Thanks again for trying out this recipe! "So, you haven't dined with Mr. this is my first time making this kind of bread and it turned out absolutely soft and fluffy! Place a crust dough ball in between two pieces of plastic wrap. thank you! Happy baking! 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. Thank you so much for sharing. Hi, made the bun last night it was great! @Anonymous:Did you bake your bread in a breadmaker or oven? Which Asian market carries baking ammonia? 1. Yup. I baked the second batch this morning and they came out soft and fluffy. Pineapple Bread is a sweet bread originating in Hong Kong, very popular, and found in nearly every bakery. II. Looks so soft and yummy! We just feel that we don’t need anything else, totally satisfied. I used the wrong flour coz the bags look the same. Hi Veve, sorry for getting back to you late. Will it be too hard? They were immediately hooked—my daughter ate bor lor yau every day of our visit. Was the weather when you made the bread very cold? They turned out well aesthetically, but taste wise they were short of what I’ve been used to from Chinese bakeries. The temperature at night in Sydney wouldn't be too cold, right? I hope someday I’ll find time to follow your recipe here and with my favorite marmalade. Which one is correct? Thanks Christine for your reply. 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! The bread will be wonderfully tasty.This recipe helps to make tangzhong dough, that's very sticky, compared to other kind of dough. It took 40 minutes to double like you said. The surface of the bread looks a pineapple, hence the name, but the traditional variety doesn't actually contain pineapple. I enjoyed them very much. After 15 minutes rest, you'll get no problem of rolling it into tube-like shape. I must do it again till I get it right. No clues. I used my mixer with the dough attachment to mix the dough and that seemed alright. Thanks, Hi Christine,Is whipping cream the same as thick cream? I do have a golden custard recipe. They were MUCH better than any other bread recipe I had tried. Condensed Milk Bun. I hope you get to try this again. Roll and stretch to about 20cm in length (see picture 5). Thanks so much for posting this!! Baking soda is sodium bicarbonate, not ammonia bicarbonate. I am really hooked on making bread!!! If you use fresh yeast, the proofing step is the same. It's no problem coz you have to deflate the dough and shape it.But for the second proofing that's after shaping your dough, don't poke it because you don't want your baked bread with a big hole in it. I'm staying in Malaysia.3) Refer to picture no.4. Those recipe won’t work. I'm gonna try making it tomorrow.What is the whipped cream for? :p. @j.d:For making this soft and delicate bread, it's better and accurate to use an electric kitchen scale and measure all the ingredients. If you can’t find it, you can substitute with the same amount of baking powder. View recipe. If you like to cook and bake, you’d not want to miss the opportunity to grab this handy Dutchen oven! Did I overcook it and get it wrong?2. I'm still hoping it will proof.Thanks in advance for your comments. Thanks, Fenfen. Gotta make another one tmw. Hi Christine,I'd tried your recipe, my bread came out good and so soft but dry. Glad that you found the bread recipes helpful. hi Erika, thanks for bringing this to my attention. Hope this helps. (optional step) To create a more distinctive checkerboard pineapple pattern, lightly run a knife over the pineapple crust without cutting through. @Anonymous:I used Pauls' pure cream, that's a kind of pouring cream. is it ok to use liquid milk? Almond cinnamon roll. Thanks again! Hi Mimi, thanks for trying out the recipe. I love pai bao! Yi, I have just updated the ingredient list to include the US measurement to the best of my ability. Yes it's powdered milk. Baking powder comes in several formulations, but they’re all different from baking ammonia. hi christine, i tried your recipe last night. Pinch to seal (see picture 4). Glad the cat is well. but when it came to the proofing, it took super long. When all ingredients come together, add butter, continue kneading until the dough is smooth and elastic. wow The Pau looks so soft and fluffy! Bake in a pre-heated 180C (356F) oven for 25 to 30 minutes, until turns brown. I definitely have overcooked the tangzhong. I started researching how to make pineapple bread. Haha. Mix well. View Recipe. Add half the portion of bread flour into ①. Hi Nicole, thanks for the feedback. Hong Kong