Super yummy bread if you like cinnamon. Looks so pretty too. Recipe 1 dough from Windsor Bread (温莎面包) Cinnamon spread 2 heap tbsp of sugar 40-50g soften butter 2 tsp cinnamon (adjust to taste) 1/4 tsp salt Method 1. Prepare a dough of Windsor bread, up to step 4. You can divide the dough into…
Category: Bread
Windsor Bread (温莎面包)
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,…
Vietnamese Banh Mi
This bread has a crusty skin and soft, fluffy interior. The hydration is on the high side, so you might need to oil palms and surface when handling the dough. No need for perfect window pane as it is not meant to be a super soft bread. Recipe (makes 4, from Linda ) 150g plain…
Nutella Star Bread
Other than looking very beautiful, something good enough for gifting, this star bread is yummy and fun to make. Recipe One dough from below link, or any soft bread dough. Total of 280g needed. (https://oladybakes.com/2017/11/26/tearing-toast-sponge-dough-流泪吐士–中种法）/) Nutella Method 1. After first proof (after step 3 in the above link), cut out 4 portions of 70g. Roll…
Yoghurt Soft Wholemeal Bread (old dough)
A soft and fluffy bread using straight dough and quick proof method. The key difference is the old dough or 老面that I added, and the whole loaf was soft and fluffy. My old dough is easy and casual, it’s any bread dough saved from the last bread that you baked. I always make it around…
Wholemeal Baos – Adzuki Red Beans fillings, Flower Shape, Lotus Shape (豆沙包，花卷，荷叶包）
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…
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 45g sugar (12g for savory version)…
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…
