Scallions Shao Bing (Taiwanese Baked Bread)

Crispy on the outside, soft and flaky inside — these homemade Green Onion Shao Bing are packed with fragrant scallions and freshly baked flavor. This popular Taiwanese-style baked flatbread is perfect for breakfast, snacks, or alongside your favorite savory dishes. Simple ingredients, layers of texture, and that irresistible aroma straight from the oven!

Ingredients

Dough

- 300 g all-purpose flour

- 3 g instant yeast (use 4 g if the weather is cool)

- 175 g warm water

Filling

- 150 g scallions / green onions, finely chopped

- 2.5 g salt (about ½ tsp, adjust to taste)

- A pinch of Chinese five-spice powder 

Oil Paste

- 25 g all-purpose flour  

- 50 g cooking oil 

Wash

- 10g honey

- 30 ml water

Topping

- 10–15 g raw white sesame seeds (or as desired)

Instructions

1. Prepare the Dough

- Place the flour in a mixing bowl and sprinkle the yeast over the top.

- Gradually pour in the warm water while mixing with chopsticks, a spatula, or your hand until the dough starts coming together.

- Knead until you get a soft, smooth dough.

- Cover with a damp towel and a lid or plastic wrap. Let it rise for about 30–35 minutes, or until it becomes about 1.5 times its original size.

2. Make the Oil Paste

- Put the flour for the oil paste into a heat-safe bowl.

- Heat the cooking oil until hot enough that a chopstick placed in it creates small bubbles.

- Carefully pour the hot oil over the flour and stir immediately until smooth and paste-like.

- Let it cool slightly before using.

3. Roll and Assemble

- Preheat the oven to 245°C.

- Lightly flour your work surface and roll the dough into a rectangle about 40 × 25 cm, around 3 mm thick.

- Spread about two-thirds of the oil paste over the center section of the dough.

- Sprinkle half of the chopped scallions, along with some salt and a pinch of five-spice powder, over the paste. Press gently so they stick.

- Fold the bottom part of the dough upward to cover the filling.

- Spread the remaining oil paste on top, then add the rest of the scallions, salt, and five-spice powder.

- Fold the top part of the dough downward to cover everything.

- Pinch all seams tightly to seal, then gently flip it over so the seam side faces down.

4. Add the Wash and Topping

- Mix some honey with water until smooth.

- Brush the mixture evenly over the top of the dough.

- Generously sprinkle sesame seeds over the surface.

5. Cut and Bake

- Using a serrated knife, cut the dough into 6 equal pieces.

- Place them on a parchment-lined baking tray, leaving about 2–3 cm of space between each piece.

- Bake at 245°C for 12–15 minutes, or until golden brown and the bread sounds hollow when tapped.

Serving Suggestions

- Serve hot and fresh from the oven.

- You can also slice them open and fill them with tofu, seitan, mushrooms, eggs, or other savory fillings.

Tips

- Using a kitchen scale gives the most accurate results.

- Toasted sesame seeds can also be used, but they brown faster, so watch carefully while baking.

- Adjust the sweetness of the wash depending on your preference.

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Chałka (Challah) - a Classic Polish Sweet Braided Bread

Chałka is a classic Polish sweet braided bread—soft, fluffy, and lightly sweet, with a rich, tender crumb. Traditionally enjoyed on weekends, holidays, or simply with butter and jam, this version is enriched with eggs, milk, and oil, giving it a delicate texture that stays moist for days.

What makes this chałka extra special is the buttery crumble topping. As it bakes, the crumble turns golden and crisp, adding a gentle crunch and a sweet contrast to the soft bread underneath. The double braid not only looks beautiful on the table but also makes the loaf taller and more festive.

This bread is perfect for breakfast, afternoon coffee, or special occasions. It’s delicious fresh on its own, lightly toasted, or served with honey, jam, or sweet cheese. If you grew up with Polish baking, this chałka will taste wonderfully nostalgic—and if not, it’s a perfect introduction to it.

Ingredients

Dough:

- 410 g bread flour  

- 7 g instant yeast

- 50 grams sugar  

- 7 g salt 

- 2 large eggs

- 45ml oil   

- 120 ml milk, at room temperature  

Crumble:

- 30g butter 

- 25g sugar

- 50g flour 

Instructions:

1. Make the Crumble

- In a small bowl, combine flour and sugar and cold butter cubes.

