Kindred Milk Bread (croissant rolls)

Thanks to Mra and Linda for egging me on, finally made this ‘most addictive Bread you’ll ever eat’. Really delicious and rich tasting bread, super oily dough. In fact, oiliest dough I’ve ever handled, I really feel like the Prata lady this time. Original recipe here. Recipe (makes 12 croissant rolls) Roux or tangzhong 15g…

Butter Sugar Buns

A really quick, easy one proof bun. And in classic butter sugar flavor which my kids loved. Recipe (adapted from Fawn Setoh) 250g bread flour 10g milk powder or coffee mate 45g caster sugar 4g instant dry yeast 30g salted butter 120ml fresh milk 1 egg (55g to 60g) Topping: 1 egg for egg wash…

Shaping Buns

Buns are gratifying to make. They are technically less demanding than full loaves, no need for the perfect window pane, and every step is shorten as they can proof and bake faster. Adding fillings make them the perfect snack too. Here are some ways to shape the buns. The main dough is using Champion Toast,…

Hot Dog Buns (TangZhong/ Water Roux/ 汤种Method)

This is a really popular bread recipe since years ago, it promises fluffy soft breads for days and is not too difficult. I finally decided to give it a go, starting at 9pm the night before and finishing around midnight. It was served this morning with eggs and bacon and was a big hit. I’m…

Old School Potato Buns

I ate a lot of these growing up, usually filled with red bean paste, or shredded coconut. They are bland, soft, fluffy and are intended to go with any fillings, sweet or savoury. I never knew that actual potatoes were used in the making and is a key ingredient. When I read the recipe, I…