Tangzhong Pai Bao (Hongkong Sweet Buns)
Tangzhong Pai Bao (Hongkong Sweet Buns)

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, tangzhong pai bao (hongkong sweet buns). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tangzhong Pai Bao (Hongkong Sweet Buns) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Tangzhong Pai Bao (Hongkong Sweet Buns) is something which I’ve loved my entire life.

"Pai Bao" (排包) is a kind of Asian sweet buns, arranged and baked in long rows. Maxim's Pai Bao has rich eggy and milky flavours, super soft and fluffy. If you crave for those lovely, soft Pai Bao, why not try to make some with tangzhong?

To begin with this particular recipe, we must prepare a few ingredients. You can cook tangzhong pai bao (hongkong sweet buns) using 17 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Tangzhong Pai Bao (Hongkong Sweet Buns):
  1. Take A. Tangzhong
  2. Take 25 g bread flour
  3. Prepare 125 g water (or half water, half milk)
  4. Prepare B. Bread
  5. Get 70 gm bread flour
  6. Make ready 65 gm caster sugar
  7. Prepare Tangzhong (*)
  8. Take 5 gm salt
  9. Take 12 gm full cream milk powder
  10. Get 6 gm instant dry yeast
  11. Make ready 1 egg yolk
  12. Take 30 gm whisked egg + plus some extra for egg wash
  13. Get 125 gm milk
  14. Make ready 28 gm condensed milk
  15. Take 75 ml whipping cream
  16. Prepare 35 gm unsalted butter, softened
  17. Get C. Prepare two loaf tins, 12cmx22cmx6cm each

The bun is sweet, soft and especially fluffy as it is made with the Tangzhong method. After we shape the dough and let it rise, the pineapple bun is finished with a classic sweet and crackly cookie crust topping, and brushed with egg yolk for a golden yellow finish. Hang in, I will explain the tangzhong method a little later. Hokkaido milk bread recipe is a long pending recipe I was contemplating to make.

Instructions to make Tangzhong Pai Bao (Hongkong Sweet Buns):
  1. Mix flour in water well without any lumps. Cook over until you see some “lines” appear in the mixture for every stir you make with the spoon. It’s done. (About 65oC) You get the tangzhong. Remove from heat. Let cool in room temperature (*)
  2. In a stand-mixer bowl with dough-hook (or large bowl with hand-held mixer with dough-hooks), mix together all ingredients include tangzhong (*) exept butter and knead until conpletetly incorporated. Add butter and mix until the dough is extremely smooth. The dough is very sticky.
  3. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap.
  4. Let it proof till it's doubled in size, about 40 minutes (depends on weather)
  5. Transfer to a clean floured surface. Deflate and divide the dough into 6 equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
  6. Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press.Then roll to the bottom. Pinch to seal. Turn seal downward. Roll and stretch to about 20cm in length. With seal downward, place in the loaf tin. Repeat this step with the rest of the dough.
  7. Let proof in the tins, covered with cling wrap.
  8. When the dough rises and almost reaches to the rim of the load tins, lightly brush the surface with whisked egg.
  9. Bake in a pre-heated 180C (356F) oven for 25 to 30 minutes, until turns golden brown.
  10. Remove from the oven and transfer onto a wire rack. Brush melted butter on it. (Optional).
  11. Ta da..
  12. Served with condensed milk.
  13. Or jam.

By the way, tangzhong bread recipe is a pretty old Asian baking technique. It refers to adding water roux to the flour which makes it lighter and fluffier when baked. Super soft fluffy milk buns made with water roux method (tangzhong) are filled with delicious milk custard (nai wong) and baked to perfection. My dad was a huge fan of bread, cakes, pastries, and pretty much all the other sweet treats too. I remember having wide varieties of mini cakes, buns.

So that is going to wrap it up with this exceptional food tangzhong pai bao (hongkong sweet buns) recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!