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Before you jump to Pain de Panda recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.
Remember when the only men and women who cared about the ecosystem were tree huggers along with hippies? Those days are over, and it looks like we all recognize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living much more environmentally friendly we won't be able to correct the problems of the environment. Each and every family ought to start generating changes that are environmentally friendly and they must do this soon. Here are a number of tips that can help you save energy, for the most part by making your kitchen area more green.
A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. The right temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and 0F. Checking that the condenser is actually clean, which means that the motor needs to work less regularly, will also save electricity.
As you can see, there are many little items that you can do to save energy, as well as save money, in the kitchen alone. It is quite straightforward to live green, all things considered. Mostly, all it requires is a little bit of common sense.
We hope you got benefit from reading it, now let's go back to pain de panda recipe. You can cook pain de panda using 9 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to cook Pain de Panda:
- You need 230 grams of *Bread (strong) flour.
- Take 70 grams of *Cake flour.
- Use 30 grams of *Sugar.
- Prepare 210 grams of *Egg liquid (milk + 1 egg yolk).
- Use 4 1/2 grams of *Salt.
- You need 18 grams of *Unsalted butter.
- Use 4 grams of Dry yeast.
- You need 8 grams of Matcha.
- Provide 8 grams of Cocoa powder.
Steps to make Pain de Panda:
- Put all the ＊ ingredients in a bread machine! (Mix the milk and egg yolk together, and microwave until it's warmed up to body temperature; 40-60 seconds / 35-38°C.) Put the dry yeast in the yeast compartment..
- When the dough is done kneading (before the 1st rising starts), take it out of the machine. (Using my bread machine, it takes about 20 minutes.).
- Divide the dough into 3 portions for each part of the panda. About 75 g or 1/6 for the cocoa dough; about 210 g or 1/3 for the plain dough; about 285 g or 1/2 for the matcha dough. These weights are what I had (FYI)..
- Knead the dissolved cocoa powder into the chocolate dough portion, and the dissolved matcha into the matcha dough portion..
- Round off each poriton of dough, place seam side down, and cover with plastic wrap and a tightly wrung out moistened kitchen towel. Leave the dough to proof (1st rising. If using a microwave for this, it takes about 30 to 40 minutes)..
- Deflate the dough lightly, cover again and leave to rest for about 20 to 30 minutes. Deflate again..
- It's time to put the loaf together! Roll a bit less than half the plain dough (90 g) and 1/6 each of the cocoa dough (27 g each) into cylindrical shapes by rolling them on your work surface. Stick the cocoa dough pieces on the plain dough piece (the cocoa pieces are the eyes)..
- Fill the space between the cocoa pieces with about 1/4 of the plain dough..
- Roll out the remaining plain dough with a rolling pin, and wrap it around the formed dough parts as if you were wrapping a sushi roll. *Put the seam on the bottom and seal..
- Cut the remaining cocoa dough in half, roll each piece out into a long thin pieces, and attach to the top (for the ears)..
- Fill the gap between the ears with a bit more than 1/4 of the matcha dough..
- Roll out the rest of the matcha dough with a rolling pin, and wrap it around the formed dough as if you were wrapping a sushi roll. *Lay seam side down and seal the edges..
- Put the dough in an oiled square loaf pan (in the middle of the pan) and cover with plastic wrap and a tightly wrung out moistened kitchen towel. Leave for the 2nd rising, until the dough has risen to 1 cm under the rim of the pan. If proofing it in a microwave, it takes about 50 to 60 minutes..
- Put the lid on the loaf pan, and bake in a 200 °C oven for 25 to 30 minutes..
- This is a failed attempt. I added more of the eye-colored dough, and they got too droopy..
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