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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?

41 Comments ( Reply )

  1. Amanda (Toaster4JC)
    Sep 21, 2011 @ 8:16 pm

    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. Suburban Sweetheart
    Sep 21, 2011 @ 8:23 pm

    Oh my gosh, Sandy, this looks ABSOLUTELY AMAZING. My mouth is watering just looking at it!

  3. Caroline Wang
    Sep 21, 2011 @ 8:45 pm

    Wow, that looks SO GOOD!! :)

  4. April
    Sep 21, 2011 @ 8:47 pm

    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!

  5. Dancing Branflake
    Sep 21, 2011 @ 9:09 pm

    I love making bread! I hate break makers though. We totally have an awesome Asian bakery near here.

  6. Nani
    Sep 21, 2011 @ 9:17 pm

    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

  7. Steff
    Sep 21, 2011 @ 10:04 pm

    I’ve heard nothing but good things about this model: http://tinyurl.com/3rqhrrs but it is soo expensive! I bought a cheapo Westinghouse for $5 from Goodwill, looked up the manual online, and have had amazing bread ever since though!!

  8. stephanie
    Sep 21, 2011 @ 10:28 pm

    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!!!

  9. Christine's Recipes
    Sep 21, 2011 @ 10:51 pm

    Your bread looks so incredible with the fillings. Yummy!
    Thanks for the shout-out. :)

  10. Miki
    Sep 21, 2011 @ 10:55 pm

    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!


  11. Melissa
    Sep 21, 2011 @ 11:07 pm

    DO IT :] :] :] :]
    I would support it! (as best as I could from NC)

    I unfortunately do not make bread :/ I just eat it! lol

  12. isabel
    Sep 21, 2011 @ 11:15 pm

    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!

  13. ilene
    Sep 21, 2011 @ 11:16 pm

    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!

  14. Blanka
    Sep 22, 2011 @ 2:25 am

    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…

  15. Nicole Schile
    Sep 22, 2011 @ 7:28 am

    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. :(

  16. jacky {the sweetest petunia}
    Sep 22, 2011 @ 7:31 am

    Mmmm, that looks SO yummy! I’ve never made bread like this, but your pictures make me want to try it. :)

  17. Diana Mieczan
    Sep 22, 2011 @ 8:36 am

    Oh my goodness..that looks so delicious. I could totally have a slice right now:) Happy Thursday morning, sunshine.

  18. Krysten
    Sep 22, 2011 @ 8:40 am

    Holy man Sandy, that’s really cool!

    My mom used to have a bread maker but she only used it for a few months and then it collected dust.

  19. Chantale
    Sep 22, 2011 @ 9:21 am

    Wow Sandy, this is so cool and amazing looking! I’m sure it tastes just as good as it looks. So yummy. Sandy’s Bakery.. yummy!

  20. jennifer
    Sep 22, 2011 @ 10:30 am

    OMG SANDY!! That looks so DELICIOUS!!! O.O

  21. Michelle (michabella)
    Sep 22, 2011 @ 10:54 am

    OMGGGG. YUM!!!!

  22. yvonne
    Sep 22, 2011 @ 11:02 am

    oh yummy! I love them too, also the sweet ones!!! I love your food photography girl!

  23. two birds
    Sep 22, 2011 @ 12:29 pm

    wow, if this tastes as good as it looks, you should open your own bakery! can i come over for dinner???

  24. alli
    Sep 22, 2011 @ 2:24 pm

    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).

  25. Anna @ IHOD
    Sep 22, 2011 @ 3:29 pm

    Oh my heavens. Can you come cook for me? LOL!
    For some reason, I can see you running a successful bakery. Maybe one day Sandy!

  26. postcards and pretties
    Sep 22, 2011 @ 3:35 pm

    damn that looks so good!! If you open a bakery can please offer shipping???? ;)

  27. Maddy
    Sep 22, 2011 @ 3:56 pm

    Oh my goodness! You could definitely go pro! The bread looks amazing!

  28. Becky
    Sep 22, 2011 @ 4:21 pm

    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!)

  29. Sarah-Anne
    Sep 22, 2011 @ 5:03 pm

    bread scares me, hahaha…so i haven’t attempted it yet. but that bread looks amazing!!

  30. Cindy T.
    Sep 22, 2011 @ 6:48 pm

    Ahh this sounds heavenly! :) You should definitely open one up if you can!

  31. Amy Ogilvie
    Sep 22, 2011 @ 7:01 pm

    YUM!!! This looks amazingly mouth watering!

  32. Kate @ Songs Kate Sang
    Sep 23, 2011 @ 12:08 am

    I’m coming over for dinner!!!

  33. Katie
    Sep 23, 2011 @ 9:50 am

    Holy…moly…I just drooled all over my desk! That bread sounds AMAZING!!!

  34. Erin Lian
    Sep 23, 2011 @ 3:51 pm

    I can’t quite express how delicious this looks!!

  35. Brandi {not your average ordinary}
    Sep 24, 2011 @ 8:09 am

    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!

  36. alyson
    Sep 25, 2011 @ 8:51 pm

    wow that bread looks SOOOO amazing.

  37. Rhianne
    Sep 26, 2011 @ 3:28 am

    oh my gosh, this looks amazing!! Wow

  38. Christine
    Feb 21, 2012 @ 8:01 pm

    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!


  39. Waltraud Garbutt
    Apr 26, 2013 @ 8:15 pm

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  40. Thuy Harter
    Apr 26, 2013 @ 8:38 pm

    Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.”

    Until next time

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