- If my calculations are correct in half an hour
we're either gonna see a hot Panda,
or a hot dog or a hot mess.
(upbeat orchestral intro)
(popping sounds)
Hello everybody, it's Barry here.
Hope you, you, right there, yes, you
are watching me on the telly, which is so weird sometimes.
Thank you whoever you are in the world for watching.
Welcome, this is a Barry Tries video today,
part of a playlist where I try recipes
from famous chefs, blogs, et cetera.
And today we're attempting a recipe I've wanted to do
for a very long time.
This today is something called Panda Bread.
It's quite self-explanatory, it's bread.
And it's supposed to look like a Panda
when you slice it down the middle.
You make three different coloured doughs,
you bring them together, but it's how you stack them,
that is the critical way that determines whether
this recipe looks like a Panda or a pug or not even a pug.
It could just look like some horrid,
three tiered different doughy mess.
But it does take quite a while, obviously making dough,
all the proving involved and all that sort of stuff.
It's important to do that.
And we will follow it to the T.
We're gonna go for this.
I've been putting this recipe off for many years,
just because I was like, oh, I'm just gonna make
it look so bad.
The whole context of this recipe is you basically
make different logs and it's all about how you stack it.
But first up, we need to make the dough, so lessa go.
Okay, let's just get straight into it
'cause there are a fair few steps today.
First thing we need is an egg yolk,
just the yolk only apparently.
All right, so the white is going there.
Can now chill that and use it another day.
And the other thing we need is one cup in total with this.
This recipe's from a website called Tablespoon.com
by the way.
Okay, combined egg yolk and milk one cup,
which is about 253 mils I think.
(whisk beating speedily)
The only problem I'm finding is this is an American recipe
it says three cups of flour.
Now the first result said to me 120 grammes per cup so 360.
And I scrolled a bit further down
just to get some verification of this
and it says 250 grammes per cup, which is almost
double when you ratio that up.
So I am gonna, I luckily have a cup measure.
We're gonna, I mean, if you sieve it,
that'll probably make a difference
and I'll let you know what that is for us grand folks.
Let's just go a little bit over the board so I can
oh my gosh.
Oh yes.
(Barry laughing)
Windscreen wiper so folks.
(metal rattling)
One cup is, well for me, it's 150 grammes.
So maybe if it was sieved, it would be that 125.
So we'll stick with my first result of 125.
That could have been a very floury Panda.
(scale scraping om counter top)
Just for reference, this is the third one going in
and it's about 450.
I'm happy we've measured it accurately.
Whereas as for the sugar, two and a half tablespoons
of sugar, I like tablespoons.
Why can't we just all get along and have one universal size
for like every, you should do, like just like,
cooking measurements for international folks, you know?
The www dot measurement or something.
That is true over the years,
I've never really said this before, but a lot
of the recipes I do attempt tend to have like cup sizes
and I'm like, ooh, it kinda like
makes me shudder a little bit.
I'm like tablespoons, teaspoons, grammes I'm comfortable with
but we need, we should do it together, come up
with our own like Barry measurement or something like that.
The flour, the sugar and the yeast.
Ooh, all going in there.
Well, I gotta add some wet to the mixture
in a minute anyway, but we might as well just give
that a stir around so that the sugar, flour and yeast...
Oh and that spoon which is-
(Barry laughing)
What the head of the spoon is just as long as the handle,
it's Stuart's Chef Excellence one, that we've now sort
of embossed in flour.
It's quite cool.
An excellent spoon.
I hope to see Stuart soon, he lives the other side
of the country so it's quite hard for us
to really, you know the way the world is.
He's here collaborating in spoon pull.
Going back to our milky, egg yolk mixture.
We're just gonna dollop in some butter and some salt.
Now, if it wasn't for you guys
I learned so much from you over the years,
salt and yeast do not like each other at first
but apparently when you mix it all separately
and you just quickly get it in,
rather than putting it in the same thing next to each other
it has a much better chance of not killing the yeast
that is apparently, and I learned that the hard way
in a video, it still kinda worked
but a lot of the feedback in the comments this years ago,
was like, Barry, yeah, don't do that.
Yeah so though a lot of my messages are ah Barry,
thank you for inspiring me to cook
and all that sort of stuff, or learn about fun food,
a lot of you guys learn and teach me things.
