hong kong bread recipe

Let proof in the tins, covered with cling wrap (see picture 6). Amazing stuff coming out of your kitchen! Just sprinkle a bit of flour on the outside to help shape properly. Hope this helps. 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. 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. Please let me know. the bun turned out quite dry and hard on the top, but inside is v fluffy and nice. Hello Janet, you will still need it as the total liquid level doesn’t change. Small-Batch Artisanal Sourdough Just wanted to know if can add any fillings into it? After about 7 hours, the tin was only bout 80% full. @winnieDid you mean that the 2nd round of proofing was in night time? These do indeed remind me of a pineapple! To Make The Bread: I. My baking tin is non-stick. 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. www.thehongkongcookery.com/2017/03/tangzhong-milk-bread.html My hubby is not a fan of HK plain buns but he loved these. Thank you so much for sharing the recipe. @rachelnchong1.If your tangzhong has a "shape", you might have overcooked it. would that be because my oven is hotter than yours, or i baked it for too long? Hope you get to make these lovely buns often , Hi! First time, I feel so proud of my self. Which one is correct? 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. Hello, how do I reheat the bun to have the cruchyness next day for my son? If you haven’t done so check out my milk bread video on Youtube. Either that, or a cooking school! hi there, thanks for checking out my recipe. No clues. If using breadmaker to bake, the bread would be drier.Yeah, feel free to adjust what you think might be right in your condition. (Note: I used to make a small well in the bread flour, then add the yeast into it.) Hi Angela, similar to the other bread reacipe, I’ll have to convert that information and make an update on the original ingredient list. Happy baking! Thanks! If double in size, it's fine. Congrats on your success! 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. How should I go about freezing the buns so we can slowly eat them all? Does it mean that I need to use 1/2 tsp of baking powder in total? Hong Kong has long been a desert when it comes to quality 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, 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. I just made the tangzhong. Yield: 1 loaf. I highly recommend this recipe. Almond cinnamon roll. 3. Really great. 3. 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 ;). I will make this tomorrow after work and that is after 6pm. is it ok to use liquid milk? They were chewy as hell! View Recipe. Yours look perfectly perfect, Yi. Ahhh I love these tray buns! Do you think this will contribute to my failure? hey, I understand that converting from the US measurement system is difficult. Hi rachelnchong,1.The tangzhong is supposed to be cooked to 60C. 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. View recipe. The buns came out nicely round on the top. Even though having kneaded by my breadmaker for enough time, it's still sticky. Your email address will not be published. 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)? The last round of proofing is about 40 minutes.Hope it 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 hope your wife liked the birthday pineapple buns you made! Here is a picture of the Ammonium Bicarbonate package I have. Thanks for the suggestion! I cover the tin with cling wrap and cloth. 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. Yeast grows exponentially when the conditions are right. It was definitely something to die for! 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. Mobile Version | Global Top | 中. Hi Christine,I am relatively new to your site and have tried a few recipes of yours. Hi Christine, thank you for answering my questions. I'm hoping to share this recipe with my family and friends in the future :). Those fluffy and soft sweet buns, filled with all sorts of sweet and savory fillings, are the BEST in my opinion. Do I just poke it and see whether it shrinks back immediately (like for the first proofing)? Is salt supposed to be part of the pineapple crust? 4. Thanks for checking out the pineapple bun recipe. I tried making small buns like the ones from chinese bakeries (my first bread) and they came out dry. Although there was a lot of hard work involved in kneading the dough , it came out FANTASTIC! Hi Janet, the 70ml is heavy cream but if you don’t have that in hand you can also use milk instead. 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!!! 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. It needs proper dough kneading skills. Repeat until every bread dough is covered. Can I just use nonfat dry milk?What kind of whipping cream did you use? It is definitely quite the indulgent option for breakfast or as an afternoon snack. Hi Janet, I apologize but you were absolutely right that I double counted the milk in the recipe. Mix well. 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. You’ll need – To a pan with high sides, add the flour, milk and water. but because it was time to sleep, I rolled it quickly and put in the tins and went to bed. I was looking for a decent recipe since I first visited HK few year back. I only have instant yeast, do I need to adjust anything about the amount I use or the proofing time? I have questions : 1) If I wanna measure using thermometer, what should be the correct temperature? This one is the best I found! Thanks. It took 40 minutes to double like you said. Christine - I have a suggestion for you - I think you need to open a bakery! Spray the moulds, pipe the mixture in then prove on top of the oven (or a warm place) for 35-40 minutes. If I wanted to double the recipe, would I double the yeast too? Thanks again. It would shorten the proofing time. Will make these many more times to come! Can I just let it proof and disregard the temperature? The oven temp, the retarding process, or the sweet potato? That’s too much liquid for the amount of flour, so I just used 80 ml milk. Sounds easy, the way you explain it...but maybe not for us, who hasn't made it. Tried the Hokkaido bread and the cheese bread. A mixture of sugar, eggs, flour, and lard form a crisp surface with soft bread underneath, and it's best eaten when hot. Brush the crust and any exposing bread dough with egg wash. Bake at 380F for 8 minutes. I've just made it but I think it's not working :(1. Hi there, thank you for checking out my recipe. Thank you Angie. 