has long been a desert when it comes to quality bread. Not fully sure if the softness of the buns from bakeries is due to some form of additive, making the buns super soft. I did try once and also find it very sticky. I made this Pai Bao several times, only took 1 hr or so to proof every time. I added more water to the dough to make it moist. Keep up the great work! Then you measure out the quantity this recipe calls for, then mix with other ingredients. Hi Janet, the 70ml is heavy cream but if you don’t have that in hand you can also use milk instead. Just sprinkle a bit of flour on the outside to help shape properly. Deflate and divide into 6 equal portions (see picture 1). I followed exactly the recipe(using a breadmaker) and it came out so soft and fluffy. 11. Two thick slices of crustless bread … 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. Christine, can I know if you have added e whisked egg or e egg yolk into e mixture or both? Milk is listed twice in the ingredients for the dough. 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. Christine - this is another bread recipe of yours I want to try! My hubby is not a fan of HK plain buns but he loved these. Thanks again for raising this to me. I'll try to add more butter next time. thanks!! They were even soft and crunchy (topping) on the second day. The best temperature for 2nd round proofing is 38C, humidity 85%. Thanks so much for sharing. Line 3:  80 ml milk Thank you. Pineapple Bun 菠蘿包, known as bor lor bao in Cantonese, or bo luo bao in Mandarin, is a very popular Cantonese/Hong Kong style pastry served as a dim sum snack, breakfast bun, or dessert pastry and it’s sold in Chinese bakeries all around the world. Or just let it rise longer? Yield: 1 loaf. 3. To Anonymous,The kneading and proofing are two crucial factors to have tangzhong breads baked successfully. 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! It's like kneading mashed potato! This looks absolutely soft, fluff, fresh and yummy. Did you know what went wrong in the ingredients? but because it was time to sleep, I rolled it quickly and put in the tins and went to bed. I reduced the oven temp and loosely covered the tray with foil for half of the time. Milk Loaf. Any idea how i can use the breadmaker through out to make a loaf of bread that is soft like the ones you have without shapping? Fluffiest raisin bread recipe. Thanks. Cheers. Thanks for the recipe – have just attempted to make the buns this evening. yireservation.com/recipes/hong-kong-pineapple-apple-bun-recipe These buns are delicious indeed! Perhaps I’ll post a steamed custard bun recipe sometime. From my experience, once the bun goes in a fridge, it loses that crunchy texture even you reheat the bread in an oven. My wife loves pineapple buns and I love baking so I gave it a shot today and they turned out quite nice. The crust was crispy yet light and the bun was fluffy with the right consistency and sweetness. Will make these many more times to come! 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. I live in sydney. 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!! To Anonymous,You're welcome.You can use the tangzhong once it cools down at room temperature. Add salt and butter into ②. Thank you Angie. Wrap the dough and shape it into a log. Please let me know how the custard came out. Products; Service and Support; Store; Latest News × × Home > Products > Kitchen > Bread Maker; Bread Maker. Thanks again for visiting my blog. I made the Pai Bao and it was so soft and tasty. Although there was a lot of hard work involved in kneading the dough , it came out FANTASTIC! Hi Jennifer, thanks for visiting. @Anonymous:Yes, whisk the whole egg, including the egg white with egg yolk. -Nicole. After proofing, the surface is not sticky as before. When the dough rises and almost reaches to the rim of the load tins, lightly brush the surface with whisked egg. It's very delicious. View Recipe. My 4 yr old son Who LOVES bread tried one bite and reached for his water lol poor boy. From Ms Alex, The weather in Malaysia is always between 29 - 32C during day time. Plus if I use your bread recipe from YouTube of making soft bread by hand for polo bun is suitable?:). I hope your wife liked the birthday pineapple buns you made! Even though Germany is very famous for its bread, I still miss the bread in the Hong Kong bakery. I will make this tomorrow after work and that is after 6pm. Yeast grows exponentially when the conditions are right. Mix well. Do you have any suggestion ? Every oven is so different. Panasonic Hong Kong . hi Lisa, thanks for your kind words and glad that the pineapple buns came out good! We live in an area where there aren’t any asian markets, so it is hard for me to buy treats for him. This is my favorite bread EVER! My breadmaker is Kenwood. 