Milky Bread Bear Popsicles & Buns

Ingredient

Method

230g high protein flour 70g low protein flour 40g sugar 45g condensed milk 1 tsp salt 1.5 tsp instant yeast + 150ml water 30g butter Drawing: 1/2 tsp egg yolk + 1/2 tsp black cocoa powder brush and toothpick

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 15-20 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2.  Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Refer to the photo above to make the bear popsicle (1 popsicle need two 25g doughs and four 2 g doughs). May brush some water onto the dough to stick to each other. Repeat for the next portion.  4. Leave to proof for second time (about 1 hrs). After proof, draw the bear eyes and nose (may used food pen). Bake at 180 degree Celsius for 15 minutes (may cover the bread using foil after bake for the first 8-10 minutes to avoid the bread turns to brown). Remove from oven and cool on wire rack.