- Rub the mixture between your fingertips (or use a fork/pastry cutter) until it forms coarse crumbs — similar to wet sand or small pea-sized bits.

- Keep the crumble in the fridge while you prepare and shape the dough (it should stay cold until baking).

2. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine all the dough ingredients: flour, yeast, sugar, salt, eggs, oil, and milk.

- Mix on low speed until combined, then increase to medium speed and knead for about 10 minutes, until the dough is smooth and elastic.

- If the dough feels too sticky, add a little more flour (1 tablespoon at a time).

- Shape the dough into a ball and place it in a lightly oiled bowl.

- Cover with a tea towel and let rise in a warm place until doubled in size (1½ to 2 hours).

3. Shape the Braided Loaf

- Transfer the dough to a floured work surface.

- Divide the dough into 2 portions:

   Large piece: about ⅔ of the dough

   Small piece: about ⅓ of the dough

- Divide the large piece into 3 equal parts and roll each into a long rope.

- Braid the 3 ropes and pinch the ends to seal. Place this large braid on a lined baking sheet.

- Repeat with the smaller piece to form a second, smaller braid and place it on top of the large one.

- Loosely cover the loaf and let rise until puffy (30–45 minutes).

4. Bake

- Preheat the oven to 190°C (375°F), with the rack in the lower-middle position.

- Brush the top of the loaf with milk or egg wash.

- Sprinkle the prepared crumble evenly over the top of the loaf.

- Bake for 30–40 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.

5. Cool & Store

- Let the loaf cool completely before slicing.

- Once cooled, wrap tightly in plastic wrap or store in an airtight container.

- To freeze: wrap well and freeze for up to 2 months. Defrost at room temperature before serving.

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Chocolate Coconut Strucla – Soft Polish Sweet Bread Recipe

This soft and rich yeast cake is a playful variation of the classic Polish strucla. Unlike the traditional - mys trucla is made with a fluffy cocoa-flavored dough and filled with creamy coconut pudding for a tropical, comforting twist. Twisted into a beautiful braid and baked until golden, it’s perfect for dessert, coffee breaks, or as a sweet gift from the heart. Drizzle with icing for an extra indulgent touch.

Ingredients

For the Dough:

- 220 g all-purpose flour

- 20 g cocoa powder

- 5 g instant yeast

- 60 ml warm milk

- 1 egg

- 60 g sugar

- 35 ml oil

For the Filling (Coconut Pudding):

- 250 ml milk

- 1 egg

- 20 g sugar

- 40 g shredded coconut

- 25 g cornstarch

Optional Topping:

- Icing sugar glaze (powdered sugar + a few drops of water or milk)

Instructions

1. Prepare the Coconut Pudding:

- Whisk or blend together the milk, egg, sugar, coconut, and cornstarch until smooth.

- Pour the mixture into a pot and cook over low heat, stirring constantly, until thickened and lightly bubbling.

- Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and set aside to cool completely.

2. Make the Dough:

- In a large mixing bowl, combine the flour, cocoa powder, and yeast.

- Add the warm milk, egg, sugar, and oil. Mix until a dough forms.

- Knead for about 10 minutes until the dough is soft and elastic (you can use a stand mixer or knead by hand).

- Cover the dough with a clean cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

3. Shape the Cake:

- After rising, punch down the dough to remove air.

- Roll it out into a rectangle, with the shorter side at least 12 cm (to match your baking tin).

- Spread the cooled coconut pudding evenly over the dough, leaving a small border around the edges.

- Roll the dough tightly into a log.

- Using a sharp knife, cut the roll lengthwise in half, leaving one end intact.

- Twist the two strips together, keeping the filling side up, then gently place the twist into a greased and parchment-lined loaf tin (12×7 cm), or shape it directly on a baking sheet for a flatter version.

- Let it rise again for at least 1 hour until puffy.

4. Bake:

- Preheat the oven to 180°C (350°F).

- Brush the top of the cake with milk or egg wash.

- Bake for 45–50 minutes, or until golden and cooked through.

- Let the cake cool in the tin for about 10 minutes, then transfer to a rack to cool completely.

5. Finish and Serve:

- Drizzle with icing once cooled, if desired.

