Recipe of Quick Traditional Taiwanese bread

Hey everyone, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Any-night-of-the-week Traditional Taiwanese bread. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Let us face it, cooking isn't a priority from the lives of every man, woman, or child on Earth. In reality, way too folks have made understanding how to cook important within their lives. Which means that people frequently rely on convenience foods and boxed blends instead of taking your time and effort to prepare healthy meals to the families and our personal enjoyment.

The same holds true for lunches once we frequently add to your can of soup or box of macaroni and cheese or some other similar product rather than putting our creative efforts into building an instant and easy yet delicious lunch. You may notice many thoughts in this guide and the expectation is that these ideas will not just enable you to get off to a fantastic beginning for finishing the lunch rut most of us look for ourselves at at a certain time or another but also to use new things all on your very own.

With weight and nutrition known as to blame in a great number of health conditions it's impossible to dismiss the significance of not eating ourselves but also of teaching our children the value of eating healthy. 1 way to assure your loved ones are in fact eating healthy is to make sure that you are cooking healthy and wholesome meals to them. This does not follow you can't like the intermittent calorie splurge and even you shouldn't. The trick to cooking healthy is always learning to control elements and understanding the significance of moderation.

Many things affect the quality of taste from Traditional Taiwanese bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Traditional Taiwanese bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Traditional Taiwanese bread is 24 buns. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Traditional Taiwanese bread estimated approx 3 hours.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Traditional Taiwanese bread using 11 ingredients and 15 steps. Here is how you can achieve that.

Using Sponge-doung method will produce a very soft and airy bread so it will achieve the traditional taiwanese bread texture Taiwanese bread recipe contains higher amount of sugar with the help of the Sponge-Dough method Taiwanese bread dough should proof at lower temperature no highter than 82.5F degree Each flavor will have 3 dough you feel the dough is sticky you can sprinkle some bread flour

Ingredients and spices that need to be Make ready to make Traditional Taiwanese bread:

1. 175 g bread flour
2. 12 g granulated sugar / sugar
3. 2 g instant yeast
4. 22 g egg yolk
5. 80 g cold water
6. 75 g bread flour
7. 40 g granulated sugar
8. 4 g salt
9. 10 g milk powder
10. 10 g unsalted butter
11. 40-50 g cold water

Steps to make to make Traditional Taiwanese bread

1. Sponge dough: Adding bread flour, sugar, instant yeast, egg and cold water mix at low speed. mix the ingredients at low speed for 5 mins, until they comes to a dough, knead the dough by hand for a minute to make it more smooth. Shape the dough to a round shape, put it into a slightly oiled bowl and the ruff edges faces downwards. Proof at 82-85F in 2 hours. It'll grow 2-3 time size
2. Main dough: Divide it to 3-4 pieces put into mixing bowl and adding bread flour, sugar, salt, milk powder, cold water until it becomes a dough the tearing the dough and add butter. Scrapped at the edge to combined evenly and into medium speed more 6-8 minutes. Continue high speed for 3-5 minutes until dough is smooth and the bottom comes off from the mixing bowl. You can try stretch the dough to a thin film withouth breaking(tretchability of the dough can be at least three fingers wide.)
3. Sprink some flour on surface and using hands shaping the dough into a round shape again put it back to the proof bowl had oiled, ruff edges face downwards proof at 82-85F degree for a second time for 30-40 mins. Take out the dough and divide it into 20g pieces. After rounding, cover it with a cloth on the table and let it stand (relax in the middle) for 20-30 minutes.
4. After that divide the dough into exacly 20g per piece, roll each dough into a round shape, rest the dough on the work surface cover with a damped cloth for 25-30 mins.
5. GREEN SCALLION BREAD:Mixing well 1 scallion, 1 tsp lard / vegetable oil,1/4 tsp salt / salt,1/4 tsp white pepper / white pepper(green onion filling can only be put after the final fermentation is finished and before roasting.)
6. Rolling the dough into round shape, use a blade to cut a knife on the middle at surface of the dough let it rest. After brushed egg wash put scallion on top about 1tbsp
7. BUTTER BISCUITS FILLING:25g room temperature unsalted butter/30 g milk powder/5g shredded Coconut/10g icing sugar. Beat the butter to soft and creamy, then adding milk powder, sugar, coconut and mix and then adding 1tbsp egg. Roll the dough flat if. Adding 1-2 tbsp in middle, seal and knead into round shape. After baked spread some buttercream filling on the top, dip it in coconut powder
8. PORK FLOSS AND CHOCOLATE:make 6 dough slightly roll it flat and using fingers to pull the sides of the dough higher at middle,keep the middle part full and using fingers pull top at middle down but still have air in and seal the edge and slightly roll the both ends, thinner and pointer. After baked, spread the bun with buttercream, PORK FLOSS: dipping a lot of meat floss on top put some dried seaweed. CHOCOLATE: melt the chocolate and dip it into the melted chocolate sprinkle it on top it.
9. RED BEAN: 3tbsp red bean paste/ black sesame seed. Rolling dough flat, wrapped in red bean paste, sealed and placed face down for 5 minutes. Roll it to rectangular shape use a bread knife to slightly obliquely cut the line to expose the red bean paste, flip to downwards rolling it and bent into circle shape. After proof and brush the egg, sprinkle black sesame seeds on top
10. Melon Crust (Taiwanese Style):15 g unsalted butter/15g granulated sugar/9 g room temperature egg/3 g milk powder/30 g bread flour. Soften the butter, add sugar and mix add milk powder continue mixing, add room temperature egg wash in two batches finally add bread flour(bread flour results in more flaky texture), mix it with spatula until no flour left use it *directly.
11. Divide the dough into 10g per piece, use the main dough and then top pineapple dough on. Push the dough inward with the other hand to completely wrap the melon topping. The melon topping needs to cover the dough completely, use the scraper to make checkered pattern on top
12. PEANUT/STRAWBERRY SANDWICH : The dough rod is flat rectangular and roll it into a long strip with your hands. Roll out both ends of the dough a bit thinner. After baked, cutting bread in half but not all the way, squeeze generous amount of jam on the bottom, fold it half and the excess jam will be squeezed out spread it evenly. Coating with the coconut powder. Using butter cream for peanut and peatnut for coating
13. SMALL HOT DOG BREAD: 3 mini hotdog/Mozarella/Mayo. Roling dough into flat and long, Roll into a long strip and then wrap mini hot dog 3 rounds and pressing 2 end of the doughs into middle to stick toghethe. After proof and brush the egg, sprinkle mozzarella and squeeze some mayoon top. After baked and let it cool prinkle some dried parsley
14. In the final proof the temperature is higher about 95-100F for 1 hour. After the final proof brush each dough gently with egg wash and adding topping. Bake at 400 degree Fahrenheit (200c) for 10-13 mins until the sides and bottom of the bread are colored.
15. SWEET BUTTERCREAM FILLING: whip the butter to soft then add icing sugar,vegetable oil, salt,and whip the batter for several minutes. Until the color turns beige and appears very smooth.

While that is in no way the end all be guide to cooking easy and quick lunches it is very good food for thought. The expectation is that this will get your own creative juices flowing so you are able to prepare excellent lunches for the own family without having to accomplish too horribly much heavy cooking at the process.

So that is going to wrap it up for this exceptional food Recipe of Quick Traditional Taiwanese bread. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!