Ingredients (makes 16 buns)

450g bread flour
112g trehalose *sugar is ok
7g yeast
42g butter
3/4 cup warm water
1/4 cup milk
1 egg (approximately 50g)

IMG_6976食谱 (可做16个餐包)

海藻糖112克 *糖 OK
黄油 42克


IMG_6977– mix all ingredients in bowl well and knead till you get a smooth, elastic and non sticky dough

– place dough in greased bowl covered with cling wrap and proof for 30 mins. press lightly for several times, then rest for another 30 mins

– please refer to my pictures below for shaping instructions
绣球整形请参考以下图解 ~

IMG_6959divide dough into 30g per portion then rest for 20 mins
面团分割成30克等分。 休面20分钟

IMG_6960roll each portion of rested dough into an olive shape

IMG_6962then swiss roll up from lengthwise

IMG_6963cover with cling wrap and rest for 10 mins

IMG_6964take 2 portions of dough, and roll out to 20cm rope

IMG_6966place the ropes as per the above diagram

IMG_6967first, criss cross the ropes facing downward (right over left)
首先将下面的两条面团交叉 (右上,左下)

IMG_6968then pull the top 2 ropes downwards and place according to the above picture

continue the above process till the tail end

IMG_6973pinch tail ends to seal, and roll up. seal seams

IMG_6974place shaped buns in a warm environment and proof once again till double in size (approx. 30 mins)

– brush beaten egg on buns and bake in preheated oven of 200 degrees C for 10 – 15 mins

Personal notes/温馨小贴士:

IMG_6982– this dough is very soft, so the outcome of the 3D effect of the bun was not as desirable. i will use a leaner dough for this shaping in the future

– my buns were baked for 13 mins

IMG_6980IMG_6985another 3D sandwich bread?

AND THE BEST THING? the bun was still soft after two days!

Pollution index: 56 (good)


(0) Comments

  • Ann Low (June 12, 2014)

    Hi Victoria, Always inspired by your creations. This twisted sweet bun looks so yummy. Just nice for my tea break now 🙂

  • Mel (June 12, 2014)

    Oh wow, what an interesting twist of buns! Amazing….good job done

  • Zoe (June 12, 2014)

    Hi Victoria,

    The McDonald here are selling world cup soccer burger here in Australia made with soccer ball shaped buns… Do you have the same thing too at Beijing? Your buns look like the soccer burger buns that the McDonald are advertising 😀

    Love your HK pastry mat and all your precise bread shaping instructions 😀


  • Jessie Ng (June 12, 2014)

    Those who can taste your bread is so blessed! The shaping is awesome. I look at the steps very, very, very hard but I still can\’t get it, haha, may be need to practise with play dough first!

  • Fion@轩宏妈 (June 12, 2014)

    PS:原来妳喜欢hello kitty的哦。。哈哈哈

  • Fion@轩宏妈 (June 12, 2014)

    PS:原来妳喜欢hello kitty的哦。。

  • 0620 (June 12, 2014)


  • Veronica (June 12, 2014)

    Victoria you never ceased to amaze me with your wonderful creations. Thank you so much for showing the step by step instructions on shaping the buns. I haven\’t made bread for a couple of months and I am so eager to start again. Thanks for the inspiration.

  • kristy (June 12, 2014)

    Oh wow, such pretty buns ! FEDex a few over pleaseeee…..
    Have a good day !
    Blessings, Kristy

  • May Law (June 12, 2014)

    亲啊, 好赞又详细的步骤图, 而吃不到你的面包实在是伤心啊!

  • Mimibakeryhouse, Charmaine (June 12, 2014)

    so pretty…i love all the bakes you always give surprises to me.. these sweet buns looked so adorable.. ^^ Mimi will enjoying playing with the dough… 😛

  • eileen (June 12, 2014)

    你你你, 太太过分啦,面包做得这么秀气,跟我的黑碌碌面包相比,

  • Kelly Ng (June 12, 2014)

    Can I use this recipe for my BM too ?

    • Victoria Bakes (June 12, 2014)

      hello Kelly, i don\’t see an issue with that

      • Kelly Ng (June 14, 2014)

        Thanks Victoria ! I like your creativity ! 🙂

  • Joyce (June 13, 2014)

    Such lovely buns, Victoria! And please pass over that delicious looking sandwich! Yums!

  • Kelly Ng (June 14, 2014)

    Dear Victoria,
    Is the bread stay soft the next day ? If I want to use TangZhong, how can I replace with the liquid ? How much TangZhong should I use ?
    Thanks in advance !

    • Victoria Bakes (June 14, 2014)

      Hello Kelly, as you can see the last bun picture above (with the cross-section), it still remained soft after 2 days. but do note that this is provided you store your bread properly (and will taste even better if you steam it ~ i do not use microwave).

      i haven\’t tried using tangzhong method with this (and i assume you mean 汤种,not 烫种)but if you like to try, take probably about 10percent of the flour from the above recipe, then add five parts of water (this is above and on top of the water stated in the recipe. replace with milk if you like) to it and boil till 65 degrees C (cool, chill and use next day). i will suggest you keep the recipe quantity as it is above, but reduce the water content in main dough by 20% as a start then add as necessary to achieve the desired consistency. hope this helps.

      • Kelly Ng (June 14, 2014)

        Dear Victoria, thank you so much for your explanation. <3

  • Ruby (July 31, 2014)

    Dear Victoria, would like to check with u, how do u store the bread? airtight container or fridge? thank you.

    • Victoria Bakes (July 31, 2014)

      Hello Ruby, I never chill or freeze my bread. I know there are many articles out there saying it is good for storing, but I then read somewhere else that it is not good for the bread. So I usually bake little loaves, double wrap with cling wrap and store in airtight container. We do try to consume in a few days and if not, you can always grate it to make it into panko 🙂

  • Elaine Q (April 14, 2016)

    Dear Victoria, Love all your creations. They all look so nice and soft. Thank you for sharing

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Victoria Bakes – Baking into the Ether