Basic White Bread Pain de Mie (Sponge Method) 頂角白吐司(中種法)

Last time I explained how to convert a straight dough method bread recipe to one with Tangzhong method (visit my blog post Basic White Bread Pain de Mie (Tangzhong Method) for a recap). Today I’d like to show you how to convert a straight dough recipe to one with the sponge method. 之前曾分享過如何將直接法麵包食譜改成湯種法(詳情可參考頂角白吐司(湯種法)),今天則簡單解釋一下如何將食譜改成中種法。 To switch … Continue reading Basic White Bread Pain de Mie (Sponge Method) 頂角白吐司(中種法)

Hong Kong Style Sweet Milk Buns/Pai Bao (Sponge Method) 港式排包(中種法)

I’ve been baking bread with the sponge method recently and I just love it. This HK style bread is an adaptation of a versatile sweet dough (read about my blog post, Dinner Rolls (Sponge Method) for the original version). As this bread is proofed and baked in a pan, the dough as well as the … Continue reading Hong Kong Style Sweet Milk Buns/Pai Bao (Sponge Method) 港式排包(中種法)

Dinner Rolls (Sponge Method) 牛油麵包卷(中種法)

This is a versatile sweet dough recipe that can be adapted easily. I’ve made HK Style Pineapple Buns with it and this time I’m making simple dinner rolls. The sponge dough method is pretty flexible and I usually prepare the sponge the day before I plan to bake and store it in the fridge. The … Continue reading Dinner Rolls (Sponge Method) 牛油麵包卷(中種法)

HK Style Pineapple Buns (Sponge Method) 港式菠蘿包(中種法)

I'm sharing with you a bread recipe that is made with a preferment today. The idea is very similar to Whole Wheat Sausage Buns (Poolish Starter) but I used a stiffer preferment this time. 今天準備分享中種麵糰製作的麵包食譜。這與全麥腸仔包(液種法)的製作方法十分相似,只是中種麵糰比液種麵糰水份更少。 Generally speaking, the sponge contains 60 to 70% of the total flour amount and it can be made with 50% … Continue reading HK Style Pineapple Buns (Sponge Method) 港式菠蘿包(中種法)

Basic White Bread Pain de Mie (Tangzhong Method) 頂角白吐司(湯種法)

Last time I shared with you my Basic White Bread recipe. This is exactly the same recipe but made with the Tangzhong method. Why Tangzhong method, you may ask. Tangzhong makes the bread extra soft. The bread will be able to maintain moisture longer compared to one made with the straight dough method.過去分享過頂角白吐司的食譜,這次也是使用相同食譜,可是卻變成湯種法。為什麼要用湯種呢?因為湯種可令麵糰更加軟熟,麵包鎖水更好,比直接法的麵包更能保持柔軟。 So how … Continue reading Basic White Bread Pain de Mie (Tangzhong Method) 頂角白吐司(湯種法)

Basic White Bread Pain de Mie (Straight Dough Method) 頂角白吐司(直接法)

During the COVID-19 outbreak we are asked to stay home as much as possible and go out only when needed in order to curb the spread of the virus. At first people lined up at grocery stores and emptied almost all the shelves to prepare for a lockdown. Fortunately, food supply is still abundant in … Continue reading Basic White Bread Pain de Mie (Straight Dough Method) 頂角白吐司(直接法)

Sugar-Free Pai Bao (Hong Kong Style Sweet Milk Buns) 無糖湯種排包

I’ve been baking with erythritol recently (read about my blog posts, Sugar-Free Chocolate Chip Muffins, Sugar-Free Brown Rice Chiffon Cake and Sugar-Free Matcha Nougat with Almonds) and this time I used it for bread making. Apart from using natural sweetener, I’ve replaced the whipping cream in my Pai Bao recipe with unsweetened almond milk, which … Continue reading Sugar-Free Pai Bao (Hong Kong Style Sweet Milk Buns) 無糖湯種排包

Multigrain Pain de Mie 五穀雜糧頂角吐司

I wanted to add something new to my bread so decided to try five-grain powder that is believed to be health preserving. I replaced 30% of the flour with five-grain powder at first. Perhaps this was too much of a change, my son immediately noticed the difference and said that the bread tasted weird (he … Continue reading Multigrain Pain de Mie 五穀雜糧頂角吐司