![]() ![]() Something like Portuguese Sweet Bread but with fillings or fluffy dinner rolls. Asian breads tend to be soft, light and sweet. Rose Levy Beranbaum‘s The Bread Bible was the best help for me! She gave such detailed and precise instructions that I felt confident that as long as I followed along, I would get it right.īut these books don’t talk about Asian breads. Peter Reinhart‘s The Bread Baker’s Apprentice inspired me with his beautiful pictures and wonderful introduction (still a little scary–the bread world sounds very precise and yet, sometimes unpredictable). The ApprenticeĪnd some cookbooks really did help me to understand bread. I’m still a little scared of plunging into artisanal breads- foccacia, sourdoughs, ciabatta, french loaves, etc. Since then, I’ve actually baked a lot of different types of bread. I can’t explain to you how reluctant I was to do it.Īnd guess what, it wasn’t so bad! I don’t know why I was so fearful of bread-baking. Seriously, people, I had a great dread for baking bread. My first time wasn’t the best, but it wasn’t the worst either. Armed with as much information as I could, I bought all the ingredients and, psyching myself up to bake bread, I did it. I searched online and also looked on some food forums and even bought a book on Asian breads. After one too many disappointing buys of these costly buns, I decided to just suck it in and try baking these treats myself. I don’t know why…I just always thought I would fail dismally at baking bread. The main reason for this is that I have a dread of baking bread. Very disappointing! I Dread Baking Breadįor a long time, I avoided baking them myself. Almost every bake shop that sold these lovely treats would charge between $0.75 to $1.50 for ONE! And most times, when I’d bite into one, the filling would be so little and most of the bun would just be bread. When I first got to San Jose, I would try out different Asian bakeries for their buns. I especially enjoy things that have red bean filling in it. Most of the fillings are very common to Asians, like red bean paste, lotus paste, and custard for sweet buns or charsiew, curry chicken, pork/meat floss, and sausage for savory buns. If you’ve ever visited an Asian bakery, you’d have noticed that the tables are predominantly covered with bread-y pastries. ![]()
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