Presenting these almost too cute to be eaten Beary Chocolate Bread slices! Made using a specialized mould and stencils, it is easy to create 3 designs from it: the Panda Bear, the Tiger and a Bear! These look so cartoon-ish and kawaii (Meaning cute in Japanese) and I adore this bread so much!

Furthermore, as this blog post is a sharing on this specialized mould, there is a video guide accompanying this recipe! I hope this is of help and do let me know if you guys would like more videos!

The recipe for this Beary Chocolate Bread is based on an easy moist and fluffy Chocolate Bread recipe. Furthermore, I recommend the use of tangzhong or water roux in order to give the bread an even softer and fluffier finish. In addition, water roux seems to help in maintaining the softness of the bread over the days!

My favourite part of this recipe would definitely be the decorating part! For myself, I chose to sift powdered sugar for a contrast. Matcha powder and certain thick glazes / jam work just as well! I do hope all of you enjoy this recipe! The product link is available by clicking at this sentence.

Without further ado, the recipe!

Beary Chocolate Bread Recipe
by Javier Tan November-22-2020

Feeling cute with these adorably delicious Beary Chocolate Bread! Made using a mould, decorate it with stencils of panda, tiger or a bear!

For Water Roux / Tangzhong:

  • 2 Tablespoon + 1 Teaspoon or 36ml Water
  • 2 Tablespoons + 1/2 Tsp or 32ml Milk
  • 1 Tablespoons + 1 Tsp or 13g Bread Flour, Sifted

For Bread:

  • 1 and 3.4 Cups or 210g Bread Flour
  • 1/4 Cup or 25g Cocoa Powder
  • 1/4 Cup or 50g Granulated White Sugar
  • 1 Large Egg, Room Temperature, 55g incl. shell weight
  • 1.2 Teaspoon or 3g Table Salt
  • 2 Teaspoons or 7g Instant Dry Yeast
  • 3 Tablesoons + 1 Teaspoon Cup or 50g Unsalted Butter, Melted
  • 1/3 Cup + 2 Tablespoon or 107g Milk
  • Extra Melted Butter or Flavourless Vegetabel Oil for Greasing
  • All that was made Water Roux / Tangzhong
  • Icing Sugar (optional, for dusting)
  1. Prepare the Water Roux / Tangzhong. Mix all 3 ingredients and heat using a saucepan at medium low heat until the flour has all dissolved and you form a sticky, slightly thickened gel.
  2. Cover the water roux and leave to cool. Meanwhile, mix Bread Flour, Cocoa Powder, Sugar, Salt and Yeast together in a large bowl. Make sure to put the salt and yeast at separate places before mixing.
  3. To another small saucepan, melt the softened butter at low heat. Once fully melted, turn off the heat and let it cool to room temperature.
  4. Then, add in the cooled, melted butter and knead using a hand mixer with dough hook attachment or until clumpy (approx 2 minutes on mixer).
  5. Subsequently, add in the egg and then the milk while kneading until it achieves a single consistency and no dry ingredients can be observed (2 minutes on mixer).
  6. Add in the cooled water roux mixture and knead until well incorporated until it reaches a smooth consistency. (Approx 6-7 minutes on mixer, high speed). The dough will thicken as it is kneaded.
  7. Check dough using the windowpane test. It should be able to stretch a thin layer without breaking with bread-like structure that can be osberved (refer to video 2:34).
  8. Next, transfer the dough to a clean bowl and sprinkle with some water. Cover with plastic wrap and proof for an hour at a warm spot.
  9. Nearing the one hour mark, apply a thin layer of oil to the bread thin.
  10. At the one-hour mark when the dough has doubled in size, transfer to a floured surface and knead.
  11. Shape the dough into an oblong, cylindrical shape.
  12. Divide the dough into two. For one of the halves, further divide into two (total to have one halve and two quarters).
  13. Shape all 3 portions into an oblong shape lsightly longer than the bread tin.
  14. Once done, place in the bread dough starting with the two portions of ears followed by the dough for the head.
  15. Cover both sides of the tin and proof for 1.5 hours to 2 hours or until it fills the entirety of the tin.
  16. Once done, bake at 180 degrees C in a pre-heated oven for 23 – 26 minutes (for us, it was 24 minutes).
  17. Unmould and let cool at the baking rack for an hour. If it sticks, use a fruit knife to gently dislodge.
  18. Dust with powdered sugar after it cools, if desired.
  • Prep time: 1 hour 3
  • Cook time:
  • Total time: 2
  • Yield: 9 Delicious Buns!


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store at room temperature for up to 5 days. Optimally, eat it within 4 days!

– Bakeomaniac, Javier Tan