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.

Baked Rolls – without egg wash

I have tried this bread to make Hong Kong Sausage Rolls

The bread rolls toasted with cheese and bacon