Recipe: Yum-Yum Pain de Panda

Healthy nutrients is nutrients that involves a number vitamins and minerals that the body wants to remain healthy. For that we cannot simply cook food especially for family members we love. If you're looking for ideas for cooking for the family in these days or desire to prepare dinner this Pain de Panda recipe then you have come to the right place. Discover the best Pain de Panda recipes in simple terms on our blog and discover different recipes too. We current in basic terms the finest of those Pain de Panda recipes.

Start via reading the articles on organic living tips that debate this 8 Natural Eating Tips for Busy People, Preserve Dietary Intake. Then we simply come to this Pain de Panda recipe. Joyful reading.

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Interesting is not it, organic dwelling is a need not a choice. With a bit of luck you will benefit from the item above. Now we come back to the pain de panda recipe. You can cook pain de panda using 9 ingredients and 15 steps. Here's the way to cook the recipe..

The ingredients needed to prepare Pain de Panda:

1. You need 230 grams of *Bread (strong) flour.
2. Provide 70 grams of *Cake flour.
3. Use 30 grams of *Sugar.
4. Prepare 210 grams of *Egg liquid (milk + 1 egg yolk).
5. Use 4 1/2 grams of *Salt.
6. Take 18 grams of *Unsalted butter.
7. Take 4 grams of Dry yeast.
8. Prepare 8 grams of Matcha.
9. Get 8 grams of Cocoa powder.

Instructions to make Pain de Panda:

1. Put all the ＊ ingredients in a bread machine! (Mix the milk and egg yolk together, and microwave until it's warmed up to body temperature; 40-60 seconds / 35-38°C.) Put the dry yeast in the yeast compartment..
2. When the dough is done kneading (before the 1st rising starts), take it out of the machine. (Using my bread machine, it takes about 20 minutes.).
3. Divide the dough into 3 portions for each part of the panda. About 75 g or 1/6 for the cocoa dough; about 210 g or 1/3 for the plain dough; about 285 g or 1/2 for the matcha dough. These weights are what I had (FYI)..
4. Knead the dissolved cocoa powder into the chocolate dough portion, and the dissolved matcha into the matcha dough portion..
5. Round off each poriton of dough, place seam side down, and cover with plastic wrap and a tightly wrung out moistened kitchen towel. Leave the dough to proof (1st rising. If using a microwave for this, it takes about 30 to 40 minutes)..
6. Deflate the dough lightly, cover again and leave to rest for about 20 to 30 minutes. Deflate again..
7. It's time to put the loaf together! Roll a bit less than half the plain dough (90 g) and 1/6 each of the cocoa dough (27 g each) into cylindrical shapes by rolling them on your work surface. Stick the cocoa dough pieces on the plain dough piece (the cocoa pieces are the eyes)..
8. Fill the space between the cocoa pieces with about 1/4 of the plain dough..
9. Roll out the remaining plain dough with a rolling pin, and wrap it around the formed dough parts as if you were wrapping a sushi roll. *Put the seam on the bottom and seal..
10. Cut the remaining cocoa dough in half, roll each piece out into a long thin pieces, and attach to the top (for the ears)..
11. Fill the gap between the ears with a bit more than 1/4 of the matcha dough..
12. Roll out the rest of the matcha dough with a rolling pin, and wrap it around the formed dough as if you were wrapping a sushi roll. *Lay seam side down and seal the edges..
13. Put the dough in an oiled square loaf pan (in the middle of the pan) and cover with plastic wrap and a tightly wrung out moistened kitchen towel. Leave for the 2nd rising, until the dough has risen to 1 cm under the rim of the pan. If proofing it in a microwave, it takes about 50 to 60 minutes..
14. Put the lid on the loaf pan, and bake in a 200 °C oven for 25 to 30 minutes..
15. This is a failed attempt. I added more of the eye-colored dough, and they got too droopy..

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