How to Make Pink Totoro Chigiri Pan (Pull-Apart Bread)!

[@Andrea-dh9li]

Perfect. It is so adorable..the kids will love these breads so much. Thank you.

[@BEMBUMKITCHEN]

Thank you for your kind words, I really do appreciate it. You are welcome and happy baking.

[@222NancyG]

These are so adorable and the recipe sounds delicious!

[@BEMBUMKITCHEN]

Thank you for your compliment.

[@christineh4100]

I tried it and it's so soft and fluffy! thank u for sharing this amazing recipe

[@BEMBUMKITCHEN]

My pleasure, I’m so glad that you like it.

[@user-us6yc6vu1l]

و اخيرا حصلت احد يعملها ، شكرا على الترجمة 😭😭😭😭💕💕.

[@BEMBUMKITCHEN]

على الرحب والسعة أتمنى أن تعجبك الوصفة

[@I7ONK]

Very cute. Can’t wait trying to make it

[@BEMBUMKITCHEN]

Thank you, I hope that you will like the recipe. Happy baking!

[@magpie5710]

Lovely and cute. Can't wait to make these for our little ones. Looking forward to seeing more videos, thank you very much!

[@BEMBUMKITCHEN]

MAGPIE Thank you and you are welcome. Hope that you will like the recipe.

[@LadySilverWolfe]

I love these cute bun recipes!!

[@crystalm1761]

I'm so excited I found your channel. Im going to make these for my daughter's birthday!!! New subscriber!

[@BEMBUMKITCHEN]

Thank you for subscribing. Happy birthday...🎂 I hope that she will love them.

[@Luonnotar091]

I'm so happy, I've made them and I need to practice more my hand with the sugar flour but they turned out soo cute!!😍 Thank you Bembum Kitchen, Im going to practice more💖😊

[@BEMBUMKITCHEN]

My pleasure, I'm so pleased to hear that you enjoyed it.

[@BlueBenz2005]

So creative! Love it!

[@BEMBUMKITCHEN]

Thank you.

[@zolliehapsari1404]

Love this recipe, i made it and its so soft and fluffy!!😍🥰 thankyouu!🙏🏻

[@BEMBUMKITCHEN]

My pleasure. I’m glad that you love it.

[@janicek871]

Omg! I can’t wait to make these, Japanese bread are delicious 🤤 I miss those big thick sliced bread, I dream about those toasted!

[@BEMBUMKITCHEN]

I hope that you enjoy the recipe.

[@nicolabowey8673]

So cute! Imma try make it thank you!💞😁

[@BEMBUMKITCHEN]

Thank you. I hope that you will enjoy the recipe.

[@momozuki2650]

Please I can wait for the next recipe .i support you ❤️🙏🏼

[@BEMBUMKITCHEN]

Thank you for your enthusiasm and support.

[@momozuki2650]

My favorite youtuber arigatho 🙏🏼

[@BEMBUMKITCHEN]

Thank you for your continuous support, I really appreciate it.

[@juliasin72]

TÃO LINDO E FOFO.

[@BEMBUMKITCHEN]

Juliana Naomi Obrigado

[@Gabriel80ization]

Einfach nur toll toll toll!!!

[@BEMBUMKITCHEN]

Vielen Dank

[@sugarsugar2564]

Cute😍 .. i love your channel and i hope to see cute pudding in the next video

[@BEMBUMKITCHEN]

Thank you so much for your support and the suggestion

[@cintaindo5700]

Hi bembum kitchen i have tried this recipe twice. It taste wonderful and fluffy but why my bread wrinkles a lot. Do u have tips to make it like yours. Thankyou 😘

[@BEMBUMKITCHEN]

Hi, after baking, make sure that you take it out from the pan immediately and let it sit on the cooling rack, and don’t forget to remove the baking paper as well (this way will prevent the bread to gets soggy which can cause a wrinkle on their surface later). Hope this helps.

[@ahhmeycreations]

Idk if they have this in the US. But what is the 5 C Cold Storage Liquid? Or what can I use to substitute it?

[@BEMBUMKITCHEN]

Hi, kindly find 5C Cold Storage Liquid recipe in the description box below the video.

