Kawaii Tomato Bread
Equipment
Ingredients
Dough
strong flour
130 g
cake flour
20 g
dry yeast
1.6 g
sugar
20 g
salt
2.4 g
milk
88 g
butter
20 g
food coloring
1 tsp
Instructions
Mix the dough
Combine all ingredients except butter and mix until no dry flour remains and dough forms a single mass.
Add butter and knead
Add softened butter and knead until mostly absorbed, then divide and color 20 g green and the rest tomato red.
First fermentation
Allow dough to rise for about 1 hour until doubled in size.
Divide and shape tomato dough
Degass, fold 3 times, divide tomato dough into 6 pieces of 43 g each and round them.
Intermediate proof
Rest the shaped pieces for 20 minutes.
Final shaping
Degass again and shape each piece into cute tomato form.
Second fermentation
Proof shaped rolls for about 40 minutes until nicely puffed.
Bake
Bake at 180°C for about 20 minutes until golden.
Cool completely
Transfer to a wire rack immediately and let cool fully.
Original recipe
Storage
Store in airtight container. Toast lightly before serving if desired.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.