Get the whole family involved in cooking with these family-friendly recipes. Be a kitchen hero with the RecipeShare app!

Family Cooking


<YouTube url="https://www.youtube.com/watch?v=s8i4mszy5dI" />

## Caramel Bars Recipe

This is Chef RV's Easy Caramel Bars recipe that is perfect for as a snack or even as gifts for the holidays.

These caramel bars recipe is inspored by similar goodies sold by a popular restaurant chain in the Philippines.

## Ingredients

- Salted Butter: 339 grams (1 1/2 cups)
- Condensed Milk: 1 can
- Egg Yolks: 8
- White Sugar: 200 grams (1 cup)
- Baking Powder: 1/2 teaspoon
- Powdered Milk: 115 grams (1 cup)
- All-Purpose Flour: 240 grams (2 cups)

## Method

1. Begin by melting the butter in a large mixing bowl.
2. Slowly incorporate the condensed milk, blending until smooth.
3. Introduce the egg yolks one at a time, whisking them in.
4. Gradually fold in the white sugar, ensuring it's fully dissolved.
5. Sprinkle in the baking powder, mixing thoroughly.
6. Gently stir in the powdered milk.
7. Finally, mix in the all-purpose flour until you have a soft, cohesive dough.
8. Top with chopped cashew nuts then bang the pans into a surface to remove any bubbles.
9. Bake on a pre-heated 350F or 180C for around 32 to 38 minutes or until an inserted knife comes out clean.
10. Cool then use a plastic scraper to cut the bars for a nice clean cut.

## Nutrition Facts

For a serving size of 100 grams, the dish contains:

- Calories: 375 kcal
- Carbohydrate Content: 40g
- Cholesterol Content: 90mg
- Fat Content: 20g
- Protein Content: 7g
- Saturated Fat Content: 12g
- Serving Size: 100g
- Sodium Content: 300mg
- Sugar Content: 25g
- Trans Fat Content: 0.1g
- Unsaturated Fat Content: 7g

Please note: These are estimated values and might vary based on cooking method and specific brands of ingredients used.

## Substitutes for the Savvy Cook

In case you're missing a few ingredients or looking for healthier alternatives:

- Salted Butter: Unsalted butter (remember to add a pinch of salt!)
- Condensed Milk: Evaporated milk with added sugar
- All-Purpose Flour: Gluten-free flour

## Perfect Pairings

This creamy delight pairs wonderfully with a cup of black coffee or a scoop of vanilla ice cream. For a more textured experience, serve alongside crunchy almond biscotti or fresh fruit slices.

## Tips to Enhance Your Culinary Game

- When melting the butter, ensure it's on low heat to prevent it from burning.
- Always use room temperature eggs; this ensures even mixing.
- Sieve your dry ingredients for a lump-free dough.

## FAQs

### Why use salted butter?

Salted butter enhances the flavor profile, creating a balance between sweet and savory. If you're health-conscious, unsalted butter works too, but don't forget to adjust the salt!

### Can I use brown sugar?

Certainly! Brown sugar will impart a rich, molasses flavor to the dish.

### Why is my dough too sticky?

This could be due to varying moisture in ingredients. Simply add a bit more flour until you achieve the desired consistency.

### How long can I store this treat?

Stored in an airtight container, it will remain fresh for up to a week.


Delight your taste buds with this creamy, delectable treat made with condensed milk, butter, and more. Dive into its history, recipe details, and savor every bite!

Chef RV Easy Caramel Bars


<YouTube url="https://www.youtube.com/watch?v=TMjtZJk1U4o&t=1077s" />

## Ingredients for making the perfect Pandesal

Here's what you'll need to whip up some pandesal magic:

- 600 grams / 4 1/4 cup first-class bread flour
- 75 grams / 6 tablespoons sugar
- 115 grams / 1/2 cup water
- 115 grams / 1/2 cup fresh milk
- 1 whole egg
- 1 egg yolk
- 85 grams / 6 tablespoons butter or margarine
- 12 grams / 1 tablespoon instant dry yeast
- 5 grams / 1 teaspoon salt

## Let's Roll! How to Make Chef RV's Pandesal

Now that we've got our ingredients, let's dive into the nitty-gritty of making these scrumptious bread rolls.

