How to Make Sumikko Gurashi Bread Shop Manager BREAD STICK!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bar

Dark chocolate has less sugar and more antioxidants.

Sift flour and cocoa powder in a large bowl to avoid lumps.

In a nonstick pan, mix butter and chocolate over medium-high heat until melted.

Once the mixture starts to boil, lower the heat and add the flour mixture, mixing until a smooth chocolate dough forms.

Let the chocolate filling cool for about 10 minutes, then knead it for a few seconds and divide into 9 equal pieces (about 20 grams each).

Shape each piece into a sausage about 7 centimeters long and cover with cling wrap until ready.

In another bowl, sift flour with baking powder and baking soda and set aside.

In a separate bowl, mix butter and sugar until pale and fluffy, then add eggs and mix well.

Add the flour mixture alternating with milk in three batches, mixing until just combined.

Place the dough in cling wrap, flatten it, and chill in the freezer for about half an hour.

Divide the dough into larger pieces (about 30 grams each) for the body and smaller pieces (about 5 grams each) for the cap.

Roll the larger piece into an oval shape, flatten it, and place a portion of the filling in the center.

Wrap the dough around the filling, sealing the joint properly, and roll to smoothen the surface.

Chill in the freezer for about 30 minutes to set.

Add details using colored dough for decoration.

Bake in the oven for 20 minutes, covering the pan to prevent browning on top.

Let cool completely in the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens