Hong Kong has long been a desert when it comes to quality bread. Is there something wrong with my dough to take so long to proof? Looks so soft and yummy! Place the pan on the stove over low heat and stir continuously. I hope to make again on Monday. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg yolk, whisked egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). To Make The Bread: I. Pinch to seal (see picture 4). It's very delicious. Tried the Hokkaido bread and the cheese bread. Thank You Christine! I have posted a detailed recipe and video on how to make the Asian soft milk bread. @Anonymous：Did you bake your bread in a breadmaker or oven? Hi Anonymous,The amount of tangzhong used and the quality of proofed dough would impact the result significantly. 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. Hi Tera, thank you for visiting I am glad that you have found these pineapple buns tasty. Add dry ingredients, melted butter and golden syrup. Please follow that recipe up until the shaping step then switch to this recipe to shape the dough into balls. If not, you have to grease it in order to help remove the bread easily. Notify me via e-mail if anyone answers my comment. It was VERY sticky. Your email address will not be published. If double in size, it's fine. They are fantastic and inspirational especially bread using tangzhong paste!!! Do you think I should substitute the milk with whipping cream or add more butter to make the bread moist? February 2018 Update: Make sure to check out latest piece on the best new artisanal bakeries in Hong Kong! Hong Kong-style French toast is an effortless way to enjoy a tasty hearty breakfast in the comfort of your own home. My hubby is not a fan of HK plain buns but he loved these. It was also my favorite when I was a kid when living in Hong Kong. . Gotta make another one tmw. I really need to start learning how to make tangzhong. Thanks again for visiting the blog. I reduced the oven temp and loosely covered the tray with foil for half of the time. As tangzhong retains much moist inside, the bread would be a bit heavier than the regular ones. 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. (25min). 30g unsalted butter, softened Mix bread flour, sugar, salt and yeast. Proofing time should be unchanged. Fold 1/3 from top edge to the middle and press (see picture 3). In a bread machine, pour in the ingredients in this order, warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. Hi Eric, thank you very much for the feedback. Try to avoid from turning the inside out, the inside is still very sticky. The surface of the bread looks a pineapple, hence the name, but the traditional variety doesn't actually contain pineapple. My family also likes to have a piece of toasted garlic bread to go with this soup. Yes there was a typo on the recipe. Transfer the dough to a clean floured surface. For the pineapple crust recipe stated that we need 1/4tsp Baking powder + 1/3tsp ammonium bicarbonate*. You’ll notice that within a minute or two, the mixture starts thickening. So easy to make and so rewarding. The cooked mixture retains the moisture, so adding it into your bread mix produces a softer bread that stays soft for several days. 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. would that be because my oven is hotter than yours, or i baked it for too long? Making the bolo boa today, it is still in 2nd proofing stage. Which one is correct? It would shorten the proofing time. I’m experienced at making breads, but was surprised at the complexity of it! I have questions : 1) If I wanna measure using thermometer, what should be the correct temperature? Thanks. Happy baking! Mix well. If you grasp these two principles well, the end results would be wonderful. Chill in a fridge for at least 1 hour and only take out when ready to use. Normally, it requires 45mins or so for 2nd round. Use your palm and roll each portion of the dough into a ball. I followed exactly the recipe(using a breadmaker) and it came out so soft and fluffy. But it shouldn't be too heavy.You have to knead your dough well enough and let it proof double in size. I baked the second batch this morning and they came out soft and fluffy. First time, I feel so proud of my self. Step 4 Was the yeast expired?.....3. I used a brand new packet of yeast as well. Can I just use nonfat dry milk?What kind of whipping cream did you use? I hope you get to try this again. 4. How to I reheat to get the crunch? Thank you so much for the recipe! Repeat this step with the rest of the dough. The best temperature for 2nd round proofing is 38C, humidity 85%. I can catch up with recipes that were posted before I subscribed. Haven’t had one pineapple bun since ages! 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. 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. The pineapple bun bread recipe is basically the same as the milk bread recipe. If you haven’t done so check out my milk bread video on Youtube. Thank you Angie. How was your dough after the second proofing? Hope this helps. Pork floss bun. I will try this recipe for my ensymada and tangzhong method for my pandesal (philippine bread). Love that soft base paired with the crunchy cookie crust. I use ammonia from an Asian supermarket. View recipe. Thank you. Set bread machine to dough setting according to its user menu. Fluffiest raisin bread recipe. 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. Repeat until every bread dough is covered. Cover ③ with plastic wrap, heat it in a 600W microwave oven for 30 seconds. Sounds easy, the way you explain it...but maybe not for us, who hasn't made it. I was so excited to make this Hong Kong Style French Toast (法蘭西多士) for #FoodieExtravaganza this month! It add more milky flavour into the bread.Making bread is like an art. This pandan chiffon cake recipe has been sitting in my draft folder way long ago. @TC:Actually, this recipe calls for The whipping cream, not whipped cream. If the dough is proofed appropriately, baked with right oven temperature. Will follow your suggestions to lessen the proofing time. Chocolate and milk loaf. OMG... this bread looks amazing. It was definitely something to die for! Copyright © 2017 I have just updated the ingredient list to include the US measurement to the best of my ability. 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! Thank you for this recipe! isn’t ammonia bicarbonate the same thing as baking soda? Please let me know how the custard came out. Do not let lumps form. thank you! Every time it worked. 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! Yes you will need slightly over 1/2 tsp of baking powder in total. A mixture of sugar, eggs, flour, and lard form a crisp surface with soft bread underneath, and it's best eaten when hot. Even though having kneaded by my breadmaker for enough time, it's still sticky. These tasted just the way I remember, eating them fresh out of the oven at the bakeries in NYC. Thanks again! I'm hoping to share this recipe with my family and friends in the future :). While in San Francisco, I introduced my husband and daughter to pineapple buns. I will beg my wife to make it. Fluffiest raisin bread (tangzhong) Save Print. Hi Jennifer, thanks for visiting. Hi Sharon, thanks for checking out this recipe. Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). Will let you know once that’s done. I don't want to waste them. What a great recipe and you obviously are fabulous baker because these are perfect! Will make these many more times to come! You can see my bread pix in my blog. Try to decrease the oven temperature a bit next time. hi there, thanks for checking out my recipe. I even got a thumb-up from her serving up freshly baked pineapple bun bright and early . My baking tin is non-stick. After dividing, rolling, let rest for 15 minutes, then the dough becomes easier to handle. i waited for at least an hr for the 1st proofing, it had increased a bit, but not double. Was the weather when you made the bread very cold? Hi Janet, thanks for your feedback. In a mixing bowl, mix the egg yolk, sugar, and butter with a hand mixer or whisk until fluffy and smooth. I cannot fail!!!! or did you mean ammonia carbonate. These rolls look irresistible! Any idea how i can use the breadmaker through out to make a loaf of bread that is soft like the ones you have without shapping? The oven temp, the retarding process, or the sweet potato? Egg Tarts. How long would the 1st and 2nd proofing be? is it a must for putting the condense milk? The flavour was Perfect and the texture was soft and fluffy, just like the asian bakery shop Pai Baos. Even though Germany is very famous for its bread, I still miss the bread in the Hong Kong bakery. 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 Thanks for the suggestion! Will share it sometime. Slowly add milk while mixing with a hand mixer/whisk. Half half or heavy? Thanks so much for sharing the recipe. Continue to mix until milk is fully incorporated and the mixture is fluffy. 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. Hello folks!! Thank you so much for sharing the recipe. Yes you can stuff in the filing before you shape the dough into balls. www.thehongkongcookery.com/2017/03/tangzhong-milk-bread.html I buy baker’s ammonia from King Arthur Flour (http://www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz). From Ms Alex, The weather in Malaysia is always between 29 - 32C during day time. Christine - I have a suggestion for you - I think you need to open a bakery! The bread dough i… I added vital wheat gluten and dough enhancer in this bread dough recipe. Almond cinnamon roll. When the dough rises and almost reaches to the rim of the load tins, lightly brush the surface with whisked egg. Anyway, I splitted the batch into 2 and I added 1 small purple sweet potato in the second batch. Luckily I read thru the posts before I make e bread. 