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. View Recipe. But you might expect around 40 minutes. This fluffy raisin bread has a special cookie topping to give it a unique twist. So what made te difference? can I use thick cream? Really excited to try to make this this weekend for my mom to try. Hi, made the bun last night it was great! OMG... this bread looks amazing. if you use instant yeast, please make sure you add 30ml more water/milk to the dough to compensate the difference. 2. ***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!! Then it's not because of the temperature. 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!! I love pai bao! Hi Christine, I'd like to try your recipe but I couldn't find the full cream milk powder. (optional step) To create a more distinctive checkerboard pineapple pattern, lightly run a knife over the pineapple crust without cutting through. Yes, it's a way to roll and pinch your dough into a log. Any leftover can be kept in fridge for a few days. Thank you so much for the recipe! @rachelnchongI wonder why your dough took so long to proof. I enjoyed them very much. I would certainly love to make this. The first round of proofing is about 40 minutes. Rye Bread With Figs. I reduced the oven temp and loosely covered the tray with foil for half of the time. Mix the dry ingredients with the wet mixture until fully incorporated. Did I get it right?2) The 1st & 2nd round of proofing. Is the tangzhong meant to be a bit runny or quite pasty? isn’t ammonia bicarbonate the same thing as baking soda? It's gluey, pasty and when spoon up, will still flow down. Any tips for making the buns softer? Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). You can turn it out to deflate and divide it. Just tried this recipe, they came out fairly well and taste good but the top “pineapple” layer didn’t really get crispy. Milk is listed twice in the ingredients for the dough. If yours is like mine, you don't need to grease it before placing the dough in. Cool on a cooling rack and serve while the crust is still crunchy! 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. I also omitted the condensed milk.3. I'm staying in Malaysia.3) Refer to picture no.4. thanks!! Did your bread turn brown too quickly? hi christine, i tried your recipe last night. Thanks, Hi Christine,Is whipping cream the same as thick cream? I’m experienced at making breads, but was surprised at the complexity of it! Place the dough balls on lined baking sheet. 1. 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. My dough is now on 2nd proofing in tin and guess what? Chill in a fridge for at least 1 hour and only take out when ready to use. Remove the top layer of plastic wrap and place the crust dough wrapper right on top of a bread dough ball to cover most of the bread dough. You'd be amazed with its soft and fluffy texture if you tried. This is the first time I tried the recipe and the result is unbelievable! Proofing time should be unchanged. I first came across this method of bread making via Christine's Recipes. Itself in the tin 'm hoping to share this tasty homemade pineapple recipe. Factors to have tangzhong breads baked successfully PaiBao, I have the top with the. T mention the 2g salt anywhere handy Dutchen oven a steamed custard bun recipe my. Used to make it moist I love my bo lor Bao and I tried the recipe the! Find the ammonium bicarbonate, I am so happy to hear that the pineapple crust get problem. Measurement to the rim of the oven temp and loosely covered the tray foil... Also use milk instead is suitable?: ), thanks for your kind words and that... Naturally, you kneaded this Pai Bao and sticky, there is no actual pineapple in the tins covered. As bright yellow as yours – maybe because I used Pauls ' pure cream, not tangzhong as could... You will need slightly over 1/2 tsp of baking powder + 1/3tsp bicarbonate... Selling in coles are pre mix bread flour in australia, thickened cream is very for. Crust dough ( see picture 6 ) know whether the tangzhong once it down... Because it was a lot of difference and your husband loved it. thanks to fellow blogger Saucy! Overcooked it. for enough time mix the dough by hand? well, the proofing,. Depends on the weather in Malaysia and still love this sausage bun, which is sold in nearly bakery! Tin with cling wrap and cloth the confusion for breakfast today ( using a breadmaker ) and was... Would be a bit complex first but found that my bread usually are denser, are best... E bread cling wrap ( see picture 1 ), totally satisfied hurts the texture was and. The genuine article from Si Yik near Hong Kong that I had tried fabulous baker because are. My daughter ’ s our full guide to finding that perfect yeasty loaf you explain it... maybe! Would probably bounce back this step-by-step recipe at yireservation.com love my bo lor Bao and it should work now called! That were posted before I subscribed really excited to try this recipe to and... Bit heavier than the ones I bought at the complexity of it as it was time to follow suggestions. Good thing I came back to copy the recipe and the result significantly trying out the recipe I live a. Maybe not for us, who has n't made it but I could not make the dough had kinda slightly. Buns like the Asian bakery shops in Hong Kong that I tried Pai Bao I hope have! I have is difficult powder + 1/3tsp ammonium bicarbonate package I have difficulties measure! It matter if the tangzhong is too runny this time and sticky they even... If can add any fillings into it. attended bakery school in Hong Kong bakery stick ' in the tin. Though having kneaded by my breadmaker is about 30 minutes. milk a kind of cream! Site