FULL RECIPE: http://bembumkitchen.home.blog/2019/1...
Instagram: https://www.instagram.com/bembum.kitc...
Facebook:   / bembuminthekitchen  
#bembumkitchen #kawaiipullapartbread #chigiripan

Hi Guys, today we are making “Pink Totoro Chigiri Pan” or commonly known as tear off or pullapart bread. This kind of bread has become extremely popular in Japan.
We will making these bread using 5 degress Celcious cold storage liquid method that have been stored for at least 18 hours in the fridge. It's sound a really time consuming bread, but the result is quite impressive and so worthed in the end.
If you're a soft bread lover, I think you'll enjoy the results. Happy baking All!

PINK TOTORO CHIGIRI PAN (PULLAPART BREAD)
Yield: 9 pieces (7 inch Square Pan)
Preparation time: 18 hours
Active time: 1 1/2 hour
Total time: 2 1/2 hours

INGREDIENTS
5°C Cold Storage Liquid :
300 gr Bread Flour
300 gr Cold Water
1 gr Instant Yeast
** This Cold Storage recipe produce more than we need. You can keep the rest for the next batch.

Bread Dough:
250 gr Bread Flour
15 gr Milk Powder
45 gr Granulated Sugar
3 gr Instant Yeast
150 gr Cold Storage Liquid
38 gr Whole Eggs
90 gr Cold Milk
30 gr Unsalted Butter (softened)

Details:
White and Dark Chocolate

INSTRUCTIONS
5°C Cold Storage Liquid
1. In a bowl or a container, mix in together the flour, water yeast. Mix well (make sure that you are using the instant yeast).
2. Cover and let them sit at room temperature for outdoor fermentation for about 1 hour and then put them in the fridge for at least 18 hours until ready to use them.

Template For Totoro’s Tummy
Using A4 paper, divide 3 equal sections at the bottom of the paper (it’s about 7 cm each), using round cutter to make the curve shape. Then, cut it out the curve.

Prepare The Pan
Fold the nonstick baking paper that fits to the bottom of the 7 inch Square Pan,
Cut out the sides, then place it into the pan.

Bread Dough
1. In a large bowl mix in the flour, milk powder, sugar, and instant yeast. Mix well. Add in the wet ingredients (cold storage liquid, eggs and the milk), mix it all through.
2. Add in the softened butter and mix, pour them on our work surface and start kneading the dough (you can use a dough hook of your stand mixer). If you’re gonna do this by hand it will take for about 15 minutes or so, and with a stand mixer for about 510 minutes.
3. Knead the dough until you can stretch the dough into a thin translucent membrane (this is called windowpane test) without breaking it, that means the gluten is well developed and your dough is ready to rise.
4. Add on some red food colouring and then start kneading to incorporate it.
5. Let the dough rest for about 10 minutes (please remember always cover the dough with a plastic wrap or a damp clothes to keep the moisture in and prevent the skin from drying out).
6. After the dough got enough rest, divide the dough into 9 equal parts (it’s about 45 grams each) and also don't forget to spare some dough about 30 grams for the ears.
7. Rounding the divided dough one by one and let it rest again for about 10 minutes.
8. After resting, take one of the dough, flatten it by hand, fold the dough twice, roll it into a smooth ball and then place it in the pan (don’t flour it too much to prevent the dry result). Continue with the rest dough, and they are ready for the fermentation process.
9. Cover the shaped dough in a pan with a plastic wrap and let them rise for about 5060 minutes until they are double in size.
10. Preheat the oven to 170°C.
11. 10 minutes before fermentation is completed, the ear dough is ready to shape. Flaten the dough, cut into small pieces, then shape it into a cone.
12. Spray the proofed dough surface with some water, and stick the ear to each position.
13. To complete Totoro’s tummy, place the curve template on the dough, and using a mesh strainer sprinkle some cake flour on the uncovered dough. Please note that you need to start from the top row and the rest row should be covered with another piece of paper to avoid the flour.
14. Cover the dough with a piece of aluminium foil, bake it for about 2025 minutes (you don't want to over bake, like have a brown totoro, so turn on your alarm and check them out right after 20 minutes baking and quickly safe your cutie totoro).
15. After baking, take it out from the pan and let it sit on the cooling rack, and don’t forget to remove the baking paper as well (this way will prevent the bread to gets soggy which can cause a wrinkle on their surface later).
16. After cool completely, add the details with regular melted white and dark chocolate.

NOTE
1. I usually make the Cold Storage Liquid one day in advance, so I can immediately use it on the next day.
2. You can store them 3 days (fridge) and 1 month (freezer). Store them in the sealed bag or a plastic container to prevent the bread dry.
3. To reheat: Microwave (30 seconds) or 180° C oven (10 minutes).