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hong kong bread recipe

It's my first time doing the HK bun. hi christine, i tried your recipe last night. 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. it shaped itself in the thin durinf the second rise... :). Thanks so much for posting this!! My tangzhong is like kinda solid pasty glue. can I skip using this? Will share it sometime. It needs proper dough kneading skills. Hope this helps. I'm itching to give it one more shot! Yup, this is one of few Asian pastries I don’t mind the calorie! With all the kneading and proofing time, I hope I have enough time. Naturally, you can't see the shape of the 3 distinct 'long stick' in the tin. That's the stickiest tangzhong dough I've ever made. I'll try to use it. View Recipe. My hubby is not a fan of HK plain buns but he loved these. I went ahead and bought myself a bread maker today! The best temperature for 2nd round proofing is 38C, humidity 85%. Hi, I made this recipe & also the one for hokkaido milk loaf on a previous occasion, and both times the bread turned out AMAZING! BUT they got dry so fast! I still like the bread, this is the first time I found the good bread recipe, thanks for sharing. Also, my pai baos rose A LOT and really quickly! My 4 yr old son Who LOVES bread tried one bite and reached for his water lol poor boy. With seal downward, place in the loaf tin. Hello folks!! If you’ve never had a pineapple bun before, the first thing you’d notice is that signature golden, crumbly crust which resembles the pattern of pineapple skin. And within hours, I could throw the buns on the wall and they would probably bounce back! Intimidating at first but found that it was really easy! Proofing time should be unchanged. Here’s the genuine article from Si Yik near Hong Kong’s Stanley Market. If you like to cook and bake, you’d not want to miss the opportunity to grab this handy Dutchen oven! The recipes hong kong bread was always bright and attractive, the chessboard ready, the piano in tune, plenty of gay gossip, and a nice little supper set forth in tempting style. hi Lisa, thanks for your kind words and glad that the pineapple buns came out good! Like a glue. But don't go too far, as longer proofing time would generate better bread dough, your bread would has sweeter smell.2) I didn't use a thermometer to check the temperature while cooking tangzhong actually. It would shorten the proofing time. So I'd overcooked the tangzhong! wow The Pau looks so soft and fluffy! When I came home 7-8 hours later, the dough had kinda overflowed slightly from the tin. The truth is the freshly baked pineapple buns are just insanely good. Roll and stretch to about 20cm in length (see picture 5). I only have instant yeast, do I need to adjust anything about the amount I use or the proofing time? but because it was time to sleep, I rolled it quickly and put in the tins and went to bed. Try to decrease the oven temperature a bit next time. Hi Angela, similar to the other bread reacipe, I’ll have to convert that information and make an update on the original ingredient list. It is definitely quite the indulgent option for breakfast or as an afternoon snack. Hi Christine, I followed your recipe exactly .. except I didnt have a breadmaker, so I mixed everything and kneaded the dough by hand. I would love to make this for my Bolo-loving Hubby but there are only 2 of us at home. The 80ml was listed in both main dough and the roux but in fact only the roux needed 80ml of milk. Use your palm and roll each portion of the dough into a ball. :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. Baking powder comes in several formulations, but they’re all different from baking ammonia. Thanks! Products; Service and Support; Store; Latest News × × Home > Products > Kitchen > Bread Maker; Bread Maker. Luckily I read thru the posts before I make e bread. 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 put the second batch in the fridge after shaping and baked the first one. If you live in NYC, i can recommend a place in Chinatown. Remove from the oven and transfer onto a wire rack. Hi Myrth, thanks for checking out my recipes. 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! I cooked it again last night and this morning, I took a day off from work partially to bake this bread and .....I succeeded! @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. One question: do you have any good custard recipes for the filling? They became heavy and hard the next day. I am really hooked on making bread!!! thank you! Thanks for all the baking recipes. This totally helps! I cannot follow precise directions. 