1. Mix the Dry Ingredients
   In a large mixing bowl, combine the bread flour, sugar, instant dry yeast, and salt. Give it a good whisk to ensure everything is well-mixed.

2. Add the Wet Ingredients
   Add the water, fresh milk, whole egg, and egg yolk. Mix until a dough forms.

3. Knead, Knead, Knead!
   Add the butter or margarine to the dough and knead until smooth and elastic. This process usually takes around 10-15 minutes. You can do this by hand or use a stand mixer with a dough hook attachment mixing on medium-high speed. Check for doneness by stretching the dough to see if will pass the windowpane test.

4. Let it Rise
   Once the dough is ready, shape it into a ball and place it in a greased bowl. Cover the bowl with a damp cloth and let the dough rise for 1-2 hours, or until it has doubled in size.

5. Shape Those Rolls
   After the dough has risen, punch it down to release the air. Divide the dough into equal 55g portions (usually 20 rolls), shape them into smooth balls, and roll each ball in bread crumbs.

6. Final Proofing
   Place the pandesal rolls on a baking tray lined with parchment paper, leaving enough space between each roll for them to expand. Let them rest for 1-2 hours, or until they have doubled in size. Do not overproof.

7. Bake Your Heart Out
   Preheat your oven to 180°C (350°F) and bake the pandesal rolls for 15-20 minutes, or until they're golden brown.

8. Enjoy Your Pandesal!
   Remove the rolls from the oven and let them cool for a bit. Enjoy your freshly baked pandesal with your favorite spread or a steaming cup of coffee!

## Tips and Tricks for the Perfect Pandesal

To elevate your pandesal game, here are some helpful tips and tricks:

- Use high-quality bread flour for a better texture.
- If the dough is too sticky, do not add more flour as too much flour can result in tough bread. Refer to Richard Bertinet's slap and fold method to learn how to handle sticky bread.
- Make sure your yeast is active to ensure proper rising of the dough.
- Ensure your ingredients are at room temperature especially the liquids. Use a thermometer to check that they do not exceed 30C or 90F otherwise your yeast will die.
- When shaping the rolls, use a light touch to avoid deflating the dough.
- Use an oven thermometer to ensure the correct baking temperature, as oven settings may vary.

## Substitutes for Hard-to-Find Ingredients

If you're having trouble finding certain ingredients, here are some substitutes you can use:

- Bread flour: If you can't find first-class bread flour, you can use all-purpose flour. However, the texture might be slightly different.
- Fresh milk: You can substitute fresh milk with whole milk or a non-dairy milk alternative, such as almond or soy milk.
- Instant dry yeast: If you can't find instant dry yeast, you can use active dry yeast instead. Just remember to activate it in warm water and sugar before adding it to the dry ingredients.

## Nutritional Information

Assuming a 55g serving of each pandesal, each pandesal roll contains approximately:

- Calories: 192 kcal
- Carbohydrates: 32 g
- Protein: 5 g
- Fat: 4 g
- Saturated Fat: 1 g
- Cholesterol: 15 mg
- Sodium: 272 mg
- Potassium: 81 mg
- Fiber: 1 g
- Sugar: 5 g
- Vitamin A: 170 IU
- Calcium: 33 mg
- Iron: 1.8 mg

Keep in mind that the actual weight may vary slightly depending on factors such as dough handling, shaping, and baking.

## Frequently Asked Questions

### Can I freeze pandesal dough for later use?

Yes! You can freeze the dough after shaping the rolls. Place them on a baking tray and freeze until solid, then transfer to a freezer bag. When you're ready to bake, let them thaw and rise before baking.

### Can I make pandesal without a stand mixer?

Absolutely! You can knead the dough by hand. It might take a bit more effort, but the results will be just as delicious.

### How do I store leftover pandesal?

Store leftover pandesal in an airtight container or plastic bag at room temperature. It's best to consume them within 2-3 days.

### Can I use whole wheat flour for a healthier pandesal?

You can substitute some of the bread flour with whole wheat flour. Keep in mind that the texture and taste will be slightly different.

