I haven’t tried new bread recipes in a while, mainly because I’ve been sticking to a couple of recipes that I liked so much that I’ve memorized. This one caught my eye, cause it’s fast and results all looked fabulous. The recipe is viral on Taiwanese blogs and FB groups.
I easily achieved this soft, fluffy bread in under 2 hours. It’s clean tasting and didn’t require fancy ingredients.
Ingredients (adapted from here , makes 9 buns)
- 225g bread flour
- 25g cake flour
- 8g milk powder (optional)
- 1 egg yolk about 20g
- 25g caster sugar
- 140g – 150g water
- 1/2 tsp salt
- 3/4 tsp yeast
- 25g butter.
Method
1. Add all ingredients except yeast and butter and knead in stand mixer with dough hook, for a few minutes till the dough comes together.
2. Add in yeast and knead for another 5 min.
3. Add in butter and knead till an elastic dough, about 10-15 min.
4. Rest the dough for 10 min. Divide into 9 pieces and roll them round, then rest another 10 min.
5. Flour surfaces lightly. Roll out 1 dough, about 12 cm by 8 cm, not too thin. Pat out air bubbles at the edges.
6. Swiss roll up gently and place on baking tray. Don’t roll too tight. Repeat for all other doughs.
7. Proof in a closed oven with a cup for hot water for 40 min.
8. Lightly sprinkle some flour or powder sugar on top or you can egg wash them.
9. Bake at 180 deg for 15 min till golden.
Hi, thanks for another great bread recipe 🙂 just to confirm with you – do we need to knead the dough to window pane and rest to raise to double before dividing into 9 small balls? Thanks
Btw: may I know what mixer are you using ?
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Good if you can get window pane, but smooth and elastic is good enough for buns. Follow the times in the recipe, no need to double. I use kenwood.
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Thank very much 🙂 will try later
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Hi, able to replace water with milk?
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Yes you can.
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In your pics,what did you sprinkle on the buns? Flour or powdered sugar? Is powdered sugar the same as icing sugar? Thanks
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I sprinkled flour. Yes they are the same.
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May i know you baked at middle rack?
Thank you.
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I baked at the second rack from bottom.
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Hi, thank you for your recipe. I always use it to make good bread! May I know instead of water, can I use 140g of pandan juice squeezed from pandan leaves?
And if this is to be made into a loaf, what is the baking time and temperature?
Thank you!
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Yes can replace with pandan juice. Bake at 190 deg C for 35 to 40 min.
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If i want to add in fillings in the bread, when should i do so? Is it before the final proof?
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Yes, before the final proof.
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Can I use bread machine to do the job? Is the procedure the same as yours? Thanks.
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Sure, but not sure of your machine knead and proof cycle. Can still bake a loaf.
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May I know for bread making the oven is using TOP n bottom heat too? Thanks slot
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Usually top and bottom. Sometimes I use bottom only then switched to top towards the end if not brown enough.
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R u using bottom heat or or both (top n bottom) for baking. It’s looking good. Thank you for your recipe.
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I use top and bottom for this.
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Hello, just want to say “thanks” for translating the recipe and making it easy for us to follow. It’s really good, I’ve made it 3 times!
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Most welcome!
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If i wan make green tea bread how do i go abt wif tis recipe if making loaf or buns?
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Can just add about 2 tsp of matcha powder to the recipe. Dissolve in a little water into a paste before adding.
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TQ
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Hello, thanks for your recipe. Can I add whipping cream for the liquid? As in
whipping cream+water = 140-150g ?
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Yes ok.
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Thank you
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Thank you so much for this super soft Windsor rolls. It is so soft and we all love it so much.
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Thanks for the kind words!
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May i kno butter is salted or unsalted ?
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Wld like to kno for baking bread the flours nit to sieve ?
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Thanks for the awesome recipe. I have made this too many times and I make them almost every week!
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Thanks for leaving this kind feedback.
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For the Windsor bread, can i add the butter and yeast into the milk and sugar before the flour? Am finding it easier this way cos i knead by hand.
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Yes you can do it this way, but there are reasons for these steps to achieve the best texture possible. A bit long to explain but yeah.
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after so many forms of white bread doughs, is it possible if you can share your favourite dough bases?
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I like tearing toast, Windsor, and plain white toast.
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Hi, there is no need to de-gas this dough by punching? Thanks!
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No need as no first proof.
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Is it okay to leave out the sugar as some members of the family are diabetic?
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Should be ok.
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I tried this recipe this morning but the dough couldn’t wrap around the hook.
Aft 40 minutes, the dough was still hard n coarse.
Out of desperation, I added milk little by little. In the end, the main dough attached to the hook but there is a small piece cut off fr the main dough n I found out that this small piece has turned smooth n soft. This process repeated 4 times to finally get a smooth dough. Any idea what could hv gone wrong please?
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Hi, can I ask if this recipe works on bread maker machine as a loaf bread?
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Hi May I check the speed of kneading in the dough hook? Is it slow speed?
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Usually low to medium. I used speed 1-3 on my Kenwood.
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I use 1-3 on my Kenwood major.
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Yes, it should.
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Try to Google, more info there.
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I can’t seem to get the smooth texture and still sticky. Do I need to add anything when kneading the dough?
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Take out of mixer and do some stretch and folds with hands, should help.
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Thanks for sharing the recipe, made it for the 1st time and it turns out well. The kids love it👍👍
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That’s great!
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Hi, I’ve seen some bread recipes that also uses cake flour. Does the cake flour help to make the bread softer? TIA!
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Think so!
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Thanks for sharing the recipe! Could I check if the butter used is salted or unsalted butter? Thank you!
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Salted.
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Thank you for your Windsor bread recipe
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Most welcome!
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I follow the recipes, but my dough doesn’t seems to raise double at the end of 40 minutes. I hand knead, what steps did I miss? End up my bread not as fluffy and soft as yours. Please help
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Can extend the proofing time. Dough must also be well kneaded so that it will extend and rise properly.
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