I can’t read anything related to these, and have no specifics, but this is the most adorable bread I’ve ever seen. Here at Happy Rainbow.  Spotted on pinterest.

By Meaghan Mountford




Comments

9 Comments so far

  1. angela on February 25, 2011 7:40 pm

    Using the Google chrome browser and its translator, these are bread bears a Japanese man made for his daughter. There is a link to the recipe but I’m not sure if the translator will be good enough. The blog post is hard enough to understand.

  2. meaghan mountford on February 25, 2011 8:35 pm

    Thanks! I always knew there was a way to translate pages through Google, but could never find it…

  3. Schala on February 25, 2011 10:08 pm

    Here is a simplified version of the recipe listed here – http://kitchen.yaplog.jp/yaplog/RecipePopup.blog?blog_id=1126624&extension_id=976&kind=popup

    I kept all the measures metric like the original recipe.

    Kuma-chan Pan (Little Bear Bread)

    200g Bread Flour
    10g Sugar
    3g Salt
    60g Water
    60g Milk
    10g Butter
    1/2 Teaspoon Dry Yeast

    1. Warm the milk to just below boiling in a heavy pan. Place the flour and salt into the bowl. Add the milk, lukewarm water, sugar, and yeast. Combine into a smooth dough.

    2. Knead the butter into the bread and form a ball. Allow to rise in a warm place until doubled in size.

    3. (Just noting how much the dough should double via the picture)

    4. Place the dough on a rolling mat. Cut off one gram and divide it into 20 pieces for the ears. Divide the rest of the dough into 10 pieces. Allow them to rest for 15 to 20 minutes on a damp tea towel.

    5. Gently dampen the dough all around. Lightly press the two ears each onto the head. (The dough is easier to handle when slightly damp.)

    6. Gather up the sides of a tea towel to form channels, placing the dough inside the channels, and allow it to rise until doubled in size once again.

    7. If you don’t have a tea towel instead, place the dough on parchment paper-lined cookie sheet. (If you don’t have paper, spray it with water.) Cover loosely with plastic wrap as it rises. (For baking, you’ll be using the paper-lined cookie sheet)

    8. For Brown Bears – Preheat the oven to 220 C, lower to 190 C and bake for 15-20 minutes.

    For White Bears – Preheat the oven to 190 C, lower to 160 for the first 10 minutes, then lower 130 for the last 5-10 minutes.

    (Know that ovens and bake times will vary)

    Draw on the face with a food coloring marker.

    This recipe is so cute. I may just have to try it.

  4. Lori on February 25, 2011 10:28 pm

    Adorable… and Schala, you’re my hero. I’m making some of these this weekend! I have a friend who just had a baby boy, and I can’t resist taking these to her.

  5. meaghan mountford on February 26, 2011 6:27 am

    Thank you Schala!!!

  6. Amanda on February 26, 2011 6:39 am

    This is so stinkin’ adorable!!

  7. Schala on February 26, 2011 4:24 pm

    You’re welcome guys! I’ve studied Japanese enough that I could handle the recipe. Do read the link though for the pictures. They really help to flesh out the details.

  8. Missy on March 2, 2011 6:52 am

    these are super cute. I love them.

  9. Rachel on May 9, 2011 6:18 am

    I have had the recipe properly translated, and published it in English here:
    http://www.enjoylivingsustainably.com/2011/05/cute-bear-kuma-chan-japanese-bun-recipe/

    Enjoy!

    (Obviously the copyright of the images and recipe remain with the original author, but I cannot find a way to contact them to ask their permission for republishing.)

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