This is from the article “Baking Bread with Ground Crickets” by Karon Liu for The Star.
Note:
This recipe is a cricket-fied version of Betty Crocker’s Turtle Bread recipe (the original recipe doesn’t contain turtles, the bread is just shaped like one). To create cricket shapes, divide each 120 g dough ball into a head (40 g) and body (80 g). Attach head by slightly flattening one end and tucking it under the body before baking. Insert two raisins or dried cranberries into head to form eyes. After the bread has cooked and cooled, poke holes on top of head using a toothpick and stick in antenna (licorice cut into thin strands). Use toothpicks shortened to 1/2 inch (1.2 cm) to attach licorice legs.
CRICKET BUNS
Ingredients
2 cups (500 mL) all-purpose flour
1 cup (250 mL) cricket flour
1/4 oz (7 g) package active dry yeast
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) kosher salt
1/2 cup (125 mL) water
1/3 cup (80 mL) milk
1 tbsp (15 mL) unsalted butter
1 large egg, beaten
12 dried cranberries or raisins, for eyes (optional)
18 black or red licorice whips, for legs (optional)
Directions
In a large bowl, whisk all-purpose and crick flour together. Scoop half of it into another bowl and mix it with yeast, sugar and salt. Set aside.
In a small pot over medium-low heat, heat water, milk and butter, stirring occasionally until it reaches 125 F (52 C) or lukewarm to touch. Remove from heat and let cool for one minute. Stir into yeast mixture. Stir in egg. Add remaining flour. On a lightly floured surface, knead dough gently until smooth and springy. Cover with a damp cloth and let rest 10 minutes.
Line a baking sheet with parchment paper or a silicone baking mat. Divide dough into six even pieces, each weighing about 120 g. Place dough on baking sheet. Cover with a damp cloth and let rest for 20 minutes.
Meanwhile, heat oven to 400 F (200 C).
Bake for 20 to 25 minutes until browned. Remove from heat and let cool completely before eating.
