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

When you cook it, take it out when it's not fully golden brown. It will continue to cook when it's cooling. This helps it stay soft longer.  I also wrap mine when it cools.  If yours gets hard, just microwave it for 10 seconds or so.

 hi annie I can not find the vanilla sugar I look all store but they don't have it so where can I go get one or is there a web site that I can order please let me know or give me the web site please so if I can't find vanilla sugar is there any kind brand that I can used? 

Hey Annie.  So I tried the recipe.  5lbs of bread flour minus 2 cups=heavy dough.  I had to use an entire can of evaporated milk and it was still like play-doh.  What size cans did you use for all the liquids?  Will try again because my Mom really wants to taste it.  At least it tasted right.

AH HA!  I see where I went wrong!  Forgot the stupid water!  Duh!

I was able to salvage my dough.  Came out great!

That's great that you remembered to put in the water! Glad it was saved~.  You should also try my milk bread recipe. It's also good.  http://www.annievang.com/content/soft-sweet-milk-bread

OMG...Thank you for the recipe. I have to agreed that some people are greedy with their receipe. This is wonderful. Thank you again

You are welcome!!

Hi Anndo you have the recipe for making the panda custard... if so can you upload it... thanks  P.S. I Have try the one for the asian market and it was not that good...

You can buy the package from the store. All you do is add hot water to it a little at a time until it looks like pudding. If you make it from scratch, it may take a long time and many steps to make a custard. I don't have the recipe to make it from scratch but when I make it, I'll let you know.

I had forgot to cover the foil pan for 25min. will it still rise like its suppose to? 

The longer you let it rise, the softer the texture will be. If you let it rest only 25 minutes it needs more time.

i had sent an message earlier but i had forgot to write that the dough was so sticky that i couldnt even roll it up into a ball or anything and it didnt cook all the way through and without the bottom beening burnt maybe because what i didnt earlier about not covering the foil pan for about half an hour. can u please let me know what i should do next time? thank you.

The dough is supposed to be sticky. Sometimes it's really hard to shape into a bun. Just roll your hands in some flour and use it to shape your bun. 

Hi Annie.
I don' t know what happen but my dough is super sticky that I can't roll the dough into any shape. Any suggestions is greatly appreciated. I will try again.

Thanks.
Kab

This dough is very sticky.  It will be hard to form into balls but just add flour to your hands and try to work it.

Annie-this is such an easy recipe! I've always want to try this recipe but I thought that it was very time consuming. But after I actually had the chance to make it, it isn't as bad as I thought it'd be. Thank you so much!

It's a simple recipe. Just takes patience!

Annie, one of my sister-in-law gave me a differect verison of the receipe. I'm usually a good cook/baker but for the life of me I can't figure out what I am doing wrong with her receipe so I am going to try your version to see if I can do this bread; it has become a challenge, and its driving me nuts!!! My MIL likes this type of bread, me.  I will share with you the other version, if you want.One more question, regarding the instand yeast: when I go to the store, there are usually two types of instance yeast, a fast-active yeast and then I "believe" the other one is the just"regular" instant yeast. Which one do you prefer?   

Hi there love your receipe for the bread, can you do a video on how to shape the bread...my was still very very sticky after i let it raise in the oven and was not able to shape it.  what should the texture be like once it comes out of the oven the first time?

Thanks for the recipe I made it last night and I turned out great. My family and I enjoyed it.

For the green part on the inside; you used Pandan Custard, right? Where can I get that and how do I make it? Is a Pandan Custard already sweet or would you have to add sugar to it to make it sweet?

I wants to make the inside for hmong long cheng bread, but i dont know how i need your help...

Thanks for sharing Annie! My mom and I made it, and it was delicious!!

Hi Annie. I love your food. Thanks for sharing. Can you please share the recipes for the custard fillings. My man loves this bread. Thank you.

what about the green thing inside the bread as u showed in the pic?? how you made it?

Hi Annie..what is the green fill in that you used call? Where can I get it? Thanks

Dear Annie, I just want to thank you and your sister in-law for sharing this recipe! I'm from Australia and we don't have Hmong restaurants/stores here. My grandparents haven't eaten Long Cheng Bread since they were in Long Cheng! They couldn't really afford it back then as well. So, I made them some on Saturday and they enjoyed it very much :) Thanks again. - Khou

Thanks Annie for the recipe! But i have a question. My first batch, I baked it until the bottom is slightly brown but the bread did not cook all the way. My second batch I cooked a littler longer, the bottom were really dark but the top of the bread is brown and cooked. Do you have any suggestions on how i can bake it so it is done perfectly. my mil suggest flipping the buns but it made it looked like it was burned on both side..

How do I make that green filling you have in the picture above?

Thanks for sharing this amazing recipe. I was kind of skeptical at first because I wasn't sure if the mix turned out right, but after the one hour wait...I was a happy camper! Thanks again :)

Made these for the first time and on baking the second batch,  my father in law took over. My second time,  I double the ingredients and made a lot but it didn't even last a week!Thanks for the recipe. For vanilla sugar,  you can always make your own. Put sugar in a airtight container along with a vanilla bean taking out the seeds.   

How do u make the taro filling?

Nyob zoo,  I am in nursing school and we had to do a cultural presentation.  I chose the Hmong Culture, as I have a close friend who is Hmong.  We did a powerpoint presentation, a handout and I made this delicious bread.  It was all a big hit and our group got a 100%!  I would love to share our presentation with you if you tell me where to send it.  Thanks for the recipes.  I watched them all, but with my crazy nursing school schedule, the bread was the most convenient to make.  Ua tsaug ntau,  Dee Diaz, San Diego, CA (email: dorothydiaz@aol.com)

Annie, how do u make the pandan/taro custard. Thx

I can't find the vanilla sugar anywhere.What can I use instead or can I do without.Cordially,Ma  

What u mean by half can of the condensed n evaporate milk? Half of a 12/14oz can?

Your doing great job...i like your recipe long cheng bread...its very tasting ....love it

hi thanks for sharing this recipe. is it possible if you put the measurements in baking measurements. I would be awesome if you did cause i bought the milk can but wasnt sure about what size etc.  

Hi annie, can you tell me how many oz is your condense milk and evaporated milk? I'm kind of confuse but just want to make sure if its correct, after combining everything together you have to bake the dough in the aluminium pan for 1 hour? sorry

Thanks for sharing your recipe, Annie! My in-law's love this bread. We usually buy it at Hmong Town, but it costs so much. Now that I know how to make it, I can make it for them. Love your recipes! Please continue making more videos. 

Annie how do you make the pandan fillings???

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