japanbread – Bembum Kithcen

Hi Everyone… do you love Sumikko Gurashi?
I’m a big fan of Sumikko Gurashi Characters 🥰 and I want to share my love for this Sumikko Gurashi Bread Shop Manager who teaches Sumikkos on making bread; which is also known as Pan Tencho.

Even though they sell this character in small size, I found it really cute! 🤗

The original Pan Tencho on the “right hand side” 😘

Pan Tencho past was actually an unsold baguette that got stale, wearing a regular white chef’s hat and a red cape; with a little smile and brown eyes.

This bread Shop Manager (パン店長) is always chatty and cheerful; puts on a very serious face when making bread; It’s really serious about baking.

And it’s secret to avoid it’s body getting dry and cracked; is takes a nice milk baths 🤣…. so funny!

Today, Pan Tencho want to show you the tastiness of the “Chocolate Bread Stick” from its Bakery. It’s actually a replication of itself 😜.

If you love Sumikko Gurashi, I’m sure you definitely want to try… I promise you, they are are going to be so delicious!

They taste like tasty milk bread with the thick yummy chocolate filling inside 🥖🍫

Just like the perfect bread stick 😙

Don’t worry, you can clean the excess icing later 😉

Can you tell the difference? 😆

So…Kawaii!

“Can I sleep beside my twins? ( ˊᵕˋ )♡.°⑅

I hope that you will enjoy the recipe… My nephew and niece are fighting for this bread 😱

And I’m sure if you pack them as a gift for someone, they are gonna love them so much.

Love you All and happy baking…. ❤️

Take care Everyone!

SUMIKKOS BREAD SHOP MANAGER ~ BREAD STICK
Yield: 9 pieces
Active Time: 2 Hours
Total Time: 3 ½ Hours

INGREDIENTS
✨CHOCOLATE FILLING

60 g All-Purpose Flour
15 g Cocoa Powder
25 g Water
50 g Granulated Sugar
25 g Dark Chocolate (Compound)
12 g Unsalted Butter

✨BREAD DOUGH

175 g All-Purpose Flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
35 g Unsalted Butter
60 g Granulated Sugar
35 g Eggs
1/2 tbsp Egg Whites
1/2 tbsp Corn Syrup
35 g Evaporated Milk
Food Colouring (Orange, Dark Brown, Yellow)

✨ROYAL ICING

110 g Icing Sugar
5 g Corn Syrup
1 tbsp +1/2 tsp Warm Water

INSTRUCTIONS
Chocolate Filling

Sift the All-Purpose Flour and Cocoa Powder in a large bowl (this step is important, you don’t want any lumps in your filling); Set aside. 60 g All-Purpose Flour; 15 g Cocoa Powder
In a non-stick pan, mix the rest of the ingredients. 25 g Water; 50 g Granulated Sugar; 25 g Dark Chocolate (Compound); 12 g Unsalted Butter
Cook over medium high heat until all the chocolate and butter melted.
When the mixture starts to boil, lower the heat to the lowest setting; pour in the flour mixture, mix well until it create a smooth shiny chocolate dough (be careful not to burned it).
Take it off from the heat and let it cool down a bit for about 10 minutes
After 10 minutes, knead the filling for a few second.
Divide it into 9 equal pieces (about 20 grams each), shape each pieces into a sausage (about 7 cm long)
* Don’t wait until the mixture cools completely, it will be crumbly and difficult to form.
Cover the filling with a cling wrap and freeze until ready to use it.

Bread Dough

In a medium bowl sift in the All- Purpose Flour along with Baking Powder and Baking Soda; Set aside. 175 g All-Purpose Flour; 1/2 tsp Baking Powder; 1/4 tsp Baking Soda
In another bowl, mix the Unsalted Butter and Granulated Sugar until pale and fluffy. 35 g Unsalted Butter; 60 g Granulated Sugar
Pour in the Eggs, Egg Whites and Corn Syrup to the butter sugar mixture; Mix well. 35 g Eggs; 1/2 tbsp Egg Whites; 1/2 tbsp Corn Syrup
Add in the flour mixture alternating with the evaporated milk in 3 batches. 35 g Evaporated Milk Mix until just combined (do not over mixed it will make the bread stick tough).
This dough should be sticky at first, place the dough onto a cling wrap, flatten it; let the dough chill in the freezer for about 30 minutes so it will be less sticky and easier to manage.

Royal Icing
Simply combine all the ingredients; mix well.

SHAPE AND BAKE

Divide the dough into each portions
– 9 big portions for the body (about 30 grams each)
– 9 small portions for the Hat (about 5 grams each)
– And divide and colour the rest dough for each details (Orange dough for the cape, Yellow dough for the bread slashes, some plain dough for its legs and hands and a tiny Brown dough for its little eyes and smile)
To Shape (Kindly follow video instructions)
Take 1 portion of the body dough, roll it into an oval shape;
Place it in between a greaseproof paper, using rolling pin, gently flatten the dough into a 9 cm long and 7 cm wide oval shape.
Place 1 portion of the filling to the centre of the dough; Gently wrap the dough around the filling (make sure that you seal the joint properly).
And then put it on the table, using your palm roll the filled dough to smoothen the surface.
Place the filled dough on a baking sheet lined with parchment paper; you also can use a scraper to help straighten the sides of the dough.
Let them chill in the freezer for about 30 minutes so it sets hard a bit;
And then you can start adding the details (cape, bread slashes, legs, hands, eyes and smile)
To Bake
After finish with all the details cover the pan with deep roasting pan (or create your own with aluminium foil) to prevent browning on top; bake in the preheated 180°C oven ~ 20 Minutes (rotating the pan halfway through the baking time).
When it’s done, place the pan onto a cooling rack and let them cools completely in the pan.
Then, using small spatula apply some royal icing around the hat.
Place onto a wire rack and let the icing sets hard completely.

NOTES
Store the completely cooled bread stick in an airtight container at room temperature for a day; In the refrigerator for up to 5 days; In the freezer for up to 2 weeks.

Hi Guys, today we are making Pink Totoro Chigiri Pan or commonly known as tear off or pull-apart bread. This kind of bread has become extremely popular in Japan.

The name of chigiri comes from the Japan word chigiru, meaning “tear off”, it’s the fact that you can tear off the bread as much as you want from the original square and eat it as you like.

These bread using 5 degress celcious cold storage liquid method. A small percentage of the flour, water and yeast, that have been stored for at least 18 hours in the fridge.

By using this method, it pre-gelatinizes the starches in the flour, meaning they can absorb more water. The bread may rise higher, they will be moister, and will stay soft and fresh longer, and best of all, the method is very natural, no chemical needed.

You can see how puffy it looks, see the inner fluffy structure of this bread. It’s still super fluffy and light as you can see it just melts in your mouth, you will just enjoy it like eating a cloud!

I hope you guys enjoy this video and give it a try as well. If you’re a soft bread lover, I think you’ll enjoy the results. Happy baking All!!

PINK TOTORO CHIGIRI PAN (PULL-APART BREAD)
Yield: 9 pieces (7 inch Square Pan)
Preparation time: 18 hours
Active time: 1 1/2 hour
Total time: 2 1/2 hours

INGREDIENTS
5°C Cold Storage Liquid :

300 grams Bread Flour
300 grams Cold Water
1 gram Instant Yeast
** This Cold Storage recipe produce more than we need. You can keep the rest for the next batch.

Bread Dough:

250 grams Bread Flour
15 grams Milk Powder
45 grams Granulated Sugar
3 grams Instant Yeast
150 grams Cold Storage Liquid
38 grams Whole Eggs
90 grams Cold Milk
30 grams Unsalted Butter (softened)

Facial Features Details:
Melted White and Dark Chocolate

INSTRUCTIONS
5°C Cold Storage Liquid

In a bowl or a container, mix in together the flour, water yeast. Mix well (make sure that you are using the instant yeast).
Cover and let them sit at room temperature for outdoor fermentation for about 1 hour and then put them in the fridge for at least 18 hours until ready to use them.

Template For Totoro’s Tummy
Using A4 paper, divide 3 equal sections at the bottom of the paper (it’s about 7 cm each), using round cutter to make the curve shape. Cut it out the curve.

Prepare The Pan
Fold the non-stick baking paper that fits to the bottom of the 7 inch Square Pan, Cut out the sides, then place it into the pan.

Bread Dough

In a large bowl 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 and mix, pour them on our work surface and start kneading the dough (you can use a dough hook of your stand mixer). If you’re gonna do this by hand it will take for about 15 minutes or so, and with a stand mixer for about 5-10 minutes.
Knead the dough until you can stretch the dough into a thin translucent membrane (this is called windowpane test) without breaking it, that means the gluten is well developed and your dough is ready to rise.
Add on some red food colouring and then start kneading to incorporate it.
Let the dough rest for about 10 minutes (please remember always cover the dough with a plastic wrap or a damp clothes to keep the moisture in and prevent the skin from drying out).
After the dough got enough rest, divide the dough into 9 equal parts (it’s about 45 grams each) and also don’t forget to spare some dough about 30 grams for the ears (cover it with plastic wrap).
Rounding the divided dough one by one and let it rest again for about 10 minutes.
After resting, take one of the dough, flatten it by hand, fold the dough twice, roll it into a smooth ball and then place it in the pan (don’t flour it too much to prevent the dry result). Continue with the rest dough, and they are ready for the fermentation process.
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.
Preheat the oven to 170 degress Celcious.
10 minutes before fermentation is completed, the ear dough is ready to shape. Flaten the dough, cut into small pieces, then shape it into a cone.
Spray the proofed dough surface with some water, and stick the ear to each position.
To complete Totoro’s tummy, place the curve template on the dough, and using a mesh strainer sprinkle some cake flour on the uncovered dough.
Please note that you need to start from the top row and the rest row should be covered with another piece of paper to avoid the flour.
Cover the dough with a piece of aluminium foil, bake it for about 20-25 minutes (you don’t want to over bake, like have a brown Totoro, so turn on your alarm and check them out right after 20 minutes baking and quickly safe your cutie Totoro).
After baking, take it out from the pan and let it sit on the cooling rack, and don’t forget to remove the baking paper as well (this way will prevent the bread to gets soggy which can cause a wrinkle on their surface later).
After cool completely, add the details with regular melted white and dark chocolate.

NOTE

I usually make the 5°C Cold Storage Liquid one day in advance, so I can immediately use it on the next day.
You can store them for 3 days in the refrigerator and 1 month in the freezer. Store them in the sealed bag or a plastic container to prevent the bread dry.
To reheat the bread: Microwave (30 seconds) or 180° C oven (10 minutes).

Bembum Kithcen

Tag: japanbread

Sumikko gurashi bread shop manager ~ bread stick

Pink Totoro Chigiri Pan

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