How to Make the Best Bakery Style Spring Onion Rolls | 蔥油麵包 (中種法)
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- Опубліковано 2 чер 2024
- Hola! Sorry I've been MIA for the past couple months, hope there's still people that watch my videos! If you followed me on social media, then you would know I traveled!! Anyways, enjoy this recipe!
Sponge Dough:
Bread flour 300g ( 2 cup+ 2 tbsp)
Active Dry Yeast 7g (1 tbsp)
Sugar 30g ( 2tbsp)
Milk 65 (1/4 cup)
Warm Water 110g (1/3 cup + 2 tbsp)
Main Dough:
Bread Flour 130g (1 cup)
Sugar 85g (6 tbsp)
Beaten Egg 80g (approx 1.5 large egg)
Soften Butter 70g (5 tbsp)
Music Credit: Besound Ukulele - Навчання та стиль
Hi there, thanks so much for the recipe. I just finished making them and they were absolutely AMAZING!!! I added cheese, spring onion & bacon in one batch. And spring onion with cheese in the other. It was soft, sweet, savoury and DELICIOUS!!! Thank you so much.😊👌
I’m making this recipe again. Loving it. Everyone should give it a try, you won’t regret on first attempt. Thanks for great recipe
My family is obsessed with this bread. I now have to make it at least 2 times a week. Its soooo good!
Made this today and though it was quite the process (especially having to knead the dough by hand) it came out well! I ended up doing half chopped bologna and green onion with sugar, salt, white pepper and the other half shredded coconut, sugar and egg for a coconut paste. I had an extra one and put nutella in it for kicks. These came out absolutely wonderful. So fluffy, tender and held onto the fillings so well. They look, taste and smell just like the ones in the Chinese Bakeries! Thank you so much!
Those look beyond delicious! Thank you for sharing , awesome
Girl!!! I ended up making this today and did like I said with mozzarella, but I included pesto. My son loved them. Hubby will too, he's not home to try them fresh out of the oven... Thanks!!!! Again you're an amazing Baker!
I absolutely love all your videos!!!! And congrats on your academic accomplishments. I know your parents are proud. Keep the videos coming! U are a gifted baker.
Those look wonderful, I wished you would upload more frequently I love your baking videos.
Love your channel. I always make your bread recipes and they are the best. They taste just like home. Many, many thanks. Much appreciated.
I just made these...an absolute dream!! Thank you thank you thank you!
Tried your recipe and it was very fluffy! Thank-you for sharing.
Hi just made these and it turned out amazing!!! Very good recipe, thank you for sharing!!
My mom's gonna lovee this when I make it for her, thanks for sharing!
Thank you for this amazing recipe! I absolutely hate it when recipes clickbait people with appealing foods for the thumbnail and their food doesn't look nearly as good but your visuals are amazing! I tried this recipe and it was super soft!
Awesome recipe !!! Thank you so much for sharing !!! I Love your channel and recipes and have recreated most of them at home. Please share more videos on how to make buns or bread because I like making them and my family loves eating them :) We especially love Chinese/Asian recipes for baked goods they are the best in the world !!! Wishing you all the very best !!!!
I tried your recipe today and it came out so delicious. Thank you for sharing. Subscribed!
Wow.. you are clever.. love it will try..THANK YOU FOR SHARING... HAPPY SUNDAY...
It looks really good! great recipe!
they are look so yummy!!!!thanks for the recipe I will try soon...
Delicious! I thought it was gonna be too much sugar, but it's perfect! I added some cubed ham to the green onions. My wife approved the unexpected flavor. Thank you. Irish/American amateur baker in Tucson, Arizona.
Hi Mi! I just found your channel, am now a subscriber. These look delicious and your steps are easy to follow. Thanks, can't wait to make them. : )
Made this the other day and it was perfect!
I've just made it, and it was surprisingly a great success on the first attempt. I was kneading the dough by hand and wasn't sure where it would take me. The spring onion bun has been my favorite bun since my childhood in Taiwan. Your recipe is simply awesome and tasted just like the Taiwanese bakery version. Thank you, thank you!
Same here! A great success on the first attempt. The dough rose up so high that I gave extra rolls to family and neighbors. We all LOVED it.
looks tasty ,soon m making it thanks for the upload.I wud love to have this with ham.
So yummy recipe dear
That looks delicious!!
