Creating a Rabbit Cream Bread with Flower Decoration is a delightful way to bring a touch of whimsy and elegance to your baking projects. This recipe combines the classic simplicity of bread dough with the vibrant and delicate touch of strawberry custard cream, all wrapped up in a charming rabbit theme. The process involves a few key steps, starting with the preparation of the bread dough, which is then enhanced with a strawberry custard cream filling. The final touch is added with a decorative layer of cookie dough, creating a visually appealing and flavorful treat.
Ingredients:
Bread Dough:
- 200g strong flour
- 2g instant dry yeast
- 10g starch syrup
- 6g sugar
- 3.5g salt
- 10g strawberry powder
- 3g skim milk
- 130g water
- 10g unsalted butter
- Icing color (to taste)
Cookie Dough:
- 40g unsalted butter
- 80g light flour
- 40g powdered sugar
- 1 whole egg
- A pinch of salt
Strawberry Custard Cream:
- 50g whole egg
- 50g granulated sugar
- 10g light flour
- 10g cornstarch
- 200g milk
- 10g unsalted butter
- 10g strawberry powder
Decoration:
- Salted cherry blossoms (as needed)
- Chocolate pen (as needed)
Preparation:
1. Use lukewarm water (about 45℃) in winter and cold water in summer.
2. Adjust the kneading temperature depending on the season to around 28-30℃.
3. Bring the butter for bread dough and custard cream to room temperature.
4. Cut the butter for cookie dough into 1.5cm cubes and chill in the refrigerator.
Strawberry Custard Cream:
1. Heat milk and 10g of granulated sugar in a heat-resistant bowl until just before boiling.
2. Mix the whole egg and remaining granulated sugar with a whisk until it becomes whitish.
3. Add flour and cornstarch while sifting, and mix well with a whisk.
4. Gradually add milk and mix.
5. Microwave at 600W for 1 minute, then remove and mix with a whisk. Repeat this process until the mixture is smooth and well combined.
6. Add butter and mix well.
7. Add strawberry powder and mix well.
8. Spread the mixture in a vat and cool quickly with an ice pack. Once cooled, wrap in plastic wrap and set aside.
Bread Dough:
1. Combine all ingredients except butter in a home bakery or kneading machine and knead for about 10 minutes.
2. Add more butter and knead for another 10 minutes.
3. Let the dough rise in a warm place until it doubles in size, being careful not to dry it out.
4. Divide into 6 pieces for the face and 12 pieces for the ears.
5. Let the dough rest for 10 to 15 minutes with the seam facing down.
6. Roll out the face dough with the seam facing down to about 10cm, then roll it out with a rolling pin.
7. Place the prepared strawberry custard cream in the center and wrap it in the dough.
8. Close the binding firmly.
9. Roll out the ear dough with the seam facing up and flatten it with a rolling pin.
10. Fold the top and bottom in half, then stitch it in half again, and roll it out thinly to about 7cm.
11. Place the two pieces on top of each other and close the binding margin between the face and the face by about 1cm.
12. Attach it to your face.
13. Let it rise for a second time at 35℃ for about 40 to 50 minutes until it's about 1.5 times its original size.
14. Preheat the oven to 180℃.
15. Once the dough has risen, paste the prepared cookie dough on top.
16. Bake at 160℃ for 5 minutes and at 140℃ for about 20 minutes.
17. If it starts to brown, cover it with aluminum foil. If it's too sweet, it will wrinkle when it cools down.
18. Soak the salted cherry blossoms in water to remove the saltiness, then heat in the microwave at 600W for 30 seconds at a time to avoid burning, and dry completely.
19. Place pink chocolate between the ears and attach 14 flowers.
20. Draw a face and flowers with a black chocolate pen.
Enjoy your homemade Rabbit Cream Bread with Flower Decoration!