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Snack


## The Allure of Cassava Cake

Cassava Cake, known as 'kamoteng kahoy' or 'balinghoy' in the Philippines, is a traditional Filipino dish that has graced many gatherings and special occasions. Its roots trace back to the Spanish colonization in the 16th century, making it a dish rich in history and flavor.

## Ingredients You'll Need

- 600g grated Cassava (Balinghoy) - do not squeeze or drain
- 1 cup (240g) coconut milk
- ¼ cup (60g) water or coconut water
- 390g condensed milk (1 can)
- 2 whole eggs
- ½ cup (around 50g) grated cheese
- 2 tbsps. melted butter
- ½ cup (120g) coconut milk (for topping)
- ½ cup (around 50g) grated cheddar (for topping)
- ½ cup (120g) condensed milk (for topping)
- ¼ cup (60g) butter (for topping)

## The Magic Behind Its Creation

Chef RV's approach to this dish is both traditional and innovative. Starting with freshly grated cassava, he emphasizes the importance of using a fine grater to achieve the perfect texture. The cassava's natural moisture plays a crucial role in ensuring the cake remains moist and dense, reminiscent of a rich cheesecake.

Combining the cassava with creamy coconut milk, rich condensed milk, and savory melted butter creates a mixture that's both sweet and savory. The addition of cheese adds a delightful twist, making it both creamier and cheesier.

## Crafting the Perfect Cassava Cake

1. Begin by preheating your oven to 300° F to 350° F.
2. In a large mixing bowl, combine the grated cassava, coconut milk, water, condensed milk, eggs, cheese, and melted butter.
3. Mix until smooth, ensuring a thick yet slightly runny consistency.
4. Pour the mixture into your preferred baking dish.
5. Cover with foil to retain steam and bake for 40-45 minutes.
6. While the cake is baking, prepare the topping. Combine the coconut milk, cheese, condensed milk and butter in a saucpan.
7. Heat the topping ingredients on a hob until the cheese and butter melt, bringing it to a full boil.
8. Once the cassava cake is firm, remove the foil and spread the topping evenly.
9. Broil for 2-3 minutes or until the top turns a golden brown.

## Serving Suggestions

Cassava Cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a more traditional experience, serve it alongside a cup of hot Filipino cocoa or coffee.

## Substitutes for a Global Audience

- Cassava: If unavailable, yucca can be a suitable replacement.
- Coconut Milk: Almond milk or soy milk can be used, though it may alter the taste slightly.

## Nutrition Information

Per 100g of serving:

- Calories: 150
- Carbohydrate Content: 20g
- Cholesterol Content: 10mg
- Fat Content: 7g
- Protein Content: 3g
- Saturated Fat Content: 4g
- Serving Size: 100g
- Sodium Content: 50mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3g

## Tips and Tricks for the Best Outcome

- For a richer flavor, use coconut water instead of regular water.
- Ensure the cassava is finely grated for the best texture.
- The topping should be caramelized but not burnt. Keep a close eye during broiling.

## Final Thoughts

Cassava Cake is more than just a dessert; it's a journey through Filipino culture and history. Its rich flavors and textures make it a favorite for many, and with Chef RV's recipe, you can bring a piece of the Philippines to your kitchen.

## FAQs

### Why is Cassava Cake popular in the Philippines?

Cassava Cake has deep roots in Filipino culture, dating back to Spanish colonization. Its affordability and delicious taste make it a staple in many households.

### Can I use yucca instead of cassava?

Yes, yucca can be a suitable replacement, though it might slightly alter the taste and texture.

### How long can Cassava Cake be stored?

It's best consumed within 2-3 days when stored in a cool place. Refrigerate if keeping for longer.

### What's the significance of the cheese in the recipe?

The cheese adds creaminess and a savory twist, enhancing the overall flavor profile of the cake.

### Is there a vegan version of Cassava Cake?

Yes, by substituting dairy products with plant-based alternatives, you can create a vegan version. However, it may slightly change the taste and texture.


Dive into the world of Filipino desserts with Chef RV's Cassava Cake. A traditional dish that's creamy, cheesy, and absolutely delightful!