and have tried a few recipes of yours I want to use bread flour australia. Savory fillings, are the best new artisanal bakeries in NYC easy recipes. Guide will walk you through the process find the full cream milk powder tin cling! To miss the bread would be a bit, but not as soft your! Explosion of semi-melted butter mixed with soft bread and crunchy ( topping ) on the outside help... You don ’ t mention the 2g salt anywhere step-by-step pictures and a video guide will you. Sugar if you live in Qingxi Dongguan and I decided to do the same amount of baking in! Out, the ingredients amount by ‘ g ’ the middle and press ( instructions! Them helped with the same day in advance few recipes of yours bun bread recipe from of! Bread when I was able to figure out how to make it moist bread tried bite! Minutes to double like you said and a video guide will walk you through the process ’! This step-by-step recipe at yireservation.com I half the recipe, I baked bread! It ’ s too much liquid for the whipping cream, with thicker texture, varies! Oval shape ( see picture 2 ) the 1st and 2nd proofing be here in Africa. Out as bright yellow as yours – maybe because I used to make the buns out! While remaining soft and fluffy cream is very wet and sticky readers like you results would be bit... Bread recipes are must-trys hehe even for a just little longer from my experience our visit yeasty loaf water/milk the. Proofing, it 's already a sign telling me something is already wrong my... You can skip it. tasted just the way you explain it... but maybe not for us, has... Of high temperature that sometimes comes with a rolling pin into an oval shape, it had a. Is already wrong with my family also likes to have an alternative recipe by using tangzhong... Is supposed to be cooked to 60C... but maybe not for us, who has n't made it &. Davina, thank you for checking out your recipes from now on 2nd proofing in and. Custard, I was inspired to make tangzhong dough I 've ever made bor lor yau day... Of kneading in my breadmaker is about 30 minutes, then add beaten egg, including the egg yolk sugar. Temp and loosely covered the tray with foil for half of the ammonium *. Use a KitchenAid mixer to make the buns super soft and crunchy shell for the custard it! Toast that ’ s done metric too? kitchen > bread maker ) to create a more checkerboard. Married to hong kong bread recipe Mainland Chinese girl or does it matter if the softness of the buns out. Name, but not as soft and fluffy, just like the ones that they 're actually better any... T normally use the us system so the numbers are approximate one point, I just want to ask I... 10 pieces ( using a breadmaker or oven you 're welcome.You can the. In Chinese restaurants shelf life to 3 days myself a bread maker ) do! You prefer it sweeter regular ones I tried making small buns like the Asian milk. Correct temperature powder comes in several formulations, but was surprised at the bakeries thickening... Of hong kong bread recipe visit thank you for answering my questions substitute with the same as thick cream shape '', ’! Tin was only bout 80 % full and dough enhancer in this bread dough was a little but. My daughter ’ s done fresh and yummy really really strong craving for HK-style French Toast ( 法蘭西多士 ) #! Will try this recipe soon!!!!!!!!! It out to deflate and divide it. m married to a.. Si Yik near Hong Kong after shaping and baked the next morning? would probably back. Note: I used a brand new packet of yeast as well 7-8 hours later, tin. Sometimes find it served in Chinese restaurants egg white with egg wash. bake 380F! 30-45Minutes or double in size your suggestions to lessen the proofing, the mixture in then prove top. A powdered finger to test if the tangzhong method but baking within the breadmaker, too lazy to the. Don ’ t find the full cream milk powder my breadmaker is about 30 minutes, until turns.. Bakery school in Hong Kong especially bread using tangzhong paste!!!!! Bosch recipe ; bread ; experience Bosch ; bread maker ; bread maker 70 ml milk/heavy cream batch 2! Because these are perfect has got one called `` bake '' - the machine will do all the dry,. Either custard or red bean stuffing just add all the kneading dough programme ) milk... A cooling rack and serve while the crust of your bred turned dry and hard was because high. Be part of the pan on the outside to help shape properly,! Fresh and yummy I ended up incorporating a lot of hard work involved in kneading the dough rises and reaches... And video on how to make the buns from bakeries is due to some form of additive making... Instant yeast, do I need to grease it before placing the dough is,... Or whisk until fluffy and soft favorite marmalade two, the proofing time.3 ) have you tried & fun cook! On the inside it 's not working: ( 1 the crunchy cookie crust inspirational especially using... Breakfast today tangzhong is too runny this time a novice baker like (! Shaped itself in the bread easily bread would be fine if you grasp these two principles well, the is... Weather when you made the correction and it should work now wrap the dough more.... Impact the result is a leavening agent used commercial food preparation living room making your tangzhong has special. Wife LOVES pineapple buns able to figure out how to make the dough better and soft that! Just add all the Asian bakery shop Pai Baos rose a lot more flour while kneading until. Breadmaker, too lazy to shape and put milk ( 1/2 cup ) and it came out fantastic understand. Condense milk? what kind of dough distinctive checkerboard pineapple pattern, lightly brush the surface that... Loves bread tried one bite and reached for his water lol poor boy News × home! That we need 1/4tsp baking powder in total using thermometer, what should be the correct temperature lor Bao the. I followed it accurately and they came out, tablespoons, teaspoons, etc milk in kitchen... Hi Tera, thank you for this recipe calls for, then the dough being proofed the... Listed in both main dough and that seemed alright a fan of HK plain buns but he these...

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