The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Taiwanese Soft Bread

george's picture

Taiwanese Soft Bread

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


bottleny's picture

Not that I have tried to bake these sweet buns. But I don't know what difficulties you have with making them.

bottleny's picture

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 minutes
3. Divide the dough into bolls (each 25g for dinner bun). Rest for 10 min
4. 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)

george's picture

Thsank you.

I will try one of these days.

george's picture

Well my bread turn out harder than those you get in the shops.

chiaoapple's picture

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.

george's picture

Thank you. Yes I want the Japanese sweet dough. If you can help will appreciate.

Thanks you

Floydm's picture

There is a recipe for Japanese melon bread on this site.

I think the secret to keeping them soft is using pastry flour.

chiaoapple's picture

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.

Jenali091's picture

I tried this recipe last night, and let the dough rise for about 3 hours, and it made a wonderful loaf of bread! Thank you so much for this recipe!

george's picture

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.


Thanks you.

click446's picture

hmm, i was wondering if this dough is the kind you find in atlanta bakeries that have the pork sung (dried pork) on top.  or if it's the same dough they make the bun with the custard filling.  because I have tried to make sweet bread, but none of them have the soft and moist texture as the one in those in atlanta

sidthesloth's picture

I also tried to make this kind of bread out of a recipe I got from a blog. They didn't come out as I expected. The bread tasted good but not what I was aiming for. I have a problem at making the bread soft but not chewy. Oh, and less rich tasting (hope this makes sense). If anyone wants the recipe I'll be glad to post it.

I've tried researching about the qualities of the ingredients to be able to recreate the ones I tasted in the bread shop but so far I have yet to make sense of the information hehe.

jsu899's picture

Can you post the less chewy bread receipt? thanks. Jenny

jerryf01's picture

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.

Good Luck.