Homemade Soft Bread Buns - Anyone Can Make it 😲

One of my original soft bread recipe was created a few years ago. The most rewarding experiences as a baker and foodie can have. It roughly 72% hydration, the dough is highly hydrated. you will love the bread texture and aroma of freshly baked bread wafting through at your home. It's easy to make bread that everyone can best enjoyed fresh from the oven.

(Whole dough 325g)
Makes 12 
34g each dough

Ingredients
(A)
• 120g cold milk
• 20g granulated sugar
• 1 tsp, 3-4g dried yeast
• 1/4 tsp salt
• 170g bread flour

(B)
a tsp vegetable oil for oiled the bowl and fermentation.

(C)
1 tsp honey or golden syrup
2 tsp warm water

(D)

Cheese slices, for decoration

Method: 
1) In a bowl, add the milk, sugar, dried yeast, salt and bread flour. use a spatula to stir until combined.

2) Greased the same bowl, cover with the lid, proof in the warm oven for 30 minutes or cold fermentation overnight for the first proof.

3) Pushed all the air out and divide the dough into 12 pieces. shape into a round ball. place cheese slices in the bread top and lightly brush with milk, then place them on a prepared tray and second rise again for another 30 minutes. 

4) Bake in preheated oven 150°C for 15 minutes. before 3 minutes baking, take it out brush honey or syrup water over the crust.

Helpful Tips:
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
2) Store a bread in an airtight, re-sealed bag or airtight container and keep fresh for 2 days.
3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked.
4) you can make toast straight from the freezer. just pop your frozen slice of bread straight into the toaster, there's no need to defrost it first. It will only take slightly longer to cook than fresh bread.
5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
6) It's recommended to use an oven thermometer.

Did you make this recipe?
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Recipe Source: Josephine's Recipes 

My Secret Recipe - Potstickers Made From Scatch - Pan Fried Dumplings - Crispy Prawn Gyoza 煎饺子｜煎锅贴｜冰花煎饺

Ingredients:

A. Cleaning / Cutting:

22 king prawns

B. Seasoning;

a pinch of sea salt

white peppers

dried chives

sesame oil

corn flour

C. Wrappers:

2 cups cake flour

1 cup hot water

1 tsp olive oil

D. Frying:

1 tsp cake flour

1/2 cup water and stir combined

Recipe Source: Josephine's Recipes

Homemade French Croissants - Step by Step Video Recipe

These freshly baked homemade Croissants are a real treat, flaky, crispy on the outside soft and buttery inside. It's well worth the wait! With this recipe, you can create this famous French pastry at home.

Makes 16 mini croissants with the highest quality butter

Ingredients:

(A)

150g bread flour

50g cake flour

5g milk powder

20g granulated sugar

1 tsp, 4g dried yeast

100g cold water

10g butter

3g sea salt

1 whole egg

(B)

To make the filling, Use a baking paper and place 100g butter, roll into a square shape about 15cm x 15cm and place in the fridge, not freezer. It should be cold and soft in touch, not hard to break out and ready to place in dough and roll.

(C)

Decorate:

(Take a half tablespoon either part of the whisked egg, put a tsp water or milk, beat them together, set aside to cool. Brush the egg wash over your bread)

Tips for Croissant success:

1) The ideal environment for making, shaping the dough for a proof is not higher than 25ºC. After kneading the dough, take it out from the bread pan immediately. Wrap in cling film and place in the freezer for 15-20 minutes. No need for fermentation. only needed after being shaped for one proof.

2) Fold the edges of the dough rectangle over, double the size to cover the butter. Sprinkle some flour and continue to roll to 50cm long. Brush the excess flour and fold, wrap in cling film and chill for 30 minutes. Take the dough out, and roll to 50cm long again and fold again, wrap in cling film and chill for 30 minutes again.

- After then, roll the wide 18cm, long 40cm. It’s been chilled and folded, and place in the upper fridge for 30 minutes each time.

3) Using a ruler, make a mark every 8cm down the one of the long edges of the rectangle. then on the other side mark at 4cm. See video, cut the 2 edges can make a mini croissants, and then 7 large croissants or cut in half to make 14 and total 16 mini croissants.

4) Only one proof the dough after shaped, not higher than 25ºC, they will take about 2 hours to fully proof. If it gets warm above 28ºC that temperature there is a big chance butter will begin to melt out.

5) Bake in preheated oven 150ºC, bake for 12 minutes, Leave to cool in the oven for a few minutes. (See the croissants colour as you desire) Adjust your own oven to suit.

Recipe Source: Josephine's Recipes

Super Soft White Sandwich Bread - Poolish Method Recipe

Makes 1 ( 2lb - 450g/520g dough loaf pan with lid 21.5x12.3x11.4cm) 

Ingredients

(A) Poolish Starter
55g water, boiled and cooled

1/2 tsp dried yeast 

50g bread flour

Ferment at warm place for 3 hours or refrigerate, cold ferment for overnight. dead yeast will not produce any bubbles at all. If the temperatures too high will make the yeast completely killed off. 