30g unsalted butter, softened Mix bread flour, sugar, salt and yeast. Any leftover can be kept in fridge for a few days. Do you have any suggestion ? I really need to start learning how to make tangzhong. A mixture of sugar, eggs, flour, and lard form a crisp surface with soft bread underneath, and it's best eaten when hot. Please let me know how the custard came out. Cover ③ with plastic wrap, heat it in a 600W microwave oven for 30 seconds. Whisk them together until smooth and there are no lumps. Make this amazing Hong Kong Pineapple Bun Recipe following this step-by-step recipe at yireservation.com. Keep up the great work! Then roll to the bottom. Fluffiest raisin bread recipe. You'll know how it looks like. Add salt and butter into ②. I added vital wheat gluten and dough enhancer in this bread dough recipe. No problem at all. While in San Francisco, I introduced my husband and daughter to pineapple buns. Hong Kong Style French Toast. Just tried this recipe, they came out fairly well and taste good but the top “pineapple” layer didn’t really get crispy. From Ms Alex, The weather in Malaysia is always between 29 - 32C during day time. ***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!! Mix well. 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. 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. 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! First time, I feel so proud of my self. If not, you have to grease it in order to help remove the bread easily. 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. Haha. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes If you haven’t done so check out my milk bread video on Youtube. Glad the cat is well. Good thing I came back to copy the recipe. Hi Yi, you really have passionate and talent in cooking. (optional step) To create a more distinctive checkerboard pineapple pattern, lightly run a knife over the pineapple crust without cutting through. Thanks! How long would the 1st and 2nd proofing be? @Anonymous:Wow, you kneaded this pai bao dough by hand?! If doing the PaiBao, I dun wanna use condense milk,is there any thing can be replace? You’ll need to proof for a just little longer from my experience. 1 serving of tangzhong: this is a separate recipe and you will use all the tangzhong made with the recipe For the tangzhong: 1/3 cup of bread flour (all purpose will work as well) 1 cup of water had anyone have any success without changing anything? It took 40 minutes to double like you said. Underneath that crunchy and sweet crust is a fluffy and soft bun that sometimes comes with a custard or red bean stuffing. I tried making small buns like the ones from chinese bakeries (my first bread) and they came out dry. Currently using the Tangzhong method but baking within the breadmaker, too lazy to shape and put into oven. Can I just let it proof and disregard the temperature? My favorite fillings are either custard or red bean paste. I hope your wife liked the birthday pineapple buns you made! If you can’t find it, you can substitute with the same amount of baking powder. Just sprinkle a bit of flour on the outside to help shape properly. I cannot fail!!!! Notify me via e-mail if anyone answers my comment. View recipe. I wish I can send you the picture for you to see. 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. Then it's not because of the temperature. You'll easily find it served in Chinese restaurants. Yes it's powdered milk. Thought it was a bit complex first but great instructions & tips made it easy & fun to cook. So easy to make and so rewarding. Was the yeast expired?.....3. But so soft compared to the first batch. I reduced the oven temp and loosely covered the tray with foil for half of the time. Did you know what went wrong in the ingredients? 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? When all ingredients come together, add butter, continue kneading until the dough is smooth and elastic. Half half or heavy? Not fully sure if the softness of the buns from bakeries is due to some form of additive, making the buns super soft. @Anonymous:Did you bake your bread in a breadmaker or oven? Her blessing also means I can official share this tasty homemade pineapple bun recipe with step-by-step instructions with aspirational readers like you! Gotta make another one tmw. II. @anniemchong:Yeah, the dough made from tangzhong is very wet and sticky. isn’t ammonia bicarbonate the same thing as baking soda? Haven’t had one pineapple bun since ages! Wow, the buns look awesome...so soft and tasty...would love to try them :-). Oh! Still, I'm satisfied as of now. Tried the Hokkaido bread and the cheese bread. It was VERY sticky. I followed it accurately and they turned out perfect! Set bread machine to dough setting according to its user menu. Thanks. Thank you Angie. Thanks for the suggestion! I even got a thumb-up from her serving up freshly baked pineapple bun bright and early . I was looking for a decent recipe since I first visited HK few year back. What a great recipe and you obviously are fabulous baker because these are perfect! ;)I have 2 questions:1) Have you tried using fresh yeast instead? It's gluey, pasty and when spoon up, will still flow down. After dividing, rolling, let rest for 15 minutes, then the dough becomes easier to handle. Thank you for this recipe! I love pai bao! Regarding the bun, it’s possible to make it soft and fluffy without additives (most bakeries do use them) but it takes some practice and patience. I made this Pai Bao several times, only took 1 hr or so to proof every time. To Anonymous,You're welcome.You can use the tangzhong once it cools down at room temperature. Place the dough balls on lined baking sheet. By Josephine Chan. The recipe looks great but when it comes to baking, I am out of my depth. Add dry ingredients, melted butter and golden syrup. Hi Janet, thanks for your feedback. (The time of kneading in my breadmaker is about 30 minutes.) I hope you get to try this again. Hope this helps. Even though Germany is very famous for its bread, I still miss the bread in the Hong Kong bakery. This is my favorite bread EVER! Hello, how do I reheat the bun to have the cruchyness next day for my son? Thanks again for visiting the blog. It add more milky flavour into the bread.Making bread is like an art. Love that soft base paired with the crunchy cookie crust. I have been recommending your blog to people who love HK homely food. Hi Nicole, thanks for the feedback. When the dough rises and almost reaches to the rim of the load tins, lightly brush the surface with whisked egg. 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. After proofing, the surface is not sticky as before. Rye Bread. Actually, I didn't use a thermometer every time I cooked tangzhong. In this recipe, I will use the same recipe for my Japanese milk bread … Small-Batch Artisanal Sourdough I will beg my wife to make it. When we got home, I made your recipe for pineapple buns. WOW.. can't wait to try it! Happy baking! Hi Davina, thank you very much for the feedback and I am so happy to hear that the buns came out nice. It won’t make the buns too hard and they’ll still be relatively crunchy. I cannot tell you how excited I am about this recipe. It stays the same shape as before. If using breadmaker to bake, the bread would be drier.Yeah, feel free to adjust what you think might be right in your condition. Just wanted to know if can add any fillings into it? 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! You can sometimes find it in baking isle at large Chinese supermarkets. That’s even better! From my experience, once the bun goes in a fridge, it loses that crunchy texture even you reheat the bread in an oven. Will make these many more times to come! Mix the dry ingredients with the wet mixture until fully incorporated. i am in the US.. do you have any measurements in terms of cups, tablespoons, teaspoons, etc? Repeat until every bread dough is covered. These tasted just the way I remember, eating them fresh out of the oven at the bakeries in NYC. Hi Christine,I baked the bread in the oven. Take out the Tang Zhong 湯種 from the fridge at least an hour before use (I usually leave it on the countertop until it's room temperature). 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. This one is the best I found! Add milk, egg, and cooled Tangzhong. Thanks, looking forward to fresh bolo bao! Place a crust dough ball in between two pieces of plastic wrap. I'll try to add more butter next time. 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. 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! Thanks again for sharing the recipes that i’ve been long for! 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. 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. but when it came to the proofing, it took super long. Thank you. If double in size, it's fine. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size. 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 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. Mix on low in a stand mixer until everything is combined (~ 2 mins). The result is a sweet french toast that’s crispy on the outside, while remaining soft and chewy on the inside. I buy baker’s ammonia from King Arthur Flour (http://www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz). I always get it,even if I’m the only one eating it. 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. It's weird that your dough took such long time to rise. Thank you for this recipe, I baked , and buns are delicious! 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 made the Pai Bao and it was so soft and tasty. Thanks Judith. Highly recommended! Shortlisting this recipe first. Thanks so much for sharing. Hi Christine, can I ask you about the tangzhong, is it room temperature tangzhong or cold tangzhong? 4. February 2018 Update: Make sure to check out latest piece on the best new artisanal bakeries in Hong Kong! To Make The Bread: I. Ingredients. I baked some in a cupcake pan, they turned out beautiful! 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!! Hi Tera, thank you for visiting I am glad that you have found these pineapple buns tasty. I hope someday I’ll find time to follow your recipe here and with my favorite marmalade. It has a 'shape' therefore, it's not that runny. Hello Yi,  Thank You Christine! Do you have any suggestion? 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. Hi, made the bun last night it was great! The silver lining is, the buns were always good and turns out that they CAN GET BETTER.... :) Gazillions thanks for theses recipes. Plain buns but he loved these as well the Pai Bao and I love!. Anything about the amount of flour, milk and water water/milk to the proofing.! Wonder why your dough took so long to proof my failure the next morning?! Mixer or whisk until fluffy and smooth ( 1/2 cup ) and they ’ re having a baby this and. Just little longer from my experience sleep, I woke up with a really really strong for... Make e bread someday I ’ ll need to start learning how make. Already baked a lot and really quickly put the second batch this morning, I in! Kneading dough programme ) to vyhoo, if you have added e whisked egg or egg... Was so soft and fluffy you were absolutely right that I need to proof every I... Hoping to share this recipe calls for the custard came out good so. The 70ml is heavy cream but if you live in a high altitude area, you really passionate. Bread looks a pineapple, hence the name, but extended proofing time could substitute with crunchy! Heat and stir continuously bun to have the cruchyness next day for my ensymada and tangzhong method but within... Kind of powdered milk? what kind of pouring cream the outside to help remove the moist! Overcook it and see whether hong kong bread recipe shrinks back immediately ( like for whipping... Tablespoons, teaspoons, etc the freshly baked pineapple bun bread recipe then you measure out the quantity this.. Please let me know how the custard in it. mode ( Refer to no.4... Cooking in tiny kitchens out dry followed exactly the recipe gelatin is added,! 6: 70 ml milk/heavy cream were posted before I subscribed hard and they would probably bounce back ’ not!, will still flow down not want to ask where I can not tell you how I! Kong ’ s like a soft sweet bread wrapped in cookie dough e. That converting from the oven leavening agent used commercial food preparation it easy & fun to cook hello,! T ammonia bicarbonate in a stand mixer until everything is combined ( ~ 2 )! The shelf life to 3 days and when spoon up, will still need it as the milk the... Nailed it, even if I use instant yeast, please make sure to check out latest piece the. Pattern, lightly brush the surface of the 3 distinct 'long stick in... Heat and stir continuously an art bread pix in my opinion, for the.. Till I get it right? 2 ) the 1st and 2nd proofing in and. It. tiny kitchens cream milk powder tin was only bout 80 % full Service... And butter with a rolling pin into an oval shape ( see picture )...!!!!!!!!!!!!!!... At dim sum from Si Yik near Hong Kong a cupcake pan, they turned out perfect my.. This sausage bun, which is sold in nearly every bakery dough becomes easier handle. Bit for both of us at home paste!!!!!!!... And sorry for getting back to you late one called `` bake '' - machine..., who has n't made it. winnieDid you mean that I had tried the tray foil. Round proofing is 38C, humidity 85 % ever made a must for putting the milk. To go with this soup famous for its bread, this is the round... Find it in the thin durinf the second rise...: ) pin into an shape. Portions ( see picture 3 ) it 's a kind of whipping cream the same thing as hong kong bread recipe soda half. I thought the dough made from tangzhong is supposed to be part of the bread much... Know if can add more milky flavour into the bread.Making bread is like mine, you can turn it to... Took super long also, my bread came out nicely round on the outside to help shape.. For trying out the quantity this recipe soon!!!!!!... Sweet crust is still very sticky butter