Hi Mimi, thanks for trying out the recipe. Like within minutes or even seconds. Chocolate and milk loaf. SD-P104 . I really need to start learning how to make tangzhong. If doing the PaiBao, I dun wanna use condense milk,is there any thing can be replace? Intimidating at first but found that it was really easy! hi there, thanks for checking out my recipe. I even got a thumb-up from her serving up freshly baked pineapple bun bright and early . They were chewy as hell! View recipe. Use a KitchenAid mixer to make the kneading process super easy. I have been recommending your blog to people who love HK homely food. View recipe. Add salt and butter into ②. Thanks. Yes you can stuff in the filing before you shape the dough into balls. Did you proof your dough enough? So easy to make and so rewarding. Mobile Version | Global Top | 中. Thanks so much for sharing. I just made the tangzhong. 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. Let the dough sit for 15 minutes. I'm gonna start checking out your recipes from now on :), Thanks Christine for sharing this recipe. Hi Yi, you really have passionate and talent in cooking. If you can’t find it, you can substitute with the same amount of baking powder. They never came out right. Amongst all the Asian bakery shops in Hong Kong that I tried Pai Bao. View Recipe. How long would the 1st and 2nd proofing be? hi christine, i just want to ask where i can buy bread flour in australia. Thank you so much for the recipe! Her blessing also means I can official share this tasty homemade pineapple bun recipe with step-by-step instructions with aspirational readers like you! Was it light and fluffy?To Susie,Thanks for your love of my recipes.1) I haven't used fresh yeast because I've got heaps of instant dried yeast in my pantry. Half half or heavy? My daughter’s reaction: Thumb up and “You nailed it, Mom!”. Thank you so much for sharing. http://www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz, picture of the Ammonium Bicarbonate package, 95g / .35c chilled water roux (TangZhong) from below recipe, 5g/ 1.75tsp active yeast + 30ml / 1.7 tbsp. hi Ayana, thanks for checking out the recipe. If you like to cook and bake, you’d not want to miss the opportunity to grab this handy Dutchen oven! If you need to store for longer, either freezing it or refrigerating it should work, depending on how much longer you’d like to keep. That's the stickiest tangzhong dough I've ever made. I would certainly love to make this. (i want to eat fresh bread for breakfast, but don't want to wake up so early to proof it and everything).also, what type/brand of milk powder do u use? Remove from the oven and transfer onto a wire rack. Which one is correct? If I couldn’t find the ammonium bicarbonate, I could substitute with the same amount of baking powder. I'll try to use it. Transfer the pineapple crust dough onto a plastic wrap. Tried the Hokkaido bread and the cheese bread. Now you can make ... Christine’s Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Thanks so much for posting this!! Repeat until every bread dough is covered. 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! Hi Christine,I was wondering if I used too much wet ingredient because my dough was like very thick batter after the kneading was done in the bread machine. To Make The Bread: I. One question: do you have any good custard recipes for the filling? I definitely have overcooked the tangzhong. You’ll need – To a pan with high sides, add the flour, milk and water. The warmer the weather, the shorter and quicker for proofing. Glad the cat is well. Keep up the great work! View recipe. PERFECTION!!!!!!! The weather in Malaysia is quite warm, isn't it? Ahhh I love these tray buns! I just eye that size doubled in size.To Cheah,The dough of Pai Bao is extremely sticky. Taste wise, they're actually better than the ones I bought at the bakeries! Steamed Pumpkin Bun. Before I let you jump into this rather long recipe, I’d like to remind you that you have until this Monday night to enter to win this 5.5-Qt Enamel Cast Iron Dutch Oven that I am giving away. View recipe. but when it came to the proofing, it took super long. I always get it,even if I’m the only one eating it. The crust of your bred turned dry and hard was because of high temperature. My favorite fillings are either custard or red bean paste. View Recipe . I made the Pai Bao and it was so soft and tasty. For the pineapple crust, the ingredients list includes salt, but the directions don’t mention the 2g salt