Hmong Long Cheng Bread

 

This is a delicious, warm sweet bread that is great with coffee or tea.  I learned how to make this bread from my sister in law Ntxawm Cheng.  Thank you Ntxawm Cheng!!!! It's a simple process.  She taught me how to make a huge batch.  But this version below is one that I slightly modified to make half the batch (about 30 loaves depending on how big you make them). 

I don't know what the real name of this bread is.  But it kind of tastes like the bread that I ate once in California, so I'm just nicknaming this that bread!

Hmong Long Cheng sweet bread

Ingredients:

  • 1/2 can evaporated milk
  • 1/2 can sweetened condensed milk
  • 5 eggs
  • 1 lb sugar (this is about 25% of a 4lb sugar bag)
  • 5 packages of vanilla sugar
  • 1 can coconut milk
  • 1 and 1/2 can water (use the coconut milk can)
  • 1 tbsp baking powder
  • 5 packages instant yeast
  • 5 lb bread flour (save at least 2 cups for dusting)
     
  • 1 large rectangle aluminum pan
  • 2 large aluminum baking sheets
  • parchment paper
     
  1. In a really large aluminum pan, mix evaporated skim milk, condensed milk, eggs, sugar, vanilla sugar, coconut milk, water, baking powder, and yeast.  You'll get a slushy consistency.  I used my hands to do the mixing but if you want, you can use a whisk.  By using my hands, I'm able to feel if the sugar has been dissolved.
     
  2. Add the bread flour to the mixture and continue mixing until incorporated.  The mixture will resemble a really thick pancake batter and will be very sticky.
     
  3. In an oven, heat to 170 degrees.  If you have a warm feature in your oven, keep it at 170 degrees.  Cover the aluminum pan with foil and let the dough rise in the oven for about 1 hour.
     
  4. The dough will double its original size.  Remove from oven and place the pan on a solid surface.
     
  5. Dust your hands in flour and take a baseball size piece of dough.  Roll it into a hot dog bun shape and place onto the parchment paper 1 inch apart.  You can also roll it into a circle if you wish. Try different shapes!
     
  6. You can use two baking sheets to cut the cooking time in half.  Just remember, the bottom one will cook faster so you will have to keep an eye on it.
     
  7. Bake in oven at 350 degrees for about 30 minutes or until the bottom turns slightly brown.  The top may not be brown, but as it cools it gets brown. Remove and cool on a rack.

Variations:

  • Add some pandan custard to the inside when you are rolling the dough into pieces.
  • You can also try taro, vanilla custard, nutella, etc ... be creative!
  • You can also try to slice the top to make cool shapes like X's or other. Get creative!

Tips:

  • Personally, I like my buns soft so I try not to let the bottom part brown too much.  Once you take it out of the oven, it still continues to cook a little.  You will notice that the top will start to brown more even after it's out of the oven.
     
  • If you want to freeze the buns for later use, don't cook them all the way brown.  Use a tong to lift up the bottom to see how solid the bun is.  If it's flimsy, it's not cooked.  If it's firm but not brown, remove from oven. Let it cool first before putting into a bag or freezer.  If it's hot and you freeze it in a bag, condensation will build up and you will have a slimy bun hehe.

Good luck!  Please leave me a comment if you have any questions.  I'll be back to post more step by step pictures.  A lot of people have been asking me for this recipe so I am posting it here for you to try! I love to share, so sharing it is!

Here's a video if you want to see me in action!

 

Comments

Thanks for sharing Annie. Some people are very greedy with their recipe and I'm not sure why. I haven't try it yet but will let you know once I do.

Hi Kaying, you know I like to share things I learn! There's no enjoyment if I can't share the great things in life that I find or learn about.  :-)  Sharing is caring!

Annie:I've looking for a good Hmong bread recipe so I am going to try your recipe but on a much, much smaller scale (1 lb flour instead).  Not enough people to eat it.  Will let you know how it goes.  

Hi Newbaker! Please let me know how it turns out! :-) I would be interested!

