Lucky Duo
Mouse Bun
Ingredients :
Dough A
. Bread flour 70g
. Instant dry yeast 1 tsp
. Castor Sugar 2 Tbsp
. Beaten egg 1/2 egg, or 26g
Mix well
.gradually add Water 45~55cc
Dough B
. Bread flour 70g
. Salt 1/3 tsp
. Butter (unsalted)
A. Chocolate chip 25g
B. Cheddar cheese 25g
Plus Curry Powder 1/2 tsp
. Egg wash, as needed
. Breadcrumb, as needed
Coating chocolate, as needed
PREPARATION
. Bring egg and butter to room temperature
. Heat water ti 42~43C
. Melt Coating Chocolate over a double boiler
. Preheated the over 5~10min before second fermentation ends {170C, 12~17mins}
INSTRUCTIONS
a. Weighing & Kneading
1. Weigh ingredients Dough A {excl water} into a bowl.
2. Weigh ingredients (Dough B) into a different bowl.
3. Pour water directly onto the yeast in bowl (a) and mix well with a wooden spatula.
4. Pour in ingredients from (b) and mix gently Knead the dough on the table until smooth, about 5~10min.
5. Shape the dough into a ball and place into the bowl with its seam facing down, theb wrap the bowl with cling wrap.
b. First Proofing
. Ferment atb40C for 25 ~35min.
. For oven, can put a bowl of warm water at the side of Proofing Dough.
. Use figure test..
c. During first Proofing
. Cut Chedder Cheese into 3mm dice size, then mix well with curry powder.
d. Degas, Divide & Bench Time
1. Finger teat and degas the dough when it has doubled in size
2. Divide the dough into 6 pieces
3. Shape 3 pieces into balls.
3A. Cut into 70:30, the 30% further cut into 2, for ears. All shape into balls.
4. Cover with cling wrap and bench time : 10min.
e. Shaping : Hedgehog
1. Place (a) with the seam side up and flatten out into a 7 cm diameter circle, making it thinner at the edges. Fold the right and left edges inwards (not too far, a narrow fold).
2. Place 1/3 Chedder Cheese in the center of the dough. Pinch both edges together in the center to seal, then make a pointy hedgehog face. Do the same with the remaining dough.
3. Place them with their seams facing down on a baking tray lined with parchment paper. Cover with cling wrap to prevent from drying.
f. Shaping : Rat
1. Place a bigger piece of (b) with the seam side up and flatten out into a 5cm diameter circle. Making it thinner at the edges. Fold right and left edges inwards (not too far, a narrow fold).
2. Place 1/3 chocolate chips in the Center of the dough. Pinch both edges together in the center to seal, then make a pointy race face. Do the same with the remaining dough.
3. Place them with their seams facing down on a baking tray lined with parchment paper. Cover with the cling wrap to prevent from drying. Prepare breadcrumbs.
4. Plac a smaller piecw of (b) with the seam side up and degas evenly. Roll up from the bottom and shape it into an ellipse. Pinch the seam tightly to seal well.
5. Roll back-and-forth with both hands and roll out into about 20cm long. Roll in spiral shape from one end to the othe, then tuck the end underneath the dough. Do the same with the remaining dough.
6. Place 2 pieces from step 5 onto the right and lwft top of the bigger piece of (b) to attach the rat ears to the face.
g. Second Proofing
1. Cover with cling wrap and ferment at 40C for 20~25min.
h. Baking
1. When the dough has grown bigger in size, remove the cling wrap and brush the surface with egg wash (for glazing).
2.leaving about 3cm from the pointy end, place breadcrumbs onto (a) to cover the surface.
Bake in the oven 170C, 12~17 mins
3. Once bake, allow to cool. Draw a face with the melted coating chocolate on the rats and hedgehogs