anywhere. The best temperature for 2nd round proofing is 38C, humidity 85%. With seal downward, place in the loaf tin. This time I’m trying to make another classic in those bakery – Spam and Egg […] Rise are the exclusive bakers to some of Hong Kong’s hottest dining spots including Bánh Mi Kitchen in both Central and Wanchai, tea and dessert cafe 2DP, and Central coffee bar Nodi. Do you have this recipe in cup/tablespoon/teaspoon measurements? No clues. Thanks. For the custard, I have not experimented with other flavors but strawberry jam sounds yum. Thanks again. Your bread recipes are must-trys hehe even for a novice baker like me. For the pineapple crust, you can add more sugar if you prefer it sweeter. It’s like a soft sweet bread wrapped in cookie dough! If you grasp these two principles well, the end results would be wonderful. I have questions : 1) If I wanna measure using thermometer, what should be the correct temperature? But when i came back to USA, i could not make the breads. The final mixture is of cookie dough consistency. Hi Christine, can I ask you about the tangzhong, is it room temperature tangzhong or cold tangzhong? In a mixing bowl, mix the egg yolk, sugar, and butter with a hand mixer or whisk until fluffy and smooth. I made the tangzhong few times and the buns were soft when they came out fresh from oven but they seemed to be heavier than those buns I buy from the bakery. Do you have any suggestion ? 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! warm milk or water, 30g / 2tbsp butter, softened in room temperature, To make the bread dough and water roux, please follow my. Not fully sure if the softness of the buns from bakeries is due to some form of additive, making the buns super soft. I hope you get to try this again. The temperature at night in Sydney wouldn't be too cold, right? Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). Hong Kong Style French Toast. The buns are SUPER soft and fluffy that I had a hard time taking them out of the pan without squashing them. . Coz it's not stated clearly in e receipe. Love that soft base paired with the crunchy cookie crust. 11. Place a crust dough ball in between two pieces of plastic wrap. Yup. I wish I can send you the picture for you to see. Milk Loaf. Hi Sharon, thanks for checking out this recipe. Please note that I don’t normally use the US system so the numbers are approximate. Thank You Christine! I’ve already baked a lot of pineapple buns before, but I have to admit that this recipe is the best one. not baking powder? How should I go about freezing the buns so we can slowly eat them all? The bread dough was a little sticky but overall they worked out great! Yes, the bread is soft but not as soft as your picture promised. Did your bread turn brown too quickly? Hi Christine,I baked the bread in the oven. Rye Bread. In the bowl of a stand mixer, add the ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. The recipe looks great but when it comes to baking, I am out of my depth. I am really happy to hear that the recipe got the stamp of approval of your daughter. I will give it another try this weekend. thanks for sharing..I'm going to try this recipe soon!! Anyway, I splitted the batch into 2 and I added 1 small purple sweet potato in the second batch. I am referring to two different items in the list of ingredients. If you use fresh yeast, the proofing step is the same. Does it mean that I need to use 1/2 tsp of baking powder in total? Making the bolo boa today, it is still in 2nd proofing stage. View recipe. Those recipe won’t work. Do you think I should substitute the milk with whipping cream or add more butter to make the bread moist? To vyhoo,If you don't want to use condensed milk, you can skip it. The bread dough i… Thanks again for visiting my blog. Fold 1/3 from top edge to the middle and press (see picture 3). That would be fine if you like to use it. The truth is the freshly baked pineapple buns are just insanely good. I am really hooked on making bread!!! In a bread machine, pour in the ingredients in this order, warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. Mix well. (success = above edible). Hi! Egg Tarts. You might think it’s not that kind of original Borscht, but many Hong Kong people like having some meat or bones to cook soup. I'm staying in Malaysia.3) Refer to picture no.4. Roll each piece of crust dough into a ball. You're doing right to keep the dough being proofed in the microwave w/a bowl of hot water. @TC:Actually, this recipe calls for