### Is there a vegan version of this pandesal recipe?

To make a vegan pandesal, replace the egg and egg yolk with a flax egg, and use a plant-based milk and butter substitute.


Discover Chef RV's pandesal recipe, the classic Filipino bread rolls! Learn how to make these fluffy, golden delights perfect for breakfast or snack time.

Chef RV Easy Pandesal


You can watch Aaron and Claire's YouTube clip [here](https://www.youtube.com/watch?v=beWXJ7fp8gU&t=367s).

<YouTube url="https://www.youtube.com/watch?v=beWXJ7fp8gU&t=367s" />

## What is Bibimbap?

Bibimbap is a Korean dish that is composed of rice, a mix of different vegetables, egg, and sometimes even meat.

Aaron and Claire made this simple recipe to give us an idea how to use our spare Gochujang sauce.

## Ingredients

- 1 egg (approximately 50g)
- 150g cooked plain rice
- 1 tsp sesame oil
- 100g salad leaves
- 3 tablespoons Gochujang
- 1 tsp honey
- 2 teaspoons vinegar
- 1 tsp soy sauce
- 1 tablespoon water
- 1 tablespoon sesame seeds, roasted

## Method

1. Start by frying the egg sunny side up, ensuring the yolk remains gooey – it'll add a wonderful creaminess to the dish.
2. In a bowl, create a bed of cooked rice. Drizzle the sesame oil over it, allowing the nutty aroma to permeate through the grains.
3. Adorn the rice with salad leaves, adding a refreshing crunch.
4. Now, let's get saucy. Whip up the Gochujang sauce by combining the Gochujang, honey, and water. This ruby-red condiment packs a punch and brings our Bibimbap to life.
5. Crown your masterpiece with the fried egg and sprinkle the roasted sesame seeds over the top for an extra crunch.

## Nutritional Insight

For a serving size of 300g, the nutrition content is as follows:

- Calories: 450
- Carbohydrate Content: 60g
- Cholesterol Content: 185mg
- Fat Content: 15g
- Protein Content: 12g
- Saturated Fat Content: 3.5g
- Sodium Content: 550mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Please note these values are just estimates.

## Dishing it up with Bibimbap

Bibimbap pairs well with a myriad of side dishes. From the fermented tang of Kimchi to the light crunch of Korean cucumber salad (Oi Muchim), these add-ons elevate your Bibimbap experience.

## Ingredient Substitutes: A World of Possibilities

Can't find Gochujang in your local supermarket? Replace it with a mix of Sriracha and a pinch of sugar for that sweet heat.
For a gluten-free option, swap soy sauce with Tamari.

## A Few Tips to Perfect Your Bibimbap

- Warm your serving bowl before adding your ingredients. This helps keep your Bibimbap hot for longer.
- Love a bit of texture? Try using a variety of vegetables with different crunch levels.
- Don't shy away from adding other proteins like tofu or grilled beef for a twist.

## FAQs

### How can I make my Bibimbap more flavorful?

The secret lies in the Gochujang sauce. Its unique combination of spice, sweetness, and umami can be adjusted to taste. Don't forget the sesame oil – a little goes a long way!

### Can I add other vegetables to my Bibimbap?

Absolutely! Bibimbap is incredibly versatile. Feel free to add thinly sliced carrots, sautéed spinach, or even pickled radish. Just remember to keep everything colorful and fresh!

### Is Bibimbap healthy?

Yes, Bibimbap can be a balanced meal, full of nutrients from its various vegetable and protein components. The key is moderation in the amount of sauce and oil used.

### Can I prepare Bibimbap in advance?

Bibimbap is best served fresh, but you can prepare the individual components in advance. When you're ready to eat, simply assemble your bowl and enjoy!

### What is Gochujang made of?

Gochujang is a Korean chili paste made from red chili, glutinous rice, fermented soybeans, and salt. It brings a unique blend of spicy, sweet, and umami flavors to dishes like Bibimbap.

### How do I store leftover Bibimbap?

If you have leftover Bibimbap, it's best to store the components separately in airtight containers in the fridge. This way, the ingredients remain fresh, and you can reheat and assemble them when you're ready to indulge again.


Have some spare Gochujang? Try this simple Bibimbap recipe to finish off your leftover Gochujang paste. Just get some rice, salad, an egg, then mix together!

