2g each for the ear for 32 portions, rest for 15mins.
  5. Take 35g dough and fill in ~1tsp Nutella, wrap and shape into ball, place into a baking pan (9’x9’), repeat till finished.
  6. Brush milk on the dough, then place two 2g dough for the ear, lightly press to stick. Repeat till all ear dough finished .Cover and let is proof for another 1-2 hrs.
  7. Bake at pre-heated oven at 185C for 25mins, remove from baking tin, set aside till completely cool down before decorate it.
  8. Melt white chocolate, then use a Chinese brush or piping bag to paint at the centre. Melt dark chocolate, fill in a piping bag, then make the eyes, nose and mouth.
  9. Store in air-tight container to avoid bread buns turned dry quickly.


Recipe by Sonia a.k.a Nasi Lemak Lover  
If you prefer softer buns, you can use below recipe that without wholemeal flour:-

Bear Pull-Apart bread_Natural yeast天然酵母_小熊小面包
*makes 16 small buns and 5 medium buns

For the bread
350g bread flour
200g natural yeast from sourdough starter (culture with bread flour)
30g organic sugar
1/2tsp sea salt
35g egg
30g cocoa powder
170g milk
50g butter

Nutella for filling

For decorate the bear face
10g White chocolate
10g Dark chocolate

Method
  1. Bring out starter from the fridge. Feed it with 20g bread flour and 20g water ( if you have less starter, you can feed more). Allow to peak, take less than 2hrs. You may perform a float test. Drop a small spoon starter into water, if its float, that means you may start to use the starter.
  2. In a stand mixer, add in bread ingredients except butter, mix and knead till smooth.
  3. Add in butter, knead till elastic and shining dough. Cover and set aside to proof till double in size.
  4. Punch down the dough to expel air, to weight 35g each for 16 portions for the body and shape into round ball. And also to weight 2g each for the ear for 32 portions, rest for 15mins.
  5. Take 35g dough and fill in ~1tsp Nutella, wrap and shape into ball, place into a baking pan (9’x9’), repeat till finished.
  6. Brush milk on the dough, then place two 2g dough for the ear, lightly press to stick. Repeat till all ear dough finished .Cover and let is proof for another 1-2 hrs.
  7. Bake at pre-heated oven at 185C for 25mins, remove from baking tin, set aside till completely cool down before decorate it.
  8. Melt white chocolate, then use a Chinese brush or piping bag to paint at the centre. Melt dark chocolate, fill in a piping bag, then make the eyes, nose and mouth.
  9. Store in air-tight container to avoid bread buns turned dry quickly.


Recipe by Sonia a.k.a Nasi Lemak Lover  

7 comments:

Phong Hong said...

So cute! Yah, if using natural yeast, you need to keep feeding it to keep it alive. So for people who bake often, it is worth the effort.

Kirsty Vittetoe said...

Hi Sonia, I am here to tell you that my yeast finally come alive, it was still about the same this morning, but when I came home from home this evening, I saw it overflow, it is alive!!!! Thanks!
And I also went back to check your reply, read the edited original yeast post, thank you so much for your help, now I am just waiting to bake with "Snow White" : ) THANK YOU very much!

Sonia ~ Nasi Lemak Lover said...

Kirsty, So happy for you , quickly use it to bake bread

Kirsty Vittetoe said...

Hi Sonia, I put it in the fridge as I am busy with other things this weekend, I see that it actually went down a tiny bit instead of rising, I will keep you updated, thanks once again for your encouragement!

Sonia ~ Nasi Lemak Lover said...

Kirsty , don't worry it is normal, make sure you feed it before storing in the fridge ya.

Kirsty Vittetoe said...

Yes, I did, Sonia, I will let you know how it goes when I use it the next time. Thanks once again!

Trinity said...

OMG !!! these are just too cute.
If I bake them, I'll not bear to eat them ...lol..

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