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Achieving success with baking Asian style bakery bread!

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Achieving success with baking Asian style bakery bread!

Wendy Lai | Feb 8, 2004 08:09 PM

Well, after many tries, I've finally figured out how to bake those sweet, soft buns filled with red bean paste or whatever else I desire.
It turns the amount of yeast to flour ratio was much higher than other breads. Plus I have to knead the bread much longer, close to 20 minutes. Also, more patience didn't hurt. Letting the dough rise longer both before and after the shaping also helped to give that soft pillowy texture.

I have a feeling this same dough can be made into great cinnamon buns or other sweet breads :)~ yummy!!

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