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1
Put all the * ingredients in a bread machine!
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2
(Mix the milk and egg yolk together, and microwave until it's warmed up to body temperature; 40-60 seconds / 35-38C.)
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3
Put the dry yeast in the yeast compartment.
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4
When the dough is done kneading (before the 1st rising starts), take it out of the machine.
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5
(Using my bread machine, it takes about 20 minutes.)
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6
Divide the dough into 3 portions for each part of the panda.
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7
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.
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8
These weights are what I had (FYI).
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9
Knead the dissolved cocoa powder into the chocolate dough portion, and the dissolved matcha into the matcha dough portion.
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10
Round off each poriton of dough, place seam side down, and cover with plastic wrap and a tightly wrung out moistened kitchen towel.
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11
Leave the dough to proof (1st rising.
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12
If using a microwave for this, it takes about 30 to 40 minutes).
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13
Deflate the dough lightly, cover again and leave to rest for about 20 to 30 minutes.
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14
Deflate again.
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15
It's time to put the loaf together!
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16
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.
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17
Stick the cocoa dough pieces on the plain dough piece (the cocoa pieces are the eyes).
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18
Fill the space between the cocoa pieces with about 1/4 of the plain dough.
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19
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.
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20
*Put the seam on the bottom and seal.
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21
Cut the remaining cocoa dough in half, roll each piece out into a long thin pieces, and attach to the top (for the ears).
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22
Fill the gap between the ears with a bit more than 1/4 of the matcha dough.
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23
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.
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24
*Lay seam side down and seal the edges.
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25
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.
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26
Leave for the 2nd rising, until the dough has risen to 1 cm under the rim of the pan.
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27
If proofing it in a microwave, it takes about 50 to 60 minutes.
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28
Put the lid on the loaf pan, and bake in a 200 C oven for 25 to 30 minutes.
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29
This is a failed attempt.
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30
I added more of the eye-colored dough, and they got too droopy.
