View Recipe. Like the new website, especially the archive. Did I get it right?2) The 1st & 2nd round of proofing. My favorite fillings are either custard or red bean paste. Hi DB, I like the idea of writing about cooking in tiny kitchens. @winnieDid you mean that the 2nd round of proofing was in night time? Transfer the pineapple crust dough onto a plastic wrap. When I came home 7-8 hours later, the dough had kinda overflowed slightly from the tin. Oh yes, there is no actual pineapple in the bun! Hi Christine, thank you for answering my questions. That’s even better! 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. 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. Personally I like to use Bosch bread mixer to make the dough because it mixes the dough better and well. The bread dough i… OMG!! It stays the same shape as before. No problem at all. It is definitely quite the indulgent option for breakfast or as an afternoon snack. Wow, the buns look awesome...so soft and tasty...would love to try them :-). If you live in NYC, i can recommend a place in Chinatown. I'm gonna start checking out your recipes from now on :), Thanks Christine for sharing this recipe. While in San Francisco, I introduced my husband and daughter to pineapple buns. Yes, the bread is soft but not as soft as your picture promised. So what made te difference? 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. 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? thank you! thanks!! I am so happy to hear that the pineapple bun came out good and your husband loved it. It was soft for many days and I was so happy with the results. (The time of kneading in my breadmaker is about 30 minutes.) I added more water to the dough to make it moist. Thanks again! Bread flour, water and milk, cooked to a paste. The best temperature for 2nd round proofing is 38C, humidity 85%. 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. For example, I cook in the kitchen and prepare (chop, slice, etc) in my living room. 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 If you like to cook and bake, you’d not want to miss the opportunity to grab this handy Dutchen oven! As I sank my teeth into that golden-crispy-shelled bun, my eyes just immediately lit up and I had to take a few more bites to confirm that I was eating a Chinese pastry. There should've been other things wrong when making the dough. Almond cinnamon roll. 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? The 80ml of milk is double counted as it was supposed be part of the roux ingredient. I baked some in a cupcake pan, they turned out beautiful! Do you think this will contribute to my failure? The truth is the freshly baked pineapple buns are just insanely good. Thanks again for sharing the recipes that i’ve been long for! Your email address will not be published. @Anonymous:Yes, whisk the whole egg, including the egg white with egg yolk. hi christine, i just want to ask where i can buy bread flour in australia. Tried the Hokkaido bread and the cheese bread. Thanks again for trying out this recipe! The pineapple bun bread recipe is basically the same as the milk bread recipe. I'll try to use it. Hi Christine, can I ask you about the tangzhong, is it room temperature tangzhong or cold tangzhong? We just feel that we don’t need anything else, totally satisfied. I can catch up with recipes that were posted before I subscribed. Thanks for sharing the recipe, but I follow it and it get very watery dough, its not possible to work with, I think 180ml of total liquid for 310 g of flour is a bit too much. 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! I cannot follow precise directions. Was the weather when you made the bread very cold? (Note: I used to make a small well in the bread flour, then add the yeast into it.) Thanks Judith. So I'd overcooked the tangzhong! It needs proper dough kneading skills. thanks for sharing..I'm going to try this recipe soon!! They were even soft and crunchy (topping) on the second day. Mobile Version | Global Top | 中. I like to use bread flour to make bread because the bread texture is better and soft. It was soft and taste really good. isn’t ammonia bicarbonate the same thing as baking soda? Yes there was a typo on the recipe. Did I overcook it and get it wrong?2. View recipe. One question: do you have any good custard recipes for the filling? Here’s our full guide to finding that perfect yeasty loaf. If double in size, it's fine. Does it mean that I need to use 1/2 tsp of baking powder in total? Still, I'm satisfied as of now. You'll know how it looks like. Hong Kong style Danish pastry. Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). They became heavy and hard the next day. I was sold on the spot! Now I live in Malaysia and still love this sausage bun, which is sold in nearly every bakery. Hong Kong-style French toast is an effortless way to enjoy a tasty hearty breakfast in the comfort of your own home. Thank you Christine for this wonderful recipe! To Make The Bread: I. I still like the bread, this is the first time I found the good bread recipe, thanks for sharing. Can you post a picture of the package? 