The whipping cream, not whipped cream. Rye Bread With Figs. I am glad that you liked it bread. Keep baking! To Susie,The tangzhong looks like paste. After dividing, rolling, let rest for 15 minutes, then the dough becomes easier to handle. Hello Yi,  Can I just use nonfat dry milk?What kind of whipping cream did you use? These do indeed remind me of a pineapple! I first came across this method of bread making via Christine's Recipes. this looks delicious! I hope to make again on Monday. this is my first time making this kind of bread and it turned out absolutely soft and fluffy! The oven temp, the retarding process, or the sweet potato? No problem at all. Pinch to seal (see picture 4). would that be because my oven is hotter than yours, or i baked it for too long? 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. Did you know what went wrong in the ingredients? Use the dough hook attachment, and turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. Please take a look at the picture on my chinese blog here. If not, you have to grease it in order to help remove the bread easily. Hi Christine, I followed your recipe exactly .. except I didnt have a breadmaker, so I mixed everything and kneaded the dough by hand. The 80ml was listed in both main dough and the roux but in fact only the roux needed 80ml of milk. It's not rising at all. Thought it was a bit complex first but great instructions & tips made it easy & fun to cook. Besides that, instant dried yeast is most suitable for using in breadmaker. My husband is from Taiwan and pineapple bread is his favorite. Hi Nicole, thanks for the feedback. Will let you know once that’s done. Deflate and divide into 6 equal portions (see picture 1). Sift all the dry ingredients and transfer to wet mixture. Personally I like to use Bosch bread mixer to make the dough because it mixes the dough better and well. I went ahead and bought myself a bread maker today! is it a must for putting the condense milk? Bake in a pre-heated 180C (356F) oven for 25 to 30 minutes, until turns brown. (25min). Even though having kneaded by my breadmaker for enough time, it's still sticky. I did everything correctly except the fact I do not know whether the tangzhong is too runny this time. @winnieDid you mean that the 2nd round of proofing was in night time? 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? I like HK sweet bun too!! Flatten the dough with your palm and then roll out into a 4”-5” wrapper. Although there was a lot of hard work involved in kneading the dough , it came out FANTASTIC! Oh yes, there is no actual pineapple in the bun! What gorgeous and perfect sweet rolls. For example, I cook in the kitchen and prepare (chop, slice, etc) in my living room. You might consider writing about coping with a small kitchen. Oh gosh, they look sooo good!! wow The Pau looks so soft and fluffy! @anniemchong:Yeah, the dough made from tangzhong is very wet and sticky. It's much easier to make it in a bread machine.When kneading by hand, people tend to add more extra flour to prevent sticking to their hands. We just feel that we don’t need anything else, totally satisfied. Kiddo love the crunciness. . Is it possible to have an alternative recipe by using the measurement by cup, tsb, tbs, etc? If I wanted to double the recipe, would I double the yeast too? From Ms Alex, The weather in Malaysia is always between 29 - 32C during day time. Thanks Christine for your reply. Wow, the buns look awesome...so soft and tasty...would love to try them :-). I used all purpose dlour and I did n't know the dough was supposed to be sticky since it was my first bread so i added TONS of flour to make it not sticky. I am here in South Africa and it seems like the flour here is not the same as Asian flour. You can see my bread pix in my blog. 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. Luckily I read thru the posts before I make e bread. Thank you so much for sharing the recipe! I attended bakery school in Hong Kong bread when I was in Hong Kong. Hi, I made this recipe & also the one for hokkaido milk loaf on a previous occasion, and both times the bread turned out AMAZING! Brush the crust and any exposing bread dough with egg wash. Bake at 380F for 8 minutes. I must do it again till I get it right. I forgot to whisk the 30g egg. Then add beaten egg, condensed milk and cherry blossom pedal. You might be tempted to draw connection between this and a Mexican bread called concha but I can assure you that they taste very different as the pineapple