Chocolate Swirl Steamed Buns (Mantou) 朱古力雙色饅頭

After making steamed buns with purple sweet potatoes, my children demanded chocolate ones. This time I lengthened my dough by rolling it thinly in order to create a bigger spiral pattern. I didn’t bother taking pictures during the process as it was pretty much the same as before. Please visit my previous post, Purple Sweet … Continue reading Chocolate Swirl Steamed Buns (Mantou) 朱古力雙色饅頭

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Whole Wheat Sausage Buns (Poolish Starter) 全麥腸仔包(液種法)

I saw beautiful photos of puffy Hong Kong bakery-style sausage buns from my baking buddy’s social media site recently. I couldn’t wait to try it myself after consulting her for tips and advice. My way to prepare these buns was to divide my dough in portions and then shape each of them into long ropes. … Continue reading Whole Wheat Sausage Buns (Poolish Starter) 全麥腸仔包(液種法)

Purple Sweet Potato Swirl Steamed Buns (Mantou) 紫薯雙色饅頭

My younger son likes to eat plain Chinese steamed buns (mantou) recently. I made some with purple sweet potato for him last week and it took me three trials to get them right. 小兒子最近很愛吃饅頭,上星期EC以紫薯作了些饅頭給他吃,但試了三次才成功。 My first failure urged me to purchase a bamboo steamer. My pan wasn't deep enough so when I saw the buns … Continue reading Purple Sweet Potato Swirl Steamed Buns (Mantou) 紫薯雙色饅頭

Whole Wheat Pain de Mie (Tangzhong Method) 湯種全麥頂角吐司

Just made a whole wheat sandwich loaf a couple of days ago. I sliced the loaf with the aid of a bread slicer which held the bread knife in place. I was glad that the slices were pretty neat and evenly sized. 幾天前做了全麥吐司,更用了麵包切片器輔助穩定麵包刀,切得很整齊平均,實在不錯呢! This was a 70% hydration dough as whole wheat flour took up … Continue reading Whole Wheat Pain de Mie (Tangzhong Method) 湯種全麥頂角吐司

Bear-Shaped Chinese Steamed Buns (Mantou) 小熊造型饅頭

During my vacation in February I tried several kinds of steamed buns in Taipei. Since then I’ve developed an interest in Chinese steamed buns. These hot, soft and airy buns are just too good whether stuffed or plain! When we order steamed buns at the dim sum restaurant, my kids (and myself) always get very … Continue reading Bear-Shaped Chinese Steamed Buns (Mantou) 小熊造型饅頭

Milk Dinner Rolls (Tangzhong Method) 湯種牛奶小餐包

I am sharing with you today my recipe for a very tasty, soft and fluffy basic bread dough. It is made with a milk-based Tangzhong and proofed then baked in an oblong cake pan. Upon baking the rolls would attach to each other and become a pull-apart bread. When you tear the rolls apart you … Continue reading Milk Dinner Rolls (Tangzhong Method) 湯種牛奶小餐包

Hokkaido Milk Pain de Mie (Tangzhong Method) 湯種北海道牛奶頂角吐司

A couple of days ago my younger son suddenly said to me, “Mommy, can I have the bread you made that is very soft?” so here I baked this Hokkaido milk bread again. I employed the tangzhong method here as it made the bread so pillowy and fluffy. A dough made with tangzhong could trap … Continue reading Hokkaido Milk Pain de Mie (Tangzhong Method) 湯種北海道牛奶頂角吐司