Super Easy Bibimbap


## Embracing the Purple Yam Magic: The Ube Cheese Ensaymada Story

Ube seems to be one of the popular ingredients when everyone started baking at home during COVID.

We had all sorts of desserts being made into an ube variety, like pandesal (bread rolls).

Now let's try making some ube cheese ensaymada.

Traditionally, ensayamada is a soft and fluffy pastry covered in sugar and butter.

We bring in the unique taste of ube (purple yam) to put a twist into this popular snack.

Try to get your hands on the best quality ube jam to get the best out of this treat!

## Ingredients

### For the Dough

- 38 grams of sugar
- 1 teaspoon instant dry yeast
- 60 grams of a whole large egg
- 240 ml of fresh milk (max 30C or 90F)
- 15 ml of ube flavoring
- 405 grams of bread flour
- 3 grams of salt
- 45 grams of unsalted butter

### For the Filling

- Ube (Purple Yam) halaya/jam (for filling)

### For the Topping

- 95 grams of powdered sugar
- 170 grams of unsalted butter, room temperature
- 60 grams of all-purpose cream (chilled)
- 1/ teaspoon vanilla extract

This recipe yields 18 pieces, each weighing 45 grams (excluding the filling). It's recommended to use a 3.75-inch top and 2.5-inch base molder for the best result.

## Let's Get Mixing: Crafting the Ube Ensaymada

1. Start by whisking together the sugar, instant dry yeast, egg, lukewarm milk (max 30C or 90F), and ube flavoring in a large bowl. Ensure everything is well incorporated.
2. In another bowl, combine the bread flour and salt. Gradually add this mixture to your wet ingredients, ensuring the dough remains smooth and elastic.
3. Incorporate the unsalted butter, kneading for approximately 5 to 7 minutes until the dough achieves a smooth texture. The dough will be very sticky so use the slap and fold method. Alternatively, use a stand mixer and knead on medium-high for around 15 minutes.
4. Allow the dough to rest, letting it proof until it has doubled in size.
5. Once proofed, divide the dough into 18 equal parts, roll each part into a ball, and flatten it into a disc. Place a spoonful of ube halaya in the center of each disc and fold the dough over it, sealing it completely.
6. Arrange the rolls on a baking tray and allow them to proof again until they've doubled in size.
7. Bake the rolls in a preheated oven at 160C or 320F for around 20 minutes or until they turn slightly golden but not brown. Remember, every oven is unique, and baking times may vary.
8. While the rolls are baking, prepare the topping by mixing powdered sugar, unsalted butter, all-purpose cream, and vanilla extract until it achieves a creamy texture. Be careful of using cold butter as it will split.
9. Once the rolls are done, allow them to cool slightly before generously applying the topping. Finally, top with some grated cheese.

## Nutritional Insights

Given that the recipe yields 18 servings, each serving size is 45 grams (excluding the filling). This serving size contains approximately:

- Calories: 180
- Carbohydrate Content: 25 grams
- Cholesterol Content: 30 mg
- Fat Content: 7 grams
- Protein Content: 4 grams
- Saturated Fat Content: 3 grams
- Serving Size: 60 grams
- Sodium Content: 50 mg
- Sugar Content: 10 grams
- Trans Fat Content: 0 grams
- Unsaturated Fat Content: 2 grams

Please note that nutritional values may vary slightly depending on the specific brands of ingredients used.

## Perfect Pairs: What to Serve with Ube Ensaymada

Your Ube Ensaymada can easily be the star of any meal, but pairing it with a cup of hot chocolate or coffee elevates the entire eating experience. The warmth and bitterness of the beverages perfectly contrast the sweetness of the ensaymada, making each bite even more enjoyable.

## FAQs

### Can I use dry active yeast instead of instant yeast?

Yes, but remember that dry active yeast needs to be activated before use. This is done by dissolving it in warm water with a pinch of sugar.

### Can I substitute the Ube flavoring with something else?

You could try using Ube powder or fresh, grated Ube. However, the unique flavor and vibrant color might vary.

### How long does the Ube Ensaymada last?

If stored properly in an airtight container, it should last for about 3 to 4 days.

