Cute Panda Bun in Cone!
The other day, I made this cute bread for my toddler for Children’s Day this year!
Every year for Children’s Day, I will try to prepare some treats for her while she travels to her childcare centre. And she would be really happy, it’s like a treat day for them as they usually also have a party on that day.
So when she saw this bread bun in cone that morning, she was really very happy and excited!
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
This bread recipe yields soft and moist bread buns, which appeals to the taste of (my) kids! You also do not make a large batch of buns with this recipe. So if you’d like to make more bread buns, simply double up the recipe.
Just to mention, this bread recipe is very easy to shape, quite elastic and not sticky. It’s from a Taiwanese blogger, Kokoma 老师. I am such a fan of her that I bought most of her books!
I changed the recipe slightly – substituted honey with sugar – and I like it better this way. However, the recipe might have contained a little bit more liquid (probably just so that it would still be moist the next day), which made the cone slightly soggy. So if you’d want, you can bake the buns in a muffin pan and then place the buns onto the cones separately. Or you can bake on the same day as you would eat them.
>> MORE YUMMY CUTE BREAD RECIPES:
Oh, if you’d noticed, to make it look more like a scoop of ice cream on a cone, I even made and printed out the cone wrapper lol! I love it so much!
I have also used natural charcoal powder, mixed with a little water into a paste, to draw on the details using toothpick. You can, of course, use edible food pen if it is more convenient for you.
- 130 g bread flour
- 2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp instant yeast
- 80 g water
- 10 g butter
- Charcoal powder about 1/4 tsp or a little more + a few drops of water
Mix all ingredients, except butter, in the bread machine or mixer. When the dough comes together and looks elastic, add in butter to knead.
Once dough is formed (window pane stage), shape it into a ball and seal the ends at the bottom of the ball of dough. Cover with cling wrap and set aside for 30 mins.
After resting for 30 mins, punch out air from dough. Remove a small part of the dough for the ears. Dissolve the charcoal powder in a few drops of water to add to that portion of dough and knead well.
Divide remaining white dough into 4 smaller portion. Shape into balls and set aside. Also divide the black dough to make 4 pairs of ears and set aside. Proof for 45 mins.
Once the balls of dough have doubled in size, they are ready to be baked. Preheat oven to 180C. Set the cones into muffin pan holes. Place the white dough into the cones. Place the black ears on the white dough. You can use a little water to stick the ears on, and secure it by using a toothpick to seal the edges of the ears onto the white dough.
Turn oven temperature to 140C and bake for about 25-30 mins. Cool completely before storing in air tight container.
Recipe adapted from Kokoma