After many and many attempts, to bake the perfect Asian bread, I think I found the perfect recipe which I am very pleased with the final product. This is a very simple recipe based on Alex Goh, “Magic Bread”.

This white bread, which can be adapted for whole wheat bread or sweet bread is very easy to make. The texture of this bread is so soft, almost moist and you can leave on your counter top (properly stored) for days without loosing the texture.

To knead the dough you can use a bread machine or manually. I can assure you that you will love this bread. Since I first made this bread, I’ve been making to all my co-workers and friends, and trust me, they love it…I’ll through the weeks post the various version of it. I know…I know that white bread is not healthy, but I had to start to learn from the very basic, so in the meantime, enjoy this perfect white sandwich bread.

Oh! I used the Pullman loaf pan to achieve the square form…which is great for sandwich.

Ingredients:

Semi cooked dough
½ cup bread flour
50 ml boiling water

Main dough
1½ cup bread flour
½ cup all purpose flour
1 tablespoon sugar
2 tablespoon dry milk
½ teaspoon sea salt
¾ teaspoon dry yeast
175 ml water

1 tablespoon butter

Method:

Mix the ½ cup of bread flour with the boiling water. Mix well to form a “semi cooked dough”. Refrigerate the dough for approximately 12 hours, although I made this bread with the semi cooked dough only refrigerated for 1~2 hours and it came good as well.

If you are using a bread machine to knead the dough, follow the instructions of the machine. In my Zojirushi, I placed the water at the bottom of the bucket, then the dry ingredients, except the butter.

Mix well, until the main dough is formed, add the “semi cooked dough” that was stored in the refrigerator, knead until well blended and then add the butter, knead to form an elastic dough.

In the bread machine, I let the dough cycle run twice, making sure that the dough is well kneaded.

Let the dough proof until it sizes double.

Divide the dough into 4 pieces, roll and mold it round. Let it rest for approximately 10 minutes.

Roll each ball into a long strip and roll into a Swiss roll, let it rest for approximately 5~10 minutes and repeat it by flatting the Swiss roll and again into a long strip and again into a Swiss roll . Place the 4 Swiss rolls into the sandwich loaf pan and cover with a damp towel. Let it rise until 90% of the height of the pan. Place the pan cover and in the meantime preheat the oven at 350F.

Bake for 20~25 minutes at 350F.

After the baking time, remove the loaf from the pan and let it cool on a wire rack. Slice the loaf once it is fully cool.

Did you know that sandwich loaf is also called pullman loaf? In France is known as pain de mie.

Thank you for stopping by Simple Recipes and have a great week!

This is a very simple recipe for Asian style sweet buns, they are so soft and tasty. The water roux method was used to accomplish the softness of the dough. I made the dough with the help of my Zojirushi bread machine, therefore it was very easy, simple and without mess…just let the machine do the work. It is great as a snack or as a breakfast treat.



Ingredients:

Water roux
75 ml of water
15 g of bread flour

Dough
2 cups bread flour
¾ teaspoon salt
1½ tablespoon sugar
1 tablespoon dry milk
1½ tablespoon butter
1½ teaspoon dry yeast
1 large egg and complete to 100 ml with water

1 can of red bean paste

Method:

Water roux
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring constantly until it reaches 65ºC/149ºF. The mix will turn to a paste and you can see the bottom of the pan.

Remove from heat, cover with a saran wrap film over the paste and leave until lukewarm.

Dough
Add the water roux and all the dough ingredients to the bread machine bucket according to the manufacture’s guideline. I let the dough cycle run for 2 times, making sure that the dough reaches a thin membrane. The dough will be slightly sticky. Let is rise for approximately 2 hours in a cover container or until it double its initial volume.

Punch down, knead the dough and form into a ball shape. Then divide into 16 equal portions. Gently flat the balls and fill it with the red bean paste. Shape the buns and place all finished buns on a baking pan. Cover the buns with saran wrap film and let rise until double in size.

Bake in preheated 350°F oven for about 12 to 15 minutes, or until golden brown.

Did you know that red bean paste was originated in China? The red bean paste is also called Azuki bean paste and is widely used in Asian cuisine, the paste can be very smooth or chunky (pieces of beans).

Thank you for stopping by Simple Recipes and have a great week!

These coconut rolls are yummie, it is very common in Brazil, where they are sold in the “padarias” which translate to bread stores. “Padarias” are found in every block in major cities and you can smell the bread baking during morning time.

I used my Zojirushi bread machine to make the dough. The rolls are filled with a tasty and creamy coconut filling. It is a treat as snack and even for breakfast.

