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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, tangzhong pai bao (hongkong sweet buns). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

"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?

Tangzhong Pai Bao (Hongkong Sweet Buns) is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Tangzhong Pai Bao (Hongkong Sweet Buns) is something which I have loved my entire life. They’re fine and they look wonderful.

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

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

Pai Bao (排包 Hong Kong Sweet Buns ) Recipe. by Christine Ho. 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.

Steps 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.

Hokkaido milk bread recipe is a long pending recipe I was contemplating to make. 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.

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