With a little twist in the recipe and an unusual shape, you will have a delicious and unique bread to treat your family on Halloween. Let’s get cooking with TasteVN and check out the 2 recipes right below!
1. Halloween Alien Bread
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Preparation
30 minutes
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Cooking
2 hours 30 minutes
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Difficulty
Medium
Ingredients for Halloween Alien Bread Serves 4
All-purpose flour 320 gr Bamboo charcoal powder 5 gr Sugar 30 gr Fresh milk 140 ml Yeast 3 gr Baking powder 1 gr Salt 6.5 gr Unsalted butter 31 gr
Implementation Tools
and Water Drop Molds to Create Eyes.
Bamboo Charcoal and Its Uses
- Bamboo charcoal, also known as takesumi in Japanese, is a safe food additive originating from Japan, used in cuisine to create natural colors and flavors for dishes.
- Bamboo charcoal powder is jet black, super fine, and has no smell or taste when tasted directly, with a slight grittiness on the tongue that creates an unpleasant feeling. However, when combined with other ingredients, this powder will add color and make dishes more delicious and unique.
- Bamboo charcoal powder has detoxifying effects for the body, reduces bloating, improves diarrhea, eliminates mold, cleans water sources,…
How to Make Halloween Alien Bread
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Mixing Bamboo Charcoal Bread Dough
You sift 220g of flour into a bowl, add 5g of bamboo charcoal powder, 30g of sugar, 5g of salt, 140ml of fresh milk, and 3g of yeast into the bowl and mix well.
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Kneading the bamboo charcoal dough
If you have a dough mixer, add the flour and knead at low to high speed for 5 minutes. Then, add 25g of unsalted butter and continue mixing at medium speed for about 10 minutes until the dough forms a smooth, elastic mass.
Transfer the dough to a table and knead it by hand for 2 minutes to ensure the dough is homogenous and doesn’t stick to your hands. Next, place the dough in a bowl, cover it with a lid or plastic wrap, and let it rest for 60 minutes.
Tip: If you don’t have a dough mixer, you can still knead it by hand. -
Mixing the white dough
Add 100g of flour to another bowl along with 1.5g of salt, 1g of baking powder, and 50ml of water, and mix well using a whisk. Then, add 6g of unsalted butter and continue mixing with the flour.
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Knead the white dough
You sprinkle a layer of flour on the table, take the white dough out and knead it with your hands until the dough becomes a smooth, non-sticky mass.
Note: You can knead the dough by hand using the Folding and Stretching technique. First, fold the dough over, then use the back of your hand to press and stretch the dough away. Note that you should press and stretch the dough away, not press down. Next, rotate the dough mass 90 degrees and repeat the last two steps for 15 – 20 minutes.How to recognize that the dough is sufficient:
- The dough is smooth, elastic, and has good elasticity.
- The dough does not stick to your hands: When you press it, it feels slightly sticky, but when you lift your finger away, the dough does not stick.
- You can stretch the dough into a thin film without tearing it.
- Check the dough using the Windowpane method. Tear off a piece of dough, stretch it out. If the dough forms a thin film that is not easily torn and light can pass through, it is sufficient.
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Proofing the dough
You divide the white dough into 4 equal parts and use your hands to knead them into small round dough balls, wrap the dough with plastic wrap and let it rest for 15 minutes.
At this point, you take out the charcoal dough and also divide it into 4 equal parts, knead them lightly into small dough balls, wrap them with plastic wrap, and let them rest for another 15 minutes.
Tip: To check if the dough has proofed properly, press deeply into the dough ball with your hand; if the indentation remains, the dough is proofed correctly. -
Shaping the Alien
You take 1 portion of the white dough, press it flat with your hands, and roll it out into a thin layer about 2mm thick, using a teardrop-shaped cookie cutter (2.2cm x 1.8cm or any cutter you have) to cut out 2 dough pieces for the eyes in the center of the dough.
Next, you take the cut-out dough and carefully wrap it around the charcoal dough as shown in the picture below.
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Baking the bread
You place the bread in a tray, cover it with plastic wrap, and let it rest for about 60 minutes.
Preheat the oven to 150 degrees Celsius for 10 minutes, then place the bread in the oven and bake at 170 degrees Celsius for 17 minutes.