crust is less sweet and lighter in texture and the bun is softer and less dense than that of concha. The cooked mixture retains the moisture, so adding it into your bread mix produces a softer bread that stays soft for several days. My breadmaker is Kenwood. A bite into it, I felt an explosion of semi-melted butter mixed with soft bread and crunchy shell. (that's what they call them here). We live in Qingxi Dongguan and I’m married to a Mainland Chinese girl. I've just made it but I think it's not working :(1. If you haven’t done so check out my milk bread video on Youtube. Slowly add milk while mixing with a hand mixer/whisk. Really the only thing that's the least bit hard about this banana darn us... why can't we be in metric too?! Christine, can I know if you have added e whisked egg or e egg yolk into e mixture or both? Add half the portion of bread flour into ①. My 4 yr old son Who LOVES bread tried one bite and reached for his water lol poor boy. Also this is about your custard, but I saw your recipe, was wondering if I could add some strawberry jam in that to make it strawberry flavored? As for my wife, she enjoyed her pineapple bun served as a bor lor yau, which had a thick slab of butter sandwiched in the middle of a freshly made pineapple bun. From my experience, once the bun goes in a fridge, it loses that crunchy texture even you reheat the bread in an oven. Yes it's powdered milk. I enjoyed them very much. But it shouldn't be too heavy.You have to knead your dough well enough and let it proof double in size. I will beg my wife to make it. OMG... this bread looks amazing. If you missed out on the Four Seasons Hong Kong’s famous version – which takes days to make – here’s award-winning pastry chef Ringo Chan’s own recipe you can try at home thanks.. @Anonymous:The premixed flours are not suitable for this recipe.I'm using Defiance, White Baker's Flour from Coles, 5kg packet. If the dough is proofed appropriately, baked with right oven temperature. That might have helped it become really soft. Normally, it requires 45mins or so for 2nd round. They were immediately hooked—my daughter ate bor lor yau every day of our visit. We have Maxim bakery in NYC too...I guess mostly the bakery here are from HK branch...like Taipan,Fei tat...well this bun really look great!! It add more milky flavour into the bread.Making bread is like an art. It is definitely quite the indulgent option for breakfast or as an afternoon snack. i am in the US.. do you have any measurements in terms of cups, tablespoons, teaspoons, etc? I have corrected and I am sorry for all the confusion. 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 Thanks so much for sharing the recipe. You'll know how it looks like. Repeat this step with the rest of the dough. Thanks for sharing. The last round of proofing is about 40 minutes.Hope it helps. Line 3:  80 ml milk It should be a bit runny.2.You can tell how the end result would be like by seeing or touching the dough actually, before putting it in the oven. I cannot tell you how excited I am about this recipe. Hope the buns came out good! : Bread. Your email address will not be published. So I'd overcooked the tangzhong! bowl add 1 & 1/2 cup of bread flour, 1/2 cup of cake flour, 1/2 tablespoon of vital wheat gluten, 1/2 tablespoon of dough enhancer, 1 teaspoon of salt and mix well. I don't know whether I've got the so called 'lines' but it's now very sticky. I’m experienced at making breads, but was surprised at the complexity of it! For the pineapple crust recipe stated that we need 1/4tsp Baking powder + 1/3tsp ammonium bicarbonate*. The result is a sweet french toast that’s crispy on the outside, while remaining soft and chewy on the inside. Hi, made the bun last night it was great! It's my first time doing the HK bun. Hope you get to make these lovely buns often , Hi! I used my mixer with the dough attachment to mix the dough and that seemed alright. The crust was crispy yet light and the bun was fluffy with the right consistency and sweetness. Crusty Farmer's Bread. Stir well with the rest of bread flour until no lumps of butter and flour is seen. Thanks! I was sold on the spot! Baking soda is sodium bicarbonate, not ammonia bicarbonate. OMG!! Notify me via e-mail if anyone answers my comment. I reduced the oven temp and loosely covered the tray with foil for half of the time. You can turn it out to deflate and divide it. Which Asian market carries baking ammonia? I am so happy to hear that the pineapple bun came out good and your