Totoro Bread
Overview
How to cook Totoro Bread at home
Tags
Ingredients
Steps
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Soften the butter in the pineapple peel and stir until smooth. Add the powdered sugar and stir evenly. Add the egg liquid in 3 batches and stir evenly. Finally, add the low-gluten flour and knead into a ball. Refrigerate for 30 minutes and set aside
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Mix the ingredients in the dough except butter and knead until a dough forms, then add butter and knead until it expands
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The kneaded dough is fermented at room temperature until it doubles in size
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Take out the fermented dough, deflate it, divide it into 50g balls each, roll it into round balls and let it rest for 10 minutes
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Take a piece of dough and shape it into an egg shape
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Take another 2 pieces of 2g small dough to make ears and 2 pieces of 3g dough to make feet
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Take 10 grams of pineapple skin, place it between two pieces of plastic wrap, roll it into a piece, and then cover it on the dough to make Totoro belly (don’t roll it out too big. I rolled it out too big here and covered the entire dough. You should just put it in the middle)
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Ferment until doubled in size and then place in a preheated 180 degree oven for 20 minutes (my oven temperature is on the low side and depends on your own oven setting time
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Just draw eyes, beard and belly lines
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Later I made two more. This time I didn’t want to make the belly too big. Do you want it to look better?
