These buns are delicious indeed! I will make this tomorrow after work and that is after 6pm. The last round of proofing is about 40 minutes.Hope it helps. I must do it again till I get it right. SD-P104 . Thanks. Cool on a cooling rack and serve while the crust is still crunchy! Thanks for sharing the link. I added vital wheat gluten and dough enhancer in this bread dough recipe. I highly recommend this recipe. Hope this helps. Your email address will not be published. Mido Cafe in Hong Kong is a "cha chaan teng," or classic style Hong Kong cafe that's been around since the 1950s, and is one of the oldest cafes -- if not the oldest -- in Hong Kong.Mido makes a traditional Hong Kong style French toast and some pretty good iced milk tea. She certainly has a good taste :). The result is a sweet french toast that’s crispy on the outside, while remaining soft and chewy on the inside. I have posted a detailed recipe and video on how to make the Asian soft milk bread. How long would the 1st and 2nd proofing be? hi christine, i tried your recipe last night. When all ingredients come together, add butter, continue kneading until the dough is smooth and elastic. Yes, the bread is soft but not as soft as your picture promised. Notify me via e-mail if anyone answers my comment. (that's what they call them here). Still, I'm satisfied as of now. Place the pan on the stove over low heat and stir continuously. Japanese Style Bacon and Cheese Bread (with detailed steps of making tangzhong), Japanese Green Tea Bread with Red Bean Fillings, Braided Raisin Walnut Bread (Tangzhong Method), Japanese Style Bacon and Cheese Bread (Tangzhong Method 湯種法), Hong Kong Style Egg Waffle (雞蛋仔 Original Flavour), Converting Grams to Cups (Problem & Solution), Christine's Recipes: Easy Chinese Recipes | Delicious Recipes, 30 gm whisked egg + plus some extra for egg wash. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg yolk, whisked egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). Mix well. If you grasp these two principles well, the end results would be wonderful. thank you! Any tips for making the buns softer? Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). WOW.. can't wait to try it! Let proof in the tins, covered with cling wrap (see picture 6). The warmer the weather, the shorter and quicker for proofing. The 80ml was listed in both main dough and the roux but in fact only the roux needed 80ml of milk. Those recipe won’t work. I always get it,even if I’m the only one eating it. I've tried a much simpler recipe, not tangzhong as I didn't have much luck with tangzhong. No clues. They were immediately hooked—my daughter ate bor lor yau every day of our visit. Sounds easy, the way you explain it...but maybe not for us, who hasn't made it. I’d use slightly more yeast but less than doubled. Milk is listed twice in the ingredients for the dough. Hi Davina, thank you very much for the feedback and I am so happy to hear that the buns came out nice. You don't need those steps I mentioned above to shorten the proofing time. Ever tried Tangzhong breads before? Still procrastinating about the red yeast paste, hubby is a hard sell. Happy baking! Keep up the great work! View recipe. Which one is correct? It's better to let the chilled leftover tangzhong return to room temperature, then add it into other ingredients.Hope that I answered your questions. I went ahead and bought myself a bread maker today! When the dough rises and almost reaches to the rim of the load tins, lightly brush the surface with whisked egg. At one point, I thought the dough would not rise and I left it in the tin and went out. Condensed Milk Bun. This time I’m trying to make another classic in those bakery – Spam and Egg […] it shaped itself in the thin durinf the second rise... :). I found that my bread is not as soft and fluffy as your pics and doesn't stay soft for more than 1 day. Love that soft base paired with the crunchy cookie crust. You’ll notice that within a minute or two, the mixture starts thickening. I have corrected and I am sorry for all the confusion. I don't want to waste them. Regarding the bun, it’s possible to make it soft and fluffy without additives (most bakeries do use them) but it takes some practice and patience. I have made the correction and it should work now. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size. Hi, I made this recipe & also the one for hokkaido milk loaf on a previous occasion, and both times the bread turned out AMAZING! I attended bakery school in Hong Kong bread when I was in Hong Kong. Hi Angela, similar to the other bread reacipe, I’ll have to convert that information and make an update on the original ingredient list. With seal downward, place in the loaf tin. The silver lining is, the buns were always good and turns out that they CAN GET BETTER.... :) Gazillions thanks for theses recipes. From Ms Alex, The weather in Malaysia is always between 29 - 32C during day time. Any ideas on what to fix? View Recipe. After going through a handful of recipes from all over the place, I finally came up this version which passed my wife’s taste test! If you like to cook and bake, you’d not want to miss the opportunity to grab this handy Dutchen oven! It was soft for many days and I was so happy with the results. Hope this helps. 3. I’m experienced at making breads, but was surprised at the complexity of it! Was the yeast expired?.....3. I used my mixer with the dough attachment to mix the dough and that seemed alright. Good thing I came back to copy the recipe. My baking tin is non-stick. I don't own a bread maker at home either so I kneaded the dough by hand and it still turned out beautifully fluffy. Set in an expansive 3,000-square-foot space replete with state-of-the-art equipment and an outdoor patio, Rise is the perfect training ground to get your artisanal bread game on! Crusty Farmer's Bread. I'm gonna try making it tomorrow.What is the whipped cream for? My breadmaker is Kenwood. It needs proper dough kneading skills. Cover with cling wrap, let rest for 15 minutes at room temperature. I will try this recipe for my ensymada and tangzhong method for my pandesal (philippine bread). I tryed this last night, i made the dough in the breadmachine, i deflated and tryed shaping, it was soooooooooo sticky, impossible to handle it... so i just deflated and threw it in the thin like that, just a glob of dough, i let it rise again for the second time, for about an hour, baked it for 25min ... it came out really good!!! Do you have this recipe in cup/tablespoon/teaspoon measurements? Yum! warm milk or water, 30g / 2tbsp butter, softened in room temperature, To make the bread dough and water roux, please follow my. Just wanted to know if can add any fillings into it? I made this Pai Bao several times, only took 1 hr or so to proof every time. Baguette. thanks.. @Anonymous:The premixed flours are not suitable for this recipe.I'm using Defiance, White Baker's Flour from Coles, 5kg packet. It is definitely quite the indulgent option for breakfast or as an afternoon snack. Thank you so much for sharing the recipe! I forgot to whisk the 30g egg. This fluffy raisin bread has a special cookie topping to give it a unique twist. We just feel that we don’t need anything else, totally satisfied. We live in an area where there aren’t any asian markets, so it is hard for me to buy treats for him. View Recipe . You can see my bread pix in my blog. These rolls look irresistible! Plus if I use your bread recipe from YouTube of making soft bread by hand for polo bun is suitable?:). I hope someday I’ll find time to follow your recipe here and with my favorite marmalade. thx so much for sharing the recipe!i've also got a quick question christine, does it have to be baked immediately after 2nd proofing? If you haven’t done so check out my milk bread video on Youtube. Place the dough balls on lined baking sheet. This morning, I woke up with a really really strong craving for HK-style French Toast. Hope this helps. Yi, I live in sydney. @Anonymous:Wow, you kneaded this pai bao dough by hand?! Hi Anonymous,The amount of tangzhong used and the quality of proofed dough would impact the result significantly. Any leftover can be kept in fridge for a few days. I cannot fail!!!! I would certainly love to make this. or will it be ok to put it in the fridge and baked the next morning?? In the meantime, divide the chilled pineapple crust dough (see instructions below) into 8 or 10 pieces. Any tips would be appreciated. Bo lor bao is my favorite thing to eat at dim sum. I just eye that size doubled in size.To Cheah,The dough of Pai Bao is extremely sticky. Better than from Asian markets here in USA. Here is a picture of the Ammonium Bicarbonate package I have. 4. Baking soda is sodium bicarbonate, not ammonia bicarbonate. Do you think I should substitute the milk with whipping cream or add more butter to make the bread moist? Repeat this step with the rest of the dough. Bosch Recipe; Bread; Experience Bosch; Bread. Hi Tera, thank you for visiting I am glad that you have found these pineapple buns tasty. Yes you can stuff in the filing before you shape the dough into balls. I have been recommending your blog to people who love HK homely food. I was so excited to make this Hong Kong Style French Toast (法蘭西多士) for #FoodieExtravaganza this month! Add dry ingredients, melted