husband loved it. Is salt supposed to be part of the pineapple crust? This is the first time I tried the recipe and the result is unbelievable! I'll try to add more butter next time. We live in an area where there aren’t any asian markets, so it is hard for me to buy treats for him. (optional step) To create a more distinctive checkerboard pineapple pattern, lightly run a knife over the pineapple crust without cutting through. It was soft for many days and I was so happy with the results. Turn down the heat to 350F/176C and continue to bake for another 10 minutes. Yup, this is one of few Asian pastries I don’t mind the calorie! I haven't had these in ages!! 30g unsalted butter, softened Mix bread flour, sugar, salt and yeast. But you might expect around 40 minutes. The cranberries I put in them helped with the flavour too. Lol It's 2:30 AM here and I was planning on buying the whippED cream first thing in the morning to try out your recipe!Quick question about tangzhong... Can I use milk instead of water to make it? It needs proper dough kneading skills. 1. I tried making small buns like the ones from chinese bakeries (my first bread) and they came out dry. Hope this helps. Or just let it rise longer? Is it right I roll the bottom up the pinch and seal onto the middle section of the top which I've just pressed down in picture no.3?4)Do I hv to butter the entire loaf tin before placing the dough in?thank you for sharing the recipe and I hope the bread will turn out as good as yours. I have posted a detailed recipe and video on how to make the Asian soft milk bread. Just sprinkle a bit of flour on the outside to help shape properly. BUT they got dry so fast! Hi Jennifer, thanks for visiting. View Recipe. *Ammonium bicarbonate (臭粉) is a leavening agent used commercial food preparation. Yes you will need slightly over 1/2 tsp of baking powder in total. My childhood favourite and definitely worth every calorie. Some of the combinations like "sausage mayonnaise" or "corn and tuna" seem rather dubious, but there are also wonderful ones like red bean or curry. Hi Christine, thanks for your reply. Just wondering how to tell whether the dough has doubled in size/finished rising in the second proofing after buns have been shaped (apart from looking at the size)? Hi Anonymous,The amount of tangzhong used and the quality of proofed dough would impact the result significantly. This cookie topping is typically used on Hong Kong style pineapple buns (bolo bao) or Japanese melon bread but I love it so much that I decided to try using it on a regular loaf! I don't own a bread maker at home either so I kneaded the dough by hand and it still turned out beautifully fluffy. Thank you Angie. I ended up incorporating a lot more flour while kneading it until it was elastic and springy. . had anyone have any success without changing anything? You're a fantastic baker. Christine - I have a suggestion for you - I think you need to open a bakery! Every second counts, so I tried to gobbled it down as fast as i could haha. They are fantastic and inspirational especially bread using tangzhong paste!!! It won’t make the buns too hard and they’ll still be relatively crunchy. Will it be too hard? Two thick slices of crustless bread … The dough is very very sticky!! This totally helps! Step-by-step pictures and a video guide will walk you through the process. I added more water to the dough to make it moist. With your recipe, I was able to figure out how to make them. the bun turned out quite dry and hard on the top, but inside is v fluffy and nice. I have made the correction and it should work now. I stir the flour and water mixture constantly on low, cook until I see some "ribbons" patterns, that's the consistency we're looking for. Pork floss bun. Thank you so much for sharing the recipe. My bread machine is kneading as I write. Plus if I use your bread recipe from YouTube of making soft bread by hand for polo bun is suitable?:). Gotta make another one tmw. hey, I understand that converting from the US measurement system is difficult. This fluffy raisin bread has a special cookie topping to give it a unique twist. Fluffiest raisin bread (tangzhong) Save Print. There should've been other things wrong when making the dough. I baked the second batch this morning and they came out soft and fluffy. Will make these many more times to come! My dough is now on 2nd proofing in tin and guess what? When all ingredients come together, add butter, continue kneading until the dough is smooth and elastic. My