Penguin Bread Bowls🐧🍞🐧🍞

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One portion of Basic Bread Bowls Recipe, add in coco powder and black food coloring

Method:
Divide dough into 4 equal portion
shape the dough into teardrop shape or egg shape
Bake as per basic bread bowl recipe instructions.
Remove from oven and brush the tops with butter. If you’d like to make them darker, add black food coloring to the butter before brushing.
When it is completely cool, with a serrated knife, cut a circle into the loaf and hollow out the center area for soup.
To make eyes, pipe circles of cream cheese, add a chocolate chip (upside down) and pipe another small dot of cream cheese. (I use white fondant for the eyes) For the nose, cut out a triangle-shaped using carrot. Fill penguin bread bowl with desired soup. White soup, like cream of mushroom soup ir creamy potato soup will looks great in this bowls.

Note: you can made them into different sizes to create a penguin family

Basic Bread Bowl Recipe🍞🍵🍞🍵

This is a basic bread bowl recipe that you can use to make bread bowls to hold your soup, you can make them into round, or have some fun in making them into octopus or penguin or any other animal that you fancy. Have fun and drink your soup!!

Make 4
Ingredients:
250ml / 230g milk / water
2 large eggs, beaten
540g bread flour
2 tbsp caster sugar
1 1/2 tsp bread improver (optional)
1 tsp salt
2 1/2 tsp instant dry yeast
50g butter

Thermomix Method:
Put all the ingredients (except butter) into the Thermomix TM bowl, put on the measuring cup, mix 2 min/ knead function
Add in the butter, 10min / knead function, until gluten is fully developed, ie, elastic, smooth, non-sticky and pull away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks. (See picture)
Put on the measuring cup and leave to proof till double in size (about 30 min depending on weather)

Stand Mixer Method:
Put all the dry ingredients into the bowl and mix well
Add in the milk and eggs and mix till the dough become moist.
Add in the butter and mix until gluten is fully developed, ie, elastic, smooth, non-sticky and pull away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks. (See picture)
Cover with cling wrap and leave to proof till double in size (about 30 min depending on weather)

Method:
Punch the dough down to release gases produced in the proving process.
Divide dough into 4 equal portion
Shape into round or other desire shape
Put it onto the baking tray, lightly spray some oil over it, loosely cover it with cling wrap and leave to proof till double in size
Preheat oven at 180 degree C
Bake for 20-25 mins till golden brown
Brush with some butter
Let cool slightly in the tray then transfer to the wire rack
Allow rolls to cool completely before cutting out centers. With a serrated knife, cut a circle into the loaf and hollow out the centre area for soup

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Octopus Bread Bowls

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One portion of Basic Bread Bowls Recipe

Method:
Divide dough into 4 equal portion
To make the legs: use about 6g of dough for each leg
The remaining dough shape into round for the body
Bake as per basic bread bowl recipe instructions.
When it is completely cool, slice the top of the octopus body off and hollow out the center area for soup.
To make the eyes, cut small holes into the bread and insert two black olives or chocolate chips. Pipe a circle of cream cheese onto each eye.

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