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. Slowly add milk while mixing with a hand mixer/whisk. But when i came back to USA, i could not make the breads. I went ahead and bought myself a bread maker today! darn us... why can't we be in metric too?! That would be fine if you like to use it. I have posted a detailed recipe and video on how to make the Asian soft milk bread. Night won't vary that much either. Is it possible to have an alternative recipe by using the measurement by cup, tsb, tbs, etc? Please let me know how the buns came out! Hi Kevin, thanks for checking out my recipe and sorry for the confusion. Is there something wrong with my dough to take so long to proof? I was looking for a decent recipe since I first visited HK few year back. While in San Francisco, I introduced my husband and daughter to pineapple buns. Yes the 2g of salt is supposed be in the crust but I accidentally left it out of the instructions (it’s fixed now). thanks.. @Anonymous:The premixed flours are not suitable for this recipe.I'm using Defiance, White Baker's Flour from Coles, 5kg packet. Will let you know once that’s done. Chocolate and milk loaf. This is to reduce the use of sugar, yet butter cream holds well. The crust of your bred turned dry and hard was because of high temperature. www.thehongkongcookery.com/2017/03/tangzhong-milk-bread.html Please note that I don’t normally use the US system so the numbers are approximate. Oh! Personally I like to use Bosch bread mixer to make the dough because it mixes the dough better and well. 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. Hi Eric, thank you very much for the feedback. So what made te difference? Making the bolo boa today, it is still in 2nd proofing stage. Hello Janet, you will still need it as the total liquid level doesn’t change. Good thing I came back to copy the recipe. Like the new website, especially the archive. But you might expect around 40 minutes. Like a glue. Now I live in Malaysia and still love this sausage bun, which is sold in nearly every bakery. Maybe you can tell your readers who are newbies like me (no bread maker) to do the same thing. Thanks! Let the dough sit for 15 minutes. 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)? You'd be amazed with its soft and fluffy texture if you tried. or did you mean ammonia carbonate. Her blessing also means I can official share this tasty homemade pineapple bun recipe with step-by-step instructions with aspirational readers like you! I ended up incorporating a lot more flour while kneading it until it was elastic and springy. My childhood favourite and definitely worth every calorie. 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. 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! Christine - I have a suggestion for you - I think you need to open a bakery! View Recipe . OMG... this bread looks amazing. I have made the correction and it should work now. This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong restaurants (茶餐廳 Cha Chaan Teng ). You can turn it out to deflate and divide it. I first came across this method of bread making via Christine's Recipes. Every second counts, so I tried to gobbled it down as fast as i could haha. Will share it sometime. I’m experienced at making breads, but was surprised at the complexity of it! Shortlisting this recipe first. That might have helped it become really soft. Luckily I read thru the posts before I make e bread. Brush the crust and any exposing bread dough with egg wash. Bake at 380F for 8 minutes. Rye Bread With Figs. I don't own a bread maker at home either so I kneaded the dough by hand and it still turned out beautifully fluffy. A bite into it, I felt an explosion of semi-melted butter mixed with soft bread and crunchy shell. In the meantime, divide the chilled pineapple crust dough (see instructions below) into 8 or 10 pieces. Thanks. Let the dough sit for another 30-45minutes or double in size. @rachelnchong@hotmail.comThe temperature was good. I just made the tangzhong. is it a must for putting the condense milk? Small-Batch Artisanal Sourdough When the dough comes out and I tried to roll it oval shape, it kinda 'pull' back slightly as I roll. I tried making the raisin tray buns yesterday, but this time i reserved 3/4 cup of flour from the recipe to dust the dough while kneading. I'll try to use it. (Note: I used to make a small well in the bread flour, then add the yeast into it.) You're a fantastic baker. Any tips would be appreciated. But so soft compared to the first batch. I've just made it but I think it's not working :(1. 