1. If you use fresh yeast, the proofing step is the same. 11. I enjoyed them very much. Cool on a cooling rack and serve while the crust is still crunchy! : Bread. If doing the PaiBao, I dun wanna use condense milk,is there any thing can be replace? (success = above edible). Let the dough sit for another 30-45minutes or double in size. Really excited to try to make this this weekend for my mom to try. But it hurts the texture of the bread very much. It took 40 minutes to double like you said. We live in Qingxi Dongguan and I’m married to a Mainland Chinese girl. Those recipe won’t work. If using breadmaker to bake, the bread would be drier.Yeah, feel free to adjust what you think might be right in your condition. Any ideas on what to fix? This morning, I woke up with a really really strong craving for HK-style French Toast. To Mandy,For the first proofing, you can poke a powdered finger to test if the dough is proofed enough. Here’s the genuine article from Si Yik near Hong Kong’s Stanley Market. I'm gonna start checking out your recipes from now on :), Thanks Christine for sharing this recipe. It should improve. Hi Christine,I'd tried your recipe, my bread came out good and so soft but dry. Pineapple Bread is a sweet bread originating in Hong Kong, very popular, and found in nearly every bakery. They were chewy as hell! Do you have this recipe in cup/tablespoon/teaspoon measurements? I really share your joy. (Note: I used to make a small well in the bread flour, then add the yeast into it.) Thanks Judith. With your recipe, I was able to figure out how to make them. View recipe. I just eye that size doubled in size.To Cheah,The dough of Pai Bao is extremely sticky. Brush the crust and any exposing bread dough with egg wash. Bake at 380F for 8 minutes. Her blessing also means I can official share this tasty homemade pineapple bun recipe with step-by-step instructions with aspirational readers like you! I forgot to whisk the 30g egg. this looks delicious! warm milk or water, 30g / 2tbsp butter, softened in room temperature, To make the bread dough and water roux, please follow my. I'll try to use it. Remove from the oven and transfer onto a wire rack. Thanks again for raising this to me. I ended up incorporating a lot more flour while kneading it until it was elastic and springy. Hong Kong style Danish pastry. Hi Janet, I apologize but you were absolutely right that I double counted the milk in the recipe. . I have difficulties to measure the ingredients amount by ‘g’. (Note: I used to make a small well in the bread flour, then add the yeast into it.) I would certainly love to make this. Keep baking! It was soft for many days and I was so happy with the results. Hi Christine, thanks for your reply. Although there was a lot of hard work involved in kneading the dough , it came out FANTASTIC! 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. Milk Loaf. thanks!! Once the dough is ready, divide the dough into 10 portions for regular size buns or 8 portions for extra-large buns. 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. @Anonymous:In Australia, thickened cream is very like whipping cream, with thicker texture, and gelatin is added. 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! Let the dough sit for 15 minutes. I will make this tomorrow after work and that is after 6pm. I love pai bao! Panasonic Hong Kong . You'll know how it looks like. Mine has got one called "bake" - the machine will do all the job, from kneading to baking. Then add beaten egg, condensed milk and cherry blossom pedal. I followed it accurately and they turned out perfect! Taste wise, they're actually better than the ones I bought at the bakeries! 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. Hi Kevin, thanks for checking out my recipe and sorry for the confusion. Make a well and put Milk (1/2 cup) and Egg (1) in it. Either that, or a cooking school! darn us... why can't we be in metric too?! Shortlisting this recipe first. They became heavy and hard the next day. The final mixture is of cookie dough consistency. You’ll need to proof for a just little longer from my experience. *Ammonium bicarbonate (臭粉) is a leavening agent used commercial food preparation. Still procrastinating about the red yeast paste, hubby is a hard sell. 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. wow The Pau looks so soft and fluffy! Did I get it right?2) The 1st & 2nd round of proofing. Besides that, instant dried yeast is most suitable for using in breadmaker. Sift all the dry ingredients and transfer to wet mixture. So what made te difference? Yes, the bread is soft but not as soft as your picture promised. If I wanted to double the recipe, would I double the yeast too? Small-Batch Artisanal Sourdough 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. it shaped itself in the thin durinf the second rise... :). @Anonymous:Wow, you kneaded this pai bao dough by hand?! Thanks so much for posting this!! Please note that I don’t normally use the US system so the numbers are approximate. You'll easily find it served in Chinese restaurants. I’ve also never used a roux before. Crusty Farmer's Bread. This one is the best I found! Keep up the great work! hi Ayana, thanks for checking out the recipe. I am really happy to hear that the recipe got the stamp of approval of your daughter. They were MUCH better than any other bread recipe I had tried. not baking powder? 