Chef RV Cassava Cake


<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


## 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


## Ingredients

To create the most irresistible Matcha White Chocolate Brownies with Tahini Swirl using more accessible ingredients in grams, you'll need:

- 85g unsalted butter (6 tablespoons)
- 75g white chocolate chips, divided (1/2 cup)
- 50g dark brown sugar (1/4 cup)
- 65g granulated sugar (1/3 cup)
- 1 teaspoon vanilla extract
- 60g smooth tahini, divided (1/4 cup)
- 125g all-purpose flour (or a 1:1 gluten-free flour blend, if you prefer) (1 cup)
- 1½ tablespoons matcha powder
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon honey

## Method for Matcha White Chocolate Brownies with Tahini Swirl

Follow these simplified steps to create your scrumptious Matcha White Chocolate Brownies with Tahini Swirl using the updated ingredient list:

1. Prep the baking pan: Preheat the oven to 350°F (180°C) and line an 8x8-inch metal baking pan with parchment paper.
2. Melt the white chocolate: In a heatproof bowl, add half of the white chocolate chips (37.5g). Set aside.
3. Brown the butter: In a small saucepan, melt and brown the butter, ensuring it doesn't burn. Once it turns light brown and nutty, pour the browned butter over the white chocolate chips. Let it sit for 3 minutes, then stir to melt the chocolate.
4. Mix wet ingredients: Add the dark brown sugar, granulated sugar, vanilla extract, and half of the tahini (30g) to the butter and chocolate mixture. Allow it to cool for 5 minutes.
5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour (or gluten-free flour blend), matcha powder, and salt.
6. Blend in the egg: After the butter mixture has cooled for at least 10 minutes, mix in the egg until well combined. Continue beating for another minute to incorporate air into the batter.
7. Combine wet and dry ingredients: Gently mix the wet ingredients into the dry ingredients using a rubber spatula until just combined, avoiding overmixing. Fold in the remaining white chocolate chips (37.5g) and evenly press the dough into the lined baking pan.
8. Prepare the tahini swirl: In a small bowl, whisk together the remaining tahini (30g) and honey until just combined. Be careful not to overmix to prevent seizing. Spoon 9 dollops of the tahini mixture over the top of the brownies.
   9.Create the swirl: Using a sharp knife, cut through the tahini dollops, creating a swirl pattern on the surface of the brownies.
9. Bake and cool: Bake the brownies for 27-28 minutes, or until the edges turn golden brown and the top is set but still soft. Remove them from the oven and let them cool in the pan for at least 10 minutes. Then, use the parchment paper to lift the brownies out of the pan, allowing them to cool completely. Cut them into 12 squares and serve.

## Nutritional Breakdown

These brownies are a treat, but they also have some surprising nutritional benefits. Each brownie (approx. 65g serving) provides:

- Calories: 275
- Fat: 15g
- Sodium: 105mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugars: 18g
- Protein: 4g
- Cholesterol: 35mg

Please note these values are estimates only.

## Matcha Brownie Bliss: Tips and Tricks

- For a more intense matcha flavor, use a high-quality, finely ground matcha powder.
- Be patient when browning the butter, as it can quickly turn from browned to burnt.
- If you prefer a stronger tahini flavor, feel free to add an additional tablespoon of tahini to the swirl mixture.

## Creative Ingredient Substitutes

Can't find certain ingredients or want to try something different? Give these alternatives a shot:

- Replace matcha powder with 3 tablespoons of finely ground cocoa powder for a chocolatey twist.
- Swap white chocolate chips for semi-sweet or milk chocolate chips if you prefer a different chocolate variety.
- If you don't have tahini on hand, you can use almond or cashew butter as a substitute, although the flavor profile will change slightly.
- To keep the brownies gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour.

## Frequently Asked Questions

### Can I make these brownies gluten-free?

Yes, simply replace the all-purpose flour with a 1:1 gluten-free flour blend.

### How should I store my Matcha White Chocolate Brownies with Tahini Swirl?

Keep the brownies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.

### Can I freeze the baked brownies for later?

Yes, you can! Wrap the individual brownies tightly in plastic wrap and store them in an airtight container or resealable plastic bag in the freezer for up to 3 months. Thaw them in the refrigerator or at room temperature before enjoying.

### Can I use a different type of chocolate in this recipe?

Yes, you can replace the white chocolate chips with semi-sweet or milk chocolate chips based on your preference. However, keep in mind that this will alter the flavor of the brownies.

## The Last Bite

Now you have the perfect recipe to create delectable Matcha White Chocolate Brownies with Tahini Swirl that will leave your taste buds in awe. With the right blend of ingredients, a few helpful tips, and a touch of creativity, you'll master these delightful treats in no time. So, go ahead and indulge in this heavenly dessert!


Savor the fusion of earthy matcha, creamy white chocolate, and nutty tahini in a luscious brownie. Discover the intriguing recipe and its surprising benefits.

White Chocolate Matcha Tahini Brownies


## 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.

Snack Recipes

Chef RV Cassava Cake

Chef RV Easy Caramel Bars

Chef RV Easy Pandesal

Ube Cheese Ensaymada

White Chocolate Matcha Tahini Brownies

Easy Milk Bread Rolls