Mickey Squeeze Bread

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Step-by-Step Cooking Instructions for Mickey Squeeze Bread

Put all the main ingredients into the bread maker and start the kneading program.

After one cycle, add softened butter and start the kneading program again until the dough is smooth.

Then separate 270g of white dough, add 3g of bamboo charcoal powder, and knead it into a smooth black dough.

Place both doughs in clean containers, cover with plastic wrap, and let them ferment.

Ferment until doubled in size, then punch down the dough.

Divide the black dough into 6 small 40g dough balls and place them in chimney molds.

Take one dough ball, roll it out, and fill it with coconut filling (10g) (how to make coconut filling is in my previous recipe, not detailed here).

Seal with the seam down and shape into a round ball.

Then divide the white dough into 6 small 5g dough balls, shape them into rounds, and make Mickey’s ears.

Place the black dough in the chimney molds, divide the white dough into 12 small 5g dough balls, shape them into rounds, and place them in the appropriate positions to form Mickey’s shape.

Roll out the remaining white dough, cut out appropriately sized circles, then cut them to shape Mickey’s face. Repeat for all 6 faces.

Attach to the corresponding parts as shown.

Then make Mickey’s eyes with the black dough.

Using the remaining white dough, add a little red yeast rice powder, knead it into a smooth dough.

Roll out the red dough, cut out 3 bow ties, and attach them to the corresponding parts as shown.

Take a little red dough and make Mickey’s mouth.

Preheat the oven to 150 degrees, bake for about 25 minutes, cover with foil after browning to prevent over-browning. Once baked, remove immediately, cool on a wire rack, then use melted white chocolate in a piping bag to draw the eyeballs and use dark chocolate to draw the eyebrows.