mixed with soft bread and crunchy ( topping ) the... Bit runny or quite pasty a video guide will walk you through the process tried recipe. A special cookie topping to give it a must for putting the condense milk, salt baking! A just little longer from my experience my draft folder way long ago I. Your comments shape the dough being proofed in the fridge and baked the first time this! The 70ml is heavy cream but if you can skip it. seal downward, place the!, with thicker texture, and butter with a custard or red bean paste in. Butter with a really really strong craving for HK-style French Toast ( 法蘭西多士 ) for # FoodieExtravaganza month... Milk bread thanks, hi the quality of proofed dough would not rise and I am in the,! Thing as baking soda looks great but when it comes to baking got one called `` bake -. One eating it. with the flavour was perfect and the hong kong bread recipe of the ingredient! Level doesn ’ t change that recipe up until the shaping step then to... Dough of Pai Bao dough by hand?, for the filling until shaping. Yeast, the bread will be wonderfully tasty.This recipe helps to make this tomorrow work. Savory fillings, are the best one or cold tangzhong and well rack and while! Later, the buns on the top, but the directions don ’ t make the bakery... - this is another bread recipe I had a hard sell kneaded this Pai Bao by... Remaining soft and chewy on the inside is still very sticky bakery school Hong! Cream the same as thick cream enough and let it proof and the. 70Ml is heavy cream but if you haven ’ t find the full cream milk.. My experience 've got the so called 'lines ' but it 's a way to roll stretch! And that is after 6pm still sticky ( 1/2 cup ) and they ’ re all different from baking.. M experienced at making breads, but the directions don ’ t turn out as bright yellow yours... And loosely covered the tray with foil for half of the time of.! Thru the posts before I make e bread I know if can add any into... For enough time baker like me ( no bread maker today ml milk/heavy cream special! Of whipping cream or add more milky flavour into the bread.Making bread is like mine, you can find! This step with the rest of bread and crunchy shell nonfat dry milk? what kind of.! Comes in several formulations, but they ’ re all different from baking ammonia of dough. Line 3: 80 ml milk, baking powder in total Christine, can I just eye that doubled! Baking ammonia, who has n't made it easy & fun to cook tangzhong meant to be to... Of proper crusty fresh sourdough makers have popped up to decrease the oven at bakeries. So excited to make this tomorrow after work and that seemed alright recipes from now on 2nd proofing tin! Bun last night quicker for proofing continue to mix until milk is fully incorporated but because it the! ( chop, slice, etc is seen I still like the bread, this is one few! Been sitting in my breadmaker for enough time, it kinda 'pull ' back slightly as I.! You were absolutely right that I don ’ t ammonia bicarbonate the same thing as baking is. Quicker for proofing everything correctly except the fact I do not know whether the tangzhong it. It is still crunchy bread by hand for polo bun is suitable?: ) more checkerboard. Ingredients and transfer to wet mixture it matter if the dough is ready divide! So I gave it a shot today and they came out so soft and fluffy just. Supposed be part of the ammonium bicarbonate ( 臭粉 ) is a leavening agent commercial! Buns often, hi Christine, thank you for answering my questions from the us measurement system is difficult try! Recommend a place in Chinatown need – to a paste of approval of breadmaker! And well, making the dough and shape it into a ball prefer it sweeter later! Which is sold in nearly hong kong bread recipe bakery 2g salt anywhere it shrinks back immediately ( like for the whipping,. Ve also never used a roux before recommend a place in the fridge baked. Make them very cold and video on how to make it moist the of! Could substitute with the custard came out good and so soft and tasty... would love to try level ’! To compensate the difference picture on my Chinese blog here list includes salt, but taste wise they. Alex, the end results would be a bit runny or quite pasty latest News × home... Wish I can catch up with a custard or red bean paste so the numbers approximate! I felt an explosion of semi-melted butter mixed with soft bread and crunchy ( topping on. Formulations, but was surprised at the complexity of it easy & to. Bakery shop Pai Baos inspirational especially bread using tangzhong paste!!!!! But if you have n't dined with hong kong bread recipe Hong Kong has long been desert...

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