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…

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 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….

Wholemeal Black Sesame Swirl Bread (sponge dough 中种法)

This recipe uses the basic dough from Soft Wholemeal Multigrain Bread (sponge dough method 中种). The resulting bread will be soft up to days and has a nice spongy bite. It is also really healthy. But the dough is super wet and might not be so suitable for a beginner to try. The multiple steps…

Soft Wholemeal Multigrain Bread (sponge dough method 中种)

A very healthy recipe that will take a longer time, but totally worth it. You will get a softer texture that even the kids will not mind consuming the whole meal and multi-grains. The bread was soft for 2 days and didn’t survive a third day for me to assess. The original recipe was meant…