[@tatyanahamid2216]

Thank you nice best kreatif ❤❤❤❤❤

[@BEMBUMKITCHEN]

Thank you for loving my work.

[@siskagim6494]

❤

[@oliveandri]

Why everytime i cover with alumunium foil when baking , after i took out from the oven and remove the aluminum foil, my bread suddenly deflated. Any tips for that? Thanks

[@BEMBUMKITCHEN]

Hi, there’s a couple reason that makes the bread deflated; dough was overrisen and oven temperature that’s too low, so make sure that your bread not over proofed. Oven temperature may vary. I suggest that you place the thermometer in the oven to ensure that it reached the right temperature. And another tips, after baking, remove the alumunium foil, and make sure that you take it out from the pan immediately and let it sit on the cooling rack, don’t forget to remove the baking paper as well (this way will prevent the bread to gets soggy which can cause a wrinkle on their surface later). Hope this helps.

[@kathyoey2932]

Hi, i tried 2 times it works wonderful ❤️ thank u.. but how if i bake the ears seperatedly and stick it with choco after?

[@BEMBUMKITCHEN]

My pleasure, I'm glad that you love the recipe. I won't recommend to do that, coz it will be hard to stick them after baked and looks separated with the head. Hope this helps.

[@hunhanluhan1456]

Hi ..Can you please show us how to make Fondant..??🥰🥰🥰

[@BEMBUMKITCHEN]

Hunhan Luhan Yes sure, thank you for your suggestion.

[@innekeeffendy1268]

What should I do for the rest of the 5 degree cold storage liquid, put it in the refrigerator for how many days still safe to make next batch

[@BEMBUMKITCHEN]

Hi, you can store the cold storage liquid in the fridge (in an airtight container) for 3-4 days. Hope this helps.

[@innekeeffendy1268]

@@BEMBUMKITCHEN thank you for the information

[@BEMBUMKITCHEN]

Inneke Effendy my pleasure.

[@91091622]

Does yr cold liquid means starter dough?

[@BEMBUMKITCHEN]

Yes, you can call it like that.

[@havefundrawing]

During the first rest, you said "wait until rest enough". Is that to double the size? 1.5x the size? Or just relaxed enough that it can be further shaped?

[@BEMBUMKITCHEN]

Yes, relax them for about 10 minutes so the gluten can relax a bit for further shaped. Hope this helps.

[@yinyin3269]

Hi, I follow the recipe and every single steps. But the middle one is uncooked. I have baked 25min 170c. When it's done all the ears went aside 😅

[@BEMBUMKITCHEN]

Hi, oven temperature may vary. I suggest that you place the thermometer in the oven to make sure that it reached the right temperature. For the ears, try to place it not too close to the edge of the bread. And sometimes they fell off, because they didn’t stick really well. Hope this helps.

[@yinyin3269]

@@BEMBUMKITCHEN thank you for your reply. Will try again ☺️

[@BEMBUMKITCHEN]

My pleasure.

[@unidentifiedmatter4327]

question 🙋🏻‍♀️ when i proofed the bread and let it rest it didn’t rise even when the cloth was damp and when i put it in a turned off oven as well it didn’t rise… and i kept kneading for 20+ minutes but it didn’t stretch nicely…what is the reason?

[@BEMBUMKITCHEN]

I'm not sure what happened to your bread dough, but 2 main reasons the dough won't rise are because of an inactive yeast and the temperature of the room was too cold. In your case, I guess it is most likely caused due to inactive yeast. Make sure that you use fresh yeast. Hope this helps.

[@lihui309]

In this recipe, how much cold storage liquid is needed?

[@BEMBUMKITCHEN]

150 grams. This Cold Storage recipe produce more than we need. You can keep the rest for the next batch. Store the cold storage liquid in the fridge (in an airtight container) for 3-4 days. Hope this helps.

[@lihui309]

@@BEMBUMKITCHEN thanks for the reply, I have bought my yeast n I gonna make it tmr yeahhhhh thank kiu so much

[@BEMBUMKITCHEN]

My pleasure. I hope that you enjoy the recipe.

[@SayaWinnie]

Looks reasy recipe and ingredient. Some other ppl bake bread need bread improver/bread softener. But your's simple!!! Can't wait to try make it. Love ur creative art of make cute things. I have request to ask, can u make winnie the pooh bread?

[@BEMBUMKITCHEN]

Thank you for your compliment, I really appreciate it. That's a good idea, I will add to my suggestion list.

[@MsPropertyLive]

Hi, mine turned out uncooked :( Not sure is it due to the cold storage liquid overflowing? I didn't put it in fridge 1 hr after room temp fermentation and the whole liquid was overflowing from the bowl 😅

[@BEMBUMKITCHEN]

Hi, Since yeast is more active when it’s warm, putting yeasted dough in a refrigerator or chilling it slows the yeast’s activity; that’s the reason why your liquid was overflowing from the bowl. And if you let the cold storage liquid rise for too long, the taste and texture of the finished bread suffers, it will have a sour unpleasant taste and a gummy texture. Ovens do vary, I suggest to use oven thermometer if possible to make sure that you get the right temperature or if the temperature is correct already and still underbaked, maybe you might need to extend the baking time for about 5-10 minutes and let’s see how is the result. Hope this help.

[@lihui309]

Excuse me can I use baking powder instead of yeast for this pull apart bread? 🍞

[@BEMBUMKITCHEN]

Unfortunately this recipe require yeast as leavening agent. Hope this helps.

[@lihui309]

@@BEMBUMKITCHEN thank you very much, yeah I will go n buy yeast to make this cutie pie, btw thank you again ♡

[@BEMBUMKITCHEN]

My pleasure.

[@jasminekim2082]

Could I replace the milk powder with something else? I don’t have any :(

[@BEMBUMKITCHEN]

Hi, you can substitute it with powdered coffee creamer (in equal amount) or you can just omit it. Hope this helps.

[@jasminekim2082]

BEMBUM KITCHEN ok thank you !

[@BEMBUMKITCHEN]

You are welcome.

[@عشقالربيع-خ5ن]

😘😘🙏🏻

[@BEMBUMKITCHEN]

Thank you.

[@jenntwithlove1603]

The ingredient measurements given should be able to have more than 2 x 9" trays of buns.... 🤦🏻‍♀️🤦🏻‍♀️🤦🏻‍♀️

[@BEMBUMKITCHEN]

Yes, you are right. The cold storage liquid in the ingredient list produce more than we need. However, we only used 150 grams of cold storage liquid for each pan. You can keep the rest for the next batch. Hope this helps.

[@jenntwithlove1603]

@@BEMBUMKITCHEN Thanks Thanks.... Cos I usually make 2 batches.... 😊😊😊 And with Tangzhong..... But.... I'll definitely try this cold storage liquid recipe and inform u the outcome.... ❤ Oh..... you've got a new subscriber.... Me.... 😘

[@BEMBUMKITCHEN]

My pleasure and thank you for subscribing. Hope the result meet your expectations.

[@japanadventurelife]

fake recipe that amount of bread and water with 45 grams each devided bread should have leftover about half of the total from the recipe or you can make that 2 trays and also the amount of liquid ingredients are exceeding the amount of dried ingredients. failure for sure just only look at the recipe

[@BEMBUMKITCHEN]

Yes you are right, there will be about 200 grams left over bread dough for the details. I purposely made a little bit over dough just in case people want to create for another design that needs more details. Hope this helps.

[@karacakesgrace8842]

Terrible video... never explain what/how to do with the 30g of dough for ears while waiting for the 9 pieces to proof. Also never teach how to make both chocolates sauce for the facial features. Terrible !! 😡

[@BEMBUMKITCHEN]

Thank you for your feedback. Apologize if the information not clear enough for you. You can just set aside the 30 grams dough for the ears (cover with plastic wrap) while you are waiting for the 9 pieces to proof. 10 minutes before fermentation is completed, the ear dough is ready to shape. Flatten the dough, cut into small pieces, then shape it into a cone. Spray the proofed dough surface with some water, and stick the ear to each position. And for the chocolate; you can use regular white and dark chocolate for the facial features. Melt them in a double boiler or a microwave then using tooth pick as a tools to create the details. Hope this helps.