How to Make the Best Bakery Style Spring Onion Rolls | 蔥油麵包 (中種法)
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- Опубликовано: 3 авг 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 
Хобби
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.😊👌
My family is obsessed with this bread. I now have to make it at least 2 times a week. Its soooo good!
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.
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
Those look beyond delicious! Thank you for sharing , awesome
Love your channel. I always make your bread recipes and they are the best. They taste just like home. Many, many thanks. Much appreciated.
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!
I just made these...an absolute dream!! Thank you thank you thank you!
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!
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!
My mom's gonna lovee this when I make it for her, thanks for sharing!
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.
Hi just made these and it turned out amazing!!! Very good recipe, thank you for sharing!!
Those look wonderful, I wished you would upload more frequently I love your baking videos.
Tried your recipe and it was very fluffy! Thank-you for sharing.
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. : )
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.
they are look so yummy!!!!thanks for the recipe I will try soon...
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!
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👏👍
I tried your recipe today and it came out so delicious. Thank you for sharing. Subscribed!
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 !!!!
looks tasty ,soon m making it thanks for the upload.I wud love to have this with ham.
Ahhh these look amazing!
Love the plait! Great channel - just subscribed 😄
It looks really good! great recipe!
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 😊
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 ❤️
Just fall in love when i see you tear the bread. Oh my god.. should try tomorrow...
Made this the other day and it was perfect!
Glad your back!I miss you Mi!
Thank you. I made them and the family loved them.
LOOKS AMAZING 😋😋😋
That blue pearl is my dream granite. Good taste!
Omg thanks for this I can’t wait to make it
That looks delicious!!
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! :)
Looks amazing, I am going to make it :)
Loving this. I'm such a hungry person.
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?
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 didnt try it yet but i loooovvvve your bread recipe i'll try it soon "inshalla" ❤️❤️❤️❤️❤️
These looks so good and soft..New Subscriber!!!
New subscriber here! Everything you make looks good 👍
These look soooo visually appealing!😮 Awesome job!
they were really yummy!
Catlover 808 j
so clever,your recipe is wonderful and i,ll try it ,thanks
thanks for your support
helooooooo... finally you come back again🙂🙂🙂 I miss you💕
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 made them but I added pork floss to the spring onion, it was excellent!
👍👍superb... had tried. Perfect. Thank you 'master chef Mi'fr good clear recipe '
Wow 😮 look nice & yummy 😋 ,, first time .
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 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!
I'm now staaarving!
Wow.. you are clever.. love it will try..THANK YOU FOR SHARING... HAPPY SUNDAY...
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....
DeeeeLICIOUS! I'm hoping mine can be just as pretty and deeeeLICIOUS!
Made this for the second time! So amazing. I love switching up the fillings!
Thanks , it was great.
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!!!😁
Wow wow wow❤️❤️❤️❤️
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.
I make this today and it’s really good, my husband ate 3 😂🤣, I did 20g each.😋😋
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
Excellent
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.
Just came across this awesome video! Would it be possible to use instant yeast instead of active yeast?
So yummy recipe dear
Good vídeo, where' the recipe? And They sure look delicious. Thanks for sharing.
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 ^^
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.
OMG finally u update!
thank you for the continuous support
@@BakingWithMi hi l cant see the amounts for the ingrexients
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
Please make a tutorial on Coconut Cream buns! Thank you
thank you for sharing 💖
thanks for watching
This is the one I’m looking for because the Chinese restaurant by my house they add chop Chinese sausage on top
thank you so much. beautiful and GREAT BREAD.-rolls
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.
can you show how to make asian cakes with whipped cream frosting??
thank you for sharing
can I make with the same
like that samubusa?
Just found your channel really enjoyed your tutorial, thank you. Checked out your video library and noticed that you specialize mostly on sweet bakes, will you consider making more savory bake goods? I would truly appreciate that! Thanks again.
i will definitely will in the near future, anything in particular you want to see?
Thanks for your response! I would love to learn how to make the Hong Kong style savory buns, ham and eggs, creamed corn, stuffed sausage buns, bbq pork, curry beef....and so much more. I am losing track of what I am typing because I am drooling, lol. Anything that you might want to demonstrate would just be great. Thanks a bunch!!!
They look really tasty , but this is too mich work for me, do you have a faster recipe ??
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.
Loved this dough recipe. But i add salt and more milk..
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
what is the difference between the sponge dough and the main dough?Does the sponge dough make the bun become fluffier?
How long do you mix the dough after adding the butter? Also, what setting with the KitchenAid for this stage?
I made your char siu bao and it worked perfectly! Can you do a tutorial on how to make Banh Mi bread?
Ok :D, never made them before, but ill look into it. thanks for the suggestion
I'd be curious if one can make a bread like commercial bread at home. Something like wonder bread in texture.
probably not, there's alot of commercial ingredients (aka softening agents/ preservatives) we can't get a hold of.
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!
😋😋😋
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?
Thanks alot
hi, if using hands how long should not i knead for sponge dough & main dough .thks!
Is this bun sweet ? Could I use salt in place of the sugar if I want it to be salty flavored bun?
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.
Hi. Those look yummy. Will they still remain soft after several days? Most home made breads are usually only good and soft on the same day. They turn dry the day after and it is very discouraging after all the hard work that went into the making, so unlike the bakery bought ones. Thanks.
Hi there, these stay soft after several days. I made some hot dog buns 3 days ago and they are still soft today. Give it a try, it won't disappoint. But remember, store bought bread contain chemicals to make them softer. I usually like to make small batches, so they are always soft and fresh :D
@@BakingWithMi how long do I thaw the soft dough from fridge left over nite?
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 also show us how to make the one with ham and cheese filling on top