### Can this recipe be made vegan?

Absolutely! Substitute the regular milk with a plant-based one, replace the egg with a flaxseed egg, and use vegan butter.

### Can I freeze the Ube Ensaymada?

Yes, the ensaymada freezes well. Just make sure to wrap it securely in plastic wrap or foil and place it in a freezer bag.


Let's learn how to make these delicious Ube Ensaymada. Learn how to craft this pillowy delight right in your kitchen.

Ube Cheese Ensaymada


## Your New Favorite Dish: Sesame Chicken with Sticky Sauce

If you're a fan of the tantalizing blend of sweet, salty, and savory flavors, then it's time you met your new favorite dish: Sesame Chicken with Sticky Sauce. This Asian-inspired meal, featuring crispy chicken bites drenched in a luscious sticky sauce, will have your taste buds dancing in delight.

## The Ingredients You'll Need

- 75 grams of Vegetable oil
- 2 eggs (lightly beaten)
- 24 grams of cornstarch
- 90 grams of plain flour
- 2.5 grams of salt
- 2.5 grams of pepper
- 5 grams of garlic powder
- 5 grams of paprika
- 3 chicken breast fillets, chopped into bite-size pieces (about 500 grams)
- 15 grams of sesame oil
- 2 cloves garlic, chopped
- 15 grams of white vinegar
- 30 grams of honey
- 30 grams of sweet chili sauce, to taste
- 45 grams of ketchup
- 30 grams of brown sugar
- 60 grams of soy sauce
- Boiled rice, to serve
- 20 grams of sesame seeds, to serve
- Small bunch of spring onions/scallions, chopped, to serve

## The Cooking Process

1. Combine the bite-sized chicken pieces with the beaten eggs in a bowl, ensuring each piece is well-coated.
2. Next, in a separate shallow dish, blend the cornstarch, flour, salt, pepper, garlic powder, and paprika.
3. Gently roll each egg-coated chicken piece in the flour mixture, ensuring each bite gets an even coat. Then, fry these morsels in vegetable oil until they turn a beautiful shade of golden brown.
4. Once cooked, allow the chicken to rest and strain over a paper towel to remove excess oil.
5. Now, it's time for the magic sauce! Combine the sesame oil, chopped garlic, vinegar, honey, sweet chili sauce, ketchup, brown sugar, and soy sauce in a pan. Heat this aromatic mixture over medium heat until it thickens slightly and gains a sticky consistency.
6. Introduce the crispy chicken pieces back into the pan, stirring to ensure each piece is generously coated with the sticky sauce.
7. Your Sesame Chicken with Sticky Sauce is ready to be served. Pair it with rice and garnish with a sprinkle of sesame seeds and a scattering of chopped spring onions.

Prep Time: 15 minutes
Cook Time: 20 minutes

## Nutritional Information

Each serving of Sesame Chicken with Sticky Sauce (about 350 grams) offers:

- Calories: 520 kcal
- Carbohydrate: 38 grams
- Cholesterol: 95 mg
- Fat: 26 grams
- Protein: 34 grams
- Saturated Fat: 6 grams
- Sodium: 1,170 mg
- Sugar: 20 grams
- Trans Fat: 0 grams
- Unsaturated Fat: 10 grams

Remember that these values are estimates only.

## Top Tips and Secrets for the Perfect Crispy Sesame Chicken with Sweet Sticky Sauce

- Fry the chicken in oil that is at least 350 F or 180 C. This ensures you will have crispy batter.
- Do not fry too many pieces of chicken at once.
- Ensure you slice the chicken in bite-sized pieces and in roughly the same sizes so they all cook together.
- Marinade the chicken slices in soy sauce before cooking for at least four hours so the chicken meat will not be bland.
- Use high quality and pure sesame oil for maximum sesame taste.

## Alternative Ingredients to Make Crispy Sesame Chicken with Sweet Sticky Sauce

- Substitute white vinegar with Chinkiang Vinegar for an even more authentic Chinese taste.
- Use chicken thighs instead of chicken breast for a deeper flavour.
- This will also work well with pork pieces instead of chicken.
- We did not use MSG, but you can add some as you please!

