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Taiwanese Bread

A rich, buttery bread made with bread flour, yeast, butter, shortening, egg yolks, and sugar.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Taiwanese Bread

Oven400°F
Time18 to 25 minutes

Ingredients

Directions

Make the dough

  1. Combine part of the water with the yeast and 50 grams of sugar. Set aside.

  2. Mix the bread flour and remaining sugar using the dough hook attachment.

  3. Pour in the yeast mixture, continue mixing at slow speed. Add water and milk in a thin stream until the mixture looks completely wet. Add more water as necessary.

  4. Increase the speed and add the butter and shortening in pieces until the mixture looks completely lubricated. Add the egg yolks and then the salt. Continue mixing at high speed until the dough leaves the sides of the bowl clean.

  5. Continue mixing until gluten is developed. Test the dough by getting a small piece and stretching it; it should not break easily and should feel elastic. The dough will be very sticky.

  6. Rest the dough in a large greased bowl, turning the dough once to grease the top. Cover with plastic and do not disturb for about 30 minutes.

Shape and rise

  1. Shape the dough into desired shapes. Divide the dough into two. Divide each half into 50-gram pieces.

  2. Roll up each piece tightly into a bun. Place the buns in a greased tray, cover with greased plastic, and set aside for 10 minutes.

  3. Roll each dough into a rectangle and slather generously with butter. Cover the entire surface with grated cheese (edam works excellently) and roll up on the long side into a thin baton.

  4. Coil this baton into a tight cinnamon-bun shape and place in round, greased fluted molds or in large muffin tins. Butter the tops and set aside to let it rise until doubled. Let the shaped dough rise until doubled, about 1 to 2 hours.

Bake and finish

  1. Brush the tops gently with egg beaten with a few tablespoons of water. Bake in a preheated 400°F oven for approximately 18 to 25 minutes. Tops should be just golden.

  2. Remove immediately to cooling racks. Brush with more butter. Sprinkle with a little sugar and more grated cheese.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread flour
Provides the gluten network that gives the dough its structure and chew.
Butter
Adds richness and tenderness and helps the dough feel soft and lubricated.
Egg yolks
Add richness, emulsify the fat, and help give a tender crumb and golden color.
Dry instant yeast
Produces gas that makes the dough rise and gives the bread its airy texture.
Sugar
Feeds the yeast and adds sweetness and browning to the crust.
Shortening
Adds fat that tenderizes the crumb and keeps the bread soft.

The step that matters

Developing the gluten. Mixing until the gluten is developed gives the dough its elasticity so it can trap gas during rising. Under-mixing leaves a weak dough that will not hold its shape or rise well, while the dough stays sticky by design.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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