The shaping of these tiger breads may be tricky but take your time and try not to overhandle the dough or your tigers will end up tough and doughy. Use any leftover chocolate ganache as a delicious dipping sauce!
Liam Charles
Junior Bake Off
Makes:
4
Difficulty:
Easy
Hands-On Time:
40 mins
Baking Time:
20 mins
- Ingredients
- Method
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Method
Step 1
Preheat oven to 210°C/190°C fan/410°F/Gas 6.
Step 2
For the dough, heat the milk and butter in a pan until the butter melts. Combine with the golden caster sugar, baking powder, salt and flour in a bowl, then mix to form a shaggy dough.
Step 3
Tip the dough out on to a lightly floured surface and knead gently until smooth and no bits of flour remain.
Step 4
Roll the dough out into a long sausage shape and divide into 4 equal pieces.
Step 5
Take one of the pieces of dough and divide into one small piece the size of a grape, one medium piece the size of a Brussels sprout and one larger piece.
Step 6
Roll the small piece into a long sausage shape for the tail.
Step 7
Roll the medium piece into a ball, then flatten with the palm of your hand. Pinch out two small bumps for the ears, this is your tiger’s head.
Step 8
Shape the larger piece into a flat rectangle. Make a vertical cut in the middle of one of the shorter sides and separate slightly to form two legs.
Step 9
Make a cut on the other short side of the rectangle, being careful to leave a gap between the two cuts so that the dough does not split in two. Separate the dough on either side of this cut to form the front paws.
Step 10
Repeat with the remaining 3 bits of dough.
Step 11
Place the tiger cub heads on the body and glaze all over with the egg yolk. Glaze the tails but bake them separately from the bodies.
Step 12
Bake the tigers and their tails for 20 minutes.
Step 13
Once baked, remove from the oven and cool.
Step 14
For the ganache, heat half the cream in a saucepan until it just simmers. Tip in the chocolate and stir until melted. Pour into a bowl and mix with the remaining cream.
Step 15
Transfer to a shallow dish and chill. Once cooled, transfer to a piping bag.
Step 16
Make a hole between the back legs of each with a closed pair of scissors or the tip of a knife.
Step 17
Pipe the chocolate ganache between the back legs of the tiger cub and stand the tail up between the legs to conceal the ganache.
Step 18
Use the edible pens to create tiger faces and tiger stripes.
