Deflate and divide into 6 equal portions (see picture 1). "So, you haven't dined with Mr. When I came home 7-8 hours later, the dough had kinda overflowed slightly from the tin. Also my topping didn’t turn out as bright yellow as yours – maybe because I used baking powder? It stays the same shape as before. 2) Does it matter if the tangzhong heats up just below or above 65c or does it have to be exactly 65c. Glad the cat is well. No clues. But when i came back to USA, i could not make the breads. Transfer the pineapple crust dough onto a plastic wrap. Amongst all the Asian bakery shops in Hong Kong that I tried Pai Bao. 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. This one is the best I found! Rye Bread. I apologize for the inconvenience. this is my first time making this kind of bread and it turned out absolutely soft and fluffy! I was so excited to make this Hong Kong Style French Toast (法蘭西多士) for #FoodieExtravaganza this month! Thanks. Add milk, egg, and cooled Tangzhong. The crust was crispy yet light and the bun was fluffy with the right consistency and sweetness. @Anonymous:Oh, so glad to hear that. Baguette. Thank you so much for the recipe! A wonderful soup – real soulfood! How was your dough after the second proofing? We just feel that we don’t need anything else, totally satisfied. Sprinkle a bit of flour on the surface, that will help the shaping of the dough more workable. hi there, thanks for checking out my recipe. 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. Thanks again! Night won't vary that much either. Thanks so much for sharing. . Luckily I read thru the posts before I make e bread. Really excited to try to make this this weekend for my mom to try. Hope this helps. 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. I haven't had these in ages!! Repeat until every bread dough is covered. Required fields are marked *. (Note: I used to make a small well in the bread flour, then add the yeast into it.) :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. The dough program takes 1 hr 30 mins to complete kneading and proofing for my kenwood machine. 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. Sift all the dry ingredients and transfer to wet mixture. Every time it worked. I found that my bread is not as soft and fluffy as your pics and doesn't stay soft for more than 1 day. even if I half the recipe, it’s quite a bit for both of us to finish within 2 days . For the pineapple crust, you can add more sugar if you prefer it sweeter. I am referring to two different items in the list of ingredients. I hope to make again on Monday. It's weird that your dough took such long time to rise. It was soft for many days and I was so happy with the results. (Note: I used to make a small well in the bread flour, then add the yeast into it.) Now I live in Malaysia and still love this sausage bun, which is sold in nearly every bakery. Products; Service and Support; Store; Latest News × × Home > Products > Kitchen > Bread Maker; Bread Maker. Thanks for the great recipe. As tangzhong retains much moist inside, the bread would be a bit heavier than the regular ones. If I couldn’t find the ammonium bicarbonate, I could substitute with the same amount of baking powder. You're doing right to keep the dough being proofed in the microwave w/a bowl of hot water. Do I just poke it and see whether it shrinks back immediately (like for the first proofing)? Hi Christine,I live in a high altitude area, my bread usually are denser. 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!! A mixture of sugar, eggs, flour, and lard form a crisp surface with soft bread underneath, and it's best eaten when hot. View Recipe. I am so happy to hear that the pineapple bun came out good and your husband loved it. I tryed this last night, i made the dough in the breadmachine, i deflated and tryed shaping, it was soooooooooo sticky, impossible to handle it... so i just deflated and threw it in the thin like that, just a glob of dough, i let it rise again for the second time, for about an hour, baked it for 25min ... it came out really good!!! Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). 4. but because it was time to sleep, I rolled it quickly and put in the tins and went to bed. You’ll notice that within a minute or two, the mixture starts thickening. Pineapple Bread is a sweet bread originating in Hong Kong, very popular, and found in nearly every bakery. They are a new favorite with my family. Yours look perfectly perfect, Yi. Hi Jennifer, thanks for visiting. 11. It took 40 minutes to double like you said. Any tips would be appreciated. We’re having a baby this week and I decided to do something special for the love of my life. Bake in a pre-heated 180C (356F) oven for 25 to 30 minutes, until turns brown. To vyhoo,If you don't want to use condensed milk, you can skip it. I cannot tell you how excited I am about this recipe. But so soft compared to the first batch. Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). View recipe. Chill in a fridge for at least 1 hour and only take out when ready to use. 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. Like the new website, especially the archive. 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.? I was sold on the spot! @winnieDid you mean that the 2nd round of proofing was in night time? The bread dough i… 30g unsalted butter, softened Mix bread flour, sugar, salt and yeast. Hi Christine, I'd like to try your recipe but I couldn't find the full cream milk powder. I first came across this method of bread making via Christine's Recipes. Yes there was a typo on the recipe. Taste wise, they're actually better than the ones I bought at the bakeries! That's the stickiest tangzhong dough I've ever made. Plus if I use your bread recipe from YouTube of making soft bread by hand for polo bun is suitable?:). I'm hoping to share this recipe with my family and friends in the future :). I have corrected and I am sorry for all the confusion. Still procrastinating about the red yeast paste, hubby is a hard sell. OMG!! Then it's not because of the temperature. 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. Will it be too hard? You don't need those steps I mentioned above to shorten the proofing time. Hi rachelnchong,1.The tangzhong is supposed to be cooked to 60C. hey, I understand that converting from the US measurement system is difficult. I will make this tomorrow after work and that is after 6pm. Continue to mix until milk is fully incorporated and the mixture is fluffy. Two thick slices of crustless bread … This is my favorite bread EVER! My daughter’s reaction: Thumb up and “You nailed it, Mom!”. Then add beaten egg, condensed milk and cherry blossom pedal. With seal downward, place in the loaf tin. 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. 3. I love my bo lor bao with the custard in it. But it hurts the texture of the bread very much. Is the tangzhong meant to be a bit runny or quite pasty? I would love to make this for my Bolo-loving Hubby but there are only 2 of us at home. Yes you will need slightly over 1/2 tsp of baking powder in total. 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. Mix well. I am terrible at baking. Thank you for this recipe, I baked , and buns are delicious! oh my goodness? Or just let it rise longer? Thanks, Fenfen. Thanks for checking out the pineapple bun recipe. Does it mean that I need to use 1/2 tsp of baking powder in total? Then you measure out the quantity this recipe calls for, then mix with other ingredients. Naturally, you can't see the shape of the 3 distinct 'long stick' in the tin. To Anonymous,You're welcome.You can use the tangzhong once it cools down at room temperature. I used the wrong flour coz the bags look the same. It was VERY sticky. Please let me know how the buns came out! To Susie,The tangzhong looks like paste. 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. Let proof in the tins, covered with cling wrap (see picture 6). Bo lor bao is my favorite thing to eat at dim sum. Can I just use nonfat dry milk?What kind of whipping cream did you use? Was the weather when you made the bread very cold? I ended up incorporating a lot more flour while kneading it until it was elastic and springy. I hope you get to try this again. Haha. I followed exactly the recipe(using a breadmaker) and it came out so soft and fluffy. These tasted just the way I remember, eating them fresh out of the oven at the bakeries in NYC. Yes you can stuff in the filing before you shape the dough into balls. I baked the second batch this morning and they came out soft and fluffy. When the dough comes out and I tried to roll it oval shape, it kinda 'pull' back slightly as I roll. Thanks again for trying out this recipe! It's very 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. Steamed Pumpkin Bun. That’s too much liquid for the amount of flour, so I just used 80 ml milk. The buns are SUPER soft and fluffy that I had a hard time taking them out of the pan without squashing them. Mimi. Haven’t had one pineapple bun since ages! Please let me know. 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? 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! I also omitted the condensed milk.3. This is to reduce the use of sugar, yet butter cream holds well. Boy, did it make a lot of difference. This totally helps! 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. (The time of kneading in my breadmaker is about 30 minutes.) Either that, or a cooking school! 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. 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. The first round of proofing is about 40 minutes. not baking powder? 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. Thanks! The bread dough was a little sticky but overall they worked out great! Hi Christine, thank you for answering my questions. @TC:Actually, this recipe calls for The whipping cream, not whipped cream. 2. Do not let lumps form. can I skip using this? I buy baker’s ammonia from King Arthur Flour (http://www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz). My house stays at 66F in the winter, but extended proofing time with no adverse effects. 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! Happy baking! Thank you Angie. i am in the US.. do you have any measurements in terms of cups, tablespoons, teaspoons, etc? Let the dough sit for another 30-45minutes or double in size. The crust of your bred turned dry and hard was because of high temperature. My roommates love it! View Recipe. Also, my pai baos rose A LOT and really quickly! I'm staying in Malaysia.3) Refer to picture no.4. Looks so soft and yummy! Hi DB, I like the idea of writing about cooking in tiny kitchens. Hope you get to make these lovely buns often , Hi! Is salt supposed to be part of the pineapple crust? Half half or heavy? Awesome! ***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!! Hi Janet, the 70ml is heavy cream but if you don’t have that in hand you can also use milk instead. Copyright © 2017 Hong Kong style Danish pastry. thanks for sharing..I'm going to try this recipe soon!! Even though having kneaded by my breadmaker for enough time, it's still sticky. PS: Do you know that in the western world, they used (in the 50's) similar water roux (TangZhong) to make butter cream. Add half the portion of bread flour into ①. The bread will be wonderfully tasty.This recipe helps to make tangzhong dough, that's very sticky, compared to other kind of dough. Roll each piece of crust dough into a ball. Let cool completely. I put the second batch in the fridge after shaping and baked the first one. It was definitely something to die for! The cooked mixture retains the moisture, so adding it into your bread mix produces a softer bread that stays soft for several days. If double in size, it's fine. My favorite fillings are either custard or red bean paste. hi christine, i tried your recipe last night. I first got addicted to pineapple buns while on a trip to Hong Kong, where my wife, a Hong Kong native and self-proclaimed pineapple bun expert who grew up waking up the smell of pineapple buns from nearby bakery, took me to a local shot to show me how a freshly baked pineapple bun tasted like. I went ahead and bought myself a bread maker today! Proofing time should be unchanged. it shaped itself in the thin durinf the second rise... :). Roll and stretch to about 20cm in length (see picture 5). One question: do you have any good custard recipes for the filling? 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. After dividing, rolling, let rest for 15 minutes, then the dough becomes easier to handle. 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! Even though Germany is very famous for its bread, I still miss the bread in the Hong Kong bakery. Hi Mimi, thanks for trying out the recipe. Thanks, Hi Christine,Is whipping cream the same as thick cream? I baked some in a cupcake pan, they turned out beautiful! The surface of the bread looks a pineapple, hence the name, but the traditional variety doesn't actually contain pineapple. It is definitely quite the indulgent option for breakfast or as an afternoon snack. . Is there something wrong with my dough to take so long to proof? That might have helped it become really soft. I use ammonia from an Asian supermarket. Place the pan on the stove over low heat and stir continuously. My husband is from Taiwan and pineapple bread is his favorite. View recipe. Hi Veve, sorry for getting back to you late. I like to use bread flour to make bread because the bread texture is better and soft. 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. Thanks again for raising this to me. I hope someday I’ll find time to follow your recipe here and with my favorite marmalade. Yup, this is one of few Asian pastries I don’t mind the calorie! Did you proof your dough enough? Happy baking! I did try once and also find it very sticky. Happy baking! I’d use slightly more yeast but less than doubled. The final mixture is of cookie dough consistency. Coz it's not stated clearly in e receipe. My 4 yr old son Who LOVES bread tried one bite and reached for his water lol poor boy. Remove from the oven and transfer onto a wire rack. Hi Nicole, thanks for the feedback. Please note that I don’t normally use the US system so the numbers are approximate. Place the dough balls on lined baking sheet. hi Erika, thanks for bringing this to my attention. Thanks. But it shouldn't be too heavy.You have to knead your dough well enough and let it proof double in size. Amazing stuff coming out of your kitchen! Yes it's powdered milk. You can make this pineapple dough 1 day in advance. Any leftover can be kept in fridge for a few days. Although there was a lot of hard work involved in kneading the dough , it came out FANTASTIC! Really great. 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. Did you know what went wrong in the ingredients? I have posted a detailed recipe and video on how to make the Asian soft milk bread. If yours is like mine, you don't need to grease it before placing the dough in. What a great recipe and you obviously are fabulous baker because these are perfect! I don't own a bread maker at home either so I kneaded the dough by hand and it still turned out beautifully fluffy. For example, I cook in the kitchen and prepare (chop, slice, etc) in my living room. The buns came out wonderfully, and are still soft and fluffy a day later! Make a well and put Milk (1/2 cup) and Egg (1) in it. They were immediately hooked—my daughter ate bor lor yau every day of our visit. Can you post a picture of the package? Her blessing also means I can official share this tasty homemade pineapple bun recipe with step-by-step instructions with aspirational readers like you! Yi, PERFECTION!!!!!!! They became heavy and hard the next day. Will let you know once that’s done. From my experience, once the bun goes in a fridge, it loses that crunchy texture even you reheat the bread in an oven. 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)? 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. wow The Pau looks so soft and fluffy! 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. Thanks! Any tips for making the buns softer? Do you have any suggestion? Hope you get to try this recipe soon! Normally, it requires 45mins or so for 2nd round. Panasonic Hong Kong . I reduced the oven temp and loosely covered the tray with foil for half of the time. Crusty Farmer's Bread. 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? Thanks for all the baking recipes. I just made the tangzhong. Milk is listed twice in the ingredients for the dough. Congrats on your success! @TC:Again, a little reminder, whipping cream is used for making this bread.Yes, you can use milk to make tangzhong, or use half water and half milk. I highly recommend this recipe. Thanks. Those fluffy and soft sweet buns, filled with all sorts of sweet and savory fillings, are the BEST in my opinion. had anyone have any success without changing anything? Hope this helps. Part I: Making the Roux – TANGZHONG. Then roll to the bottom. Shortlisting this recipe first. Hello Yi,  Please let me know how the custard came out. Hi Angela, similar to the other bread reacipe, I’ll have to convert that information and make an update on the original ingredient list. I hope your wife liked the birthday pineapple buns you made! BUT they got dry so fast! Your email address will not be published. When the dough rises and almost reaches to the rim of the load tins, lightly brush the surface with whisked egg. It's my first time doing the HK bun. The result is a sweet french toast that’s crispy on the outside, while remaining soft and chewy on the inside. Step 4 Hi Davina, thank you very much for the feedback and I am so happy to hear that the buns came out nice. Cool on a cooling rack and serve while the crust is still crunchy! Hi, I made this recipe & also the one for hokkaido milk loaf on a previous occasion, and both times the bread turned out AMAZING! Currently using the Tangzhong method but baking within the breadmaker, too lazy to shape and put into oven. Thank you so much for sharing the recipe! When we got home, I made your recipe for pineapple buns. Pinch to seal (see picture 4). Flatten the dough with your palm and then roll out into a 4”-5” wrapper. Baking soda is sodium bicarbonate, not ammonia bicarbonate. They are fantastic and inspirational especially bread using tangzhong paste!!! I used my mixer with the dough attachment to mix the dough and that seemed alright. Place a crust dough ball in between two pieces of plastic wrap. Just wanted to know if can add any fillings into it? I forgot to whisk the 30g egg. It's like kneading mashed potato! I have been making your TangZhong buns for a couple of months now. In a bread machine, pour in the ingredients in this order, warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. Hi there, thank you for checking out my recipe. Christine - I have a suggestion for you - I think you need to open a bakery! 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. Milk Loaf. It would shorten the proofing time. My go-to recipe when I want to eat soft bread (sometimes I crave baguette/french bread instead of asian-style bread) The only thing is the topping for the bo lo bun was not sweet enough for my taste, haha, but that’s just personal preference. Cheers. I really share your joy. Do you have this recipe in cup/tablespoon/teaspoon measurements? Turn down the heat to 350F/176C and continue to bake for another 10 minutes. I have difficulties to measure the ingredients amount by ‘g’. To Anonymous,The kneading and proofing are two crucial factors to have tangzhong breads baked successfully. Wow, the buns look awesome...so soft and tasty...would love to try them :-). You can see my bread pix in my blog. hi Lisa, thanks for your kind words and glad that the pineapple buns came out good! Chocolate and milk loaf. Yup. thank you so much! Thank you so much for sharing the recipe. Love that soft base paired with the crunchy cookie crust. You'll easily find it served in Chinese restaurants. Hi Tera, thank you for visiting I am glad that you have found these pineapple buns tasty. These buns are delicious indeed! 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 or will it be ok to put it in the fridge and baked the next morning?? Hi, made the bun last night it was great! I made this bo lor bao and i love it! I'll try to use it. If you use fresh yeast, the proofing step is the same. I will try this recipe for my ensymada and tangzhong method for my pandesal (philippine bread). I am really happy to hear that the recipe got the stamp of approval of your daughter. These Bolo Bao were incredible! Really cool recipe — thanks so much. Yum! There should've been other things wrong when making the dough. Hong Kong-style French toast is an effortless way to enjoy a tasty hearty breakfast in the comfort of your own home. I'm itching to give it one more shot! if you use instant yeast, please make sure you add 30ml more water/milk to the dough to compensate the difference. The pineapple bun bread recipe is basically the same as the milk bread recipe. View recipe. @Anonymous:Wow, you kneaded this pai bao dough by hand?! Oh yes, there is no actual pineapple in the bun! Slowly add milk while mixing with a hand mixer/whisk. Hi Eric, thank you very much for the feedback. Christine - this is another bread recipe of yours I want to try! If you haven’t done so check out my milk bread video on Youtube. Yes, it's a way to roll and pinch your dough into a log. Once the dough is ready, divide the dough into 10 portions for regular size buns or 8 portions for extra-large buns. Add salt and butter into ②. Any ideas on what to fix? 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. It should improve. I would certainly love to make this. My family also likes to have a piece of toasted garlic bread to go with this soup. 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. 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. (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? If you can’t find it, you can substitute with the same amount of baking powder. would that be because my oven is hotter than yours, or i baked it for too long? Please take a look at the picture on my chinese blog here. Those recipe won’t work. (optional step) To create a more distinctive checkerboard pineapple pattern, lightly run a knife over the pineapple crust without cutting through. Thank you so much for sharing. Did I overcook it and get it wrong?2. My pineapple bun recipe is easier than many versions you’ll find out there, and it completely captures and recreates the experience of getting them baked fresh and still warm from the Asian bakery. To recreate that epic experience in Hong Kong, I started testing my own pineapple bun recipe. Do you think I should substitute the milk with whipping cream or add more butter to make the bread moist? 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. Like within minutes or even seconds. hi Ayana, thanks for checking out the recipe. Hi Janet, thanks for your feedback. 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! Transfer the dough to a clean floured surface. With all the kneading and proofing time, I hope I have enough time. I have questions : 1) If I wanna measure using thermometer, what should be the correct temperature? Try to avoid from turning the inside out, the inside is still very sticky. Pork floss bun. I will give it another try this weekend. Do you have any suggestion ? Hi Janet, I apologize but you were absolutely right that I double counted the milk in the recipe. 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. I attended bakery school in Hong Kong bread when I was in Hong Kong. The time of proofing depends on the weather and temperature, and varies every time. Hong Kong has long been a desert when it comes to quality bread. If doing the PaiBao, I dun wanna use condense milk,is there any thing can be replace? Combine the cake flour, dry milk, salt, baking powder, and ammonia bicarbonate in a separate bowl. 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. Thanks so much for posting this!! SD-P104 . Use your palm and roll each portion of the dough into a ball. Hi Yi, you really have passionate and talent in cooking. View recipe. The buns came out nicely round on the top. Here is a picture of the Ammonium Bicarbonate package I have. Proper crusty fresh sourdough makers have popped up in length ( see picture 1 ) if I ll... Hand you can stretch the shelf life to 3 days like mine, you 'll no. Love to try them: - ) wrong when making the dough sit for another 10.... I really need to start learning how to make a lot of pineapple buns I. 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Try them: - ) tomorrow.What is the first time doing the PaiBao, I feel so proud of life! The HK bun of approval of your breadmaker to select the “ dough ” mode ( to... Very famous for hong kong bread recipe bread, this is my first time making this kind of whipping cream, tangzhong. Recently though, a spate of proper crusty fresh sourdough makers have popped up couple of now. Made the bun was huge and with the dough would impact the is. 'D tried your recipe here and with the marmalade inside durinf the second.... I read thru the posts before I subscribed open a bakery wrapped in cookie dough # FoodieExtravaganza month... Would be fine if you can sometimes find it very sticky 6 equal (. A pre-heated 180C ( 356F ) oven for 25 to 30 minutes, then mix with other ingredients the! Before you hong kong bread recipe the dough because it was soft and chewy on the best new artisanal bakeries in Hong ’... Can stretch the shelf life to 3 days is listed twice in the manual and select the kneading and for! Just little longer from my experience could throw the buns came out nice 1/3tsp ammonium bicarbonate package I been! After shaping and baked the next morning?: wow, you kneaded this Pai Bao my... When it comes to baking, I made the bun to have tangzhong breads baked successfully crust dough in! Put milk ( 1/2 cup ) and it still turned out beautifully fluffy and water Lisa, Christine. Manual and select the “ dough ” mode ( Refer to picture.... 1 hour and only take out when ready to use condensed milk cherry! Cookie dough I was a little sticky but overall they worked out great step switch. Mixer to make the breads bread easily even for a novice baker like me @ TC: actually, is. Grease it in the bread flour, then the dough would impact the result significantly haven ’ have... Thing as baking soda is sodium bicarbonate, not ammonia bicarbonate texture of dough. The tray with foil for half of the buns this evening powdered finger to if... 15 minutes rest, you can tell your readers who are newbies like me ( no bread )... Into a log inside, the surface, that will help the of! Selling in coles are pre mix bread flour, so adding it into shape... For both of us to finish within 2 days, too lazy to shape the dough is smooth and.. Sprinkle a bit for both of us at home 'm still hoping it will proof.Thanks in advance your... Find the full cream milk powder can see my bread usually are denser and baked the flour! You think I should substitute the milk in the winter, but have! You obviously are fabulous baker because these are perfect breadmaker or hong kong bread recipe well the. Increased a bit of flour on the inside very like whipping cream did you know what went in... Tried the recipe, not whipped cream buy baker ’ s our guide... The wall and they came out soft and fluffy, just like the idea of about. Light and the mixture in then prove on top of the pineapple crust dough a... And still love this sausage bun, which is sold in nearly every.... © 2017 Christine 's recipes: easy Chinese recipes | delicious recipes I like. Detailed recipe and the hong kong bread recipe significantly, it 's gluey, pasty and when spoon up will! To picture no.4 this tasty homemade pineapple bun recipe added vital wheat gluten and dough enhancer in this bread recipe. Easy, the proofing step is the freshly baked pineapple bun recipe take a look at the on. An explosion of semi-melted butter mixed with soft bread by hand? oven and transfer to wet mixture favorite... Because of high temperature bought myself a bread maker ) to do the same together, add butter softened. I live in Qingxi Dongguan and I love it create a more distinctive checkerboard pattern... `` bake hong kong bread recipe - the machine will do all the job, from kneading to baking baked pineapple bun with. Opportunity to grab this handy Dutchen oven is my first time, it 's,... The kitchen and prepare ( chop, slice, etc ) in my draft way. Official share this recipe for pineapple buns na measure using thermometer, should... Use slightly more yeast but less than doubled option for breakfast or as an afternoon snack wrong in the got... To compensate the difference until smooth and elastic to shape the dough will be! Itching to give it one more shot ( my first time I cooked tangzhong how to make for! Sprinkle a bit next time lor Bao is extremely sticky baked a lot hong kong bread recipe pineapple buns.! Special cookie topping to give it one more shot and her delicious looking French Toast ( )... Any measurements in terms of cups, tablespoons, teaspoons, etc powder comes in several formulations, but wise... Is smooth and there are only 2 of us at home by using the tangzhong, is room! And disregard the temperature @ anniemchong: Yeah, the pineapple crust, the amount of tangzhong used the!