Bread | Breakfast | Chinese treats | Global eats | Loafs | Recipes | Tangzhong method | Yeast breads

Fluffiest raisin bread (tangzhong)

April 29, 2016
slice of raisin bread

This fluffy raisin bread has a special cookie topping to give it a unique twist.

This cookie topping is typically used on Hong Kong style pineapple buns (bolo bao) or Japanese melon bread but I love it so much that I decided to try using it on a regular loaf!

slice of raisin bread

This loaf also uses soaked raisins so they remain plump and help keep the loaf nice and moist on the inside.

Ever since we bought instant yeast, our household has sort of weaned its way off buying store bought bread, well at least for now because I still have the time to do some baking every so often.

proofed raisin bread

Today, lil’ bun and I decided to make raisin bread again, trial number two, but this time without the use of a bread machine. We loved the turn out!

I’m quite proud of lil’ bun, she took the loaf out in right when it finished baking. I was out being lame and studying my life away, and left her with the sole responsibility to make sure it was baked to perfection.

raisin bread with cookie topping

She was also in charge of the photos of the end product and she’s quite the food photographer don’t you think?

Then again, the only reason why she had to take a photo of it was because she wanted to eat it and couldn’t want for me to be back so I could do the photos….which is quite typical of her to do.

topped raisin bread

Anyway, we thought the loaf was fragrant with the cinnamon and fluffy in texture.

We’ll need to add more dried fruits next time for sure though because we just didn’t think there was enough of it!

Follow and interact with me on Instagram, Bloglovin’, Yummly, Twitter and Pintrest!

Fluffiest raisin bread (tangzhong)
 
This fluffy raisin bread has a special cookie topping to give it a unique twist. This cookie topping is typically used on Hong Kong style pineapple buns (bolo bao) or Japanese melon bread but I love it so much that I decided to try using it on a regular loaf!
: Bread
Yield: 1 loaf
Ingredients
  • One recipe milk bread (see note)
  • ¾ cup flour
  • 1 tablespoon cornstarch
  • 1 tablespoon custard powder or instant pudding mix (optional)
  • ¼ teaspoon baking powder
  • pinch of salt
  • ¼ cup softened butter
  • ¼ cup sugar
  • 1 egg yolk (at room temperature)
Method
  1. Cream the butter and sugar together in a large bowl until fluffy. Whisk in the egg yolk.
  2. Sift in the flour, custard powder, cornstarch, baking powder, and salt. Stir until a soft dough comes together.
  3. Form the dough into a rectangular block. Wrap it in plastic wrap and chill it in the fridge for 30 minutes.
  4. When the dough has firmed up, roll the topping out with a rolling pin so that it is the length of your loaf. Place it on top of the loaf before baking.
Notes
Make one recipe of the Japanese milk bread (http://eatmunchlove.com/2016/02/26/soft-asian-milk-bread/) but after the first rise, knead in 1 cup of prepared raisins. To prepare the raisins, soak them in 1½ cups of water for 10 minutes and drain. Your dough may feel especially wet after this step but it is normal. Allow the loaf to go through a second rise before topping and baking

This post was created for Fiesta Friday, a weekly foodie link-up party. Please feel free to come join the fun, I promise you won’t regret it!

Sharing is caring
  1. This raisin bread certainly looks fluffy. What a treat! Thanks for sharing this at Fiesta Friday #117!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

%d bloggers like this: