Char Siu Bao (蜜汁叉烧包)

Very pleased because we all had seconds and wiped out 10 baos at one go. I tried to make this more Cantonese style by cooking a thick gravy and freezing the fillings first and it worked perfectly. Recipe for filling (14 bao) About 200g pork collar cut into small strips 3 slices ginger 1 tbsp…

Cream Cheese Buns

The cream cheese here is kneaded into the dough and not used as fillings. It definitely improves softness and fragrance. Recipe (8 rolls in 8″ square tin) 60g cream cheese 70g water 1 egg 30g sugar 1 tsp instant yeast 250g bread flour Method 1. Add cream cheese, water, egg and sugar into mixing and…

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,…

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…

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…

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. You can also make this recipe into a loaf instead of buns. It…

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…