Do you enjoy bread? In that case, you will have to investigate various alternatives to your beloved sourdough and baguette. Asia has a fantastic selection of world-renowned bread. When you see how good they are, you will want to make your own. We scour some of the most effective recipes from scratch so you can learn how to do it on your bread machine.
It goes without saying that Asia is famous for its delicious bread that will fill your stomach with hunger. If you are traveling to Asia soon or would like to experiment with different bread recipes, we have you covered. We cannot guarantee your results, but it does seem like fun to give it a try!
Asia Bread’s Health Benefits
White flour is commonly used in Asian bread recipes, either alone or combined with rice flour. Rice flour adds fiber to the bread dough, making it gluten-free and light on the palate. The high fiber content aids digestion and protects against intestinal disorders.
Sesame oil or vegetable oil is commonly used as a shortening in Chinese bread, providing nutrition and helping in reducing blood cholesterol levels.
Why you should use bread machine to make Asian bread?
A bread machine is commonly used to mix, knead, and proof bread properly. The dough is then transferred to a pan and baked in the oven.
On the dough setting, the machine does all of the kneading work and allows the dough to rise and rest, so it cuts cooking time while reducing the amount of mess to a minimum.
Top 5 Most Popular Asian Breads
There are various types of Asian bread, and for this article, we will share some recipes of the most popular Asian bread that you could make in the bread maker.
01. Naan – India
As popular as it is in central, south, and west Asia, Naan is a type of flatbread that is traditionally made in tandoori ovens, a special clay oven. Because this bread has a chewy texture, it is an excellent addition to Indian dishes like curry.
One possible reason this bread is iconic is because of its history. The bread is made in 1300 AD. There are many varieties of Naan, including Naan stuffed with onions, potatoes, and nuts, and garlic Naan topped with crushed garlic and butter. Best served fresh from the oven, slightly charred. To increase the creaminess, use ghee or Indian clarified butter.
- 3/4 cup warm 2% milk (70° to 80°)
- 3/4 cup plain yogurt
- 1 large egg, room temperature, beaten
- 2 tablespoons canola oil
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 4 cups bread flour
- 2 teaspoons active dry yeast
- Add all of the ingredients in the order recommended by the manufacturer in the bread maker pan. Choose a dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
- Once the cycle is completed, roll the dough out on a lightly floured surface. Divide into six portions and then shape into balls. Press each ball into an oval that is 1/4-inch thick. Rest for 5 minutes before proceeding.
- Brush the tops with water. Place wet side down in a greased skillet, cover, and cook for 1 minute with over medium-high heat. Next, you should turn the dough and cook it for another 30 seconds until it turns golden brown. Continue to work on the remaining dough.
02. Mantou (Chinese steamed Bun)
Nothing is more basic and classic in Chinese cuisine than the Chinese steamed bun or Bao. If you’ve ever lived in China, you’ll understand that I’m not exaggerating when I say that Bao is everywhere! No matter where you go in China, you can always see, smell, and eat freshly steamed food, from fine dining establishments to street food carts.
Like many other traditional Chinese foods, the Chinese steamed bun family has a long history and numerous variations. Stuffed buns, filled with either savory or sweet fillings, are popular dim sum and appetizers. On the other hand, the plain bun, or Mantou in Chinese, is a staple food in Northern China.
Prep Time: 2 hours | Cook Time: 15 minutes | Total Time: 2 hours, 15 minutes
- 400g All purpose flour
- 1 tsp instant yeast
- 30ml lukewarm water
- 200ml milk or water +/- 10ml
- ½ tsp baking powder
- 1tbsp cooking oil
- 40g sugar
- 2g salt
- 1/10 tsp baking soda (optional)
- Activate the yeast for about 5 minutes by combining it with lukewarm water. The mixture will thicken and become milky and bubbly.
- Add the flour, baking powder, salt, and sugar to a bread machine or stand mixer. Start the bread machine/stand mixer and gradually add the activated yeast and milk/water.
- Slowly and in batches, pour in the milk/water. Slowly drizzle in the cooking oil. Continue kneading for 10 to 15 minutes, or until a dough ball is formed. Pay close attention to the dough’s texture. If the mixture is too thick, add a little more water/milk. Add a bit more flour if it’s too wet or the surface is sticky. It would be best if you had a smooth, soft, but non-sticky dough ball at the end.
- Wrap the dough in plastic wrap and set it aside to rest. Allow the dough to rest for 45–60 minutes, depending on the room temperature, or until it doubles in size. If the dough smells too sour, add a pinch of baking soda to help it along. Restart the bread machine/stand mixer and knead for 5 minutes, or until a smooth dough is formed.
- Slice the dough into two halves on a flour-covered work surface. 06.Roll the dough into a long log about 1.5 inches in diameter. Rolling the log flattens it.
- Brush the flat dough lightly with water. Roll the flat dough towards the other end, starting from one end, to form a log.
- Remove the log’s ends and cut the remaining log into four equal pieces or the size of your choosing. Repeat the previous three steps with the other half of the dough. Place each piece in a steamer lined with wax paper.