Thanks for sharing your recipe! I am going to try this tomorrow for sure :)

Your welcome, mk!  :-) I hope it tastes good for you and that you enjoy it.  I know I sure love eating it warm!

Omg..thank you for sharing!! My hub loves this kind of bread so now I can actully make a whole lot for him. I'm so going to make this soon for the hub, man he better love me more!   So about the coconut milk..how many ounces is the can? I love all your videos so far. Keep them coming! I love to cook too, but totally love to eat more, haha..so learning new recipes is a plus since I don't have to go buy it at the Hmong store. Thanks again!

Hi Mailee, for the coconut milk I used the 19 oz can but if you can't find that one using the 13 oz can is okay too.  I've tried it both ways.  Good luck! :-)

Hello Mailee,I'm from Manitowoc, and I wanted to try this but when I got to the store, I counldn't find any Vanilla Sugar package. Is that something I must use or can I use something else?  Thanks

Do you have a Woodman's near you in Manitowoc?  They carry Vanilla Sugar in the baking section by the sugar.  If not, you can probably try substituting vanilla extract. I don't have the subtitution amounts, but you can probably start off with 1 or 2 tsp.

Sorry, I meant to put Annie instead of mailee for my question about the vanilla sugar.

No worries! :-)

what kind of flour do u use?

You can use any brand of bread flour.  For this one in the video, I used North Dakota Mill "Dakota Maid" brand.

As I was looking around and thinking about trying this this bread tonight.  Do you know if all flour bread works or does it have to be a certain types EX..(Gold Medal unleached all purpose or Pillsbury Bread flour ). Can you please let me know.  BTW the way I had try your koonpoon, asian jello and coconut layering cake.  It was really good and I enjoy it. Thank  you for being so kind to share everything. I am looking forward to trying your chicken feet and blue crabs.  I also love baking and cooking as well, once I am settle down I will share you my cake and desserts recipes.

Hello Ms. Annie, So I had try making the bread the other day without the vanilla sugar and it turn out good, then today I had try useing vanilla extract and it was very good. You can really taste the vanilla so i just recommend useing one tsp instead. Overall, the family LOVES it! Thanks.  

Hi Pk! Oh I'm so excited that the recipe turned out good for you and that the family liked it! :-) Makes me really happy to know that you were able to comment and share with me how it turned out! I'll make a note of it that 1 tsp of vanilla extract is a sufficient substitute for the vanilla sugar.  Thank you~!

I tried this recipe and I don't know where I went wrong. Before pouring the powder in the mix I'm suppose to remove two cups, right? I will try it again tonight.

Yes, you want to leave at least two cups so that you can flour your hands when handling the dough because it will be sticky.

I have the same question Annie.. Do I take the 2 cups of bread flour from that same 5 lbs of bread flour? Or is that 2 cups seperate from the 5 lbs?  

take 2 cups away from the 5 lb bag.

Hi anne,

My name is sara i have been watching your video. Thank you for sharing the recipes. Could you please tell me the purpose of using the vanilla sugar. Also is your long chengbread soft/moist? Please let me know. Thx

Not sure where I went wrong. Am I suppose to remove two cups of flour before mixing everything together? I tried this recipe the other night and it didn't look right. The mix seemed way thicker(dough like) then yours. So I addeds a little more water to make it less doughy. I'm going to try this out again tonight.

You can add more water if the dough seems too thick. Can you tell me what consistency your dough was?  It can be a bit thicker than mine, that will be fine also.  Did your bread turn out okay or was it too hard after baking?

Hi Annie,Thanks for sharing.   I could not find vanilla sugar so I use vanillin sugar and 5 tsp vanila extract. Mine turned out way thicker maybe halfway like bread dough texture.  when you pick up the dough, you can see it stretch out softly and dropped.  So, I add the rest of the evaporated milk and 3/4 coconut can water and it still not as running like yours.  I decided to let it rise...will update how it turned out. 

Hi there,thanks for sharing such good recipe. after they're baked, do they stay soft or do they get hard after awhile? I will let you know how it turn out...  