- Store in an airtight container. Best enjoyed within 2 days, or gently warmed for a softer texture.

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Taiwanese Scallion Bread at Home – Cong Da Bing (蔥大餅)

Cong Da Bing is a beloved Taiwanese street food - giant, thick, chewy flatbreads packed with fragrant scallions and pan-fried or baked until golden and crisp on the outside. Unlike its thinner cousin, the Chinese scallion pancake (Cong You Bing), Cong Da Bing is much fluffier, almost like a savory flatbread-meets-bun hybrid.

Made with a simple yeast dough and layered with sesame oil and heaps of chopped green onions, this bread is deeply flavorful, slightly chewy, and irresistibly aromatic. It’s often sold in wedges on the street, warm and satisfying - perfect for breakfast or a savory snack.

Best of all, it’s easy to make at home with basic ingredients. Whether you pan-fry it for that crispy base or bake it for a softer version, Cong Da Bing is sure to fill your kitchen with the mouthwatering smell of scallions and sesame.

Ingredients:

- 200g all-purpose flour

- 2g active dry yeast

- 10g white sugar

- 140g warm water

- Salt, pepper, Sichuan pepper

- 80g Scallions, chopped

- 50g Pork floss

Instructions:

1. Prepare the Dough:

   - In a bowl, mix together the flour, yeast, and sugar.

   - Gradually add the warm water, stirring to form a dough.

   - Knead the dough until smooth, then cover and let it rise until doubled in size.

2. Shape the Pancake:

   - Once the dough has risen, gently deflate it and roll it out into a rectangular shape.

   - Evenly sprinkle salt and pepper over the surface.

   - Spread a layer of chopped scallions and pork floss on top.

   - Fold the dough into thirds, like folding a letter, to create layers.

   - Roll the folded dough into a log, then coil it into a spiral shape.

   - Flatten the spiral into a pancake shape.

   - Wet the surface and generously sprinkle with sesame seeds.Push the seeds to ensure they stick to the dough.

3. Cook the Pancake:

   - Heat a small amount of oil in a pan over low heat.

   - Place the pancake in the pan and cook sesame seeds up. 

   - Add about 50ml of water and cover with a lid.

   - Cook until the water evaporates and the bottom is golden brown.

   - Turn the pancake upside down. Cook covered for roughly 5 minutes

   - Uncover and cook for an extra minute to crisp up the pancake

   - Cut into pieces and serve it hot

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Chocolate Challah

Chocolate Challah is a decadent twist on the traditional braided bread. Made with a rich, slightly sweet egg-enriched dough, this version features ribbons or layers of dark chocolate swirled throughout. The result is a beautifully braided loaf with a soft, tender crumb and bursts of melted chocolate in every bite. Perfect for special breakfasts, brunches, or holiday celebrations.

Ingredients

- 370 g bread flour

- 20 g cocoa powder   

- 7 g instant yeast

- 50 grams sugar  

- 2 large eggs

- 50ml oil   

- 120 ml water, at room temperature  

Instruction

1. Prepare the Dough:

   - In the bowl of a stand mixer fitted with a dough hook, mix together all of the ingredients until combined.  

   - Increase to medium speed and mix until the dough comes together. Knead for roughly 10 minutes until smooth and elastic.  

   - Add up more flour if the dough is too sticky.  

2. First Rise: 

   - Shape the dough into a ball and place it in a lightly oiled bowl.  

   - Cover with tea towel and let rise until doubled (about 1 1/2 to 2 hours).  

3. Shaping the Dough:

   - Transfer the dough to a floured work surface.  

   - Divide the dough into 2 pieces: small 1/3 of the size, bigger one 2/3 of the size

   - Divide the large piece into 3 equal portions. Roll each into a long rope.

   - Braid the ropes and pinch the ends to seal. Place the braid on a lined baking sheet.  

   - Repeat for the smaller piece and place this braid on top of the large one.  

4. Final Rise:

   - Loosely cover and let rise until puffy (about 30 to 45 minutes).  

5. Bake:

   - Preheat the oven to 190°C (375°F), with a rack set in the lower-middle position.  

   - Brush the loaf with milk or egg wash.  

   - Bake for 30 to 40 minutes until golden brown.  

6. Cool:

   - Let the loaf cool completely before slicing.  

