I Have Dreams Of Starting My Own Asian Bakery…

On our way back from California a few weeks ago, we came home with a full box of bread from the famous and most delicious 85C Bakery Cafe.  And since we finished that box, all I could think about is wanting more and more bread.  Unfortunately, where I live, we don’t have ANY Asian bakeries… or at least not any fresh one (I think any store that sells Asian breads has them shipped in).  I had this idea for a few days that I would open up an Asian bakery of my own.  For those of you who don’t know the difference between regular and Asian breads, I guess my best explanation for Asian breads would be that they are SUPER soft and fluffy, like melt in your mouth fluffy.  And they come in a variety of flavors and toppings, my faves being blueberry cream cheese, onion, cheese, taro, and really just any cream filled ones, mmmm!  So obviously to start on my bakery, I realized I had to try making some of these breads myself.  I researched all over the web and landed on Christine’s Recipes, namely her Japanese Style Bacon and Cheese bread which uses the Tangzhong Method of baking.  I’m going to spare you from all the recipe ingredients and directions since they are pretty long so please visit her blog post for it!  So here goes my first attempt at it…!

Made the Tangzhong dough the night before.

Combine all the bread ingredients together (used my KitchenAid stand mixer with bread hook on low for 20 minutes).  At this point the dough was still VERY sticky so I did add more flour to be able to form it into a ball.  Once ball is formed, put it in a greased bowl and let it sit for 40 minutes.

Separate the dough into 4 balls, cover and let sit another 15 minutes.

Roll out dough and fill with whatever you like (I used turkey bacon, cheddar cheese and green onions).

Roll it up… mine needs work, you’ll see why later.

Place the 4 rolled up sections of dough in pan and let sit for another round of 40 minute proofing and then brush the top with egg wash.

Fresh out of the oven, SMELLS SO GOOD!!!

3 hours later… and there you have it!!  See the holes in the second piece of bread, I think that’s due to my poor rolling skills, but now I know what I need to work on for next time!

Can’t wait to make this again and fill it with something different next time.  The 3 hour wait is seriously worth the FLUFFY SOFT texture that melts in your mouth and tastes SO MILKY AND GOOD~!  Or you could just come buy it from my bakery once it’s open… yea… ;)

Have you made bread before?  Does anyone have recommendations on bread makers?


  1. If you open the bakery I’m there. Or will request that you ship some bread ;). We don’t really have any authentic Chinese restaurants in our area any more. The one we had burnt down and they never reopened :(. However, when it was open, they made their fresh bread about 2x a year. Good thing we were close friends with someone from Singapore who had an in with the owner, otherwise, no bread for us. That bread was SOOOOOOOOOOOO amazing! Just delicious. And so hard to describe.

    So yeah when you start your bakery, we’re coming to visit ;)

  2. Sandy, that looks and sound amazing!! I make all our bread from scratch but have never tried Asian bread dough. Think I may need to put that on my “to bake” list asap!

  3. That is an awesome idea and I love how good this recipe looks. I am definitely going to have to try it. One of things I hate about being in NC is that there are no fresh bakeries (Filipino/Korean/ or Mexican I miss the breads and sweets a lot. If I planned on living her forever it’s something I would definitely consider as well just o get my own fix haha

  4. ah! did you go to the 85 degree bakery in irvine or in hacienda heights? the newest one is hacienda heights and i’ve been going there alot!! I love love llove the taro bread!!!

  5. You should totally open your own Asian bakery! ;) These loaves look amazing! Maybe you can start by taking orders a day or two in advance (before you open a store) until you build a clientele and master your techniques. In Buenos Aires, where I come from, there are many people who started like that ;).

    Hugs and best luck!


  6. OMG i love you! im so making this. one of the things a miss most about korea is all the delicious things in paris baguette. and i was just informed that there is one in NYC and i MISSED it while i was there. insert sad face. i need to search for an asian bakery in toronto. there must be one. or more than one

    ps once baby comes u need to have a soju cocktail!

  7. what are you trying to do to me at midnight?! make me go eat something – cuz you made me hungry! and girl, if you ever open up an asian bakery, i would be there…everyday!

  8. What an original and lovely idea!
    I think your bakery will be the most popular place in your town. I have never been to any Asian bakery before…

  9. Hmm, looks amazing! I like the idea of rolling stuff in the middle! May have to try it… I have made honey wheat bread and now make gluten free bread for Ava and I. Took a number of recipes to get it right since she only likes Udi’s. My oven is not very good either. :(

  10. what a cool idea! I would be a regular customer if it were nearby. I’ve never had Asian bread before but bread is probably my #1 food weakness (and this looks delicious).

  11. wow. I don’t ever thought about trying to make that myself before. I applaud you. They look great (even with the hole in the second one!)

  12. Oh wow! This looks so delicious! I’ve made bread before, but never a filled bread like this one. I’m seriously impressed. And you absolutely should open your own bakery — I have similar dreams and all I can think about is how lovely it would be. Do it!

  13. Sandy, that looks delicious!! I agree that most Asian breads are different from those we get at the grocery store. I’m tempted to try your recipe, although my husband would probably want less veggies and maybe just add a hot dog in the middle..like the hotdog rolls that I get at the Asian market. Great looking post!


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