Tag: bread

Matcha Bread

Matcha Bread

Ingredients

  • white bread
    • 3 g active dry yeast
    • 170 g warm water
    • 15 g sugar
    • 280 g bread flour
    • .5 tsp salt
    • 10 g powdered milk
    • 30 g butter
  • matcha bread
    • 150 g bread flour
    • 6 g matcha powder
    • 1 g salt
    • 15 g oil
    • 5 g sugar
    • 2 g active dry yeast
    • 80 g milk
  • egg wash
    • 1 egg yolk
    • 1 tsp water

Instructions

  1. White bread dough
    1. Mix the yeast, water, and sugar. Cover with wet cloth and let rise for 10 minutes.
    2. Add the flour, salt, and powdered milk. Knead until not sticky. Cover with wet cloth and let rise for 10 minutes.
    3. Add butter and knead. Cover with wet cloth and let rise for 1.5-2 hours.
  2. Matcha bread dough
    1. Mix everything together. Cover with wet cloth and let rise at the same time as the white bread dough.
  3. Split both the white bread dough and matcha bread dough into thirds.
  4. For each piece of dough, roll into rectangle shape, making the white bread dough pieces slightly larger than the matcha bread dough pieces.
  5. Lay out the white bread dough pieces; on each one, place one matcha bread dough piece. You should have 3 pieces total.
  6. For each piece, roll into a tube.
  7. You will have three tubes. Place the three tubes into a loaf pan (the flat circular parts of the tubes should be touching each other, and the short side of the loaf pan).
  8. Cover with wet cloth, let rise until doubled in size.
  9. Bake at 350 F for 10 minutes.
  10. Brush top with egg wash (mixture of egg yolk and water).
  11. Bake for 15 more minutes.

No Knead Bread

No Knead Bread

Ingredients

  • 400 g water
  • 1.5 g active dry yeast
  • 500 g bread flour
  • 1.5 g salt

Instructions

  1. Mix everything together.
  2. Cover with wet cloth, let rise 30 minutes.
  3. Take top edge, fold to meet the bottom edge (folding dough in half). Then take the right edge, fold to meet the left edge. Turn the dough 180 degrees. Repeat.
  4. Repeat step 3 twice.
  5. Repeat steps 2-4 twice.
  6. Once the dough has doubled in size, place in round baking tray. Spray top of bread with water.
  7. Bake at 400 F for 20 minutes, placing the bread on the top rack. Also place a baking dish with water on the bottom rack.

Dinner Rolls

Dinner Rolls

Equipment

  • baking pan

Ingredients

  • 1 cup warm milk
  • 2 tsp active dry yeast
  • 2 tsp sugar
  • 3.5 cup bread flour
  • .3 cup sugar
  • 3 Tbsp oil
  • .5 tsp salt
  • 2 eggs

Instructions

  1. Mix warm milk, yeast, and 2 tsp sugar. Cover with wet cloth and let rise for 10 minutes.
  2. Add everything to the yeast mixture and mix. Knead it for 7-8 minutes, until the dough does not stick anymore.
  3. Cover with wet cloth and let rise for 2 hours.
  4. Split dough into 8 pieces.
  5. Roll each piece out into 3 inch wide strips. Roll into a tube. Cut tube in half, into two tubes.
  6. Then place each tube circular side on bottom in greased pan.
  7. Cover with wet cloth and let rise for 1 hour.
  8. Bake at 350 F for 20 minutes.

Baguette

Baguette

Ingredients

  • 3 cups bread flour
  • 1.5 cups cold water
  • 1 tsp active dry yeast
  • 1 tsp salt

Instructions

  1. Mix everything until combined.
  2. Knead for 30 seconds. Cover with let cloth, let rise for 45 minutes.
  3. Repeat 3 times.
  4. Divide dough in half. Cover with let cloth, let rise for 15 minutes.
  5. Roll each half into a baguette shape. Cover with let cloth, let rise for 20 minutes.
  6. Make 3 knife cuts on the top of each loaf. Spray each loaf with water.
  7. Bake on top rack of oven at 400 F for 20 minutes. Place a baking dish with warm water on the bottom rack.