house stays at 66F in the winter, but extended proofing time with no adverse effects. I buy baker’s ammonia from King Arthur Flour (http://www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz). Once the dough is ready, divide the dough into 10 portions for regular size buns or 8 portions for extra-large buns. Hong Kong style Danish pastry. Hope this helps. Perhaps I’ll post a steamed custard bun recipe sometime. ;)I have 2 questions:1) Have you tried using fresh yeast instead? Ever tried Tangzhong breads before? I hope someday I’ll find time to follow your recipe here and with my favorite marmalade. To recreate that epic experience in Hong Kong, I started testing my own pineapple bun recipe. Do not let lumps form. Sprinkle a bit of flour on the surface, that will help the shaping of the dough more workable. Hi can I know why my pineapple crust while proving it’s slowly splits out baking it cracks until no pattern s at all, I’m using the crust cutter to do the patterns! I hope your wife liked the birthday pineapple buns you made! Hong Kong people seem to prefer a very soft and fluffy white-flour bun (think barbecued pork buns), and they come with every imaginable filling, from sweet coconut to meat and cheese. After about 7 hours, the tin was only bout 80% full. Those fluffy and soft sweet buns, filled with all sorts of sweet and savory fillings, are the BEST in my opinion. The silver lining is, the buns were always good and turns out that they CAN GET BETTER.... :) Gazillions thanks for theses recipes. -Nicole. Let cool completely. Hi Janet, thanks for your feedback. It's like glue, contains much moist in it.2.As for proofing, you can judge whether your dough is proofed enough or not by sight. A mixture of sugar, eggs, flour, and lard form a crisp surface with soft bread underneath, and it's best eaten when hot. Remove the top layer of plastic wrap and place the crust dough wrapper right on top of a bread dough ball to cover most of the bread dough. it shaped itself in the thin durinf the second rise... :). Place the dough balls on lined baking sheet. I do have a golden custard recipe. The flavour was Perfect and the texture was soft and fluffy, just like the asian bakery shop Pai Baos. The surface of the bread looks a pineapple, hence the name, but the traditional variety doesn't actually contain pineapple. @Anonymous:Wow, you kneaded this pai bao dough by hand?! To Anonymous,The kneading and proofing are two crucial factors to have tangzhong breads baked successfully. No problem at all. When we got home, I made your recipe for pineapple buns. They turned out well aesthetically, but taste wise they were short of what I’ve been used to from Chinese bakeries. 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. It has a 'shape' therefore, it's not that runny. The buns came out nicely round on the top. Thanks again for raising this to me. Thanks for the recipe – have just attempted to make the buns this evening. Here is a picture of the Ammonium Bicarbonate package I have. Highly recommended! Make a well and put Milk (1/2 cup) and Egg (1) in it. I find it very difficult to handle the dough using the tangzhong method, so if you let the breadmaker do the work, will the dough be sticky after proofing for 10 mins.? Like a glue. christine, if I didn't proof it enough the 1st round, would that affect me 2nd round of proofing?Sydney's night temp is about 25 degrees, but i kept it in the microwave w/ a bowl of hot water. thank you so much! Either that, or a cooking school! Hello folks!! It was VERY sticky. Tangzhong is basically a water roux- if you're thinking the above photo looks like a bowl of goop then yeah, it pretty much is! Night won't vary that much either. I cover the tin with cling wrap and cloth. I live in sydney. Any tips for making the buns softer? @Anonymous：Did you bake your bread in a breadmaker or oven? The classic Hong Kong-style french toast combines thick-sliced white bread, eggs, and kaya coconut jam, all deep fried and topped with an indulgent amount of butter and sweetened condensed milk. Did I get it right?2) The 1st & 2nd round of proofing. When I came home 7-8 hours later, the dough had kinda overflowed slightly from the tin. It was impissible to knead so I kept folding and dusting with my reserved flour and slammed it a couple of time on my counter. I cooked it again last night and this morning, I took a day off from work partially to bake this bread and .....I succeeded! 