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.

Custard Buns 奶皇包

Daddy bought this stainless steel steamer for me on 12/5

Chocolate Strawberry Buns 巧克力草莓饅頭

uncooked

I was teaching my Niece Cathy to make buns. I asked her what kind does she want to make and she said 3 colors buns. So, we made chocolate strawberry buns.

Green Onion Buns 蔥花捲

Chocolate Buns 巧克力饅頭

I used the same ingredients as making buns 饅頭. For the brown part, I used milk chocolate powder.

Directions:

1. used 1 white dough and 1 chocolate dough and roll them out into rectangular shape
2. put white dough on the bottom and then chocolate dough on the top and roll them up
3. cut them into desire size
4. put 1.5 cups of water in the electric rice cooker steamer
5. steam until they are done and wait for another 3 minutes before taking them out