Ingredients:

Dough
½ cup milk
1 egg
1 cup bread flour
½ teaspoon salt
2 tablespoon butter
2 tablespoon sugar
1 teaspoon yeast
½ teaspoon vanilla extract

Filling
1/3 cup sugar
¼ cup milk
¾ cup coconut flakes

1 egg to brush the rolls

Method:

Follow the instructions of your bread machine for dough setting.

After removing the dough from the bread machine, knock the dough back and rest the dough in the refrigerator overnight by wrapping the dough in plastic wrap or a container, just remember that the dough will rise throughout.

In the meantime, mix the ingredients of the filling and cook in low heat until a slightly creamy sauce. Do not over cook.

Remove the dough from the refrigerator, knock it down gently and roll it open to a rectangle of approximately 1/3 to ½ inch thick.

Spread the coconut filling on top of the dough.

Roll it and cut into 16 pieces.

Place the rolls in the pan and let it rise in a warm place for approximately 1~2 hours or until double the size.

Brush the rolls with the beaten egg and bake in a preheated oven for 15 ~ 20 minutes at 350F.

The leftover can be stored in the refrigerator and warm it up at the microwave.

Thank you for stopping by Simple Recipes and have a great week!

A while ago I was so frustrated because I did not own a baguette rack, guess what, got one! And it was so much fun molding the dough to the rack, watch it rise and at last taste it…so take a look at my French baguettes. I was so excited when the bread came out of the oven I kept telling my husband how “cute” they look with the little dents on the bottom, just like the ones that you can get at the bakery.

Ingredients:

¾ cup of water
2 cups bread flour
1 tablespoon sugar
1 teaspoon salt
½ tablespoon gluten
1 ½ teaspoon yeast

Method:

Place the water first at the bottom of the bucket and add the dry ingredients.

Select the French bread setting, and remove the dough after the second rise by placing in a floury surface.

Divide the dough in three pieces, open the dough into a rectangular shape and roll until the shape and size is secured.

Cover the dough with an oiled clear film and leave in a warm place for approximately 1 to 1 ½ hour or until the dough is double of the original size.

Just before placing the dough in the oven make small cuts and spray the dough with lots of water.

Bake in pre-heated oven for approximately 15 to 20 minutes at 450F.

Thank you for stopping by Simple Recipes and have a great week!

These cinnamon rolls are very easy to make. I used the dough in the Red Bean Bun recipe which uses the water roux method. The texture of these rolls are very soft and so yummie. The nicest thing is the smell of the roll when baking…smell SO good.

Ingredients:

1 bread dough from here

Filling
1/3 cup chopped pecan
1/3 cup raisin
2 teaspoon cinnamon
2 tablespoons sugar
1 tablespoon butter

Glaze
4 tablespoon powdered sugar
2 tablespoon water
¼ teaspoon vanilla extract

Method:

Open the bread dough in a rectangle of approximately 12 x 8 inches. Spread the butter, then sprinkle the cinnamon and sugar. Gently cover the rectangle with the chopped pecan and raisin. Roll it like a Swiss roll and cut the roll in 16 pieces and set in pan.

Cover with a clear plastic film and leave in a warm place until the dough have double its size.

Bake in a pre heat oven at 350F for 15 to 20 minutes.

Once the rolls baked, remove them from the pan and place in a wire rack. In the meantime, mix all the ingredients of the glaze together and brush the glaze mixture over the warm rolls.

Serve slightly warm.

Thank you for stopping by Simple Recipes and have a great week!

This is a version of the traditional Brazilian pao de queijo using glutinous flour. The texture is softer and lighter as compared to the the recipe using solely tapioca flour.

I posted a while ago, the recipe for “pao de queijo“, which uses tapioca flour as a base for this cheese bread. After researching different versions of these savory cheese bread/balls, I decided to make some change to add an Asian flavor to it. Instead of solely using tapioca flour, I added glutinous rice flour, known as mochi flour. Well, the consistency of this bread is slightly softer and slightly less chewy. If you like mochi you will enjoy this version. This version of cheese balls can be stored at the freezer the same way as the previous one. Whenever you want to enjoy a tasty snack or complement a meal, just pop the frozen cheese balls in a pre-heated oven for about 25 ~ 30 minutes at 300F and voila…you have a yummie and tasty cheese bread.