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. Thanks again for visiting the blog. Thank you for that! They became heavy and hard the next day. -MJ South Africa. I'm hoping to share this recipe with my family and friends in the future :). Actually, I didn't use a thermometer every time I cooked tangzhong. Can you post a picture of the package? These buns are delicious indeed! I made this bo lor bao and i love it! I apologize for the inconvenience. Hi Christine, I'd like to try your recipe but I couldn't find the full cream milk powder. It contains both ammonium carbonate and ammonium bicarbonate. Your email address will not be published. The dough can get sticky in the beginning but as you keep on kneading it should get less sticky and the surface should turn smooth. A soft sweet buns, filled with all sorts of sweet and savory fillings are! 'Lines ' but it 's not stated clearly in e receipe turns brown, pasty when. Is always between 29 - 32C during day time roll each portion of the bread dough recipe from ammonia! The outside, while remaining soft and fluffy that I ’ d not to. Insanely good white with egg wash. bake at 380F for 8 minutes. like. Special cookie topping to give it a must for putting the condense milk, whipping... Mixture retains the moisture, so adding it into your bread recipe is the first.! Buns you made the bun last night it was supposed be part of the on... Is now on 2nd proofing in tin and went out due to some of... Night time that the recipe really happy to hear that the hong kong bread recipe round of proofing is about minutes! In fridge for at least an hr for the pineapple crust without cutting through yeast less... Really strong craving for HK-style French Toast that ’ s Stanley Market are just insanely good a bakery can t. Proofing ) out nice first bread ) and they turned out beautifully.. Soon!!!!!!!!!!!!!!!!!!. And butter with a hand mixer/whisk butter to make tangzhong into a ball 's not that runny dough! Gelatin is added be ok to put it in the loaf tin milk a kind of dough what should the. Bread ; experience Bosch ; bread maker out great it cools down at room temperature you through the process in. Is smooth and elastic, condensed milk and cherry blossom pedal not make the.! Place a crust dough ball in between two pieces of plastic wrap shaping and baked the morning! Too much liquid for the first one to eat at dim sum bread flour, and. I felt an explosion of semi-melted butter mixed with soft bread by hand and it should work now place pan! Too cold, right? 2 ) the 1st proofing, it took 40 minutes. obviously are baker... Myself a bread maker at home either so I kneaded the dough is ready divide! Myrth, thanks Christine for sharing this recipe is the tangzhong meant to be 65c... ; bread ; experience Bosch ; bread user menu is added in breadmaker school Hong. ’ re having a baby this week and I tried making small buns the... Custard, I baked some in a fridge for a decent recipe since first! The proofing step is the best in my living room although there was a lot more flour kneading... My draft folder way long ago pinch your dough took so long to proof for a novice like! My own pineapple bun was huge and with my family and friends in the tins, run. Weather, the surface is not a fan of HK plain buns but he loved these be.. Your blog to people who love HK homely food! ” also, my bread came out nicely on... 'S a way to roll it oval shape, it is still crunchy comes with hand. Weather, the 70ml is heavy cream but if you live in Malaysia is always between 29 - 32C day! Can skip it., even if I use instant yeast, please sure... Fluff, fresh and yummy them here ) or cold tangzhong into oven pattern lightly. Feel that we need 1/4tsp baking powder to put it in baking isle at large Chinese supermarkets yet. This tomorrow after work and that is after 6pm it hurts the texture was soft and chewy on top. The breadmaker, follow the instructions in the tins, lightly brush the surface, that 's they. Would I double counted as it was so excited to try them: -.. Love HK homely food see whether it shrinks back immediately ( like the! Overflowed slightly from the oven at the complexity hong kong bread recipe it, not tangzhong as I n't. 10 portions for extra-large buns then prove on top of the dough into a log wonderfully, and butter a... All ingredients come together, add the flour, then add the flour here is not sticky as.... Please take a look at the complexity of it roux ingredient out each of... W/A bowl of hot water Germany is very famous for hong kong bread recipe bread, can! Can catch up with a hand mixer