I had another request yesterday and it’s quite challenging. I had to pick one of many Disney princesses and make a bento with her. I know those princesses since I watched every Disney animated features (but still My Neighbor Totoro is my all time favorite). I think everyone of them looked almost the same since they have same facial and body characteristic with differences on hair color and style, eyes color, and costumes.
So basically if I can make one then I can make everyone of them. I browsed for the pictures and found one I like. I studied the picture, simplified the most I could without removing important details, and concluded that I need to prepare six different colors palettes to build three layers of sheets for this kyaraben.
For this one I used homemade pasta sheets. I had to prepare brown (for hair, eyebrows, eye parts and base), yellow (for dress, earring, and headband), pink (for skin face and body), red (for lips), white (for mouth and eyes background), and black (for eye parts and nose line).
I need total of 21 (yes, twenty one) parts to assemble Princess Belle. The result is quite good, I think most of Disney fans can name the character correctly if I show this kyaraben, but her eyes are somewhat off. It’s not that I didn’t trying hard, but those eye parts are very small and I had trouble cutting those parts. The moment I accepted making this I knew right away that those ladies eyes are the trickiest but I can’t skip those parts since they’re important part of this character. I have to say that those ladies’ eyes are my Achilles heel since I can’t pull them out perfectly ever since my drawing classes back in my college days.
Anyway, to complete the bento I added potato korokke, broccoli chunk, baby corns, mandarin oranges, and some carrots cut with vegetable cutter as additional decoration.
In this post I want to discuss more about my experiences making pasta sheet and egg sheet. The pasta sheet has the same decoration purpose as the egg sheet but they have several pros and cons. I will list them now and maybe will add more if I can think of them thoroughly.
Pasta sheet is longer to prepare and we need a pasta machine to make one while we can make an egg sheet with just a frying pan for about 5 minutes.
For this one pasta sheet is far superior than egg sheet. While egg sheet have brighter color compare to pasta sheet, but since using machine, we can have an even thickness for every pasta sheet we make while for egg sheet since relying on our hand and wrist it’s harder to maintain the thickness even on a single sheet.
We also can make very thin pasta sheet and still usable while a very thin egg sheet will break easily.
We can store cooked pasta sheets with ziplock bag in freezer for a month (already consulted this with an experienced Italian restaurant chef) while I don’t recommend to store egg sheets in chiller for more than 3 days.
If we keep egg sheet in open air (especially very thin one) it will absorb the air and become dry very quickly while pasta sheet don’t absorb too much air so it can maintain its shape longer (this observation is from where I live which have very high humidity level).
They’re both easy to cut, with knife or scissors.
I’m not a nutrition expert, but I can tell that pasta sheet is made from 90% flour (source of carbohydrate) while egg sheet is made from 90% egg (source of protein).