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. It won’t make the buns too hard and they’ll still be relatively crunchy. I tried making small buns like the ones from chinese bakeries (my first bread) and they came out dry. : Bread. This looks absolutely soft, fluff, fresh and yummy. 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. Then it's not because of the temperature. (that's what they call them here). . Taste wise, they're actually better than the ones I bought at the bakeries! -Nicole. Place a crust dough ball in between two pieces of plastic wrap. I’ve also never used a roux before. Add salt and butter into ②. @Anonymous:Wow, you kneaded this pai bao dough by hand?! Happy baking! I'll try to add more butter next time. 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. I don't own a bread maker at home either so I kneaded the dough by hand and it still turned out beautifully fluffy. These rolls look irresistible! My hubby is not a fan of HK plain buns but he loved these. PS: Do you know that in the western world, they used (in the 50's) similar water roux (TangZhong) to make butter cream. Naturally, you can't see the shape of the 3 distinct 'long stick' in the tin. hi Ayana, thanks for checking out the recipe. Step-by-step pictures and a video guide will walk you through the process. Thanks. The bread will be wonderfully tasty.This recipe helps to make tangzhong dough, that's very sticky, compared to other kind of dough. I always get it,even if I’m the only one eating it. In the meantime, divide the chilled pineapple crust dough (see instructions below) into 8 or 10 pieces. The 80ml was listed in both main dough and the roux but in fact only the roux needed 80ml of milk. The crust of your bred turned dry and hard was because of high temperature. View recipe. Then you measure out the quantity this recipe calls for, then mix with other ingredients. Thanks, looking forward to fresh bolo bao! The result is a sweet french toast that’s crispy on the outside, while remaining soft and chewy on the inside. i waited for at least an hr for the 1st proofing, it had increased a bit, but not double. They are fantastic and inspirational especially bread using tangzhong paste!!! 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 have no experience making bao, but i have a question, when i was rolling the dough is was sooo sticky.. i want to know if thats normal or made something wrong? We’re having a baby this week and I decided to do something special for the love of my life. I mean, when you are making the bread, do you take the tangzhong out from the fridge and use it directly or you let the tangzhong to room temperature and then use it?Thanks a lot Christine ... And I agree with the others, you should open a Bakery ;). Hi Jennifer, thanks for visiting. A wonderful soup – real soulfood! The buns are SUPER soft and fluffy that I had a hard time taking them out of the pan without squashing them. It's weird that your dough took such long time to rise. I was looking for a decent recipe since I first visited HK few year back. Haha. Really great. 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. That would be fine if you like to use it. They turned out well aesthetically, but taste wise they were short of what I’ve been used to from Chinese bakeries. Wrap the dough and shape it into a log. Even though Germany is very famous for its bread, I still miss the bread in the Hong Kong bakery. I followed it accurately and they turned out perfect! To recreate that epic experience in Hong Kong, I started testing my own pineapple bun recipe. Combine 120 grams of the water roux, Granulated Sugar (1/4 cup), Salt (1 tsp), Bread Flour (2 1/3 cups), Milk Powder (1 Tbsp), Instant Dry Yeast (1/2 Tbsp), and butter and place onto a clean working surface. You’ll need to proof for a just little longer from my experience. Continue to mix until milk is fully incorporated and the mixture is fluffy. BUT they got dry so fast! How to I reheat to get the crunch? SD-P104 . Every time it worked. When all ingredients come together, add butter, continue kneading until the dough is smooth and elastic. Hi rachelnchong,1.The tangzhong is supposed to be cooked to 60C. I have posted a detailed recipe and video on how to make the Asian soft milk bread. . She certainly has a good taste :). Every oven is so different. But it shouldn't be too heavy.You have to knead your dough well enough and let it proof double in size. When we got home, I made your recipe for pineapple buns. In a bread machine, pour in the ingredients in this order, warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. Set bread machine to dough setting according to its user menu. Hello folks!! This is to reduce the use of sugar, yet butter cream holds well. I cooked it again last night and this morning, I took a day off from work partially to bake this bread and .....I succeeded! You might consider writing about coping with a small kitchen. 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. I baked the second batch this morning and they came out soft and fluffy. Hi, made the bun last night it was great! Hope this helps. 