   - Wrap tightly with plastic wrap if you want to freeze it.

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Chałka - Polish Challah Bread

Chałka is the Polish version of challah, a soft, slightly sweet, braided bread. It is popular in Poland as both a breakfast item and a dessert, often enjoyed with butter, jam, or honey. Similar to the Jewish challah, chałka is made with an enriched dough containing eggs, which gives it a tender and fluffy texture.

In Poland, chałka is sometimes sprinkled with crumble topping (kruszonka) instead of seeds, adding extra sweetness and crunch. It is widely appreciated for its versatility, as it can be eaten fresh, toasted, or even used in recipes like bread pudding or French toast.

Ingredients

- 400 g bread flour  

- 7 g instant yeast

- 50 grams sugar  

- 7 g salt 

- 2 large eggs + 1 egg yolk

- 45ml oil   

- 120 ml water, at room temperature  

Instruction

1. Prepare the Dough:

   - In the bowl of a stand mixer fitted with a dough hook, mix together all of the ingredients until combined.  

   - Increase to medium speed and mix until the dough comes together. Knead for roughly 10 minutes until smooth and elastic.  

   - Add up more flour if the dough is too sticky.  

2. First Rise: 

   - Shape the dough into a ball and place it in a lightly oiled bowl.  

   - Cover with tea towel and let rise until doubled (about 1 1/2 to 2 hours).  

3. Second Rise:

   - Gently press down the dough to deflate it. 

   - Cover and let rise again until doubled (about 40 to 60 minutes).  

4. Shaping the Dough:

   - Transfer the dough to a floured work surface.  

   - Divide the dough into 2 pieces: small 1/3 of the size, bigger one 2/3 of the size

   - Divide the large piece into 3 equal portions. Roll each into a long rope.

   - Braid the ropes and pinch the ends to seal. Place the braid on a lined baking sheet.  

   - Repeat for the smaller piece and place this braid on top of the large one.  

5. Final Rise:

   - Loosely cover and let rise until puffy (about 30 to 45 minutes).  

6. Bake:

   - Preheat the oven to 190°C (375°F), with a rack set in the lower-middle position.  

   - Brush the loaf with milk or egg wash.  

   - Bake for 30 to 40 minutes until golden brown.  

7. Cool:

   - Let the loaf cool completely before slicing.  

   - Wrap tightly with plastic wrap if you want to freeze it.

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Oat Walnut Bread

Oat flour walnut bread is a hearty and nutritious loaf made with oat flour and studded with crunchy walnuts. It has a soft, moist texture and a slightly nutty flavor, perfect for a healthy breakfast or snack. This bread is rich in fiber, vitamins, and minerals, making it a wholesome option for those seeking a nutritious diet. It pairs well with butter, honey, or cream cheese, and can also be enjoyed on its own.

Ingredients

- 220g bread flour  

- 80g oat flour  

- 15g honey  

- 4g instant yeast  

- 6g salt  

- 185g lukewarm water  

- 40g walnuts  

Instructions

1. Mix the Dough:

   - In a large mixing bowl, combine the bread flour, oat flour, salt, and yeast.  

   - Gradually add the warm water and honey.  

   - Knead the dough using a stand mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.  

2. First Rise:

   - Place the kneaded dough in a greased bowl and cover it with a kitchen towel.  

   - Let it rise for 1 to 1.5 hours, or until doubled in size.  

3. Deflate and Shape:  

   - After the dough has risen, gently punch it down to deflate.  

   - Knead in the walnuts until evenly distributed.  

   - Shape the dough into a log or your preferred bread shape.  

   - (Optional) Roll out the dough into a rectangle, add walnuts, then roll it tightly into a log for better layering.  

   - Dust a baking tray with flour and place the shaped dough on the tray.  

   - Lightly dust the top of the dough with flour and cover it with a kitchen towel.  

4. Second Rise:

   - Let the dough rise again for 30-40 minutes, until slightly puffed.  

5. Bake:

   - Preheat the oven to 230°C (450°F).  

   - Place the bread in the oven and bake for 20–25 minutes.  

   - The bread is ready when the crust is golden and crispy.  

   - (Tip) Tap the bottom of the loaf - if it sounds hollow, it’s done.  

6. Cool and Enjoy:

   - Let the bread cool completely on a wire rack before slicing.  