Ingredients:

1 ½ cup tapioca flour
1 ½ cup glutinous rice flour
4 eggs
1 cup water
½ cup vegetable oil
1 ½ teaspoon salt
1 cup Parmesan cheese

Method:

In a small pan add water, oil and salt, bring to boil and carefully add to the tapioca and glutinous rice flour.

Mix gently until you can manage with your hands (be careful it is very hot).

Alternatively add the eggs and the Parmesan cheese until a dough is formed. The trick is to add Parmesan cheese to form a big ball of dough.

Make small balls (freeze at this point if you desire), bake for 20 to 25 minutes at 300F.

Serve warm.

Makes approximately 50 to 60 cheese balls.

If you enjoy this recipe you might want to try the Brazilian version or the Asian version with chives and bacon.

Did you know that glutinous rice is also called sticky rice, sweet rice? In spite of the being called “glutinous” does not contain gluten. Rice contains two types of starch: amylose and amylopectin. Glutinous rice contains high amounts of amylopectin and negligible amounts of amylose, therefore is very sticky.

Thank you for stopping by Color Your Recipes… have a colorful day!

First, if you have not noticed…I changed the look of my site  It was kind of stressful since I was not sure if it would work, apparently is working so I am happy!

Second, I want to share a tip for making bread, the ones that you find in Asian bakery…My mom read at the newspaper that many Asian bakeries leave the dough in the refrigerator for up to a day before shaping and baking it. I too read somewhere that when the dough rises slowly the bread turns out to taste better. So I decided to play with my dough and the result is great. I cannot explain the texture of the bread, but believe me…is different, somehow more chewy, not excessive…and light. If you have been to Asian bakery you will understand what I am trying to say.

I made this rolls with the help of my Zojirushi Minibread machine…honestly I like to bake the bread out of the machine better since I can control the time that I want the dough to rise, since the temperature is so different though out the year. Anyway, it is a great kitchen appliance.

These rolls are great, very light and you can enjoy with your favorite jam, butter or even just like that!

Ingredients:

1 egg and complete with milk to ¾ cup
2 ¼ cups bread flour
2 ½ tablespoon sugar
½ teaspoon salt
1 teaspoon yeast
½ teaspoon vanilla extract
1 teaspoon orange peel, finely grated

Method:

Place the egg and milk mix, vanilla extract and orange peel at the bottom of the bucket and add the dry ingredients.

Select the dough setting, let is complete the cycle.

Remove the dough and place in a container with lid, let it sit in the refrigerator for 10-12 hours.

When is ready to work with the dough, knead it down and make a long roll.

Cut in 16 pieces and roll into ball shape. Place the balls in the baking pan covered with a film and let it sit for 1 to 2 hours depend of the temperature, make sure that the dough is the double of the initial size.

Bake in preheated oven for 18 to 20 minutes at 350F or until the top turns to a light golden brown.

Enjoy it!

Thank you for stopping by Simple Recipes and have a great week!

These cheese balls are called “pao de queijo” in Portuguese, which can be translated to cheese bread. They are very popular in Brazil and you even see this bread selling at the malls in small kiosks.

The interesting thing about this bread is the texture which is not the conventional bread texture therefore you need to acquire the taste. When I first introduced this bread to my American friends I need to admit that I was a little reluctant since I was not sure of the acceptance of it, but interestingly most of them liked it and even asked for the recipe.

The good thing about this recipe is that you can make the balls and freeze, so when you have guest the cheese balls can go from the freezer to the oven and be served in less than 25 minutes. I always make them in advance, as a matter of fact I always have them in my freezer.

Ingredients:

1 lb tapioca powder
4 eggs
1 cup water
½ cup vegetable oil
1 ½ teaspoon salt
Parmesan cheese

Method:

In a small pan add water, oil and salt, bring to boil and carefully add to the tapioca powder.

Mix gently until you can manage with your hands (be careful it is very hot).

Alternatively add the eggs and the Parmesan cheese until a dough is formed.

The trick is to add Parmesan cheese to form a big ball of dough.

Make small balls (freeze at this point if you desire), bake for 20 to 25 minutes at 300F.

Serve warm. Makes approximately 50 to 60 cheese balls.

If you enjoy this traditional recipe for the Brazilian pao de queijo, you might want to try the Asian version.

Did you know that tapioca powder is a starch from yuca? Therefore is gluten free? Yuca is known as “cassava”, “mandioca” and “aipim”. Yuca is native of Brazil (Amazon) and now is cultivated worldwide. Tapioca is well known commercially as pearl tapioca, where is commonly used in Southeast Asia in sweet drinks.

Thank you for stopping by Color Your Recipes… have a colorful day!