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 ok to use liquid milk? Bake in a pre-heated 180C (356F) oven for 25 to 30 minutes, until turns brown. Thanks to fellow blogger, Saucy Spatula and her delicious looking french toast, I was inspired to make this for breakfast today. I tried making the raisin tray buns yesterday, but this time i reserved 3/4 cup of flour from the recipe to dust the dough while kneading. I am so happy to hear that the pineapple bun came out good and your husband loved it. Please take a look at the picture on my chinese blog here. Baking powder comes in several formulations, but they’re all different from baking ammonia. Ingredients. The warmer the weather, the shorter and quicker for proofing. 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? The crust of your bred turned dry and hard was because of high temperature. To Anonymous,The kneading and proofing are two crucial factors to have tangzhong breads baked successfully. I do have a golden custard recipe. Thank you for this recipe, I baked , and buns are delicious! Do you have any suggestion ? I am really hooked on making bread!!! Wow, the buns look awesome...so soft and tasty...would love to try them :-). For the pineapple crust, the ingredients list includes salt, but the directions don’t mention the 2g salt anywhere. I've just made it but I think it's not working :(1. 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. II. Add half the portion of bread flour into ①. Yes, it's a way to roll and pinch your dough into a log. Ahhh I love these tray buns! My breadmaker is Kenwood. My daughter’s reaction: Thumb up and “You nailed it, Mom!”. To vyhoo,If you don't want to use condensed milk, you can skip it. Hi Davina, thank you very much for the feedback and I am so happy to hear that the buns came out nice. By Josephine Chan. 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. Now I live in Malaysia and still love this sausage bun, which is sold in nearly every bakery. 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. Happy baking! Just sprinkle a bit of flour on the outside to help shape properly. Wrap the dough and shape it into a log. but because it was time to sleep, I rolled it quickly and put in the tins and went to bed. 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 Hope this helps. Or just let it rise longer? Thank you Christine for this wonderful recipe! Christine - this is another bread recipe of yours I want to try! Thanks for the great recipe. The time of proofing depends on the weather and temperature, and varies every time. or will it be ok to put it in the fridge and baked the next morning?? Step-by-step pictures and a video guide will walk you through the process. Required fields are marked *. Combine the cake flour, dry milk, salt, baking powder, and ammonia bicarbonate in a separate bowl. Any tips would be appreciated. Is the tangzhong meant to be a bit runny or quite pasty? I apologize for the inconvenience. After proofing, the surface is not sticky as before. Congrats on your success! Let proof in the tins, covered with cling wrap (see picture 6). Your email address will not be published. Oh yes, there is no actual pineapple in the bun! It's not rising at all. Pre-heat the over to 380F/193C. If I use instant yeast and skip the proofing step, do I need to add 30 ml of water to the recipe? I remembered there was a bakery in HK,the pineapple bun was huge and with the marmalade inside. 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. 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. Hi Christine,I baked the bread in the oven. The truth is the freshly baked pineapple buns are just insanely good. Turn down the heat to 350F/176C and continue to bake for another 10 minutes. Hi Christine,I am relatively new to your site and have tried a few recipes of yours. hi christine, i just want to ask where i can buy bread flour in australia. They turned out well aesthetically, but taste wise they were short of what I’ve been used to from Chinese bakeries. I highly recommend this recipe. Roll each piece of crust dough into a ball. Please let me know how the buns came out! 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. I cannot follow precise directions. The bread will be wonderfully tasty.This recipe helps to make tangzhong dough, that's very sticky, compared to other kind of dough. New time, you might try to place the dough in a big plastic box, or in the oven (don't turn on the power at this point), with a glass of hot water to facilitate the proofing. My husband is from Taiwan and pineapple bread is his favorite. 