- Do not immediately steam the dough. Cover the dough loosely with a damp towel and set aside for 30 minutes to rest and rise. The dough should expand to 1.5 times its original size. Finally, steam the dough for 12 to 15 minutes over boiling water. After you remove the pan from the heat, leave the lid on for an additional five minutes to prevent the buns from becoming saggy.
Note: Buns will look whiter when made with milk rather than water.
03.Pan de Sal – Filipino Bread Rolls
Pan de Sal is a sweet and fluffy bread that is a breakfast and snack staple in the Philippines. It is typically paired with margarine, cheese, or corned beef. Filipinos also enjoy it dipped in coffee or hot chocolate. This bread is typically sold a first thing in the morning by street vendors or small bakeries.
There are numerous varieties of pan de sal available throughout the country. A delicious and popular variety, for example, can be purchased in Siargao, the Philippines’ surf capital. Pan de sal is known as pan de surf in this region because it is shaped like a surfboard. It’s baked in a traditional oven with coconut husks and stuffed with delectable coconut meat.
- 2 ½ teaspoons active dry yeast
- 3 ¼ cups bread flour
- ¾ teaspoon bread improver
- ¼ cup sugar
- ¼ teaspoon salt
- 2 tablespoons margarine
- 2 eggs
- 1 cup canned evaporated milk
- 1 cup canned evaporated milk
- ½ cup dry bread crumbs
- In a bread machine, combine the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup evaporated milk in the order recommended by the manufacturer. Select the Dough cycle and press the Start button.
- Once the cycle is finished, take the dough out of the machine and roll it into 2 inch balls. Each ball should be dipped in the remaining evaporated milk and then in the dry bread crumbs. Place the rolls, crumb-side up, on a baking sheet. Cover loosely with a cloth or plastic wrap and set aside for 30 minutes to double in size.
- It should be preheated to 350 degrees F. (175 degrees C). Bake rolls for 8 minutes, or until they are both a light golden brown color.
04 . Shokupan – Japanese Milk Bread Loaf
Shokupan, or Japanese milk bread, is one of the most delectable bread you will ever taste. It’s a must-try if you’re ever in Japan or a Japanese bakery. Because of the Yudane method, this light and fluffy bread are moister than traditional crusty bread.
Shokupan has a unique pillowy texture because the flour’s heated gelatinized starch holds moisture well. If you want to make this bread, all you need is unsalted butter, salt, milk, bread flour, yeast, and sugar.
Prep time: 5 mins | Cook time: 3 hour 40 mins | Total time: 3 hour 45 mins
- 2 and 3/4 Cups or 330g Bread Flour
- 1 Tablespoon or 15g Dried Milk Powder
- 1/4 Cup or 50g Granulated White Sugar (You can add up to 75g for a sweeter bun)
- 1 Large Egg, Room Temperature, 55g each
- 3/4 Teaspoon or 4g Table Salt
- 1 and 1/2 Teaspoon or 7g Instant Dry Yeast
- 1/4 Cup or 60g Unsalted Butter, Melted
- 1/2 Cup + 1 Tablespoon or 140g Milk
- Place the ingredients in the order specified by the instruction manual for your Bread Maker. For reference, we added everything at the bottom first, followed by the flour and then the yeast!
2. Bake according to the bread machine’s instructions. Different bread makers have various functions. We used a Soft Bread or French Bread Function for mine.
3. You can add any toppings you want. We added mine an hour later, at the “feeding point” stage.
4. Once you are finished, enjoy and serve! This bread is rather brown, and sometimes we remove it about 5 minutes before the appointed time when we notice that it’s getting too brown.
05. Pineapple bun – Hong Kong
Also referred to as “bo lo bao,” Hong Kong’s intangible cultural heritage is pineapple buns. You may believe a bun contains pineapple if you’ve never had it before. However, its name is derived solely from the appearance of its baked topping.
The flaky gold-topped pastry is full of sweetness and softness, but it’s exceptional because of the crunchy crumb topping. You can readily obtain pineapple buns in China towns throughout the world.
- ¾ cup pineapple juice
- 1 egg
- 2 Tablespoons olive oil
- 2 ½ Tablespoons sugar
- ¾ teaspoon salt
- 3 cups bread flour
- 2 tablespoons milk
- 1 ½ teaspoons active dry yeast
- Always follow the directions that came with your bread machine when placing the ingredients. Set the dough mode.
2. Always check on the dough after 5-10 minutes of kneading. Simply remove the top of the bread machine to check on the progress of the dough. It should be around, smooth ball. If it’s too dry, add a teaspoon of liquid at a time until it looks right. If it seems too wet, add a tablespoon of flour at a time until it looks right.
3. Once the dough is done, it should be placed on a lightly floured surface and cut into two equal portions. Roll up the dough. The goal is to have about 16 dinner rolls that are the right size and shape. Gently place the rolls on a lightly greased baking sheet.
4. Allow the rolls to rise for 30 minutes, covered with a clean, light-weight kitchen towel. Then, remove the towel and bake the rolls for 12 to 17 minutes, or until done. (we took 16 minutes in the oven.)
5. Cool the rolls on a rack.
Bad bread is nonexistent in Asia. Studying different types of breads will allow you to gain a better understanding of how this dish symbolizes a certain culture in a unique way.
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