Transform Your Failed Dessert: Mango Bunny Dinner Rolls (No Waste!) | Homemade Bread Series Episode 1
Welcome to the start of an exciting homemade bread series, and all of the step by step video is premiered on our YouTube channel! If you have yet to subscribe ➡︎Youtube: https://youtube.com/@hankeriesydney, be hurry. Whether you’re a seasoned baker or just starting out, join us as we explore the wonderful world of bread-making, sharing tips, tricks, and recipes to elevate your baking game. And what better way to kick off this series than with a special Easter edition featuring adorable Bunny Dinner Rolls and a delightful twist on a classic dessert – SAVE Failed Mango Pudding, Make Cute Bunny Dinner Rolls Instead! 兔形芒果餐包.
Easter Special: Bunny Dinner Rolls
Let’s dive right into our Easter-themed baking adventure with these irresistibly cute Bunny Dinner Rolls. Perfect for your holiday table or as a fun baking project with the family, these fluffy rolls are sure to delight everyone.
In this egg-citing episode, I'll be unveiling the secret behind turning a mango pudding disaster into the most delightful, fluffy, and moist Mango Bunny Dinner Rolls you've ever tasted! 🤩👩🍳
I will guide you from creating the perfect dough to shaping and baking your bunny rolls. Along the way, you'll learn valuable tips and techniques that will elevate your bread-making skills.
Whether you're a seasoned baker or a curious beginner, this video is designed to inspire you to create something truly special for your Easter celebration.
Instructions
Mango Starter
1.) Puree the mango: Using handheld blender, puree the chopped mango until smooth. Pass through the sieve to reduce any residual. Set aside.
2.) Make the cornstarch slurry: In a small bowl, whisk together 1/4 cup of the milk and the cornstarch until smooth. Set aside.
3.) In a medium saucepan, bring the Mango Purée, remaining milk and raw sugar to a boil over medium heat.
4.) Slowly whisk the cornstarch slurry into the boiling puree. Continue whisking until the mixture thickens and bubbles, about 1-2 minutes.
5.) Remove the saucepan from heat and stir in the lemon juice.
6.) Divide the pudding evenly to molds. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Bread Dough
1.) In mixing bowl, whisk together the corn flour, plain flour, high protein flour, milk powder, sugar, yeast, and salt.
2.) In a separate bowl, whisk together the yogurt, mango starter, n eggs and salt.
3.) Add the dry ingredients to the wet ingredients and mix until a dough forms.
4.) Add Butter into dough and mix for few more minutes until reaching the window pane test.
5.) Cover the dough with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
6.) Shape the buns: Once the dough has risen, punch it down to release the air. Divide the dough into 60g each for body part, 10g for ears and tail part.
7.) Shape each piece of dough into a bunny shape. To do this, roll out the dough into oval as body. From 10g dough, roll 2 long shape as ears, and 1 round shape for tail. Use skewers to create the line at the middle of both bunny ears, stick in the front of the body. Stick the tail at the end of other side of the body.
8.) Place the shapped bun in greased baking chiffon or angel cake pan. Let them rise until doubled in size.
9.) Preheat the oven to 160 degrees C. Brush some milk on the bun surface. Use black sesame seeds to create the bunnies' eyes.
10.) Bake the buns for 20-25 minutes, or until golden brown.
11.) Once baked, let the buns cool down and removed from baking tray.
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