So thank you.
So a quick blast in the microwave,
just to melt that butter up.
We'll whisk it up again and then we'll be making the dough.
I mean we technically already are making the dough,
but you know, we're gonna make it look like a dough.
You know what I meant dough.
(whisk beating speedily)
Nice, smooth.
For me, one of the best experiences of making a dough
is when you like getting your hands in there and working it.
But my worktop hates it when I do that.
It takes me ages to get the flour out and Mrs. B kills me.
I also believe in working smarter, not harder.
And I love gadgets, so one of our most common gadgets
an electric mixer does come with a dough hook.
Or if you have a stand mixer even better.
You see? These.
(mixer switching on)
Dough hooks.
Pour the warmed, buttery, milky mixture in there
and that's really gonna help our yeast
and then dough it up, dough hook time.
(upbeat orchestral music)
This just seems to be that these bits here
they are trying to grab it.
That looks really nice,
but I'm going to add a little,
just a teeny smidgen more milk.
(upbeat orchestral music)
Ah, yeah I'm really happy with that.
So I added probably like about half a tablespoon of milk.
If you do that and you're like, oh, it's too wet,
add some flour, but don't go down that route
where you're like milk flour milk
otherwise you'd just be like, ah.
We can make it whole life-size Panda then.
(Barry gasps)
That'd be amazing.
That is a really nice dough.
Extremely happy with that.
So we have to divide this now to make the Panda's eyes
and ears and the foliage, I assume behind the Panda.
(dough thumping)
Just covered it in flour just to help my knife
go through this a little bit more
and this is, this is my left-handed tape measure
which if you saw the left-handed gadget video
I'm now using with my right hand 'cause I slice
with my left, but it is genuinely useful.
I do use that quite a lot.
Okay, so this is gonna be the eyes and ears.
And then halfway down, I made a mark there.
We've got one which we're gonna leave plain.
And then this, we will dye with the matcha powder.
So cocoa powder, matcha powder.
We'll leave this plain.
I've got a nice greased, clean buttery bowl here.
And the plain though, we might as well get going.
So we'll place that in there.
(dough thuds)
Like so, wrap master 3000, aka cling film.
(bowel rattling)
Thank you.
We can leave this now to prove for about an hour.
And the proving spot is actually gonna be the other side
of this room because it is extremely warm
in here today folks, it's nearly 30 degrees.
(Barry laughing)
I know there's probably some people going that's cold man,
but that is warm for England folks.
So yeah, warm pace to prove.
It's gonna sit there and we'll do the other ones.
If you do like, dough bread recipes, I've done loads.
In fact, last year I did a really fun one
called "Tin Can Bread" where you actually
make the bread in a tin can.
And it worked out really well.
We even had a basic, we didn't have the kitchen done
by then, we had a really basic little oven
a microwave thing and it worked a charm.
So if you want some inspiration
have a little rummage on the website.
All right here's some cocoa powder.
Just boiled my kettle and we need a little trickle
in there, and I'm gonna very carefully
just mix that together to kinda make a paste.
(sticky paste sloshing)
So there we go folks, it all comes down
to this mix of whether this will look like a Panda or not.
And it is the same with the green tea as well,
let's add a small amount of that.
This is matcha green tea.
Apparently you can just use matcha powder
or just green food colouring.
God, looks a bit like spinach.
But I think I will just squeeze a little bit
of the green food dye in anyway.
Why not?
All right I think we're ready.
So a nice clean bowl again.
I want this to be our mixing hub.
We'll get the bigger dough, ah it feels so good.
Ooh. And then push our green paste and let's mix it.
(upbeat animated music)
I mean, that's really fun spinning that round
but it's kind of speckled and I'm sure it would
be fine as it bakes.
I'm gonna let this hang a little bit
and add some more food dye.
I wanna get a nice, vibrant colour on it.
Yeah I want this to be vibrant.
I want it green.
(upbeat animated music)
Oh my gosh.
(Barry laughing)
That is a perfect colour.
Yeah so the last one I've really don't think
we're gonna have any problems with this.
So a nice clean bowl, clean the prongs on here as well.
(upbeat animated music)
It's a little bit marbly so I am just trying
to kneed this a bit more with my hands.