Thank you. I made them and the family loved them.
That blue pearl is my dream granite. Good taste!
LOOKS AMAZING 😋😋😋
Ahhh these look amazing!
Love the plait! Great channel - just subscribed 😄
Omg thanks for this I can’t wait to make it
Wow 😮 look nice & yummy 😋 ,, first time .
Thank you for the recipe. Very clear illustration and instruction. i like it that you also share small but important details such as speed you are using , when you increase the speed, how long do you mix and exactly when you add in the butter👏👍
so clever,your recipe is wonderful and i,ll try it ,thanks
thanks for your support
Loving this. I'm such a hungry person.
Glad your back!I miss you Mi!
These looks so good and soft..New Subscriber!!!
These look soooo visually appealing!😮 Awesome job!
they were really yummy!
Catlover 808 j
You're an amazing baker/chef! I have made only one of your recipes and OMG! It was the BBQ Pork Rolls they were so good. I am considering this but perhaps making them for an Italian dinner and put little mozzarella in the braids for my family. I don't have any green onions today or I'd try that. Yum! Thanks for sharing! :)
Hi and thank you so much for this wonderful recipe, I have a question though, why should we make two doughs the sponge and the main
one?
You are the best .. i made dinner rolls with this recipe.. turn out bit sweet but sooft and yammmy .. am eating them right now..thaannnk you very much
Xoxo ❤️
I didnt try it yet but i loooovvvve your bread recipe i'll try it soon "inshalla" ❤️❤️❤️❤️❤️
Just fall in love when i see you tear the bread. Oh my god.. should try tomorrow...
I made this! For the first time I used scale method. I fell asleep after the second rise. Woke up 5 hours later and had to rush for work. Shaped them with my hands on an oiled work surface because they were super springy. Added thinly sliced luncheon ham (chopped into tiny bits) mixed into the seasoned spring onions and sprinkled cheddar and mozzarella cheese over it after the egg wash and let them rest for 45 minutes while I got ready. They looked crude in comparison to your beauties. With that they turned out ridiculously delicous with that wonderfully soft texture. Your instructions and measurements in the description are easy to follow and accurate. Thank you for sharing your recipe. You are a great baker and teacher.
Mary Leialoha n
Mary Leialoha I agree! I learned how to make bread from Mi!
I tried this recipe it was good but I found that it was a little bit sweet as there is no salt in the recipe !!
Thank you 😊
Looks amazing, I am going to make it :)
Excellent
👍👍superb... had tried. Perfect. Thank you 'master chef Mi'fr good clear recipe '
New subscriber here! Everything you make looks good 👍
Thanks , it was great.
Wow, looks great 👍🏼 You really did a wonderful job, very nice video presentation, speaking voice and music too 👍🏼. Dying to try this recipe, but I don't have a stand mixer, can I make it by hand? All the mixing n all, will it work do you think? Please advise....
Really loved your bread recipe, I have tried them 3 times already! Always gone immediately once baked! ❤️希望Mi再繼續上傳美味的影片🇹🇼
Did u ever put the soft dough in the fridge over nite?
I'm now staaarving!
These look amazing😊😊🥖🥖! I have to try these because the bakery I go to sells these for 1.00 each. I am also wondering if I can use the same type of dough for other bakery breads.
I made them but I added pork floss to the spring onion, it was excellent!
Made this for the second time! So amazing. I love switching up the fillings!
thank yo very much for this excellent bread recipe, i made it a few times already, with and without onions and it is so tasty !!!, thank's again from israel
Did you ever work with the soft dough left in the fridge over nite?
@@annamarietom9864 yes, i always prepare the dough a day before baking to improve the flavor. thank you again
I make this, and it taste amazing, would like to know if I can make the sponge dough overnight, so it can save sometime the next day. Would like to finish by 12pm so I can take it to the grandson. Thanks
helooooooo... finally you come back again🙂🙂🙂 I miss you💕
DeeeeLICIOUS! I'm hoping mine can be just as pretty and deeeeLICIOUS!
Hello Mi!
I really really like this bun. For sponge dough can I use all milk instead warm water.
Or half & half milk instead of regular milk.
This recipe is the best...
Thank you so much!!!😁
Hi Michelle!! Love love love your channel since the beginning. Wondering if you have tried the recips very similar to your but with a small addition of cake flour. ;) would love to hear what you think.