Garlic Bread

Garlic Bread

Equipment

  • circular pan

Ingredients

  • 200 g warm water
  • 4 g active yeast
  • 300 g bread flour
  • 12 g sugar
  • 2 g salt
  • 24 g oil
  • 1 bulb minced garlic
  • 50 g butter
  • 1 egg yolk
  • 1 tsp water

Instructions

  1. Mix yeast with warm water and 4 g sugar, cover with a wet cloth and let sit for 10 minutes.
  2. Add flour, salt, and sugar with the yeast mixture, knead. Cover with a wet cloth and let sit for 20 minutes.
  3. Add oil to the dough and knead. Cover with a wet cloth and let sit for 2 hours.
  4. Over medium heat, fry the garlic in the butter until golden. Let it cool.
  5. Divide dough into 4 pieces. For each piece, roll out the dough to the size of the pan.
  6. Place one piece of the dough on the pan, brush with a layer of the butter/garlic mixture.
  7. Repeat step 6 twice, then add the last piece of dough on top.
  8. Place a 3 inch diameter bowl (or something circular) in the middle. Using a knife, as if slicing a pizza, cut the dough into 16 slivers (but do not cut all the way to the middle, stop at the edge of the bowl).
  9. Twist two of the slivers together.
  10. Repeat step 9 until you end up with a total of 8 twists.
  11. Remove the bowl.
  12. Cover with a wet cloth and let sit for 1 hour.
  13. Mix the egg yolk and water to make an egg wash. Brush the top of the bread with the egg wash.
  14. Bake at 400 F for 25 minutes.

Steamed Vegetable Buns

24 small buns, 16 regular sized buns

Steamed Vegetable Buns

Equipment

  • steamer

Ingredients

Dough
  • 3 cups flour
  • 2 tsp baking powder
  • 1 cup warm water
  • 1 Tbsp sugar
  • 2 tsp active yeast
Filling
  • 2 lbs bok choy (2 heads)
  • 25 g shiitake mushrooms
  • 25 g hei mu er (optional)
  • 25 g bamboo (optional)
  • 25 g wheat gluten/peanut gluten (optional)
  • 2 Tbsp sesame oil
  • 1 tsp sugar
  • .5 tsp salt
  • 1 Tbsp tapioca starch
  • .5 tsp chicken powder
  • 2 scallions

Instructions

  1. Mix warm water, yeast, and sugar. Cover with a wet cloth and let sit for 10 minutes.
  2. Add flour and baking powder to yeast mixture. Knead dough. Cover with a wet cloth and let rise for 1 hour.
  3. Make filling. In boiling water, blanch bok choy for 15 seconds. Put bok choy into ice water to cool down. Squeeze out excess water, chop into small pieces. After cutting, squeeze out excess water again.
  4. Mix all filling ingredients.
  5. Split the dough into desired number of buns.
  6. For each bun 1.5 Tbsp filling for small buns, 2 Tbsp for regular sized buns.
  7. Make 12-15 folds when wrapping each bun (folding instructions).
  8. Cover with a wet cloth and let rise for 25 minutes.
  9. Steam over boiling water for 6 minutes

Notes

  • For cutting the bok choy, it is better to use a knife rather than a food processor, because otherwise the filling is too wet.

Steamed Scallion Buns (花卷）

16 servings

Steamed Scallion Buns

Equipment

  • steamer

Ingredients

  • 3 cups flour
  • 1 tsp baking powder
  • 1 Tbsp oil
  • 1 cup warm water
  • 1 tsp active yeast
  • 2 tsp sugar
  • pinch of salt and pepper
  • 3 scallions
  • 2 tsp extra oil

Instructions

  1. Mix water, yeast, and sugar. Cover with a wet cloth and let sit for 10 minutes.
  2. Combine flour, baking powder, oil, salt, and yeast mixture. Knead dough. Cover with a wet cloth and let rise for 1 hour.
  3. Roll out the dough into a rectangle. Roll it to .3 mm thickness.
  4. Brush the extra oil and sprinkle chopped scallions and a little bit of salt and pepper.
  5. Roll up the dough into a tube, then slice into 16 pieces.
  6. For each piece, use a chopstick to push down slightly in the middle, then stick the chopstick through the middle.
  7. Cover with a wet cloth and let rise for 1 hour.
  8. Steam over boiling water for 10 minutes.

Notes