I have found though in the past, when I've done like cakes
when you dye it and stuff,
your batter doesn't look that great.
But then when you bake it,
it all goes to a consistent colour.
So I'm thinking, I mean, we're probably like 90% there.
I just wanna work it through a bit more.
(dough thuds)
There we go though folks.
The same dough, but looking very different.
We're gonna leave this now, you can see how
this one's had a bit of a headstart.
This one's starting to catch up.
I'm going to just put that one down,
but we will leave it for a good 90 minutes.
And whilst that is doing that,
I got a little bit of tidying up to do.
The dough hook thing did work an absolute charm.
I would highly recommend that
and definitely use the green food colouring.
I think the matcha for the flavour
but for the vibrancy based on that alone of the colour,
the green food colouring use the two if you like.
In reality, once I'm done cleaning
I'm gonna spend the rest of the time researching
how we build this Panda shape
because I'm a bit worried about
how much dough we've got there.
It's fine 'cause we can roll it out long.
I'm also worried about what my bread tin,
if it's gonna be the right size, but hey
we can just make Panda cupcakes or something, couldn't we?
Let me worry about that and I'll see you in a bit.
So it's been an hour and 20 minutes.
It's nice and doubled in size.
The thing that's come to me whilst I was waiting
I was thinking, there is
no more ingredients involved anymore.
It is now just about building this thing.
I've got a bread tin here that I've not lined,
I've decided to grease it instead,
there's 21 centimetres and a bit at the bottom
24 at the top so there's a slight angle.
So what it turns out we do, is just kinda make strips
and build it together using the other dough.
You divide it into three again,
with two big bits and one a smaller bit.
And that smaller bit is what sort of bridges it.
Hopefully it will make sense.
Half, half again.
I really, really don't think I've got enough dough.
So what I'm gonna do is roll it out super thin.
Oh, it's gonna be a little cute Panda.
That looks so wrong.
(Barry laughing)
That's gonna be one of my Panda eyes.
Do you know what?
I know it looks a bit random now,
but that could still work like that.
(Barry laughing)
I've just gotta do that three more times
and that's the chocolate one only.
Ooh, but one thing I am gonna do is where I floured it,
it hasn't told me to do this,
I'm just gonna add a little bit of water.
to join that together and create a seal.
Thank you.
And about literally 20 minutes later, there we are.
Yeah, this is the ears and eyes.
I said that with real confidence.
Okay, (knife scraping on board)
so it's this bit, the base that's gonna form its face.
We're gonna get rows for the eyes
and then this little wedge will hold those into place
but we'll get them all to size first.
(dough slapping board)
We might as well start building it now.
I really have about 10% confidence right now.
The one thing though is when I return back
to our dough, when it's doubled in size
we have to do that again.
So it might all and then there's a bit more thickness
on this since I've rolled out.
It might still do it.
I dunno.
I'm gonna take one of the eyes,
that really looks like an eye, doesn't it?
(Barry laughs)
I mean, we can't deny it's gonna be something, isn't it?
It's gonna be something.
That's always hope folks.
Kinda looks like some beef jerky just sat
on some pizza dough at the moment
but we are gonna keep going and I feel like
this is definitely rising so wetting it again
because now we completely cloak it in that remaining bit
of unbleached or dyed dough.
Does that look like eyes?
(Barry laughing)
Maybe.
(Barry laughing)
Okay. I mean, I'm seeing eyes, please agree with me.
(Barry laughing)
So just wetting that again.
I love doing the Barry Tries playlist.
I just never know how easy or tricky something's gonna be.
But Gordon Ramsay Beef Wellington legitimately easier
than this, but I have pinched the ears slightly.
Like I say, I wanna try and give it a little bit
of personality, like it's got like a slightly angled ear.
I know that sounds a bit weird.
I've got this piece of dough that goes in here
and kinda bonds it.
Okay. So that's a thing.
Oh my gosh.
(Barry laughing)
Okay. I'm glad that ear is holding.
I've no idea what you're thinking right now
of how this looks.
(Barry laughing)
Just editing that now and looking at what now you're looking
at and thinking, oh my gosh, that looks awful.
(Barry laughing)
Well, believe it or not folks, this is it.
(Barry laughing)
Come on, this is gonna be awful, isn't it?
Oh my gosh.
Right in you go.
(plastic rattling)
There's a cake called Colin the Caterpillar in the UK.
There was a bit of an argument
with all the supermarkets quite recently
but I nearly did a homemade one
but it looks a little bit like a budget one of those,
we're gonna leave this again
for about another 90 minutes to see
if we can get it just to rise a bit,
just to fill that pan out a bit more and who knows?
This could work out all right.
I am 33% confident this is gonna look half okay.
(loaf tin banging)
I mean, I think it'll taste great though.
Pray for me please, this has gotta work.
All right, preheating my oven.
It has had just under an hour and a half.
Check this out.
Boom!
Look how much that has risen whilst it's rested.
I am now feeling about 50, 50 confident wise.
It's gonna all go down to what it looks like when it slices
by it has filled out the majority of the tray.
It's a little bit in the corner, but as it bakes I'm sure
that'll fill out, I am a lot happier now than before.
It was like only half filling that tin.
So that's the importance of letting it rest like that.
So let's get it baked and see ultimately,
if we've done this.
Do you know what I don't care what it looks like.
We've actually gonna have a good bread
it's just really Panda or pug or something else.
If my calculations are correct, in half an hour,
we're either gonna see a hot Panda,
or a hot dog or a hot mess.
There is something about walking into a room
with freshly baked bread.
It has had over five minutes more on the cooking time,
just because in the past, whenever I've found
like baked bread, I like to just push it a teeny bit longer.
But look, it's got like this brown lid
with the green peeking up around the sides.
(Barry laughing)
Look at colour.
That's amazing.
It's been baked through.
(Barry tapping)
Oh gosh, this is so unknown.
Oh, I really don't know what's gonna happen here.
I'm not sure this has worked very well,
but it smells amazing.
I love this, sort of gradient stuff going on.
All right, here we go.
The moment of truth.
Let's slice in and see if we have Panda.
(dramatic orchestral music) (bread crunching)
All right.
(dramatic orchestral music)
(Barry laughing)
Oh my gosh.
What the heck is that?
It looks a bit more like a Pikachu.
I don't really do Pokemon.
Yeah it's got its little head sticking out, his eyes there
and the ears, that triangular shape on the ear,
particularly that one has worked a charm.
I just hit the marbling on the cocoa just annoyingly.
(bread crunching)
Ah, I've hit a slightly better bit there.
I'm really happy with that.
Like from what it was before, before I sliced
into it I was thinking, oh no.
(Barry laughing)
But the other thing to remember
is there's actually cocoa in this and the matcha powder.
So it's gonna have quite a unique taste.
I'm gonna taste it right now.
Nah it's definitely more Pikachu.
The third P not Panda, not pug, Pikachu bread.
Mm. (Barry chewing)
Really soft.
The matcha is actually really nice and delicate.
You get a nice little vibe with that running,
but that cocoa, remember, we only do it a little bit.
It was like a real thick paste on there that is strong.
You don't want to get a sense of a chocolate paste,
it's kind of like a rich, intense flavour,
but the texture of it, nice firm crust
but it's really soft and delicate.
It's actually a really nice bread.
Overall, I'm actually really happy with how our devilish,
angry Panda has turned out.
When I was looking at this recipe,
I was doing some more research looking at some
and there were some absolutely horrendous results
and I was willing to take it either way
and for a first time, I'm not too disappointed in that.
There is some clear definition there.
And I think it's just really fun
just like all the other recipes here
on the Barry Tries playlist.
So don't forget to check it out.
If you've seen any cool recipes you wanna see me tackle,
do let me know down below.
And if you try this, don't forget to tag me
on your social media of choice.
I'd love to see what yours turns out like.
And if anyone wants to try a pug with a tongue,
that'd be stonking too.
See ya later.
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchens for me ♪
♪ Sideburns, moustache, goatee ♪
♪ Maybe all three ♪
(upbeat rap music)
Right tell, have a look at it
- What does it look like? - And tell me
what it looks like.
- We try around that way.
What does that look like?
- Oh it looks like one of those green pigs in Angry Birds.
(Rebecca laughing)
- [Barry] Chloe, what does it look like to you?
- Yeah. Oh!
What's it meant to be?
(Barry grunts)