So I have in the past professed my love of Bread Top- the Asian bakery downstairs from Joff’s apartment. I decided I should try and make the bread of my own.
So I found a Chinese baked sweet bread recipe, so I thought I’d try it.
Here is the recipe and my photos of the whole making thing.
- 1 tablespoon active dry yeast
- 3 tablespoons sugar
- 1 cup warm milk
- 1 egg
- 3/4 cup vegetable oil
- 3 1/2 cups all-purpose flour, and more for dusting and kneading
Put the yeast and 1 tablespoon of the sugar in a small bowl. Add 1/4 cup of the warm milk. Let stand 5 minutes, then stir to dissolve.
It should foam and bubble. If it does not, discard and use a fresh package of yeast. Stir in the egg, oil and remaining milk.
Put the flour and remaining sugar in the bowl. It told me to use a mixer, but Joff doesn’t have one, so I used a massive spoon and good old fashioned arm-power.
Pour the warm milk in a steady stream.
Mix until it forms a rough ball. If ball is sticky and wet, add a little more flour. Mix until dough pulls away from the sides of the bowl. Remove dough to a lightly floured board.
Knead dough, dusting with flour to keep it from sticking, until smooth and elastic, about 2 minutes.
Place in a large oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour.
Punch down dough and place on a lightly floured surface. It is now ready to form into rolls, buns or loaves.
I rolled mine out into two rolls, Then made them into little circles, and filled half of them with custard and left half plain.