Tag Archives: Bread Machine

Japanese Style Cheese Bread

Thanks to my recent epiphany on Tangzhong, I finally comfortable enough to play with my bread machine. The first recipe that I tried was Japanese Style Cheese Bread (some I mixed with chocolate chips).

Ingredients (in this order for bread machine):

  • 100 gm Tangzhong
  • ½ cup milk
  • 30 g butter (cut into small pieces, softened at room temperature)
  • 56gm egg (equals to 1 large egg)
  • 55 g caster sugar
  • 1tsp salt
  • 350 g bread flour
  • 1tbsp+1tsp milk powder (to increase fragrance, optional)
  • 2 tsp instant yeast
  • Take 100 g dough. Roll out each portion of the dough with a rolling pin into an oval shape.
  • Sprinkle cheese (or any filling you like) evenly as much as you like.
  • Close the flat dough by sticking the sides.
  • Arrange the rolled-up dough in a greased or non-stick loaf tin, spear a small space between rolls (each tin fits 4 rolls).
  • Leave it for about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
  • Bake in a pre-heated 180C (356F) oven for 18 – 20 minutes.
  • Remove from the oven and tin.
  • Transfer onto a wire rack and let cool completely.
  • Slice to serve or place in an airtight plastic bag or container once it’s thoroughly cooled.

Note :

  • I used a low loaf tin, so this recipe yields 2 loaves (4 rolls each). If you have a taller tin, you may want to divide the dough into 4 and fit them into 1 loaf.
  • If you want a shinier top look, brush whisked egg on surface before baking.

Resource: Christine’s Recipes

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Beef Floss Buns (Bread Talk – Wannabe)

Still on the mission to conquer the bakery world, the other day I attempted to re-create the famous Beef Floss Buns from home. I had a pack of beef floss, all the ingredients needed to make buns, a bread machine, so what’s stopping me? The recipe of course!

Then I googled (again) the recipe and came across what seemed like a good bun recipe and clear mayonnaise recipe.

First, I made the bun (with the help of my lovely machine), I put the ingredients in this order

  • 300 mL water
  • 1 egg
  • 1 tbs salt
  • 8 tbs granulated sugar
  • 60 g unsalted butter
  • 600 g cake flour
  • 20 g powdered milk
  • 1 pack (10 g) dry instant yeast
  • Once the dough ready, divide the dough into 60g portion
  • Shape the dough into oblong shape and put them on a baking sheet lined with parchment paper, leave to prove for 45 minutes-1 hour.
  • Brush with egg wash (mixture of egg+milk) and bake on the middle of the oven at 190C for 12-15 minutes.

While the buns were in the oven (no double meaning implied here), I prepared the mayo.


  • 100g  fine sugar
  • 5g salt
  • 50g butter
  • 450 mL water

Ingredient B

  • 50g fine Sugar
  • 50g corn Starch
  • 200 mL water
  • Combine Ingredient A into a big bowl and bring to cook over low heat. Make sure that stiring is done and that sugar and butter gets completely melted.
  • When mixture A starts to boil, combine Ingredient B into mixture A and continue to cook over low heat. The mixture will starts to thicken and get transparent in color. Allow cooling before using the mayonnaise.

Then apply the mayo on top of the cooled buns, put (generously) beef floss on top.

My verdict on this recipe;

  • the dough was a bit sticky, but I could still handle it (so it’s okay)
  • one recipe of the mayo yields a sauce pan of mayo (as you can see in the picture). Next time, I think 1/3 will do. Though I asked the recipe owner that in the fridge, it may last up to 1 month.
  • the buns were not as airy as I would imagine (then my “Baking Guru” told me to never compare home made buns with commercial ones, as God knows what they put in there, so I was a bit consoled)

Will I make them again? Absolutely!!
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(Not so) Successful Sausage Roll

With the success of Roti Boy, this cocky head of mine thought that I finally had conquered the world of bakery… that I had finally found the PERFECT basic recipe for all kinds of bread… and I was proven WRONG.

I always know that baking is all about chemistry. Literally. Especially those using yeast. You just don’t mess with the recipe. Well, unless you’re a pastry chef that probably had taken that Baking Chemistry 101. And I am not a pastry chef, I am not a chef, period. I have a degree in Environmental Engineering and I failed Basic Chemistry, TWICE (not that I was not good at it, but it’s a whole different story).

Anyway, I thought that I could use the same bun recipe to re-create sausage roll buns that normally sold in many bakeries back home.  The buns were airy and sweet, the sausages were salty and with a touch of chili sauce on top, yum!

The thing is, the Roti Boy bun is not sweet as the recipe does not call for sugar, which is not needed as the coffee cream is sweet enough.

So, just like any other responsible amateur baker, I googled the function of sugar in bread making. Lots of things came up and they’re confusing and contradicting each other. Some said, sugar would feed the yeast, some said it would inhibit fermentation, some said it would make the dough less sticky, etc. At the end, I came to a conclusion (which I already had even before googling it) then it wouldn’t hurt if I added 2 tbs of sugar into the recipe.

After the bread machine stopped, what I had was a SUPER STICKY dough that was just impossible to handle, that I had to powder my hand with flour.

The final baked buns were not as soft, rather crusty on the outside (bet it’s coz of the dry flour) and they were NOT SWEET (which was the whole purpose of the experiment).

Yet, they made rather good-looking buns and totally edible. My daughter loved them still, especially those with her names on.

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