Recipe adapted & translated from Cookpad

Ingredients (makes 6 or 9 rolls)

IMG_7181150g bread flour
50g cake flour
12g sugar
3g salt
2g dried yeast
12g margarine
140ml milk
25g strawberry jam
2 drops of red food colouring dissolved in 3 or 4 drops of water

食材 (可做6 或9个餐包)

面包粉 150克
蛋糕粉 50克
糖 12克
盐 3克
即溶酵母 2克
玛琪林 12克
牛奶 140毫升
草莓酱 25克
红色素 2滴混合于3~4滴水


IMG_7180– place all ingredients into bread machine except margarine, strawberry jam and red food colouring. after 5 mins, add margarine. after 10 mins, add red food colouring
全部食材 (除玛琪林、草莓酱和红色素)放入面包机搅拌。5分钟后加入玛琪林,继续搅拌。10分钟后加入红色素

– add in strawberry jam little by little towards end of program

– let dough proceed with first rising

– after first proofing, remove and deflate dough

IMG_7163divide and shape dough. cover with wet towel and rest for 15 mins

IMG_7164roll dough into a long shape disc

IMG_7169roll it up into a 17cm conical shape (both ends pointed) and seal completely

IMG_7166fold into half

IMG_7168use a scraper to make a slit 2/3 into the dough

IMG_7167open up the cut sides and adjust the shape

IMG_7170line on a baking tray and allow to rise for 25 mins. meantime, preheat oven to 150 degrees C

IMG_7171i added some chopped cranberries on the dough after second rising

IMG_7172sift some bread flour on top and bake for 15 mins. bake for 12 mins if you are making 9 buns

– remove bread with spatula to cool on cooling rack

– if you prefer a stronger strawberry taste, omit sugar and use 30g strawberry jam, 130ml milk instead of 140ml. you can also replace 25g strawberry jam with 30g white chocolate chips

IMG_7183this bread is so delicate and fluffy
´͈ ᵕ `͈ ♡°◌̊

IMG_7177good morning São Paulo
(*´ ˘ `*).。oO ( ♡ )

Pollution index: rainy in São Paulo… And Argentina beats Holland


(0) Comments

  • Mel (July 10, 2014)

    Oh …i like eating bread in small finger size. The bread is not only pretty but it is so fluffy too. Still having great time watching World Cup matches??

  • May Law (July 10, 2014)

    这么多的心心啊, 你也太花心了吧! 呵呵。。
    你的心形面包做的很美, 也让我的一颗心在蠢蠢欲动了! 哈哈哈

  • eileen (July 10, 2014)


  • 婉婉下午茶 (July 10, 2014)


  • Ann Low (July 10, 2014)

    So many hearts with your cute logo on it! Cute 😀

  • Esther lau (July 10, 2014)

    你的多心好多心,我们之间多出一颗心。。。看了你的面包我突然想唱这首歌,哈哈! 来吃爱心面包咯!:)

  • Doreen/mui (July 12, 2014)

    Hi Vic ,
    These heart shape bread makes me happy by just looking at them 🙂
    This is good for valentine breakfast 😀 😀

  • chloe (March 5, 2015)

    Hi Victoria I will email u later
    Question about sakura bread
    Can l use butter instead. Also baking temp seems low at 150c. Are they meant to be baked at such low temp. How\’s texture next day. I am looking for soft textured Asian type bun or whatever that is soft and fluffy. Thanks for all your help. Any suggestions. Enjoy your trip.

    • Victoria Bakes (March 5, 2015)

      Hi, yes, 150 was per the original recipe and it worked for me. If you think your oven needs a higher temperature, pls adjust temperature and time accordingly. Bun needs resteaming next day.and was soft after that. May i remind that you must also store your bread properly to keep bread in good condition. U can substitute with butter.

      For soft and fluffy buns, make the 5 thousand dollar recipe

      Hope this helps

Leave a Reply

Victoria Bakes – Baking into the Ether