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Hi Guys, Bembum Kitchen back here with another video. Today we are making “Pink Totoro Chigiri Pan” or commonly known as tear off or pull-apart bread. This kind of bread has become extremely popular in Japan.
We will making these bread using 5 degress Celcious cold storage liquid method that have been stored for at least 18 hours in the fridge. It’s sound a really time consuming bread, but the result is quite impressive and so worthed in the end.
I hope you guys enjoy this video and give it a try as well.
If you’re a soft bread lover, I think you’ll enjoy the results. Happy baking All!
PINK TOTORO CHIGIRI PAN (PULL-APART BREAD)
Yield: 9 pieces
Preparation time: 18 hours
Active time: 1 1/2 hour
Total time: 2 1/2 hours
INGREDIENTS
5°C Cold Storage Liquid :
300 grams Bread Flour
300 grams Cold Water
1 gram Instant Yeast
Bread Dough:
250 grams Bread Flour
15 grams Milk Powder
45 grams Granulated Sugar
3 grams Instant Yeast
150 grams Cold Storage Liquid
38 grams Whole Eggs
90 grams Cold Milk
30 grams Unsalted Butter (softened)
INSTRUCTIONS
5°C Cold Storage Liquid
1. In a bowl or a container, mix in together the flour, water yeast. Mix well (make sure that you are using the instant yeast).
2. Cover and let them sit at room temperature for outdoor fermentation for about 1 hour and then put them in the fridge for at least 18 hours until ready to use them.
Template For Totoro’s Tummy
Using A4 paper, divide 3 equal sections at the bottom of the paper (it’s about 7 cm each), using round cutter to make the curve shape. Then, cut it out the curve.
Prepare The Pan
Fold the non-stick baking paper that fits to the bottom of the pan,
cut out the sides; then place it into the pan.
Bread Dough
1. In a large bowl mix in the flour, milk powder, sugar, and instant yeast. Mix well. Add in the wet ingredients (cold storage liquid, eggs and the milk) and mix it all through.
2. Add in the softened butter and mix, pour them on our work surface and let’s start kneading the dough (you can use a dough hook of your stand mixer). If you’re gonna do this by hand it will take for about 15 minutes or so, and with a stand mixer will take about 5-10 minutes.
3. Knead the dough until you can stretch the dough into a thin translucent membrane (this is called windowpane test) without breaking it, that means the gluten is well developed and your dough is ready to rise.
4. Add on some red food colouring and then start kneading to incorporate it.
5. Let the dough rest for about 10 minutes (please remember always cover the dough with a plastic wrap or a damp clothes to keep the moisture in and prevent the skin from drying out).
6. After the dough got enough rest, divide the dough into 9 equal parts (it’s about 45 grams each) and also don’t forget to spare some dough about 30 grams for the ears.
7. Rounding the divided dough one by one and let it rest again for about 10 minutes.
8. After resting, take one of the dough, flatten it by hand, fold the dough twice, roll it into a smooth ball and then place it in the pan (don’t flour it too much to prevent the dry result). Continue with the rest dough, and they are ready for the fermentation process.
9. Cover the shaped dough in a pan with a plastic wrap and let them rise for about 50-60 minutes until they are double in size.
10. In the meantime, preheat the oven to 170 degress Celcious.
11. 10 minutes before fermentation is completed, the ear dough is ready to shape. Flaten the dough, cut into small pieces, then shape it into a cone.
12. Spray the dough surface with some water, and stick each ear to the dough.
13. To complete Totoro’s tummy, place the curve template on the dough, and using a mesh strainer sprinkle some cake flour on the uncovered dough. Please note that you need to start from the top row and the rest row should be covered with another piece of paper to avoid the flour.
14. Cover the dough with a piece of aluminium foil, bake it for about 20-25 minutes (you don’t want to over bake, like have a brown totoro, so turn on your alarm and check them out right after 20 minutes baking and quickly safe your cutie totoro).
15. After baking, take it out from the pan and let it sit on the cooling rack, and don’t forget to remove the baking paper as well (this way will prevent the bread to gets soggy which can cause a wrinkle on their surface later).
16. After cool completely, add the details with white and dark chocolate.
NOTE
1. I usually make the 5°C Cold Storage Liquid one day in advance, so I can immediately use it on the next day.
2. You can store them for 3 days in the refrigerator and 1 month in the freezer. Store them in the sealed bag or a plastic container to prevent the bread dry.
3. To reheat the bread: Heat in your microwave (30 seconds) or in 180° C oven (10 minutes).
Original of the video here
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