Think I got it right this round, through hand kneading. We really mustn’t over knead baos as they can end up too chewy (unless you like it so). I also added some wholemeal flour and used some old dough, and thankfully there were no wrinkly ones. Recipe (Adapted from Catherine Goh, makes 13) 80g wholemeal…
Category: Bread
No Knead Country Bread
Have a lot to say about this one (skip rant and go straight to Recipe) – I don’t have natural starter, no Dutch oven, or banneton, nor time to wield at my convenience! But my whole family loves artisan breads (and all breads for the matter). I’ve tried some recipes involving days of fermentation until…
Butt Butt Buns
Just the shaping, ok, jokes aside, these butt butt buns are made using all milk and very soft and delicious. Really suitable for kiddies. I made them in plain, lemon curd and double chocolate versions. For the double chocolate ones, I used callebaut chips and varlhona cocoa powder. They were the first to be wiped…
奶香牛角面包 Horn Milk Buns
No need first proof and no need window pane for this popular bun from Taiwan. The texture is meant to be more heavy and not the usual Asian soft breads, try if you like a bun with more bite. Recipe (adapted from Fuchang Huang, makes 7) 250g plain flour 35g sugar 1 egg (reserve 1…
Shio Pan 盐可颂
This bun is crusty on the outside with a soft buttery centre. The bottom is toasted with butter and oh so crispy. The sprinkle of salt adds to the savory touch. Very yummy. Recipe (adapted from here, for 6) Poolish starter 50g bread flour 50g water 1/8 tsp or Pinch of yeast Pinch of salt…
Spring Onion Plaited Buns-Sponge Dough (葱花辫子-中种）
This popular Taiwanese bun with simple toppings is surprisingly good, I added generous amount of white pepper into the mixture and the taste really has a robust kick. For the plaits, do let the dough rest in between shaping so it will not be overworked or even tear. Recipe (makes 9 plaits) One dough from here up…
Tearing Toast (Sponge dough) (流泪吐士/中种法）
I joined a Facebook group recently and everyone was making this toast. They all look awesome and I had to try. This uses a sponge dough method and the 70 ml of whipping cream really makes the bread super soft and fragrant. I’m really happy with the final bread, so soft and so tall. Even…
Dinner Rolls
This post is more about shaping dinner rolls. Some tips to make sure that the rolls will be round and not tear during proofing/ baking During the final shaping using the rolling pin, don’t roll out the dough too thin (not less than 0.5 cm). When rolling it up, don’t make it too tight, to…
Fragrant Milk Bread 奶香包
Very soft, very easy recipe from 爱与恨老师. The combination of milk and higher butter content is unbeatable. It remains so soft and fluffy when I ate it the next morning. Give it a try and see if it will become your staple. Recipe (Original Recipe) 250g bread flour 135g fresh milk 8g milk powder (optional)…
Overnight Proof – Yogurt Soft Buns
Here’s a wonderful way of making bread, using Poolish starter with overnight proofing. What are the benefits: only 1/16 tsp of tsp or 0.25g or just a pinch of yeast is required. This reduces yeasty smell. the proofing time is extended to 8 hours. Proof this overnight and your family can have a freshly…
Strawberry Cream Cheese Caterpillar Buns & Bacon and Cheese Plaited Buns (Yoghurt Bread)
These are really yummy. I kept going back and forth between the sweet and savory flavors. Together with my kids, we ate 7 out of the 8 rolls at one go. That’s a full loaf worth of bread with fillings here. You have been warned. Recipe (makes 8 rolls you see here) Dough 260g bread…
French Baguette Buns
Highly recommend this recipe, if you like sour dough, but don’t know how/ don’t want to maintain a starter. It has 0g sugar and oil. But, the flavour is full body and the texture is light and chewy and with a bite, definitely not gummy due to the high temperature of baking. The crust when…
