Inspired by Bembum Kitchen’s Pink Totoro Chigiri Pan (Pull-Apart Bread)!
I loved the video and would totally have made them totoro. Decided against it as there was work the next day. She uses a different method from the character bread buns I made previously – this one uses a “5 degrees cold storage liquid method” that have been stored for at least 18 hours in the fridge to make it softer and fluffier. It also incorporates both milk powder (I had some from Hokkaido which I brought back from senior trip!) and whole milk to enhance the natural lactose (milk sugar) sweetness. To make the flavor bit more interesting I had these beetroot powder, which was incorporated in. It’s subtle and I might have put in too much, but if you like Cedele’s beetroot bread (they do a wholemeal artisanal style that is quite hearty) then you’d enjoy it. Was also quite intrigued by these dragonfruit pink bread (came up in the news recently – because of the huge amounts of dragon fruit going unsold in Vietnam due to the coronavirus outbreak- which were typically imported to overseas – this bright pink dragon fruit bread was created that became a hit among the locals). I’d personally try it, virus or not! Plus its pink 💪🌸. Enjoy more bread making in the times of the coronavirus outbreak! (Though, apparently yeast is now sold out too..)
Makes 9 bread rolls
|Beetroot Pull-Apart Bread adapted from Bembum Kitchen
5°C Cold Storage Liquid:
300 grams Bread Flour
250 grams Bread Flour
|To make Beetroot Pull-Apart Bread Rolls
The night before, make 5°C Cold Storage Liquid*: In a bowl or a container, mix in together the flour, water and instant yeast. Mix well. Cover and let them sit at room temperature for outdoor fermentation for about 1 hour. Then, place in the fridge for at least 18 hours until ready to use them.
*Suggest to make 1/4 to 1/2 portion, as the final bread dough only required 150g of this pre-bake dough.
To make Bread Dough:
In a stand mixer with a bread dough hook attachment, mix in the flour, milk powder, sugar, and instant yeast. Mix well. Add in the wet ingredients (cold storage liquid, eggs and the milk), mix it all through. Add in the softened butter.
Knead the dough using the dough hook of the stand mixer, or by hand (will take 15 minutes by hand). For stand mixer, knead for about 5-10 minutes, until you can stretch the dough into a thin translucent membrane (this is called windowpane test) without breaking it. This that means the gluten is well developed and your dough is ready to rise.
Add in beetroot powder and continue kneading to incorporate it
Let the dough rest for about 10 minutes to relax the gluten (cover the dough with a plastic wrap or a damp cloth to keep the moisture in and prevent the skin from drying out). Divide the dough into 9 equal parts (about 45 grams each). Rounding the divided dough one by one and let it rest again for about 10 minutes. Place in baking pan (20x20cm square pan, lined with baking paper).
Cover the shaped dough in a pan with a plastic wrap and let them rise for about 50-60 minutes until they are double in size.
To bake bread rolls:
Preheat the oven to 170 degress C. Cover the dough with aluminium foil, bake it for about 20-25 minutes (might go for a little longer next time, as mine was slightly underbaked). After baking, take it out from the pan and let it sit on the cooling rack. To serve, my family loved how it tasted by reheating it 10 minutes in a 180° C oven as it gets nice and toasty!