## How to Keep the Chicken Batter Crispy

- When frying, ensure not to overcrowd the chicken pieces in the pan.
- Fry the chicken pieces in oil that is at least 180 C or 350 F.
- Serve immediately after mixing the sauce with the chicken.
- If serving later, do not mix the sauce with the chicken to preserve the texture of the battered chicken.

## What Can I Serve with Crispy Sesame Chicken Aside from Rice

- Fried rice variations like garlic or egg fried rice
- Stir fried broccoli with oyster sauce and mushrooms
- This can also be served with cooked noodles.

## FAQs

### Why is my Sesame Chicken not crispy?

It could be because the oil wasn't hot enough when you added the chicken or the pan was overcrowded, causing the chicken to steam instead of fry.

### Can I make this dish ahead of time?

Yes, you can prepare the chicken and the sauce separately, then combine and heat them up when you're ready to serve.

### What can I do with leftover Sesame Chicken with Sticky Sauce?

Leftovers can be stored in the fridge and reheated the next day, making for a quick and delicious meal.

### Is this dish spicy?

The spice level of this dish can be adjusted to your preference by modifying the amount of sweet chili sauce used.

### Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs can make the dish even juicier. Just adjust the cooking time as thighs may take a bit longer to cook than breasts.


Recreate Chinese takeout flavours at home with this recipe. The chicken pieces are coated in cornflour, fried then mixed with a sweet, salty and sour sauce.

Sesame Chicken with Sticky Sauce


## Unraveling the Magic of Milk Bread Rolls

Milk Bread Rolls, a staple in many Asian bakeries, is known for their soft, fluffy texture and subtly sweet taste. These heavenly rolls are a perfect addition to your breakfast table, or a midday snack that pairs delightfully with a cup of tea or coffee.

## What Makes Milk Bread Rolls So Special?

The secret to these rolls' irresistible allure lies in a simple yet ingenious technique called 'Tangzhong', a water roux method that yields a light, fluffy and moist bread. The use of sweetened condensed milk further enhances the flavor, creating a delightful treat that will make you the star baker of your home.

## Ingredients

- 300g bread flour
- 140ml whole milk
- 7g or 1 packet instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 80g sweetened condensed milk
- 60g unsalted butter
- 1 large egg

## Method

### Tangzhong Preparation

To kick things off, we need to prepare the Tangzhong. This involves combining about 30g or 1/4 cup of the flour with the milk in a saucepan. Stir continuously over medium heat until it slightly thickens and the temperature reaches around 65C or 150F. Once done, cover with a lid and let it cool at room temperature.

### Laying The Foundation

Here's a neat trick to ensure your baking success: Make sure all your ingredients, especially the eggs and butter, are at room temperature (about 30C or 86F). This helps the dough to combine more effectively.
Next, combine the remaining flour, Tangzhong, condensed milk, yeast, and sugar in a food processor equipped with a dough hook and mix until combined.

### Working the Dough

It's time to get your hands dirty! Add the salt and butter and continue to knead until the dough becomes elastic. You'll know you've hit the sweet spot when the dough forms an almost thin film without breaking when stretched. This kneading process will take around 20 minutes, depending on your machine.

### Rise

Let the dough rise for about 4 hours or overnight at room temperature until it doubles in size.

### Shaping the Rolls

After the dough has risen, punch it down and start forming balls weighing 50g. Dust with flour, then arrange in a baking tin lined with parchment paper. Let these rise for another 1-2 hours or longer until they double in size.

### Baking to Perfection

Brush the rolls with a beaten egg before baking them at 170C or 340F for around 20 minutes or until they turn a beautiful golden brown.

## Possible Ingredient Substitutes

Can't find all the ingredients? No worries, here are some possible substitutes:

- Bread Flour: You can substitute bread flour with all-purpose flour, but remember that bread flour gives the rolls a fluffier texture due to its higher protein content.
- Sweetened Condensed Milk: In case you don't have sweetened condensed milk, you can use a combination of milk and sugar.

## Serving Suggestions for Milk Bread Rolls

Milk Bread Rolls are versatile and pair well with a variety of dishes. They can be enjoyed with a smear of butter, dollop of jam, or a slather of cream cheese for a delightful breakfast. You can also turn them into sliders, or serve them alongside a hearty bowl of soup or stew for a comforting meal.