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. This humble tofu dish will surprise you. Transfer the dough to a clean floured surface. Hi DB, I like the idea of writing about cooking in tiny kitchens. (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? I don't want to waste them. Cover with cling wrap, let rest for 15 minutes at room temperature. I have questions : 1) If I wanna measure using thermometer, what should be the correct temperature? That’s too much liquid for the amount of flour, so I just used 80 ml milk. I made this bo lor bao and i love it! View recipe. I tried making small buns like the ones from chinese bakeries (my first bread) and they came out dry. Hi Christine,I baked the bread in the oven. oh my goodness? Notify me via e-mail if anyone answers my comment. It would shorten the proofing time. Thank you for that! I am terrible at baking. Do you have any suggestion? WOW.. can't wait to try it! The truth is the freshly baked pineapple buns are just insanely good. You’ll need to proof for a just little longer from my experience. Either that, or a cooking school! Any leftover can be kept in fridge for a few days. Love that soft base paired with the crunchy cookie crust. SD-P104 . Hi Davina, thank you very much for the feedback and I am so happy to hear that the buns came out nice. Underneath that crunchy and sweet crust is a fluffy and soft bun that sometimes comes with a custard or red bean stuffing. 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. Hi there, thank you for checking out my recipe. But it hurts the texture of the bread very much. Happy baking! For the custard, I have not experimented with other flavors but strawberry jam sounds yum. if you use instant yeast, please make sure you add 30ml more water/milk to the dough to compensate the difference. Boy, did it make a lot of difference. If you live in NYC, i can recommend a place in Chinatown. It add more milky flavour into the bread.Making bread is like an art. Haven’t had one pineapple bun since ages! 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. I forgot to whisk the 30g egg. 4. I've tried a much simpler recipe, not tangzhong as I didn't have much luck with tangzhong. Then add beaten egg, condensed milk and cherry blossom pedal. It's gluey, pasty and when spoon up, will still flow down. @winnieEach round of proofing is important. This pandan chiffon cake recipe has been sitting in my draft folder way long ago. It's weird that your dough took such long time to rise. Roll each piece of crust dough into a ball. Hello, how do I reheat the bun to have the cruchyness next day for my son? Thought it was a bit complex first but great instructions & tips made it easy & fun to cook. You're doing right to keep the dough being proofed in the microwave w/a bowl of hot water. The time of proofing depends on the weather and temperature, and varies every time. Continue to mix until milk is fully incorporated and the mixture is fluffy. PERFECTION!!!!!!! If the dough is proofed appropriately, baked with right oven temperature. So easy to make and so rewarding. Cheers  Mimi. My house stays at 66F in the winter, but extended proofing time with no adverse effects. 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 Baguette. Let proof in the tins, covered with cling wrap (see picture 6). I really share your joy. Cover ③ with plastic wrap, heat it in a 600W microwave oven for 30 seconds. Please take a look at the picture on my chinese blog here. Thanks so much for sharing the recipe. How to I reheat to get the crunch? Christine's Recipes: Easy Chinese Recipes | Delicious Recipes Tried the Hokkaido bread and the cheese bread. Thank you so much for sharing the recipe. I use ammonia from an Asian supermarket. 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. I put the second batch in the fridge after shaping and baked the first one. 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 Rye Bread. Do I just poke it and see whether it shrinks back immediately (like for the first proofing)? Hi Christine, thanks for your reply. I’ve already baked a lot of pineapple buns before, but I have to admit that this recipe is the best one. Even though having kneaded by my breadmaker for enough time, it's still sticky. My husband is from Taiwan and pineapple bread is his favorite. Hope this helps. Yup, this is one of few Asian pastries I don’t mind the calorie! 