Say goodbye to normal boring bread and make your own cute Rilakkuma Yakisoba Bread instead! This will also indirectly force the creativity in you ;). Let’s get started.
Here are the ingredients
20 g butter
150 cc milk
1 tsp yeast
20 g sugar
5 g salt
200 g bread flour
4 sheets A4 size paper
4 sheets aluminum foil
80 g prepared yakisoba noodles
pickled red ginger (beni shoga)
1 egg, beaten
- To make the bread dough, combine butter and milk in a bowl. Microwave until butter is melted. Set aside until cool enough to touch.
- Add in yeast, sugar and salt in that order and mix well until incorporated. Then add in bread flour and mix thoroughly.
- Put dough into a ziploc bag and knead for 30 seconds. Close the bag, leaving it slightly open and microwave for 30 seconds at 200 watts.
- Pull out some dough and reserve for Rilakkuma’s ears. Divide the rest of the dough in four. Cover dough with plastic wrap and let it rest in a warm place for 30 minutes.
- Gently roll out the dough to let the gases excape.
- Cut out the papers so that they are square.
- Cut out aluminum foil slightly bigger than the square sheets of paper. Roll up the paper to make a cone. Then wrap it up with the aluminum foil.
- Knead dough into strips and wrap around the cone. Repeat the same steps to make four cones.
- Make small balls with the reserved dough for the ears and attach them onto the cones.
- Brush on the beaten egg and bake for 20 minutes at 170 degrees C.
- Take them out of the oven and let them cool. Stuff prepared yakisoba noodles inside of the cones and top with benishoga (pickled ginger) and aonori seaweed.
- Cut out face parts with nori and the cheese slice. Place on top of the bread. Squeeze a drop of ketchup for the cheeks.
Okay, it may seems a little bit complicated but trust us. The end result is satisfying and yummylicious too! Happy baking!