Hi Koshia, if you take them out when the bread is slightly brown, they remain soft.  The darker the bread, the harder it gets after it cools.  What I do is cook it slightly brown, let it cool.  Then any that I do not eat, I put in the freezer. Whenever I want to eat it, I take it out and microwave it. Good luck!

Thanks again Annie,I just did it and they turned out good except I dont know what I did wrong but after letting it rised, it's a little bit too slushy so I ended up adding my side flour to it in order to form a ball for baking...I finished it with some eggwash and sesame seeds and they look great. I wanted to share some pictures in here but it doesn't like I could.. :)

Hi Koshia, Glad they turned out for you! :-) I saw your food pictures on Facebook and they look great! I hope to continue seeing you cook great food too!

I am trying to make this bread. I've waited for an hour and still the dough has no risen yet. I'm waiting for a thirty more minutes. If it doesn't rise, I'll still bake it to see how it turns out. Thanks so much Annie!

Did you put it in the oven at 170 degrees?  If not, you can also put a hot pan of water underneath it.  Sometimes if that's not possible, you may need to wait a few hours for it to rise. It really depends on the temperature so that the yeast can rise sufficiently.

omg! i've been lookn for this recipe all over the net and for one whole year i found you! im so glad i stop by ur clip in utube. u're so kind to share this recipe. you know most hmong people they dont like to share recipe. i have to said that you are a very kind woman. lets put it, koj yog ib tug tib neeg tsis qia dub, koj yog ib tug tib neeg siab loj siab dav. thanks for the clip. i'll be update to watch more of ur recipe. thank you.

Hi Kou, thank you for your comment! My sister in law taught me this recipe and so I owe all the credit to her!!!! :-)  It is nice when other people share their delicious food.  Because of her kind heart, I am able to share the recipe with all of you! I hope you can pay it forward and teach others the same!

This looks good. I will try to make it later on.

Hi Paj, I hope you can try the recipe some day and share with your family!

Thank you so much for sharing these wonderful recipe, keep em' coming!

DThao, you're welcome! Thanks for taking the time to comment!

Omg! I'm so happy I found ur page and this recipe!! I had this bread when I was a kid living in MN.. Cuz my aunt made it to sell at the Hmong stores.. However we moved and she stopped making it! Thanks so much!! BtW I'm not sure if u would know but I had it with what seemed like a coconut filling.. So would u know what I could use to make it or where I an get something like a coconut custard? Thanks again :)

Hi Debbie, you can buy the coconut custard at some asian stores.  Then if you like coconut flakes, add those to the custard and insert into the bread before baking. I'm sure that tastes delicious!  I tried the Pandan coconut custard (green color) and it was delicious.  Good luck!

can u post recipe for the filling.  I haven't try o make the bread yet but was looking for the recipe.   thanks

Hi Chua, I bought this package at the Hmong store called Thai pandan custard.  Then I mixed it with a few tablespoons of water.  That was it.  I'll try to find the package again and maybe post a picture of it with some further instructions the next time I go shopping. :-)

I was wondering if you use a whole bag of 5lbs bread flour in the batter, and remove 2 cups of bread flour for dusting. Also, you use a whole bag of 1 lbs of sugar into the batter as well. I want to make sure that I'm doing this my bread right...

Hi, I only use 25% of a 4 pound sugar bag.  As for the 5 pound bread flour bag, yes I use all of it except I take 2 cups of flour out.  Or if you want, you can measure about 11 cups of flour.

I'm sooo excited to have found this recipe! I can't wait to try it out! My aunt is great at making this, but she lives so far away! I'll let you know how it turns out!

Very cool. Hope you try it!

You have such great recipes! I don't know if I'll ever lose weight eatting all these great recipes. lol...Great job and thanks for sharing your recipes.

Awww, thanks for your comment!

OMG! I'm so excited about this recipe. I'm planning on making it with my mom very soon. She's also excited about it as well. Can't wait to give it a try. Thanks again for posting!

Awesome!!!

I couldn't find vanilla sugar; will regular sugar be okay?

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