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Final product
The Halloween Alien Bread has an extremely eye-catching shape, the bread is soft and fluffy, with a chewy, sweet, and fragrant texture.
2. Mummy Bread
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Preparation
2 hours 30 minutes
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Cooking
20 minutes
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Difficulty
Medium
Ingredients for Mummy Bread Serves 6
All-purpose flour 400 gr (number 11 or number 13) Instant yeast 5 gr Sausages 10 pieces Whipping cream 155 ml Unsweetened fresh milk 155 ml Chicken egg 1 piece Sugar 35 gr Salt 6 gr Eye candy a little
Tools needed
What is instant yeast?
- Instant yeast is a type of dry yeast that has fine granules and a light brown color. When using this yeast in baking, you do not need to activate it with warm water beforehand and can mix it directly with the flour.
- Instant yeast has considerably more gas than dry yeast, so it can help the dough rise 50% faster, shortening the dough proofing time.
How to make Mummy Bread
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Mix the bread dough
Put 400gr of all-purpose flour, 5gr of instant yeast, 35gr of sugar, and 6gr of salt into a bowl and mix well.
Note: To prevent the yeast from dying or becoming weak, when adding salt to the flour mixture, you should keep the salt away from the yeast. Or mix the flour mixture thoroughly first and then add the salt at the end.Next, add 1 chicken egg, 155ml of unsweetened fresh milk, and 155ml of whipping cream, and continue to mix well until the ingredients are combined.
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Knead and proof the dough for the first time
Knead the dough mixture with a machine on low speed for 2 minutes. After 2 minutes, increase the machine to medium speed and knead for another 8 – 10 minutes. When you see the dough is smooth and elastic, and it doesn’t stick to your hands, it is done.
Next, place the dough on a lightly floured surface and shape it into a ball. Then, place the dough ball into a bowl that has been greased with a layer of oil, cover tightly with plastic wrap, and let it proof for 1 hour.
Note:
- If you do not have a dough mixer, you can knead by hand using the Folding and Stretching technique.
- First, fold the dough, then use the heel of your hand to press and stretch the dough away. Note that you should press and stretch the dough away, not press down. Next, rotate the dough 90 degrees and repeat the two steps for 15 – 20 minutes.
How to recognize if the dough is satisfactory:
- The dough is smooth and elastic.
- The dough does not stick to your hands: When pressed, it feels slightly sticky, but when you lift your finger, the dough does not stick to your hand.
- You can stretch the dough into a thin sheet without tearing.
- Check the dough using the Windowpane test. Specifically, tear off a piece of dough, stretch it out. If the dough forms a thin membrane that is not easily torn and light can pass through, it is satisfactory.
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Kneading and dividing the dough
After 1 hour of dough fermentation, use your hands to knead the dough lightly for about 1 minute to expel all the air. Next, divide the dough into 3 equal parts.
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Shaping the mummy bread
Roll out each part of the dough thinly, then use a knife to cut into 20 equal long strands.
Next, take 1 strand of dough and wrap it vertically around the sausage from top to bottom to shape it. Once you finish wrapping 1 strand, take the second strand to wrap in the opposite direction from bottom to top to complete.
Tip: Each mummy bread will use 2 strands of dough. -
Second proofing and baking
Preheat the oven to 185 degrees Celsius for 15 minutes.
Place the mummy bread on a tray lined with parchment paper, then cover it tightly with plastic wrap and proof for the second time for 20 – 30 minutes.
Next, brush a layer of melted butter on top of the bread and bake at 182 degrees Celsius for 14 – 16 minutes. To make the mummy’s eyes, you just need to attach candy eyes to the bread to finish.
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Final product
Mummy bread has a cute and funny shape, and you can dip it in ketchup or chili sauce when eating.
On the outside, there will be a fragrant, soft, chewy crust that blends perfectly with the crispy, savory sausage filling, ensuring that this will be an ideal dish on the Halloween banquet table!
How to store cake
You should store the cake at room temperature and use it within 3 – 4 days! If storing in the refrigerator, wrap it tightly or cover it well to prevent the cake from drying out.
2 unique and delicious bread for Halloween dishes will help make your family’s holiday more interesting. Let’s get into the kitchen and make them right away, wishing you success!