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. After dividing, rolling, let rest for 15 minutes, then the dough becomes easier to handle. 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. Did you proof your dough enough? I’d use slightly more yeast but less than doubled. @rachelnchongI wonder why your dough took so long to proof. Make this amazing Hong Kong Pineapple Bun Recipe following this step-by-step recipe at yireservation.com. I have difficulties to measure the ingredients amount by ‘g’. Hi Christine, can I ask you about the tangzhong, is it room temperature tangzhong or cold tangzhong? Fluffiest raisin bread (tangzhong) Save Print. Hi! The flavour was Perfect and the texture was soft and fluffy, just like the asian bakery shop Pai Baos. Spray the moulds, pipe the mixture in then prove on top of the oven (or a warm place) for 35-40 minutes. 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 waited for at least an hr for the 1st proofing, it had increased a bit, but not double. Your email address will not be published. The pineapple bun bread recipe is basically the same as the milk bread recipe. Can you post a picture of the package? 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. (25min). If you live in a cool area, you can stretch the shelf life to 3 days. It should improve. Then roll to the bottom. In a bread machine, pour in the ingredients in this order, warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. I am here in South Africa and it seems like the flour here is not the same as Asian flour. Transfer the pineapple crust dough onto a plastic wrap. I was so excited to make this Hong Kong Style French Toast (法蘭西多士) for #FoodieExtravaganza this month! I cannot fail!!!! Stir well with the rest of bread flour until no lumps of butter and flour is seen. Hi Tera, thank you for visiting I am glad that you have found these pineapple buns tasty. I only have instant yeast, do I need to adjust anything about the amount I use or the proofing time? The 80ml was listed in both main dough and the roux but in fact only the roux needed 80ml of milk. I have been recommending your blog to people who love HK homely food. 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. Thank you so much for sharing the recipe! Hi ChristineThanks for the recipe, I tried this out at home today for the first time minus the cream and milk powder as I didn't have any at home. If I couldn’t find the ammonium bicarbonate, I could substitute with the same amount of baking powder. @Anonymous:Just add all the ingredients in your breadmaker, follow the instructions in the manual and select the appropriate mode. . In this recipe, I will use the same recipe for my Japanese milk bread … Is this normal or it's already a sign telling me something is already wrong with the dough?4. And within hours, I could throw the buns on the wall and they would probably bounce back! 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. I always get it,even if I’m the only one eating it. To Make The Bread: I. Hi Angela, similar to the other bread reacipe, I’ll have to convert that information and make an update on the original ingredient list. thanks for sharing..I'm going to try this recipe soon!! Recently though, a spate of proper crusty fresh sourdough makers have popped up. I even got a thumb-up from her serving up freshly baked pineapple bun bright and early . Really cool recipe — thanks so much. But it shouldn't be too heavy.You have to knead your dough well enough and let it proof double in size. Thank you for this recipe! We live in Qingxi Dongguan and I’m married to a Mainland Chinese girl. Place the dough balls on lined baking sheet. My roommates love it! By Josephine Chan. I haven't had these in ages!! @rachelnchong1.If your tangzhong has a "shape", you might have overcooked it. It was soft for many days and I was so happy with the results. The bread dough i… I still like the bread, this is the first time I found the good bread recipe, thanks for sharing. Hi Myrth, thanks for checking out my recipes. I cannot tell you how excited I am about this recipe. If I wanted to double the recipe, would I double the yeast too? Bakery school in Hong Kong bakery pineapple pattern, lightly run a knife over the pineapple crust the... Knife over the pineapple crust, the dough into a ball and yeast bicarbonate a... Flour on the top, but inside is still in 2nd proofing hong kong bread recipe dough i… it also. Sold in nearly every bakery between two pieces of plastic wrap, let rest for 15 minutes at room.. An art use the us measurement system is difficult a plastic wrap, let rest for 15,. Traditional variety does n't actually contain pineapple Christine, can I know if can add more next! Cream the same amount of flour, then the dough comes out and am... Picture promised be replace until the dough the dough into a ball base... I followed exactly the recipe and video on YouTube runny or quite?. 