I can make all types o f bread, but I cannot succeed in making those Taiwanese soft sweet buns.
Can someone help me and give me the recipe and methond
Not that I have tried to bake these sweet buns. But I don't know what difficulties you have with making them.
This recipe was originally from a baking school in Taiwan.
All-purpose flour 600 g 100%Suger 84g 14%Salt 9g 1.5%Butter 84g 14%Egg 60g 10% (about one egg)Milk powder 36g 6%Water 300g 50%Instant yeast 9g 1.5%1. Mix all ingredients except butter first till till the dought looks smooth and elastic. Then add butter and mix well.2. 1st fermentation for 2 hour and 45 minutes3. Divide the dough into bolls (each 25g for dinner bun). Rest for 10 min4. Shape each ball and place them on the baking sheet. Brush them with egg wash.5. The last fermentation for 45 min.6. Bake at 177 C for 8-10 min (for small bun)7. When it's done, bursh the top of each bun with butter.
(transltaed by me into English)
I will try one of these days.
Well my bread turn out harder than those you get in the shops.
Do you mean those steamed buns, or soft baked ones?
I've made both kinds a number of times... If you mean the steamed ones and know Chinese, do a search on Yahoo Taiwan. In the knowledge section you'll find recipes, instructions, and photos.
The baked ones I think are actually Japanese in origin. I have a recipe for Japanese sweet dough. Let me know if this is the one you need and I'll dig out the recipe.
Thank you. Yes I want the Japanese sweet dough. If you can help will appreciate.
There is a recipe for Japanese melon bread on this site.
I think the secret to keeping them soft is using pastry flour.
Taken from the Foppish Baker blog --
Instant dry yeast -- about 2 teaspoons, just short of one package instant (5g)Warm water – 3/4 cup plus 1 tablespoon (195ml)Bread flour – 2 3/4 cup (375g)Sugar – 1/3 cup plus 1 tablespoon (75g)Salt – a heaping half-teaspoon (4g)Skim milk – 2 teaspoons (12g)Egg – one (38g)Unsalted butter – 2 1/2 tablespoons (36g) [this should be softened, and kneaded into the dough after the dough has formed]
rise, shape, proof as you would other breads, and bake at 400 for 10 to 15 minutes. I think butter contributes to softness.
Also, I still don't know exactly which type of bread you mean. I'm from Taiwan, so let me know which type you're talking about.
Thank you for the two recipes above. I tried them and they are quite successful.
May I ask any one out there that knows how to make these rolls like sausage rolls and the variety of rolls you find in a tpical Taiwanese Bakery
Looking for more recipes.
Benard Clayton "Lenora's yeast Rolls" uses mashed potato's and is super soft, really easy to make.
Maida Heatter's Cinnamond rolls (sweet dough) also calls for mashed potato's, softest bread I've ever tried.
1 cup mashed potato's
1 cup milk
1/2 cup sugar
1/2 tsn salt
2 oz butter, cut up
1/4 cup warm water
1 envolope active dry yeast
1 lg egg
1 tspn vanilla
4 1/4 cups bread flour
add flour as needed. (1/2-3/4 cup)
Yabber, yabber on directions,
just do like any other bread.
Cut down on the sugar to 1/4 cup or less and you have a super soft bread dough.