Cute Gudetama deco pull-apart buns! These buns are baked at a lower temperature to retain the bright colors.
I’m really happy to have stumbled on this fluffy white bread recipe. It can be challenging to make these Gudetama character deco pull-apart buns – you need to be careful of the placement of the dough since they are going to proof (and expand).
It’s also an egg-free recipe, so it’s a good recipe for kids who are allergic towards egg.
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Is It Difficult to Shape The Gudetama Buns?
You just need to divide the white bread dough into 9 portions, roll them into rounds. For the yellow bread dough, you just need to roll them into random round shape for the Gudetama characters.
You can proof the Gudetama characters separately. After proofing ends, simply light brush the surface of the white dough with some water where you will be sticking the yellow dough on, and place the yellow dough on it.
I piped the melted chocolate after baking and cooling.
How Can I Bake These Buns?
These buns are baked at a lower temperature in the oven, so that they retain the colors as much as possible. If your bread gets brown in the middle of baking, you can move the tray and baking rack down, or tent the pan with aluminum foil or baking paper.
I find baking at 140C quite ok for my oven – just remember to lower the temperature to 140C after preheating the oven at 180C.
>> MORE CUTE BREAD RECIPES:
Fluffy bread made in cute Gudetama inspired theme. These buns are baked at a much lower temperature so that they retain the colors!
- 220 g bread flour + 30g Prima unbleached top flour*
- 15 g sugar
- 15 g butter
- 10 g cold milk
- 3 g salt
- 3 g yeast
- 150 g cold water
- 1 tsp pumpkin powder
- Melted chocolate or royal icing
- Place all ingredients into the bread pan. Place the salt and yeast at opposite corners of the pan. Select the mode to knead into bread dough without proofing. I am using Panasonic SD-P104, Mode 11 Dumpling Skin.
- Once bread dough is done, remove about 50g of the dough, and knead in the pumpkin powder to an uniformly colored yellow dough.
- Let both dough proof for about 30-45 mins, until about double in size.
- Divide the main white dough into 9 portions, roll into rounds. Let rest for about 10 mins.
- Punch out air for the round white dough and make into rounds again. If you would like to, you can place chocolate chips or kaya in the dough, and seal well. Place the dough into lined baking pan.
- Punch out air for the yellow dough, and separate it into smaller portions to shape the Gudetama. I simply just rolled into smaller rounds of dough, or slightly oval in shape. You can lightly sift some bread flour over the white dough.
- Place the yellow dough on the main white dough. If they do not stick well, you can brush a little water. Use a toothpick to secure (poke and press) the dough together.
- Proof for last time, about 30-45 mins. Preheat your oven in the mean time to 180C.
- Turn down oven temperature to 140C and bake (2nd lowest rack) for about 20-30 mins. After the initial 20 mins, if the top browns a little too much, you can shift the rack to lowest rack to continue to bake for further 5-10 mins or until cooked.
- Let cool completely before decorating and storing.
This makes 9 bread buns in 6″ square pan. Recipe is adapted from Cookpad.
You can also use just 250g bread flour, or 220g bread flour + 30g plain flour.
If you do not have pumpkin powder, you can just add in some food coloring.
I dusted some flour on the white dough, however I find it difficult to “stick” the yellow dough on. This step is totally optional 🙂
- Category: Breakfast, Snack