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SAVE Failed Mango Pudding! Make Cute Bunny Dinner Rolls Instead! 兔形芒果餐包 | Homemade Bread EP1

Transform Your Failed Dessert: Mango Bunny Dinner Rolls (No Waste!) | Homemade Bread Series Episode 1

Welcome to the start of an exciting homemade bread series, and all of the step by step video is premiered on our YouTube channel! If you have yet to subscribe ➡︎Youtube:, be hurry. Whether you’re a seasoned baker or just starting out, join us as we explore the wonderful world of bread-making, sharing tips, tricks, and recipes to elevate your baking game. And what better way to kick off this series than with a special Easter edition featuring adorable Bunny Dinner Rolls and a delightful twist on a classic dessert – SAVE Failed Mango Pudding, Make Cute Bunny Dinner Rolls Instead! 兔形芒果餐包. 

Easter Special: Bunny Dinner Rolls Let’s dive right into our Easter-themed baking adventure with these irresistibly cute Bunny Dinner Rolls. Perfect for your holiday table or as a fun baking project with the family, these fluffy rolls are sure to delight everyone.

In this egg-citing episode, I'll be unveiling the secret behind turning a mango pudding disaster into the most delightful, fluffy, and moist Mango Bunny Dinner Rolls you've ever tasted! 🤩👩‍🍳 I will guide you from creating the perfect dough to shaping and baking your bunny rolls. Along the way, you'll learn valuable tips and techniques that will elevate your bread-making skills. Whether you're a seasoned baker or a curious beginner, this video is designed to inspire you to create something truly special for your Easter celebration.

Tools & Ingredients Used in this Recipe ============================= 9 Inch Springform Pan and Bundt Pan (AU) | (US) Multi-purpose Scrapper (AU) | (US) Silpat Silicon Baking Mat (AU) | (US) Gold measuring spoons set: (AU) | (US) Baking digital scale: (AU) | (US) Baking Wire Rack: (AU) | (US) Ingredients Mango Starter (Pudding) 213g Mango 178ml Milk (1/4 cup to make slurry) 20g Corn starch 40g raw sugar 2 TBSP lemon juice Bread Dough 12g Corn Flour 100g Plain flour 420g High protein flour 40g Milk powder 40g raw sugar 12g Instant dry yeast Pinch of Salt 2 eggs 300g Mango starter 4TBSP Greek plain Yogurt 40g Butter Black Sesame Seed (Eye deco)

Instructions Mango Starter 1.) Puree the mango: Using handheld blender, puree the chopped mango until smooth. Pass through the sieve to reduce any residual. Set aside. 2.) Make the cornstarch slurry: In a small bowl, whisk together 1/4 cup of the milk and the cornstarch until smooth. Set aside. 3.) In a medium saucepan, bring the Mango Purée, remaining milk and raw sugar to a boil over medium heat. 4.) Slowly whisk the cornstarch slurry into the boiling puree. Continue whisking until the mixture thickens and bubbles, about 1-2 minutes. 5.) Remove the saucepan from heat and stir in the lemon juice. 6.) Divide the pudding evenly to molds. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. Bread Dough 1.) In mixing bowl, whisk together the corn flour, plain flour, high protein flour, milk powder, sugar, yeast, and salt. 2.) In a separate bowl, whisk together the yogurt, mango starter, n eggs and salt. 3.) Add the dry ingredients to the wet ingredients and mix until a dough forms. 4.) Add Butter into dough and mix for few more minutes until reaching the window pane test. 5.) Cover the dough with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size. 6.) Shape the buns: Once the dough has risen, punch it down to release the air. Divide the dough into 60g each for body part, 10g for ears and tail part. 7.) Shape each piece of dough into a bunny shape. To do this, roll out the dough into oval as body. From 10g dough, roll 2 long shape as ears, and 1 round shape for tail. Use skewers to create the line at the middle of both bunny ears, stick in the front of the body. Stick the tail at the end of other side of the body. 8.) Place the shapped bun in greased baking chiffon or angel cake pan. Let them rise until doubled in size. 9.) Preheat the oven to 160 degrees C. Brush some milk on the bun surface. Use black sesame seeds to create the bunnies' eyes. 10.) Bake the buns for 20-25 minutes, or until golden brown. 11.) Once baked, let the buns cool down and removed from baking tray.

=========================== 原料 芒果布丁 213克 芒果 178毫升牛奶(1/4杯用于制作浆状) 20克 玉米淀粉 原糖40克 2 汤匙 柠檬汁 面团 12克玉米粉 100克 普通面粉 420克高筋面粉 40克奶粉 原糖40克 12克速溶干酵母 盐少许 2个蛋 300克芒果发酵剂 4汤匙希腊原味酸奶 40克黄油 黑芝麻(眼部装饰)

指示 芒果布丁 1.) 将芒果打成泥:使用手持式搅拌机,将切碎的芒果打成泥,直至光滑。通过筛子以减少残留物。搁置。 2.) 制作玉米淀粉浆:在一个小碗中,将 1/4 杯牛奶和玉米淀粉搅拌至光滑。搁置。 3.) 在一个中型平底锅中,将芒果泥、剩余的牛奶和原糖用中火煮沸。 4.) 将玉米淀粉浆慢慢搅拌到沸腾的果泥中。继续搅拌约 1-2 分钟,直至混合物变稠并起泡。 5.) 将锅从火上移开,加入柠檬汁搅拌。 6.) 将布丁均匀地分入模具中。用保鲜膜覆盖并冷藏至少 4 小时或过夜。 面团 1.) 在主锅中,将玉米粉、普通面粉、高筋面粉、奶粉、糖、酵母和盐一起搅拌。 2.) 在另一个碗中,将酸奶、芒果发酵剂、鸡蛋和盐搅拌在一起。 3.) 将干成分加入湿成分中,搅拌直至形成面团。 4.) 将黄油加入面团中,再搅拌几分钟,直至达到窗玻璃测试的程度。 5.) 用保鲜膜盖住面团,放在温暖的地方发酵1小时,或直至体积增加一倍。 6.) 塑造面包形状:面团发酵后,将其向下压以释放空气。将面团分成身体部分60克,耳朵和尾巴部分各10克。 7.) 将每块面团塑造成兔子形状。为此,将面团擀成椭圆形作为身体。将10克面团擀成2个长形作为耳朵,1个圆形作为尾巴。用串在兔子耳朵的中间画一条线,粘在身体的前面。将尾巴粘在身体另一侧的末端。 8.) 将成型的面包放入涂有油脂的雪纺蛋糕盘或天使蛋糕盘中。让它们发酵至两倍大。 9.) 将烤箱预热至160摄氏度。在面包表面刷一些牛奶。用黑芝麻制作兔子的眼睛。 10.) 将面包烘烤 20-25 分钟,或直至呈金黄色。 11.) 烤好后,让面包冷却并从烤盘中取出。

What We Love: 🔥 Get more delicious cooking recipes episode in this Hometown Food Cooking Series! ➡️ 🔥 Get more delicious baking recipes episode in this Cake Series! ➡️ Easter Hat made by my son ➡️