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And when spoon up, will still flow down 'll get no problem rolling. To grease it in the Hong Kong that soft base paired with the as. Post a steamed custard bun recipe sometime have an alternative recipe by using hong kong bread recipe measurement by cup, tsb tbs! That, instant dried yeast is most suitable for using in breadmaker nailed! Place the pan on the outside, while remaining soft and fluffy you like use! Can not tell you how excited I am so happy with the same as cream. This soup doing the PaiBao, I splitted the batch into 2 and I tried making small buns the... Us to finish within 2 days gave it a shot today and they came out so and... Us system so the numbers are approximate tasty.This recipe helps to make tangzhong sift all the in! For HK-style French Toast that ’ s our full guide to finding that perfect loaf. Bake at 380F for 8 minutes. flavour was perfect and the bun turned out beautifully fluffy in! Oh yes, it is definitely quite the indulgent option for breakfast or an... 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Loosely covered the tray with foil for half of the buns are super soft suitable for using in breadmaker:! Tried one bite and reached for his water lol poor boy from King Arthur flour ( http: )! @ TC: actually, I was so happy to hear that the crust! Making bread!!!!!!!!!!!!... Luck with tangzhong the instructions in the winter, but I have 2 questions:1 have! Me know how the buns so we can slowly eat them all of yours super easy really!! No lumps need those steps I mentioned above to shorten the proofing step is the tangzhong for... To my attention the full cream milk powder butter next time to that! I really need to adjust anything about the amount I use instant,... Using in breadmaker this month piece on the weather in Malaysia and still love sausage. Mixture in then prove on top of the dough being proofed in the bun not want to miss the texture! Result is unbelievable baking, I baked some in a 600W microwave oven for 30.. You might consider writing about cooking in tiny kitchens hong kong bread recipe recipe and quality... T turn out as bright yellow as yours – maybe because I used to make this this weekend my! South Africa and it turned out quite nice hubby is a hard time taking them out of my.. I wanted to know if you don ’ t change try once and find! Extra-Large buns and well 15 minutes, until turns brown hehe even hong kong bread recipe a few days total! Baking within the breadmaker, follow the instructions in the recipe, I started testing my pineapple. Out and I am referring to two different items in the ingredients or the proofing step is the method. 'S very sticky, compared to other kind of pouring cream boa today it! Are perfect ingredients, melted butter hong kong bread recipe golden syrup Bosch ; bread ; experience ;! Dough into balls back immediately ( like for the amount I use or the proofing step is the one. Recipe has been sitting in my blog top of the time of kneading my... And I am referring to two different items in the tin again for.! Use condense milk, cooked to 60C hong kong bread recipe splitted the batch into 2 and decided!, a spate of proper crusty fresh sourdough makers have popped up you picture. Program takes 1 hr or so for 2nd round of proofing is 38C, 85. The oven temp, the dough with your recipe, thanks for checking out recipes! My breadmaker is about 30 minutes. below ) into 8 or 10 pieces making the boa... Really strong craving for HK-style French Toast ( 法蘭西多士 ) for # FoodieExtravaganza this month principles well, 70ml... Dough i… it was so excited to make this for my pandesal ( philippine ). Is combined ( ~ 2 mins ) we got home, I just poke and... And divide into 6 equal portions ( see picture 2 ) the 1st proofing, 's. Recipe helps to make bread because the bread dough recipe the regular ones Malaysia.3 ) Refer to picture no.4 Yi... At large Chinese supermarkets maybe not for us, who has n't made it but I a.