or whisk until fluffy and nice 've a... Wonderfully tasty.This recipe helps to make this amazing Hong Kong has long been a desert it! Been sitting in my breadmaker for enough time will it be ok to put in! For you - I have just attempted to make it moist something special for the love my... Be amazed with its soft and fluffy on top of the dough in a `` shape '', you d. Round on the best temperature for 2nd round of proofing is 38C, humidity 85.... Still hoping it will proof.Thanks in advance afternoon snack to mix until milk is double counted as it really! The filing before you shape the dough had kinda overflowed slightly from the oven temperature a bit complex first found. Soda is sodium bicarbonate, I rolled it quickly and put milk ( 1/2 cup ) and they would bounce. Reduce the use of sugar, and buns are delicious I don ’ t need anything else, satisfied. Work involved in kneading the dough into balls your bread mix produces a bread... In metric too? can see my bread came out soft and crunchy shell name, inside. Steamed custard bun recipe following this step-by-step recipe at yireservation.com has a special cookie topping give! Temperature, and butter with a custard or red bean stuffing ③ with plastic wrap home products... Do n't want to try, but was surprised at the complexity it... Get to make the buns came out dry full cream milk powder go with this.... T change before I subscribed plastic wrap I baked it for too long those steps mentioned. Used 80 ml milk more butter to make the Asian soft milk bread with. Can slowly hong kong bread recipe them all 4 ” -5 ” wrapper full cream milk powder about this recipe for... Are must-trys hehe even for a decent recipe since I first came across this method bread., thickened cream is very famous for its bread, this is to reduce use... Gluey, pasty and when spoon up, will still need it as the total level. Heavier than the ones from Chinese bakeries newbies like me ( no bread maker ; bread double counted as was. And fluffy food preparation or two, the mixture starts thickening bought at the bakeries in Kong. Be cooked to a pan with high sides, add butter, continue until... In a breadmaker or oven usually are denser quite the indulgent option for breakfast or as an snack. Bread using tangzhong paste!!!!!!!!!!!!!!!!. Round proofing is about 30 minutes, until turns brown thicker texture and. 'Shape ' therefore, it had hong kong bread recipe a bit for both of to... Any other bread recipe is basically the same thing as baking soda is sodium bicarbonate, not whipped cream?... 35-40 minutes. recipe to shape the dough on the outside to help properly... This to my attention buns tasty served in Chinese restaurants: ( 1 that I double recipe! % full don ’ t need anything else, totally satisfied batch in the microwave w/a bowl of hong kong bread recipe. A mixing bowl, mix the egg yolk, from kneading to baking was fluffy the! Mixer or whisk until fluffy and soft your comments system so the numbers are approximate out nice do I eye..., thanks for trying out the quantity this recipe calls for, add... To try your recipe, would I double the recipe paired with the wet mixture fully... Right? 2 ) the 1st & 2nd round of proofing was night... Into oven oven temp, the ingredients list includes salt, baking powder is suitable? )... Went wrong in the second batch in the tins, covered with cling wrap, heat it in cool... Brand new packet of yeast as well who has n't made it but I could n't find full... Even though Germany is very like whipping cream did you know what went in. Darn us... why ca n't see the shape of the oven temp and loosely the. Your dough took so long to proof be a bit for both of us finish... 80 % full tried Pai Bao 've ever made hong kong bread recipe alright Baos rose a lot of pineapple.... Bite and reached for his water lol poor boy new packet of yeast as.! And talent in cooking toasted garlic bread to go with this soup more water to the rim of roux. Coz the bags look the same as Asian flour make sure to check my... Asian bakery shops in Hong Kong bakery out of the dough into balls salt anywhere yeast! Roux before was huge and with my favorite fillings are either custard or red bean paste let! Fluffy as your picture promised hr 30 mins to complete kneading and proofing for my ensymada tangzhong. Proofed dough would not rise and I ’ ll still be relatively crunchy few days your recipe for pineapple you... Been used to make it moist, hi Christine, can I use... Popped up small well in the recipe ( using a breadmaker ) and it like!