Epic recipe just a q the active dry yeast that I have says it doesn't require proving (proofing or blooming should I skip this? I'm a noob. Thanks ^^
Wow wow wow❤️❤️❤️❤️
Good vídeo, where' the recipe? And They sure look delicious. Thanks for sharing.
I make this today and it’s really good, my husband ate 3 😂🤣, I did 20g each.😋😋
Like your video. Watched 4 times, still not cleared enough. I tried to read through all the comments, finally found the recipe. First time watching video, it did show the ingredients and the quantities, after the 2nd, 3rd and 4th time, they didn’t show. I think that is why some people had puzzled. Every time when I want to make something, I will watch a few related videos till I got what I feel the best. Thanks anyway.
OMG finally u update!
thank you for the continuous support
@@BakingWithMi hi l cant see the amounts for the ingrexients
I love you!! These look amazing and i can not wait to try them! I am thinking a very light dusting of Parmesan cheese would be off the hook!
Hi Mi, looking thru all your bread recipes (buns filling pork floss buns, cha siew, spring onions etc), they are differ by TZ or Sponge (some with eggs ,some without) what is the difference in texture,,are u able to advise ? Do u have ONE recipe that can work for most buns with fillings that I can keep? Tks a zillion.
thank you for sharing 💖
thanks for watching
Just came across this awesome video! Would it be possible to use instant yeast instead of active yeast?
ls it possible to show us all ,how to make those Chinese coconut buns (椰絲餐包 ) , especially the butter cream they use, so smooth n yummy...thanks
How long do you mix the dough after adding the butter? Also, what setting with the KitchenAid for this stage?
thank you so much. beautiful and GREAT BREAD.-rolls
what is the difference between the sponge dough and the main dough?Does the sponge dough make the bun become fluffier?
New subscriber here. Couldn't help but subscribe when I saw your video😊. Plz plz show how other ways of folfind bread dough...esp folding stuffed bread dough like you did here.
Super.
Is this bun sweet ? Could I use salt in place of the sugar if I want it to be salty flavored bun?
Do you have to make the sponge and main dough separately? Can you just mix everything into one main dough and then wait for it to rise?
ขอบคุณค่ะ
Does it require high protein bread flour? What brand of flour do you recommend?
Hi :) Do you think I can fry this dough for donuts ?
I miss you. Hope to see new videos soon ❤️
thank you for sharing
can I make with the same
like that samubusa?
Hi I never see this method before (im newbie in bread by the way). What is this method called? Making sponge dough then main dough....
Please make a tutorial on Coconut Cream buns! Thank you
Thanks alot
can you show how to make asian cakes with whipped cream frosting??
hi, if using hands how long should not i knead for sponge dough & main dough .thks!
do we use salted or unsalted butter,
any salt?
Can I use all purpose flour in pplsce of bread flour? I have whole wheat, too.
Thanks, gorgeous.
Hi these looks amazing I can't wait to try them, but I do have a question if you don't mind. I've noticed that there's no salt in this dough and a large amount of sugar, so do they taste sweet?
I made this recipe today and I too was concerned w/ the amount of sugar so I only put in 4 tbsp vs 6. The result was a slightly sweet bread that paired well with the salty green onions. I know I'm two years late to answering this question, but hopefully it'll help someone else. Also, if you know how to make the roux used in scallion pancakes, you can apply the same roux here and it tastes amazing, otherwise chop your scallions into a bowl and sprinkle in a 1/2 tsp of salt and 1/4 tsp of chicken powder.
سلمت يداك 👏 👏 👍 💕
Can we prepare ahead and keep in the dough refrigerator and bake in the morning ? Thanks
Hi,I want to know is it important we use bread flour or is it ok with all purpose please let me know and the dough should be refrigerated before we start to make the bread thanks it looks so good.
Maria Coelho. If you use all purpose flour you should add 1 tsp vinegar
Can I use this ingredients for my cocktail bun or asain bun ?
I am wondering if any fresh milk dough can stand in room air for at least total 90min+50min+30min though? I might be wrong as i know fresh milk product when they are raw, should not be placed in room temperature for more than 2 hours total!
Thanks for sharing. Are these buns similar to "Hot Cross Buns"? They are usually prepared during Easter time. Thank you
Getrealpeeps i
Petra Robinson Oh ok, thanks.
Sangkho Eso ????