   - The crust should be crispy, with a soft, airy interior.  

7. Storage:

   - Room Temperature: Store cooled bread in a paper bag at room temperature. It will stay fresh for 2–3 days. Avoid plastic bags to prevent the crust from softening.  

   - Freezing for Long-Term Storage: For longer storage, wrap the bread tightly in plastic wrap or foil and place it in a freezer-safe bag. Freeze for up to 3 months.  

   - To enjoy later, thaw at room temperature or reheat in the oven for a freshly baked feel.  

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Christmas Walnut Roll

A nut roll is a sweet pastry made from yeast dough, typically enriched with milk, that is rolled thin and filled with a nut paste sweetened with ingredients like honey. The dough is rolled into a log shape, which can be baked straight, bent into a horseshoe, or shaped in various ways. After baking, the nut roll is sliced to reveal a spiral of filling. 

Nut rolls resemble jelly rolls or strudels but usually feature more layers of dough and filling. Common fillings include ground walnuts or poppy seeds. The pastry is popular in the United States and Central Europe, with regional names like orechovník (Slovak), makowiec (Polish), potica (Slovenian), and bejgli (Hungarian). These pastries are often prepared for celebrations, weddings, and holidays such as Easter and Christmas.

The original recipe called for butter, but I replaced it with oil and adjusted the milk amount accordingly. The dough turned out fine. However, I encountered another issue: the original recipe instructed brushing the roll with egg yolk and egg white separately, which I followed. Unfortunately, I didn’t like the appearance after baking, as it looked uneven and not as beautifully browned as the walnut rolls I’ve seen in pictures. 

The uneven browning didn’t affect the taste, though, so apart from the appearance, everything was fine. To hide the unevenness, I dusted the roll with icing sugar. The result was super tasty in my opinion, and both my husband and son loved it. So, despite the minor flaw, I’d call it a success!

Ingredients:

Dough

- 100g milk, warm

- 5g instant yeast  

- 330g cake flour  

- 90ml oil

- 60g sugar  

- 3g salt  

Egg Wash

- 1 large egg (separated into white and yolk)  

Filling

- 320g walnuts (two-thirds finely chopped, one-third roughly chopped)  (220 ground, 100chopped)

- 80g breadcrumbs  

- 1g cinnamon 

- 100g honey  

- 60g sugar

- 90g vegetable oil  

- 75g water  

- 50g raisins  

Instructions:

1. Prepare the dough:

- Mix the dough ingredients and knead until a smooth dough forms, about 10 minutes.

- Cover the dough with plastic wrap and refrigerate for an hour.

2. Prepare the filling:

- In a bowl, mix the chopped walnuts with the bread crumbs.

- In a cooking pot, combine honey, sugar water, oil, cinnamon, and raisins.

- Bring the mixture to a boil.

- Pour the hot syrup over the walnut and breadcrumb mixture and stir well.

- Let the filling cool completely.

3. Assemble the rolls:

- Once the dough is chilled, divide it into two portions.

- Roll each portion into a rectangle, approximately 25 cm x 30 cm.

- Spread the cooled filling evenly over the dough, leaving about a 2-3 cm gap on one long side.

- Starting from the short edge nearest you, roll the dough tightly into a cylinder.

- Place each roll seam-side down on a parchment-lined baking sheet.

4. Prepare for baking:

- Beat the egg yolk and brush it over each roll.

- Cover the rolls loosely with greased plastic wrap and let them rest for 40 minutes.

- Brush the rolls with egg white and chill uncovered for an additional 30 minutes for a crackled finish.

5. Bake:

- Preheat the oven to 175°C (350°F).

- Pierce each roll deeply with a fork (about 15 holes per roll) to release steam.

- Bake for 20 minutes, then reduce the heat to 165°C (330°F) and bake for another 35-40 minutes, or until the rolls are mahogany brown.

6. Cool and store:

- Let the rolls cool completely before slicing.

- Store at room temperature for a few days or freeze for longer storage.

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Christmas Wreath Bagels

These festive bagels are shaped like Christmas wreaths, braided with colorful dough to bring holiday cheer to your table. Soft and chewy], they’re perfect for breakfast, snacks, or as a creative edible gift.

Best eaten freshly baked.

