Jellycat Style Dessert Baking Collection

Bread Dough:

125g High-Gluten Flour

80g Milk

2g Yeast

2g Salt

17g Butter

Meringue (Croissant, Napoleon, Chocolate Croissant, Cinnamon Roll):

170g Bread Dough

52g Butter

Cinnamon Roll Filling:

9g Butter

1g Cinnamon Powder

5g Brown Sugar

Raisin

Tower Shell:

85g Low Flour

35g Butter

12 Almond Flour

12g Sugar

35g Egg Liquid

Feet:

Bread Dough

Cocoa Powder

Expressions, Donut Coating, Puff Coating:

Chocolate

Others: Cream

1. Mix the bread dough ingredients except butter into a ball, add butter and knead until smooth. Divide out 170g of dough, sprinkle with some flour, and roll into a thick cake. Wrap in plastic wrap and freeze for about 30 minutes. Wrap the butter part of the pastry in baking paper and roll out. Refrigerate slices until ready to serve.

2. Divide a little of the remaining dough and add cocoa powder to adjust the color. Ferment until doubled in size. Use a cup and a bottle cap to press out the white part into concentric circles. Ferment for 30 minutes. Fry in an oil pan until both sides are golden. Remove and control the oil. Place feet on top. Bake the feet at 180 degrees for 5 minutes, coat with chocolate after cooling, and then draw expressions after drying.

3. Take out the frozen dough, roll it flat, add butter, roll it out, fold it in half from both ends to the middle, then roll it out and fold it three times, wrap it in plastic wrap and refrigerate it for 1 hour.

4. Dust the dough with flour to prevent sticking, take out the refrigerated dough and roll it into a thin rectangle, cut off the irregular edges around it, and cut the dough into two rectangles and one triangle.

5. Roll up the triangular shape directly, wrap the chocolate in the middle of the rectangle and roll it up directly. Spread cinnamon filling on the 2nd rectangle, cut it in the middle, and roll it into two layers (because the dough is relatively short, you can roll it thicker). Attach the legs, ferment at 30 degrees for 40 minutes, bake at 180 degrees for 20 minutes, let cool and then paint the face with chocolate.

6. Cut the remaining scraps into small cubes and bake them at 170 degrees for 10 minutes without fermentation. After cooling, pipe cream in the middle of the two layers, sprinkle powdered sugar on top, and paint the chocolate face.

7. For the tart shell recipe, in addition to the egg liquid, knead it into fine sand, add the egg liquid and form a ball, press it in a circle and use a fork to make holes in the mold, bake at 180 degrees for 20 minutes, let cool, and squeeze jam and cream in the middle. Put strawberries and chocolate on the face.