Halloween Pull-Apart Bread ハロウィーンちぎりパン

Method15 steps

1. 1

   Step 1: Make Yudane the night before. Place the bread flour in a bowl and add boiling water (40 ml) and mix well. Put cling wrap and refrigerate overnight. *1

   Uses 50 g Bread flour/Baker's flour · 40 ml boiling water above 90 degrees celsius

2. 2

   Step 2: The next day, add the chilled yudane, lukewarm milk (150 ml), sugar (1 tbsp), instant yeast, 200 g dough flour, salt (1 tsp) and unsalted butter (10 g) to the bread machine. Keep the colour powders and their separate water amounts aside.

   Uses Overnight-refrigerated yudane · 150 ml milk (lukewarm) · 1 tbsp sugar · 3 g dry instant yeast · 200 g Bread/Baker's flour · 1 tsp salt · 10 g unsalted butter

   
3. 3

   Step 3: Knead them for 20 minutes.

   Uses Bread ingredients in the machine

4. 4

   Step 4: While the bread machine kneads, prepare two small bowls for the separate purple sweet-potato and pumpkin pastes.

5. 5

   Step 5: Mix the 10 g purple sweet-potato powder with its 20 ml water in one bowl. In the other bowl, mix the 10 g pumpkin powder with its 15 ml water. Stir each to a smooth paste and set aside.

   Uses 10 g purple sweet potato powder · 20 ml water · 10 g kabocha pumpkin powder · 15 ml water*

6. 6

   Step 6: When the surface of the dough becomes shiny, take the dough out of the machine and divide the dough into three (to make white, purple, and orange dough).

   Uses Shiny kneaded plain dough

   
7. 7

   Step 7: Knead the purple sweet potato paste into one dough and the kabocha pumpkin paste into another.

   Uses Two plain dough portions for colouring · Purple sweet-potato paste · Pumpkin paste

   
8. 8

   Step 8: Spray some oil in three bowls and put each dough in the centre.

   Uses Purple and pumpkin doughs · Reserved plain dough portion · Oil, a little to grease the three proofing bowls

9. 9

   Step 9: Cover each bowl with cling wrap and leave them somewhere warm (or leave them in an oven for 1 hour at 30 c).

   First proof · 60 minUses Three doughs in greased bowls

10. 10

    Step 10: Once the dough has been left for an hour (or doubled in size) take each out of the bowl and place onto a floured bench or chopping bread. Preheat the oven to 180 c.

    Uses Doubled coloured and plain doughs · Bread flour, a little extra for dusting the work surface

11. 11

    Step 11: Punch down the three dough portions and shape sixteen rolls in total. Arrange the colours as desired in a snug 4×4 pattern in the baking tin, matching the sixteen-roll source yield and photograph.

    Uses Proofed doughs on floured surface

    
12. 12

    Step 12: Cover the baking tin with cling wrap and leave it in warm place till the size of the dough doubles.

    Uses Sixteen shaped rolls in the baking tin

13. 13

    Step 13: Remove the cling wrap and bake in the preheated 180°C oven for about 20 minutes. If the tops brown too quickly, loosely cover with foil to prevent burning.

    Bake bread · 20 minUses Doubled rolls ready to bake

14. 14

    Step 14: Take the bread out of the oven once it has cooked, allow it to cool down a little, then have fun decorating it with a deco-pen filled with melted chocolate.

    Uses Baked pull-apart bread · White chocolate, melted, for optional decorations · Milk chocolate, melted, for optional decorations

    
15. 15

    Step 15: Serve the bread on a plate for everyone to pull apart.

    Uses Cooled decorated pull-apart bread