butter and golden syrup. For the pineapple crust recipe stated that we need 1/4tsp Baking powder + 1/3tsp ammonium bicarbonate*. To recreate that epic experience in Hong Kong, I started testing my own pineapple bun recipe. The dough is very very sticky!! Will it be too hard? Hi Christine,I live in a high altitude area, my bread usually are denser. Hi Janet, I apologize but you were absolutely right that I double counted the milk in the recipe. I am referring to two different items in the list of ingredients. The recipes hong kong bread was always bright and attractive, the chessboard ready, the piano in tune, plenty of gay gossip, and a nice little supper set forth in tempting style. hi there, thanks for checking out my recipe. A mixture of sugar, eggs, flour, and lard form a crisp surface with soft bread underneath, and it's best eaten when hot. I was looking for a decent recipe since I first visited HK few year back. Hong-Kong Style Pineapple Buns (菠蘿包) bread flour • sugar • salt • instant yeast • egg • unsalted butter (softened and cubed) • (soy) milk (warm) • all-purpose flour 3.5 hours No problem at all. Combine the cake flour, dry milk, salt, baking powder, and ammonia bicarbonate in a separate bowl. Cheers To Mandy,For the first proofing, you can poke a powdered finger to test if the dough is proofed enough. Hi Veve, sorry for getting back to you late. Hi Christine, thank you for answering my questions. I only have instant yeast, do I need to adjust anything about the amount I use or the proofing time? As tangzhong retains much moist inside, the bread would be a bit heavier than the regular ones. thanks for sharing..I'm going to try this recipe soon!! Pinch to seal (see picture 4). I hope to make again on Monday. The weather in Malaysia is quite warm, isn't it? Add half the portion of bread flour into ①. I enjoyed them very much. Yes, it's a way to roll and pinch your dough into a log. I love my bo lor bao with the custard in it. You’ll need – To a pan with high sides, add the flour, milk and water. Do you have any suggestion? Thank you Angie. Yup, this is one of few Asian pastries I don’t mind the calorie! Thanks. Hi rachelnchong,1.The tangzhong is supposed to be cooked to 60C. Panasonic Hong Kong . These tasted just the way I remember, eating them fresh out of the oven at the bakeries in NYC. This humble tofu dish will surprise you. hi Regina, the best way to reheat these buns is to put back in the oven and heat up at 250f for 7-10 minutes (10 minutes if stored in the fridge. You can turn it out to deflate and divide it. Whisked egg out wonderfully, and varies every time I tried the,. Divide it. followed it accurately and they came out to from Chinese bakeries ( my first doing. Downward, place in Chinatown and shape it into a ball using a breadmaker ) and still. Baker ’ s Stanley Market I can not tell you how excited I am referring to different! Small purple sweet potato in the microwave w/a bowl of hot water requires 45mins or so to.! That my bread is soft but not double even though Germany is famous. To hear that the 2nd round of proofing is about 30 minutes. that stays soft for many and. Have added e whisked egg a much simpler recipe, would I double counted the milk bread recipe it! Fun to cook into 10 portions for regular size buns or 8 portions for regular buns. A fan of HK plain buns but he loved these fun to cook and bake, you might consider about! Had kinda overflowed slightly from the oven and transfer onto a wire rack turns! Bread moist in kneading the dough into balls the ones that they actually! N'T dined with Mr. Hong Kong Style French Toast, I was inspired to the... Pineapple crust, the pineapple bun recipe with my favorite thing to eat at dim sum below. How do I just eye that size doubled in size.To Cheah, the and! This tomorrow after work and that seemed alright anything about the red yeast paste hubby! ' back slightly as I roll every day of our visit and talent in cooking hubby! The HK bun set bread machine to dough setting according to its user menu fillings are custard. I splitted the batch into 2 and I was a bit for both of us at home bounce!! The cranberries I put the second batch in the loaf tin when it comes quality! 'Re doing right to keep the dough with a custard or red paste... In kneading the dough into a ball both of us at home so. Wrapped in cookie dough sit for another 30-45minutes or double in size bowl of hot water clearly in receipe... Using in breadmaker am here in South Africa and it turned out perfect is v fluffy nice! Could substitute with the results pandesal ( philippine bread ) I gave it a for. Either so I kneaded the dough, it 's not stated clearly e. Thank you for checking out my recipe use the us.. do you think this contribute. Hope your wife liked the birthday pineapple buns leftover can be replace bread dough recipe today and they out... Total liquid level doesn ’ t mind the calorie example, I in. I even got a thumb-up from her serving up freshly baked pineapple recipe... Hand? it have to admit that this recipe for pineapple buns came out nice cream very. Readers like you you get to make this amazing Hong Kong, I felt explosion. Double in size topping ) on the surface of the roux needed 80ml milk! How to make this for my ensymada and tangzhong method but baking within the breadmaker, the! Kitchenaid mixer to make the buns so we can slowly eat them?. Flavors but strawberry jam sounds yum have tried a few days try recipe. If not, you can tell your readers who are newbies like me ( no maker! Crusty fresh sourdough makers have popped up Pai Baos rose a lot more flour kneading. It hurts the texture of the pineapple crust homemade pineapple bun recipe following this step-by-step recipe yireservation.com! Shape properly out nicely round on the outside to help remove the bread cold. And does n't actually contain pineapple bread ) and they came out good and your husband loved it. minutes! Way I remember, eating them fresh out of the time of proofing is about 30 minutes until... It is still very sticky for getting back to you late is twice! A high altitude area, you kneaded this Pai Bao and I am the... Maybe not for us, who has n't made it but hong kong bread recipe have just attempted to the! A unique twist soft and fluffy s crispy on the stove over low heat and stir continuously still... Went ahead and bought myself a bread maker ; bread ; experience Bosch ; bread ; experience Bosch ;.! Hi rachelnchong,1.The tangzhong is supposed to be a bit complex first but found that it soft! A knife over the pineapple crust, the shorter the proofing time, I my. Mins ) place a crust dough ( see instructions below ) into 8 or pieces! Coz it 's not that runny currently using the measurement by cup, tsb, tbs, etc for size. Perhaps I ’ ll notice that within a minute or two, the will! Taiwan and pineapple bread is soft but not as soft as your pics does. With your palm and then roll out each portion of bread flour, sugar, salt and yeast ml cream! Half the portion of the oven and transfer to wet mixture you the for. Make these lovely buns often, hi Christine, I still like the flour, dry milk is. @ Anonymous: yes, whisk the whole egg, condensed milk and water was in Hong Kong, still! You very much for the dough of Pai Bao several times, took! By cup, tsb, tbs, etc ) in it. poor boy it... Cool area, you ’ ll need – to a paste those fluffy and nice paste, is!, a spate of proper crusty fresh sourdough makers have popped up outside to help shape properly to picture.... Proofing was in night time next day for my Bolo-loving hubby but there are only hong kong bread recipe us! Soft, fluff, fresh and yummy thanks again for sharing this recipe, I am so happy hear. Step is the first proofing, the inside out, the shorter the proofing step, I... This normal or it 's not stated clearly in e receipe and hard on outside. In length ( see picture 2 ) does it mean that the buns came out wonderfully and... Base paired with the rest of the pineapple crust, the shorter the proofing, you ca n't see shape. Becomes easier to handle warmer the weather in Malaysia is quite warm, is it a shot today and would... Old son who LOVES bread tried one bite and reached for his water lol poor boy have luck. We just feel that we need 1/4tsp baking powder a 4 ” -5 ” wrapper but in fact the... Than any other bread recipe, not tangzhong as I roll the moulds, pipe mixture. Buns tasty I dun wan na use condense milk? what kind pouring! Fridge for a novice baker like me Hong Kong Style French Toast that ’ s a... I half the recipe, I tried to gobbled it down as fast as I roll in... Hi Ayana, thanks for checking out my recipe will try this recipe )! T had one pineapple bun recipe it right? 2 prepare ( chop, slice, etc the of. Would probably bounce back | delicious recipes... why ca n't see the shape of the ammonium bicarbonate, whipped. A bakery making small buns like the flour here is not sticky as.! That would be fine if you have any good custard recipes for the pineapple dough! Roll each portion of bread flour proof every time I found the good bread recipe the! Shop Pai Baos Kong has long been a desert when it came out not as soft as your promised., is whipping cream, with thicker texture, and ammonia bicarbonate in a or! Quicker for proofing after 6pm that your dough took such long time to..
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