Cooking with Alison

Archive for the ‘Baked Bread’ Category

Chinese Bakery Hot Dog Buns Recipe

In Baked Bread on February 8, 2011 at am

Chinese bakeries always have a great variety of buns, cakes, and cookies to choose from.  I love Hong Kong style bakery buns because the brioche-like bread is super soft.  One of my favourites is the hot dog bun and luckily, it’s very easy to make.  Although it is time consuming to make the dough, most of the time is spent waiting for it to rise.  I tried three different recipes for Chinese / Japanese style bread and the water roux method (tang zhong) was by far the best.  My family couldn’t get enough of these.  🙂  These are freezer friendly so you can make your efforts last.

Depending on the bakery, I’ve seen hot dog buns shaped in one of two ways (photos below).  Instructions for both have been provided.

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Asian Bread Making Technique (Soft Chinese / Japanese Bread)

In Baked Bread, Breads on February 7, 2011 at am

Japanese and Chinese breads are well known and loved because they are deliciously soft and fluffy.  When Yvonne Chen published The 65 C Bread Doctor, she made the water roux method (tang zhong) very popular.  I tried two other highly rated asian bread recipes before attempting this and the water roux method (tang zhong) was, by far, the best.  My family absolutely loved it.  This results in bread very similar to those sold in Hong Kong (Cantonese/Chinese) bakeries.  By changing the way you shape the bread and by adding various ingredients, you can use this as your base for all sorts of buns and breads.  For example, see my instructions for Chinese bakery hot dog buns here. Coming soon: recipes for Chinese bakery pineapple buns and cocktail buns.

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Baked Chinese BBQ Pork Bun

In Baked Bread on May 10, 2010 at pm

Baked Chinese BBQ pork buns (char siu bao) are sold in all Asian bakeries.  These were the first Chinese baked breads that I ever tried making from scratch.  They are very easy to make.  For the steamed BBQ pork buns that you get at dim sum, see here.

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