Ingredients:

- 300g Bread flour

- 4g Instant yeast 

- 185g Milk

- 3g Salt 

- 10g sugar

Coloring Powders:

- 10g Matcha powder

- 5g Purple Sweet Potato Powder

Instructions:

1. Prepare the Dough:

- Knead the dough until smooth.

- Cover with kitchen towel and let it rest for 1 hour.

- Deflate the dough and divide it into two portions: one larger and one smaller (approximately 50g).

- Mix matcha powder into the larger portion and purple sweet potato powder into the smaller one, kneading each until the colors are fully blended.

2. Shape the Wreaths:

- Divide the green dough into 15 equal pieces and the purple dough into 5 smaller pieces.

- Roll each green dough piece into a strand about 25cm long. 

- Braid three strands together to form a traditional braid.

- Shape each braided strand into a wreath by flattening one end to create a fishtail, then joining it with the other end to form a ring.

3. Make the Bows:

   - Shape the purple dough pieces into small bows.

4. Boil the Bagels:

- Bring a pot of water to a boil, then reduce to a simmer. 

- Blanch each wreath bagel for 15 seconds on each side. 

- Drain well and place on a baking sheet.

- Attach the bows to the wreaths before baking.

5. Bake:

- Preheat the oven to 200°C (392°F).

- Bake on the middle-lower rack. Once the tops are set, cover with foil to prevent over-browning.

- Bake for a total of 16-18 minutes, or until the bagels are golden brown.

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Easy Artisan Yeast Bread

Artisan bread is handmade, using simple ingredients like flour, water, salt, and yeast or sourdough starter. It’s known for its crusty exterior and soft, airy interior. Unlike regular bread, artisan bread often rises slowly, with fermentation taking up to 3 days, which helps develop deep flavors and a chewy texture. This bread is crafted using traditional methods and baked in small batches, giving it a rustic look and rich taste.

You can bake the bread right after it rises, or keep the dough in the fridge for a day or two. I’ve tried both versions, and they both tasted great, so if you don’t want to wait, it’s perfectly fine to bake it after the first rise.

Ingredients

- 300g Bread Flour

- 8g sugar

- 4g instant yeast 

- 6g salt

- 185g lukewarm water 

Instructions

1. Mixing the Dough:

   - In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

   - Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Rise:

   - Once done kneading, place the dough in a greased bowl and cover it with a kitchen towel. 

   - Let it rise for 1 to 1.5 hours, or until doubled in size.

3. Deflate and Shape:

   - After the dough has risen, gently punch it down to deflate.

   - Knead for 1-2 minutes, then shape it into a log or your preferred bread shape.

   - Dust a baking tray with flour, and place the shaped dough on the dusted surface. Dust the top of the bread lightly with flour and cover it with a kitchen towel.

4. Second Rise:

   - Let the dough rise again for about 40 minutes, until slightly puffed.

5. Prepare to Bake:

   - Preheat the oven to 230°C (450°F).

   - Place a baking pan filled with hot water on the lowest rack of the oven to create steam.

   - Use a sharp knife to make 3-4 shallow slashes across the top of the bread.

6. Bake:

   - Place the bread on the rack above the water-filled pan and bake for 20 minutes.

   - The bread is ready when the crust is golden and crispy. You can tap the bottom of the bread - if it sounds hollow, it’s done.

7. Cool and Enjoy:

   - Let the bread cool on a wire rack before slicing. The crust should be crispy, with a soft, airy interior.

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Chocolate Mochi Bread

I've often enjoyed mochi bread from the store and decided to try making a similar version at home. While my attempts turned out differently, I realized that the original buns were made with tapioca starch. I'll keep that in mind for next time. Nevertheless, I was pleased with the result using glutinous rice powder, as I adore mochi-type desserts.

My chocolate mochi bread rolls are a delightful twist on traditional mochi bread, infusing chocolate flavor into the dough. For extra chewiness, I use only glutinous rice flour and skip other flours. I've also added chocolate chips for sweetness, though they can be omitted for a less sweet option. These rolls are perfect for snacking, dessert, or paired with coffee or tea. Feel free to customize the flavors and toppings to suit your taste preferences.

