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…
Category: Bread
炼乳排包 (中种)/ Pai Bao/ Condensed Milk Soft Roll (sponge dough)
A pillowy soft bread with the aroma of condensed milk. It takes a bit longer and also is rather wet and sticky to handle, but totally worth the effort because it will be soft for days. See the beautiful soft strands within. Recipe (7 rolls in a 7″ or 8″ square tin) Sponge dough…
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…
Assorted Buns with Poolish Starter (Bacon and Cheese Fishbone, Pull-Apart Coconut)
Thanks to my dear baking friend, Irene for sharing this Poolish starter bread recipe with me. I made slight adjustments. The bread is very tasty with the long proof and very soft with a spongy bite. The dough itself is very smooth and elastic and pulled a nice pane. I made assorted buns here, custard…
Custard Buns (one proof buns)
I made this, it was wiped out and I had to make it immediately the next few days. Please try. Custard 140 ml milk 40g sugar Pinch of salt 30g plain flour 2 eggs 1/2 tsp vanilla extract 40g butter Method 1. Mix milk, egg, sugar and salt till evenly combined with hand whisk. 2….
Yoghurt Wholemeal Bread (overnight starter)
This bread is done using an overnight starter, which usually gives a soft spongy bite. The addition of yoghurt gives flavour and soft texture. With this combination, the dough pulled a really thin window pane even with all the wholemeal particles. Dough is wet and sticky, flour surfaces very lightly as you work the dough….
Pull Apart Mini Rolls (Dairy cream and honey)
Recipe 260g bread flour 15g sugar 15g honey 30g dairy cream (You can use whipping cream like emborg or cooking cream like the canned nestle cream. Just don’t use non-dairy cream.) 130g – 150g water 3/4 tsp yeast 15g butter 1/4 tsp salt Method 1. Mix all ingredients except salt and butter in a…
Honey Toast (蜂蜜吐司) with Tangzhong/ Water Roux
Lovely aromatic bread, 60g of honey in this recipe, replaces all the sugar needed for sweetness. Loaf is fluffy and tall and smells of honey with every bite. I’ve also added tangzhong (water roux) to the recipe and it has made the bread’s softness last longer. Recipe (Adapted Banyzhao) 80g tangzhong (20g bread flour, 100g water)…
Wholemeal (tangzhong) Loaf
Added tangzhong to a wholemeal loaf and the bread is exceptionally soft. Pulled a lovely window pane too. However, the dough is pretty soft and sticky too, so need to be patient when kneading. Recipe (900g Pullman tin) 160g tangzhong or water roux (using 30g bread flour and 160g water) 400g bread flour 100g wholemeal…
Easy One Proof Buns (Burger and Luncheon Meat)
This is a really easy one proof recipe adapted from Killer toast, and gives tasty, soft and fluffy buns. They remain soft till the next day. You can use it for any filling or shaping, I have used them for mini luncheon meat buns and burger buns here. However, the dough was rather…
Olady Bakes 