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Monday, December 7, 2009

Super soft bread, 欧蕾面包 !!

I saw HSling keep doing this bread which she followed to Canary's recipe, both of them highly recommended this bread because this bread is super soft. I tried, and I totally agreed with them, the bread texture is super super soft, my kids love this bread so much. The best thing is this bread is without any egg yolk added and also not adding any chemical substances e.g shortening to maintain the softness.
I do not know the English name of this bread, the Chinese name is 欧蕾面包..Can I call as "Oleh bread", sound ok?





Thanks to Hsling and Canary (she is currently stop updating her blog, I hope she will be back soon) for sharing this lovely bread.


High protein flour 300g
Caster sugar 36g
salt 1/4tsp
milk powder 18g

Cold water 180g (I use ice cubes + drinking water)
Egg white 24g

Yeast 1tsp

Butter 48g

1. Mix A, then add in B, combine well.
2. Add in C, continue knead.
3. Then add in D, knead till elastic. (The dough is quite sticky, don't tend to add more flour !!)
4. Rest for 60mins.
5. Slightly knead the dough again and rest for another 30mins.
6. Shape the dough and add in filling as per your preference.
7. Bake at pre-heat oven at 180c for 25mins.

**For this filling, I use Blueberries jam.

Do enjoy Baking !!!


ann low said...

Mmm...very nice bread. Can smell the bread (香香) from my house.

~Rachel Hei~ said...

I can smell it too..hehe~
blueberry bread sounds pretty nice. I can see the bread is really soft from the pics..^_^

hsling said...


Ju (The Little Teochew) said...

First time I am hearing about this bread, but it does look very soft indeed!

cherry potato said...


Jane Chew said...

Sonia, i did this today too. haha... looks like we got the same breaky for tomorrow ya.
Good Job! Congratulation!

Palidor said...

You can see just how soft they are in the pictures. I bet they were so yummy with butter and jam.

Sonia ~ Nasi Lemak Lover said...

Anncoo, Thanks, indeed it is a very soft and nice bread.

Rachel, you can see huh, yes, very soft.

hsling, hehehe, I think I will like you to bake this bread again and again.

Ju, you better try out, super soft and healthy.

Cherry, Thanks. dont cepat pengsan, ok.hahaha..

Jane, actually this was done last week lar, and it finished within half an hour, not even keep till next day.

Palidor, yes, best with butter and jam.

Colin Woon said...

Just in time for breakfast!!! I will be staring at your super soft bread while I eat my not so soft bread...

I want one!!!

A Full-Timed Housefly said...

This looks so soft and fragrant..... your photography skill has improved so much

Sherleen.T said...

nice bread sonia, looks tempting...and i wish to try out 1 day.

Little Corner of Mine said...

Looks soft and yummy!

Zurin said...

Looks super soft indeed Sonia!! lovely lovely..:)

Somewhere in Singapore said...

Can see that the bread is super yummy...

My Little Things Corner said...

Mmmm, very nice! looks soft, sure yummy yummy one.

苏联妈妈 said...


Bakeling said...

Afer reading your recipi , may I know how long do you need to knead ( how many minutes )the bread before leaving it for resting ?

Shandy said...

The softness sounds absolutely delicious! I can not wait to try the recipe Sonia =),

Sonia ~ Nasi Lemak Lover said...

Colin, oh, my poor brother, need to eat not so soft bread, hahaha, too bad, I can not send over.

A full-time housefly, Thanks.

Sherleen, you should try.

LCOM,yes, it is super soft.

zurin, please try out, and you will fall in love with this bread, hehehe..

somewhere in SG, yes, you are right.

Sze sze, Thanks.

Sulianmummy, hand made always the best.

Bakeling, I did not record how long, I think about 5-10mins, knead till you see smooth and elastic texture.Wanna to try this out? msn me if you have problem, ok.

Shandy, Yes, you should try out, super soft bread.

ai wei said...

i very very cha in baking bread. i have no idea why they are all soooo hard @@

Pei-Lin said...

Wah ... Looks indeed soft & fluffy wor ... Can I have one please??? Why's it called 歐蕾麵包?


月亮 said...



Cheryl said...

You make me want to bake each time you post recipes like this. I think you have a talent of making things sound more simple than it really is! :P

Anonymous said...

Hi Sonia, I love this, I am sure my little girl will love it too...it is difficult to find the type of bread that has a soft texture that she likes...this looks ideal...also your pictures are gorgeous !... ( PS : its me...nat)

Sonia ~ Nasi Lemak Lover said...

Ai Wei, try this one, you will not get a hard bread anymore.

Pei Lin, I guess the name was given by the Master who created this, you refer to Canary's blog to find out more.

Moon, Thanks for dropping by, actually my English also very cha, broken English, but so far my readers can understand it,hahaha..

Cheryl, glad to hear from you, I'm a lazy person, usually I will try to simplify it, hehehe..

Nat, quickly try it out, I bet your daughter will love it.

pigpigscorner said...

It looks so soft and fluffy! I HAVE TO try this!

Kikiree said...

Hi, I want to try your recipe! Looks great. Do you dissolve the yeast before you mix with other ingredient?

Sonia ~ Nasi Lemak Lover said...

Kikiree, Thanks for stopping by, do not need to dissolve the yeast, just mix into ingredients.

Anonymous said...

Hi Sonia,

Just wondering how you measure the sugar, milk powder and egg white?

My weighing scale can only measure in 25g increments.

Also, do you need to leave the dough to prove in a warm place?

Thanks! :)

Philomena said...

Hi Sonia, i used my kenwood mixer to knead the dough. somehow after kneading for so long, the dough still look wet and sticking, then i stopped the mixer, did it by hand but still cant achieved the elastic dough. In the end, i threw the whole dough away. Is it due to the high protein flour tat is harding to knead? I really would like to try it again but can u give me some advice please. Tks

Sonia ~ Nasi Lemak Lover said...

Hi Philomena, i use hand to knead for the whole process here, not sure what was your problem since you use mixer, maybe next time you do it by hand and see how the result. You should get a not so sticky dough but you don't need to achieve very elastic dough, so long you feel the dough is not too sticky and smooth, then should be alright.Hope this help, do try again, because this bread is very very nice and soft..

Philomena said...

Hi Sonia, I tried it again on Sunday and YES it was indeed very very soft. Tks
By the way do u have a recipe for French Loaf?

Anonymous said...

Hi Sonia, my batch of Oleh Bread was just out from the oven half an hour ago and now 2 heart shape bun were "gone"! Is near to 12 midnight now else I am sure more will be gone as the big sister is sound asleep, else she may able to finish up another 2 by herself!
I am so glad that I found your blog and found this recipe.
Btw, i would like to check with you whether the dough will be soft even after the second proofing? I don't have much experience in bread making thus not very sure if my dough was overed proof or just okay. My dough sticked to the rolling pin so I just used my hand to knead n press the dough before rolling up the rough to make the heart shape.


Anonymous said...

I had knead the dough by hand but it turn out quite sticky ,is it I knead it not longer enough? Even when I want to make it to shape it will stick to my table.And is it we need to rest again after we make it to shape ? After come out from oven the bread is quite hard at the surface & bottom ?

Anonymous said...

I have the same issue as Yvonne - the dough was too sticky for me to shape so it ended up looking rather messy and flat when I shaped them :( Do you have any advice on how to shape a sticky dough?

Rose said...

Hi Sonia,
My husband and I love the Korean sweet bread filled with red bean/white bean paste. I want to try your super soft bread recipe to make the white bean paste one at home. But when I try to research 24grams of egg whites I don't find any exact amount online. Is 24grams of egg white about 1 egg ?
Thanks, I do enjoy readying your weblog.

Anonymous said...

Hi Sonia, is me again Vivien. Can i know the 2nd proof is only take 30 mins? how about after shaping, do i need to proof again? Appreciate u can reply soon, thinking to bake this tomorrow! Thank you!

Rgds, Vivien

Unknown said...

Made this today and it was very soft and wasnt airy at all like other bread with the tangzhong roux added.everyone should try this

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