Sourdough Tearing Toast 流泪吐司

Converted yet another favourite yeasted recipe to a sourdough one, having fun doing this. There’s a renewed sense of energy in my baking journey. This is a popular Taiwanese recipe, I use the yeasted version all the time for all sorts of buns, sandwich loaf application. It is very tasty and fragrant. Yeasted version here….

Sourdough Sweet Milk Bun

After a long spell of playing with all inclusions and flavours for my traditional sourdoughs, I thought it was high time to try soft enriched loafs which my little girl favours. What better recipe to start with than her favourite sweet milk buns, the yeasted version is highly popular on this blog and can be…

Tomato Multigrain Bread

Pretty, aromatic and very very soft bread. Remains soft the next day and gobbled up by the family thereafter. It’s a very sticky dough, so dusting flour on hands and surfaces is a must. Recipe 150g tomato puree 1 egg (50g without shell) 20g sugar 1 tsp yeast 120g bread flour 140g multigrain or wholemeal…

Tearing Toast (Sponge dough) (流泪吐士/中种法)

I joined a Facebook group recently and everyone was making this toast. They all look awesome and I had to try. This uses a sponge dough method and the 70 ml of whipping cream really makes the bread super soft and fragrant. I’m really happy with the final bread, so soft and so tall. Even…

Yoghurt Honey Wholemeal or White Bread

Tried a recipe with Yoghurt and honey from Princess Linda, made into this Wholemeal loaf almost 1kg dough. Super tall and fluffy and good to eat on its own. Below pictures are half recipes done in the 450g tin. Happy to find this staple recipe as I make the whole family’s bread, and this won’t last…

Plain White Loaf (tangzhong or water roux)

This recipe is shared by Rin and from Pretty Kitchen. Originally for Bacon sandwich, I have adapted it for a plain white loaf. The loaf is fluffy and tall. By using tangzhong, the loaf remains soft for 3 days. Recipe 80g tangzhong or water roux (using 16g bread flour and 80g water) 250g bread flour…