Hippo Bread Roll - batch bread

Method

• When the dough has finished its first rising, round it off and rest it for a while.
• Divide the dough in half.
• Use one half (shown on the left) for the lower part of the face.
• With the other half (shown on the right), divide it further in half, keeping one portion for the upper part of the face, and dividing the other portion in half for the ears.
• Fill the portion for the lower part of the face with cream, and form into a slight oval shape.
• Form the portion for the upper part of the face into an oblong shape.
• Make sure the upper part of the face is not wider than the lower part.
• Overlap the lower part of the face to cover 1/3 of the bottom of the upper part of the face.
• Round off the ear parts, and make cuts in them (see the left ear in the photo).
• Cross over the cut parts over and twist.
• The right ear has been crossed and twisted.
• Stick the cut and twisted ear parts under the upper part of the face, and pinch them together.
• Let the dough rise again for the second rising.
• Once the dough has risen, add the chocolate chip eyes, and press the Apollo chocolate candies down into the dough with the pointed strawberry tip down.
• Form the mouth using a pastry scraper or the back of a knife by making an shallow imprint without breaking through the dough.
• It's hard to tell from the top photo, but he has eyebrows, too; I made the imprints using the tip of a spoon.
• Dilute some beaten egg with a little water, and brush it on the formed bread.
• Bake in an oven preheated to 180C for 15 minutes.
• The bread dough I recommend is Recipe ID 1205099.
• You can make both the dough and the cream filling using just 1 egg.
• I used black beans for the nostrils on the hippo on the left in this photo.
• The eyes are also made of a black bean cut in half.
• I filled him with anko (sweet bean paste).
• The dough used 200 g of flour divided it into 8 portions.
• Each portion should bake to a roll about the size of a tea cup saucer.