Bearie Buns

Shhhh..... my bearies are zzzzzz *^_^*

熊熊面包

Ingredients:
Hoji cha dough:
50g Blue Jacket Baguette Flour
50g Blue Jacket Wholemeal Flour
1 Tbsp Hoji cha powder
10g fine sugar
pinch of salt
10g coconut oil
1/4 tsp instant yeast
30g eggs
55g whip cream 

Beetroot dough:
50g Blue Jacket Baguette Flour
50g Blue Jacket Wholemeal Flour
1 Tbsp Beetroot powder
10g fine sugar
pinch of salt
10g coconut oil
1/4 tsp instant yeast
30g eggs
55g whip cream

Method：

1. Put all hojicha dough ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. Repeat the same for beetroot dough in another mixing bowl.

2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2 hrs). Repeat the whole procedure for beetroot dough also.
3. Remove hojicha dough onto a slightly floured table top. Divide 55g x2 (head), 30g x2 (body), 4g x12 (ears, hands & feet). Repeat for beetroot dough. Assemble the doughs to form a bear & proof for 1hr.
4. Bake in a preheated oven @ 170 for 12mins.