Ingredients

- 200 grams glutinous rice flour (sweet rice flour or Mochiko rice flour)

- 20 grams cocoa powder

- 1 gram salt

- 124 grams milk

- 20 grams neutral-flavored oil

- 50 grams maple syrup

- 1 egg, slightly beaten (about 45 grams)

- 60 grams semi-sweet chocolate chips 

Instructions

1. Begin by preheating your oven to 185°C (375°F) and lining a baking sheet with parchment paper.

2. In a mixing bowl, combine the glutinous rice flour, cocoa powder, and salt. Whisk the dry ingredients together until they are well mixed.

3. Warm the milk until it reaches a gentle warmth, making sure not to let it boil.

4. Add the warm milk, neutral-flavored oil, and maple syrup or honey to the dry ingredients in the bowl.

5. Mix the ingredients together until they are well combined. The texture should resemble gravel.

6. Once the wet and dry ingredients are thoroughly mixed, add the slightly beaten egg to the bowl.

7. Mix everything together until a cohesive dough forms, ensuring that all the ingredients are evenly incorporated.

8. Stir in the chocolate chips until they are evenly distributed throughout the dough, adding a delightful chocolatey flavor.

9. Divide the dough into 8-10 equal pieces, shaping each portion into a ball, and placing them onto the prepared baking sheet.

10. Place the baking sheet in the preheated oven and bake the chocolate mochi bread for approximately 15 minutes.

11. Once baked, remove the bread from the oven and allow it to cool slightly before serving.

12. Enjoy the chocolate mochi bread on the same day they are made for the best texture and flavor.

13. Any leftover bread can be stored in a sealed container at room temperature for up to 2-3 days. Reheat in the microwave for 20 seconds to soften before serving.

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Japanese Milk Bread Rolls

 

Japanese Milk Bread Rolls are a popular and beloved bread variety known for their incredibly soft, fluffy, and slightly sweet texture. The use of a tangzhong (a roux made from flour, water, and milk) in the dough contributes to a unique, light, and fluffy crumb. The rolls have a melt-in-your-mouth quality that sets them apart from other bread varieties.

Japanese Milk Bread Rolls are incredibly versatile and can be enjoyed in various ways. They make fantastic dinner rolls, sandwich buns, or simply as a delightful snack. The soft and sweet nature of these rolls pairs well with both savory and sweet toppings or fillings.

In Japan, this style of bread is a staple in bakeries and households. Its popularity has also spread globally, and many people appreciate the meticulous preparation and attention to detail that go into creating these perfect rolls.

Ingredients

Tangzhong (Starter):

- 3 tablespoons (43g) water

- 3 tablespoons (43g) milk, whole preferred

- 2 tablespoons (14g) King Arthur Unbleached Bread Flour

Dough:

- 2 1/2 cups (300g) King Arthur Unbleached Bread Flour

- 2 tablespoons (14g) King Arthur Baker's Special Dry Milk or nonfat dry milk

- 1/4 cup (50g) granulated sugar

- 1 teaspoon (6g) salt

- 1 tablespoon instant yeast

- 1/2 cup (113g) milk, whole preferred

- 1 large egg

- 4 tablespoons (57g) unsalted butter, melted (40ml oil)

Instructions

1. Making Tangzhong (Starter):

- In a small saucepan, whisk together water, whole milk, and bread flour until no lumps remain.

- Place the saucepan over low heat and cook the mixture, whisking constantly, until it thickens and the whisk leaves lines on the bottom of the pan (about 3 to 5 minutes).

- Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

2. Preparing Dough:

- In a large mixing bowl, combine the tangzhong with the remaining dough ingredients

- Mix and knead the ingredients until a smooth, elastic dough forms. This can be done by hand, using a mixer, or a bread machine.

- Shape the dough into a ball and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until it becomes puffy (it doesn't necessarily need to double in bulk).

3. Shaping buns:

- Gently deflate the dough and divide it into 8 equal pieces for large rolls or 10 equal pieces for medium-sized rolls. Shape each piece into a ball.

- Place the rolls into a lightly greased 8" or 9" round cake pan or other shape pan. Cover the pan and let the rolls rest for 40 to 50 minutes until they become puffy.

4. Baking: 

- Preheat the oven to 180°C (350°F). 

- Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water).

- Bake for 25 to 30 minutes until the rolls are golden brown on top. 

- Remove the rolls from the oven and allow them to cool in the pan for 10 minutes. Then, transfer them to a rack to cool completely.

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