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 page recently and everyone was making this toast. They all look awesome and I had to try. This use a sponge dough method and is a rather wet and sticky dough, it took me 45 min to knead to smooth and elastic. But I’m really happy with the final bread, so…

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…

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…

Rilakkuma Pumpkin Buns (with custard and Nutella fillings)

Really cute to look at and nutritious to eat with 100g of pumpkin purée added to the dough. This bun is made for kids! You can leave them plain or wrapped in fillings which I did. The resulting buns are very soft, because of the pumpkin which helps to retain moisture. Surprisingly the difficult part…

No Knead Artisan Bread

This recipe was really popular many years back when it was publish in New York Times. If you do a search of this title, or Jim Lahey, you will see many, many, many websites or blogs giving wonderful reviews of it. Tastewise, this bread is crusty, savoury and chewy. Not quite our Asian style soft…

Tuna Buns (one proof)

Recipe (about 8-9) one dough from here 1.5 can of tuna flakes in olive oil (about 200g) 1/2 Onion chopped salt, pepper, mixed herbs (to taste) mayonaise to taste Method 1. Divide rested dough into portions of 45-50g. Roll into round doughs. Cover and rest for 10 min. 2. Mix all ingredients (except dough) above in…