(B)

220g bread flour

22g milk powder

30g sugar

1 tsp dried yeast

1 whole egg

poolish starter (A)

80g milk 

(C)

a pinch of salt

25g butter

1) In a bowl, mix all the starter ingredients and place in the fridge for the cold fermentation overnight or room temperature proof for 3 hours.

2) Use a bread maker pan, add all the ingredients (B), the machine mix and knead 

when the beep noise for middle kneading, Add soften butter and sprinkle salt continue stir until done. 

3) Press the fermentation and let the machine proof for 30 minutes and take it out the dough to shape. Greasing pan with oil or butter. 

4) Second rise in the warm oven for 1 hour. Bake in no preheated oven 150°C for 50 minutes. Let the bread sit in the oven for a few minutes before taking it out and cool in rack.  

Recipe Source: Josephine's Recipes

Wool Roll Bread - Water Roux Method - Japanese Milk Buns

The softest, fluffiest bread you will ever eat, free from artificial ingredients and preservatives. Bread machine is a life saver for everyday bread, honestly! Just threw everything in the bread machine, and then press ferment until the beep noise. Take it out and shaped into as many as you want the bread rolls. this would save a lot of time and of course save life too. Nothing beats the smell of freshly baked bread, it sounds like a dream to me.   

Makes 1 (7 inch, 18cm round pan)

Ingredients

(A)
• 280g, 11/4 cup water
• 56g, 4 tbsp bread flour

You'll make two batches for the water roux starter (A). 

(B)
• 120-140g water roux
• 70g cold milk
• 20g granulated sugar
• 250g bread flour
• 1 tsp, 4g allinson dried yeast

(C)
1 tbsp, mild olive oil / vegetable oil

(D)

Brush with milk or egg wash 1/2 egg yolk + 1/2 tbsp milk before baking

(E)
Syrup or honey glaze:
1 tbsp golden syrup or honey
1/2 tbsp hot or warm water

Method:

1) In a saucepan, heat water, until the water is warm to hot 65°C , then add bread flour. quickly whisk and cook until thickened and smooth paste forms. (using a whisker, will be much easier than a wooden spoon or spatula to avoid lumps. The roux can also be cooled to room temperature first, and stored in the fridge up to a 3-5 days. 

2) Place the water roux, cold milk, sugar, bread flour and yeast into the bread pan. Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed. add mild, olive or vegetable oil to the bread pan, and continue ''stir 2'' until beeps will signal. close the lid gently.

3) Press the MENU button again until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes or until beep to signal and then you take it out of the machine.

4) Turn the dough out onto a grease surface, punch down the dough, and divide into 5 pieces. roll out each ball into a long shaped and cut into long roll. roll up the dough lengthwise and pinch the ends closed.

5) Second rise in the warm oven for 30 minutes. Brushing the top with milk. Bake in no preheated oven 150°C for 20 minutes or until the buns are golden brown. Let the bread sit in the oven for a few minutes before taking it out and cool in rack. brush the bread with syrup after you bake it. (Baking time depends on the size and shape of the bread being baked).

Recipe Source: Josephine's Recipes

Wool Roll Bread With Coconut Filling Recipe 椰蓉麺包 毛線球吐司

Makes 1lb bread loaf

Ingredients

(A)

160g cake flour / plain flour / bread flour

1 tablespoon milk powder

1 teaspoon, 4g dried yeast

20g granulated sugar, optional

120g, 1/2 cup cold milk

(B)

15g salted butter, optional

A pinch of sea salt

(C)

Coconut Filling:

20g salted butter ( at room temperature)

a pinch of sea salt

20g desiccated coconut

28g granulated sugar 
1 egg yolk  

Method:

1) Place the (A) ingredients into the bread pan. close the lid gently.

2) Press the menu button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed before 5 minutes open the lid, add butter to the bread pan, and continue until beeps will signal.

3) Press the menu button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavour or until beep to signal and then you take it out of the machine.

4) Turn the dough out onto a floured surface, punch down the dough, and cut into as many as you desire. roll each ball with a rolling pin. and roll up and shape, then place on the baking tray.

5) Second rise for 30 minutes, lightly brush egg wash or milk on top of the bread before baking. Bake in no preheated oven 130°C, until the buns are golden brown, about 18 minutes. (Baking time depends on the size and shape of the bread being baked).

Recipe Source: Josephine's Recipes

How To Make Fragrant Scallion Bread 香葱面包 | 松软又拉丝

Makes 1

Ingredients

(A)

160g cake flour / plain flour / bread flour

1 tablespoon milk powder

1 teaspoon, 4g dried yeast

20g granulated sugar, optional

120g, 1/2 cup cold milk

(B)

15g salted butter, optional

A pinch of sea salt, less than 1/4 tsp

(C)

60g-80g spring onions, optional

1 (s) egg, whisked or you can take some for brushing the top

A pinch of sea salt, about 1/4 tsp

1/4 tsp white pepper

1 tsp, 10g vegetable oil

(In a bowl, all the topping ingredients, stir to combine well)

Bake in no preheated oven 130°C, until the buns are golden brown, about 12 minutes. Sit in the oven for a few minutes after you take it out. (Baking time depends on the size and shape of the bread being baked).

Recipe Source: Josephine's Recipes
For more details please check out video down below.