I made these Japanese milk bread filled generously with Nutella chocolate filling~ and made them into Baymax bread buns! Excited to share this recipe with you ;)
I love anything with Nutella~ who doesn’t? Although I might want to try Ovamaltine next time :D
I used Hokkaido milk for this recipe and love the milky soft bread. I was also generous with my nutella filling :P haha!
I hope you will enjoy this Baymax Nutella Milk Bread Recipe Post!
Recipe for Baymax Nutella Milk Bread (yields 6 bread buns)
by Little Miss Bento
*I used my Panasonic Bread Maker for this recipe.
*If you are using hands to knead, please do not add in the water all at once. Add in slowly as the dough could be too sticky to knead with hands and you will need to adjust the amount of water. You can also use a mixer to knead the dough first before transferring to your worktop and using your hands.
*If not you can also refer to this bread recipe that uses the hand-knead method. http://littlemissbentoblog.com/2013/12/teddy-bear-bread-recipe-and-bento/
- bread flour 280g
- whipping cream 25g
- milk 90g
- water 70g
- sugar 35g
- instant dry yeast 3g
- unsalted butter 50g
- salt 3g
- Nutella approx 120g
- Japanese fine rice flour (上新粉)
- edible food pen (black colour)
1. Install blade in the bread pan of the Pansonic Bread Maker.
2. Add in the dry ingredients (sieved bread flour, sugar, salt, butter) followed by the liquids (whipping cream, milk, water) around the sides of the bread pan
3. Put the bread pan into the main body of the bread maker machine. Close the first lid.
4. Pour the dry yeast into the yeast dispenser. Close the top lid. Select Menu ’9′. Press ‘Start’. It will take about 1 hour.
5. Prepare your Nutella filling. Measure 20g portions in cling wrap and chill in the freezer.
6. At the end of the kneading process (beep sound of the machine), stop the machine and remove the dough and transfer into a big mixing bowl for the first rise (let it rest for 45-60mins until the dough doubles in size.
I was running errands and ended up having the dough rising in the bread tin. (HAHA), which was still fine.
7. Divide the bread dough into 6 parts of approx (52g) and the remaining into one large ball. Cover with a lint free damp cloth and let it rest for 15-20mins.
8. Roll out the 52g portion and wrap the Nutella filling at the centre, sealing the open end of the bread.
9. Then shape the additional dough from the larger dough balls for the head, feet and arms of Baymax.
10. Repeat for the remaining. In total, this recipe should yield you at least 6 pieces of Baymax Bread.
11. Cover with lint-free damp cloth and let it rest for another 10-15mins.
12. Dust with Japanese fine rice flour, this process just helps the bread to stay a little whiter when baked. But you can omit if you prefer.
13. Preheat your oven to 170C. Bake for 5mins then cover the bread with aluminum (to prevent browning) and bake for another 12-15mins.
14. Once the bread buns are cooled, draw on the features of Baymax using edible food pen (black colour).