Blog 3 – Korean Bread Roll – Maangchi

Tested by Wai Han Smith and several other group members.

I was delighted to find this recipe as I had not made any bread rolls before and at the time I had no success in making the Tang Zhong HK bread. This recipe gave me confidence to try again and also provided me with some delicious bread whilst I was still trying to master the TZ bread.

The recipe is a big hit with the group, fantastic recipe if you don’t like to knead or don’t have a bread machine.  A great recipe for a starter baker.

This bao can be used for:

  • Plain
  • Chinese hot dog
  • Pineapple bao
  • Gai mai bao

Ingredients (for 6 rolls): serves 3 to 4

  • 3 tablespoons butter
  • ½ cup cold milk
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1 large egg
  • 2 teaspoons dry yeast
  • 1 ½ cups plus ¼ cup all purpose flour
  • 1 egg white

http://www.maangchi.com/recipe/bread-rolls

This bread is great for beginners as there is no kneading and fairly fail proof.  I have made it several times since but a few times I have left it to proof for too long and it is possible the oven was too warm for proofing too.  When the bread was overproofed I found the texture a bit cakey and dry.  The finished product should be soft and not cakey or dry.

The top was proofed correctly and the below shows an overproofed version.

korean bun

 

Baked Rolls – without egg wash

korean bun2

 

I have tried this bread to make Hong Kong Sausage Rolls

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The bread rolls toasted with cheese and bacon

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[Total: 1    Average: 2/5]

2 thoughts on “Blog 3 – Korean Bread Roll – Maangchi

  1. If only I knew this was as easy as the video shown!!! I was shocked how ‘little’ effort I had to put in!! After so many trial & error attempts with various different recipes, trying to search for the ultimate perfect Chinese buns…I should have looked here in the 1st place!!! Finally found my perfect match!! I tried it as Winnie suggested with her perfect buns, using half strong white bread flour & half all-purpose flour(same thing as plain flour apparently!!) the bread was so shockingly soft, I couldn’t believe my eyes as I was tearing each buns away!! I will never have to look further ever again, when it comes to any sort of Chinese buns…this recipe fits all

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