I have had my bread machine for several years. It is lovely having fresh bread but ultimately because it has no preservatives it doesn’t keep soft for long. I finally figured out the the setting and recipe that keeps for 2 days for the kids packed lunch. Whatever is left over I will freeze for …
I saw these frozen cherries in the supermarket and wanted to do something with them and decided on a cherry cream cheese bun. I couldn’t find a recipe for the Cherry Cream Cheese filling so freestyled it. I used 375g Hokkaido Bread https://www.britishbornchinesefood.co.uk/hokkaido-bread/#main I used my mini chiffon tins which are 11cm in diameter to …
I used my go to Hokkaido bread https://www.britishbornchinesefood.co.uk/hokkaido-bread/ I reduce the sugar from 60g to 40 g for 1 batch I use 70g of raw dough per bao. The filling I used from this recipe: https://youtu.be/ydca4A3be0E Filling for 6 76g butter 36g PL Flour 38g Milk Powder 30g caster sugar pinch of salt 16g desiccated coconut …
I used my go to Hokkaido bread https://www.britishbornchinesefood.co.uk/hokkaido-bread/ I use 70g of raw dough per bao. The cookie top as below: Cookie top for 8 57g Salted Butter ( I used unsalted) 1 Egg Yolk 100g Sugar 94g Plain Flour 2 1/2 TBSP Custard Powder 1/4 tsp Baking Powder Cookie Top 6 43g Salted Butter …
I used my go to hokkaido bread, 375g of flour plus TZ which can be found here: https://www.britishbornchinesefood.co.uk/hokkaido-bread/ I split the dough into 6 equal parts and use a 8inch round push tin. I rolled the dough as per this recipe: https://youtu.be/ZGw0GuSx3_c I need to take a bit more time cutting and rolling to get …
These buns can be found in most Hong Kong bakeries and grandad used to always buy these from Chinatown for us when we were children. I used my go to Hokkaido bread recipe but reduced the sugar from 60g to 40g as the filling is sweet, each bao weighs 70g uncooked dough. Please look here …
My friend Lynne Lee Diep recently shared a wholewheat roll recipe by Alex Goh. The recipe uses an overnight dough starter made from white strong bread flour. I tried the original recipe and it produced a lovely soft roll. I then decided to try this recipe but with wholewheat flour for the overnight starter dough …
These are available in most Hong Kong Bakeries and something I grew up eating. The name Bor Lor Bao, literally translates to Pineapple Bun because it looks a like a pineapple. This particular recipe was kindly shared by Susan Liu and she obtained it from a bor lor bao master! I did try making this …
Recipe I used: I used strong bread flour and semi skimmed milk. The recipe from this lady: http://www.youtube.com/watch?v=99vcNlVucV0 Original recipe makes 2 small loaves in a loaf tin 375g Bread flour 60g Sugar 1/2 tsp salt 7g yeast 125 ml milk 1 egg 43g melted butter 145g TZ 560g bread flour makes 3 small loaves …
