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. 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…

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…

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…