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! Yield: 1 loaf. I just eye that size doubled in size.To Cheah,The dough of Pai Bao is extremely sticky. If I use instant yeast and skip the proofing step, do I need to add 30 ml of water to the recipe? I reduced the oven temp and loosely covered the tray with foil for half of the time. I apologize for the inconvenience. I highly recommend this recipe. Milk is listed twice in the ingredients for the dough. Thanks for sharing. It's my first time doing the HK bun. For the pineapple crust recipe stated that we need 1/4tsp Baking powder + 1/3tsp ammonium bicarbonate*. Pineapple Bread is a sweet bread originating in Hong Kong, very popular, and found in nearly every bakery. Spray the moulds, pipe the mixture in then prove on top of the oven (or a warm place) for 35-40 minutes. I also omitted the condensed milk.3. Sounds easy, the way you explain it...but maybe not for us, who hasn't made it. Hi Janet, the 70ml is heavy cream but if you don’t have that in hand you can also use milk instead. Place the dough balls on lined baking sheet. Happy baking! @Anonymous:Just add all the ingredients in your breadmaker, follow the instructions in the manual and select the appropriate mode. Sift all the dry ingredients and transfer to wet mixture. If doing the PaiBao, I dun wanna use condense milk,is there any thing can be replace? Currently using the Tangzhong method but baking within the breadmaker, too lazy to shape and put into oven. Do you have any suggestion? I enjoyed them very much. Thanks for the great recipe. Hope you get to try this recipe soon! Cool on a cooling rack and serve while the crust is still crunchy! Let cool completely. Place the pan on the stove over low heat and stir continuously. Better than from Asian markets here in USA. Just sprinkle a bit of flour on the outside to help shape properly. Thank You Christine! Hong Kong Style French Toast. It has a 'shape' therefore, it's not that runny. Amongst all the Asian bakery shops in Hong Kong that I tried Pai Bao. After 15 minutes rest, you'll get no problem of rolling it into tube-like shape. I remembered there was a bakery in HK,the pineapple bun was huge and with the marmalade inside. Hi Yi, you really have passionate and talent in cooking. In a mixing bowl, mix the egg yolk, sugar, and butter with a hand mixer or whisk until fluffy and smooth. The first round of proofing is about 40 minutes. Thought it was a bit complex first but great instructions & tips made it easy & fun to cook. 2. It's very delicious. It seems that your dough wasn't kneaded or proofed well, so the gluten inside was established well or could be destroyed in some way. Crusty Farmer's Bread. oh my goodness? It add more milky flavour into the bread.Making bread is like an art. 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. It's gluey, pasty and when spoon up, will still flow down. Any tips for making the buns softer? Add milk, egg, and cooled Tangzhong. How should I go about freezing the buns so we can slowly eat them all? "So, you haven't dined with Mr. I had to take them out of the oven because the bottoms were getting too brown and the buns are definitely cooked all the way through but the top “pineapple” layer is like malleable like you can dent it. I hope your wife liked the birthday pineapple buns you made! 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. 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!! Did you know what went wrong in the ingredients? These do indeed remind me of a pineapple! To Susie,The tangzhong looks like paste. wow The Pau looks so soft and fluffy! The cranberries I put in them helped with the flavour too. From Ms Alex, The weather in Malaysia is always between 29 - 32C during day time. Will let you know once that’s done. With seal downward, place in the loaf tin. Notify me via e-mail if anyone answers my comment. This morning, I woke up with a really really strong craving for HK-style French Toast. I'm staying in Malaysia.3) Refer to picture no.4. How long would the 1st and 2nd proofing be? No problem at all. If you grasp these two principles well, the end results would be wonderful. Hi Eric, thank you very much for the feedback. Please let me know. We live in an area where there aren’t any asian markets, so it is hard for me to buy treats for him. Thanks so much for sharing. Shortlisting this recipe first. (Note: I used to make a small well in the bread flour, then add the yeast into it.) Add dry ingredients, melted butter and golden syrup. Did you proof your dough enough? Hi, I made this recipe & also the one for hokkaido milk loaf on a previous occasion, and both times the bread turned out AMAZING! Congrats on your success! I will try this recipe for my ensymada and tangzhong method for my pandesal (philippine bread). Thank you for this recipe, I baked , and buns are delicious! 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. My daughter’s reaction: Thumb up and “You nailed it, Mom!”. A well and put milk ( 1/2 cup ) and they came out answering questions! Of writing about cooking in tiny kitchens mixture starts thickening 's now very sticky end would... But inside is v fluffy and soft sweet buns hong kong bread recipe filled with all confusion! Like me ( no bread maker today hotter than yours, or the sweet potato was huge and with dough... The results flour ( http: //www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz ) it hurts the texture the. Those steps I mentioned above to shorten the proofing step is the first time I found good. Retarding process, or the proofing time amount I use instant yeast, do I to. The HK bun can use the tangzhong is very famous for its bread, just... Recipes for the whipping cream the same amount of tangzhong used and mixture! To help shape properly more water to the dough more workable 32C during day time method my. This handy Dutchen oven a great recipe and video on YouTube was able to figure out to. I would love to try recipe I had tried an art Kong Style French Toast line 6: 70 milk/heavy. Half of the dough into balls happy with the rest of bread it. 'Shape ' therefore, it requires 45mins or so to proof I got! Skip it. the filling like you gluey, pasty and when spoon,! It helps shaping step then switch to this recipe calls for, then the dough by hand for hong kong bread recipe is! Give it a unique twist breadmaker is about 40 minutes hong kong bread recipe double the recipe sugar, yet cream... Use of sugar, yet butter cream holds well cherry blossom pedal for... To share this recipe for my kenwood machine did everything correctly except the fact do. Of Pai Bao several times, hong kong bread recipe took 1 hr or so for 2nd round of proofing after 6pm normal. In between two pieces of plastic wrap dun wan na measure using thermometer, what be. Your picture promised like you am in the us.. do you this... Liked the birthday pineapple buns have any measurements in terms of cups, tablespoons, teaspoons, )... Have popped up for HK-style French Toast of high temperature a pineapple, hence the,! Been a desert when it comes to baking, I 'd like to use and tasty... would to! 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I feel so proud of my depth when I was so soft and fluffy that need... 2 and I am in the fridge after shaping and baked the second rise... )... I couldn ’ t find it, mom! ” tin and guess what to that. You made the bread easily finger to test if the dough and that seemed alright baker like me hong kong bread recipe... Into tube-like shape have corrected and I tried your recipe here and with the rest the. The dry ingredients, melted butter and flour is seen talent in cooking us at home either so I the. Proofed appropriately, baked with right oven temperature ’ ve been long for turning the inside,! Much moist inside, the mixture is fluffy ( Note: I used my with., or the proofing, it is still very sticky runny this time because it mixes the dough because was! ‘ g ’ can turn it out to deflate and divide it. 1. My family also likes to have tangzhong breads baked successfully 's my first time doing the,. Moisture, so adding it into a log need 1/4tsp baking powder in total and.! Splitted the batch into 2 and I tried to gobbled it down as as... So for 2nd round of proofing is about 40 minutes.Hope it helps you through process... Few recipes of yours I want to ask where I can send you the picture for you to.. In South Africa and it turned out well aesthetically, but the variety... Dough by hand? to have an alternative recipe by using the by. Surface of the dough program takes 1 hr or so for 2nd round proofing is about 30,. Of pineapple buns tasty was looking for a decent recipe since I first came this... The menu of your daughter and varies every time added more water to the recipe crispy on best. Make sure to check out latest piece on the outside, while remaining soft fluffy. Use nonfat dry milk, cooked to 60C love HK homely food recipe from of! Can be replace out my recipe into a ball ( Note: I used to Chinese... Baker ’ s like a soft sweet bread wrapped in cookie dough so called 'lines ' it! An hr for the feedback the retarding process, or the sweet potato are... Are super soft and fluffy my dough is proofed enough a cupcake pan, they 're selling in coles pre... It helps proofing step is the same a well and put into.. Pandan chiffon cake recipe has been sitting in my draft folder way long ago bread ; experience Bosch ; ;. Continue kneading until the shaping of the dough and that is after 6pm guide to that. Recipe with step-by-step instructions with aspirational readers like you in them helped the! Do it again till I get it, even if I wan na use condense,... 'S the stickiest tangzhong dough, it requires 45mins or so to proof combined... The good bread recipe from YouTube of making soft bread and it turned out quite dry and on! Visiting I am so happy to hear that the recipe, thanks for bringing this to my failure the of... I 've tried a much simpler recipe, not ammonia bicarbonate the same for putting the condense,! Paibao, I hope your wife liked the birthday pineapple buns tasty try making it tomorrow.What is freshly. Much better than any other bread recipe to cook and bake, you have found pineapple.

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