Thousand Layer Butter Bread Loaf 奶油千層吐司

I used Carol 自在生活 's recipe.

Ingredients:

• bread flour 270 grams
• cake flour 30 grams
• active yeast 1 teaspoon
• salt 1/8 tea spoon
• sugar 30 grams
• milk 200 cc
• butter 20 grams
• butter additional 30 grams for the inside/layer

Instructions

1. warmed up milk and added active yeast for 5 minutes
2. put everything in the mixer except butter
3. after all the ingredients are mixed well about 3-5 minutes, you can slowly add the butter
4. mixed the dough until the dough is stretched up to a thin film without breaking it
5. leave the dough in the mixer, form the dough into a ball and put saran wrap over it
6. let the dough doubled in size about 60 minutes
7. deflate dough, shape the dough into a ball, let it rest for 15 minutes
8. roll out the dough on the baking sheet
9. put the rest of 30 grams of butter onto the dough
10. roll it up, pinch the sides
11. fold in half
12. cut in half
13. braid it 
14. put in loaf mold and cover with saran wrap, let it rest for 60 minutes
15. brush with egg wash
16. put in preheated 338 degree F oven for 35-38 minutes

Milk Crisp Bread 奶酥麵包

For the dough, I used 低溫發酵法 .

Milk Crisp Ingredients:

•  butter 80 grams
• powdered sugar 65 grams
• milk powder 80 grams
• whole egg 15 grams
• salt tiny pinch

put shaved coconut as decoration on the top

Green Onion Bread 蔥花麵包

For the dough, I used 低溫發酵法 .  I chopped green onion into small pieces, added mayonnaise, sugar, salt, and black pepper.

Bread With Corn 玉米麵包

For the dough, I used 低溫發酵法 .  I used canned corn.  I added mayonnaise, salt, and pepper.

麵包低溫發酵法

I've tried many recipes on making Chinese bread.  I think I like 低溫發酵法 the most.  Before I liked 湯種 the best.  低溫發酵法 is to let the dough rise slowly in low temperature.  I usually leave the dough in the refrigerator for at least a day.

I used the recipe on this website .
It makes about 20 bread (each weighs about 60 grams).

Ingredients:

• bread flour 620 grams
• milk powder 25 grams
• sugar 125 grams
• honey 20 grams
• salt 6.5 grams
• yeast 12 grams (I doubled it since I'm using active yeast instead of instant yeast)
• 1 egg weighs about 50 grams
• 1 yolk weighs about 25 grams
• water 260 - 270 grams
• butter 70 grams

Instructions:

1. put everything in the mixer except butter
2. *you can save a little bit of water since egg can be smaller or bigger than 50 grams, you can add more water if the dough is too dry
3. after all the ingredients are mixed well about 3-5 minutes, you can slowly add the butter
4. mixed the dough until the dough is stretched up to a thin film without breaking it
5. form the dough into a ball and add little bit of oil around it
6. put the dough in a plastic bag and make sure let all the air out and tighten the plastic bag
7. leave the dough in the refrigerator for at least a day
8. when you are ready to make bread, take the dough out and leave it alone until it reaches to room temperature
9. after that you can deflate the dough, divide the dough into 60 grams (I spread water on the dough and leave it in the oven), form ball shape and leave it alone for 15 minutes
10. shape bread and leave it alone for 60 minutes
11. brush egg wash on bread
12. bake in preheated 338 degree F oven for 18-20 minutes

Red Bean Bread 紅豆麵包

Finally, my bread is soft!!! YEAH!

This was my 4th attempt and finally it tasted like the ones in the Chinese bakery. This is the Japanese style bread ( Tang Zhong 湯種 ).

I followed this recipe . However, for some reason, after mixing everything together, the dough was too wet, so I had to add more flour.

Ingredients of Tang Zhong:

• 1/3 cup bread flour
• 1 cup water

Ingredients of Bread:

• 2 1/2 cups bread flour
• 3 tbsp + 2 tsp sugar
• 1 tsp salt
• 1 large egg
• 1 tbsp + 1tsp milk powder
• 1/2 cup milk
• 120 grams tang zhong
• 2 tsp yeast
• 3 tbsp butter

Directions for Tang Zhong:

1. add water and flour together and whisk
2. after they are mixed together, cook low heat
3. stir consistently until thickening (then remove from heat)
4. divided into 2 equal batches (total weight is about 240 grams, and you only need 120 grams for the recipe)
5. cover with saran wrap on the surface to prevent from drying up

Directions of Bread:

1. combine all dry ingredients in a container; combine wet ingredients except butter in the mixer and mix well; add dry ingredients into the wet ingredients; knead until dry ingredients and wet ingredients form into a dough, then add butter; knead until dough is smooth and not sticky (you can test the dough by stretching it, it's done when it's thin and stretchy)
2. I left the dough in the mixer and cover with saran wrap, let it proof until the size is doubled. (if you poke the dough in the middle with your finger and the hole doesn't close back up, then it's ready)
3. divide the dough into equal portions / 60 grams each, cover them up with saran wrap and let them rest about 15 min
4. for the round red bean bread, I roll out each portion into a circular shape and put bean paste in the middle and close it up into a round shape; for the loaf of red bean bread, I roll out each portion into rectangular shape and put bean paste on it and roll it up and put in the glass container
5. let them proof again about 40 min and then brush surface with egg wash
6. red bean bread ( bake in oven for 15 min at 325˚F ), loaf of red bean bread ( bake in oven for 35 min at 325˚F )
7. when they are done, cool them down on wire rack

Pineapple Bun / Bread 菠蘿麵包

I like the crust but need to make the bread more softer. I'll try the recipe again.