## The Nutritional Breakdown

Given the each servig of a 50g roll:

- Calories: 150
- Carbohydrate Content: 20g
- Cholesterol Content: 15mg
- Fat Content: 5g
- Protein Content: 4g
- Saturated Fat Content: 3g
- Sodium Content: 120mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 2g

Remember, nutrition can vary based on the specific brands of ingredients used, so be sure to check the labels on your products.

## Tips and Tricks for Perfect Milk Bread Rolls

Here are a few tips to ensure your Milk Bread Rolls turn out perfect every time:

- Temperature is key when making Tangzhong. Make sure it reaches around 65C or 150F.
- Always let your dough rise in a warm environment around 30C or 86F. If your kitchen is cold, it may take longer for the dough to rise.
- When forming the rolls, ensure they are of equal size for even baking.
- The rolls are done when they have a beautiful golden-brown color. But don't just rely on the color; tap the top of the roll. If it sounds hollow, they're done.

## Top Tips and Secrets for the Perfect Milk Bread Roll

- Use instant yeast - saves you time for blooming and ensures your yeast is alive!
- Keep all ingredients at room temperature
- Keep milk at 30 degrees Celsius. Any hotter and the yeast will die!
- Be sure to test for the consistency of the dough after kneading. Look out for the window pane effect.
- Do not store the bread in temperatures over 30 degrees Celsius or the yeast will die!
- Use a thermometer to measure the temperature. Luke warm and room temperature is cooler than you think.

## FAQs

### Why Use Instant Yeast

I have bought so many cans of (non-instant) yeast. Since I don't bake bread often, I would end up not using the can of yeast for a couple of months.

Because of this, the yeast has a high probability of dieing. Using instant yeast avoids all of this hassle. Because instant yeast is individually packaged, it will always stay fresh.

### What Makes this Bread So Soft?

More liquid! The more liquid you are able to put into your dough, the softer your bread will be. The dough will be very sticky because of the amount of liquid, but if you use a stand mixer with a dough hook, it should not be a problem, plus it makes the whole process easier!

### What is Tangzhong?

Tangzhong is just a mix of flour and water that is cooked until it thickens. The word Tangzhong is Japanese but the same process is done throughout the world.

### Why Use Tangzhong?

Flour can absorb more liquid when heated compared to being in room temperature. Before using your Tangzhong, be sure it is in room temperature, not exceeding 30 degrees Celsius.

### How to Make Tangzhong

1. Combine 1 part flour and 5 parts water by weight. Stir until no lumps occur.
2. In a saucepan, heat the flour and water mixture until 60 degrees Celsius. Continue stirring to ensure nothing sticks at the bottom of the pan.
3. Take the mixture out of the heat and let it cool to room temperature or not exceeding 30 degrees Celsius before incorporating with the yeast.

### How Long Should I Let the Dough Rise?

Depends on how hot or cold your room is. The colder the room, the longer it will take for the dough to rise. The warmer the room, the quicker. You can let your dough rise in the fridge overnight. Be sure to leave at room temperature before shaping.

For the first rise, the amount of time can be as much as a day.

For the second rise, try not to leave the dough to rise for too long or the dough will be too fluffy and will lose its shape.

### How long do the milk bread rolls stay fresh?

The rolls stay fresh for about 2-3 days when stored in an airtight container at room temperature.

### Can I freeze the milk bread rolls?

Yes, the rolls freeze well. Just ensure you wrap them properly to prevent freezer burn. When ready to eat, thaw them at room temperature and warm them up in the oven.

### What can I serve with milk bread rolls?

Milk bread rolls are versatile. They can be served with butter, jam, or cream cheese for breakfast. They can also be turned into sliders, or served alongside soup or stew.


Let's make some soft, fluffy and absoluetly delicious milk bread rolls perfect as a side dish or a snack.

Family Cooking Recipes

Chef RV Easy Caramel Bars

Chef RV Easy Pandesal

Super Easy Bibimbap

Ube Cheese Ensaymada

Sesame Chicken with Sticky Sauce

Easy Milk Bread Rolls