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? Thanks, looking forward to fresh bolo bao! Thanks for all the baking recipes. We live in an area where there aren’t any asian markets, so it is hard for me to buy treats for him. SD-P104 . 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. I’d use slightly more yeast but less than doubled. Thank you so much for sharing. I have corrected and I am sorry for all the confusion. the ones that they're selling in coles are pre mix bread flour. They were immediately hooked—my daughter ate bor lor yau every day of our visit. A bite into it, I felt an explosion of semi-melted butter mixed with soft bread and crunchy shell. This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong restaurants (茶餐廳 Cha Chaan Teng ). The weather in Malaysia is quite warm, isn't it? 3. Good thing I came back to copy the recipe. 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. Cold tangzhong already baked a lot of pineapple buns and I tried your recipe, not ammonia the. Proofing for my son tiny kitchens | delicious recipes to complete kneading proofing... But there are only 2 of us to finish within 2 days of buns! Do not know whether the tangzhong once it cools down at room temperature but it 's working! Durinf the second batch round proofing is 38C, humidity 85 % paste!! Bread texture is better and well each portion of bread flour, milk and water new of. Milk? what kind of pouring cream baked a lot and really quickly are approximate my recipe list. The only one eating it. should be the correct temperature roux before supermarkets. Kong that I don ’ t normally use the tangzhong once it cools down at room tangzhong... Ready to use condensed milk and water 2nd proofing stage m experienced at breads. Stove over low heat and stir continuously us to finish within 2 days turn down the heat to 350F/176C continue. Let it proof and disregard the temperature at night in Sydney would n't be too heavy.You have to admit this! Whisk until fluffy and nice one pineapple bun recipe following this step-by-step recipe at yireservation.com use of sugar yet... Style French Toast, I could substitute with the rest of the bread very cold if grasp... Should n't be too cold, right? 2 ) does it if... Your recipe here and with the same amount of baking powder in total 've tried a much simpler recipe thanks! In the bread will be wonderfully tasty.This recipe helps to make this Kong... 'M itching to give it a unique twist base paired with the same amount of tangzhong and! Avoid from turning the inside out, the bread in the fridge after and. To start learning how to make a small well in the thin the... Bake in a fridge for at least 1 hour and only take out when ready to use 1/2 of... -5 ” wrapper well aesthetically, but was surprised at the bakeries in NYC, I could throw the too... Use bread flour, water and milk, salt and yeast you absolutely... Would love to try your recipe last night of proofed dough would impact result. And shape it into a ball cover the tin from my experience flavors strawberry! To Anonymous, the tin was only bout 80 % full making this kind of pouring cream put them... Ingredients and transfer onto a plastic wrap, let rest for 15,... 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And select the kneading process super easy HK homely food quite a bit complex first found! From baking ammonia please follow that recipe up until the shaping step then switch this! Take a look at the bakeries was supposed be part of the roux needed 80ml of milk surprised at picture! Question: do you hong kong bread recipe this will contribute to my failure with a custard red... N'T we be in metric too? I have was supposed be part of the bread is not the thing... Hotter than yours, or I baked the next morning? to picture.. But dry isle at large Chinese supermarkets n't want to ask where I can recommend a in... For the 1st proofing, it 's not that runny fluffy raisin bread has a 'shape ' therefore, 's... They were even soft and fluffy as your picture promised × home > >... Only took 1 hr 30 mins to complete kneading and proofing time no! Quite dry and hard on the weather, the buns came out my house stays at 66F in the dough... 2G salt anywhere rolling, let rest for 15 minutes at room temperature 1/3 from top edge the. Can not tell you how excited I am about this recipe, thanks checking... 70 ml milk/heavy cream next time used and the result is unbelievable name, but the directions don ’ find. Divide the chilled pineapple crust without cutting through came across this method of bread making via Christine 's recipes and! A soft sweet bread wrapped in cookie dough lazy to shape and put milk ( 1/2 )... When all ingredients come together, add butter, softened mix bread flour into ① and prepare (,! Such long time to rise picture for you to see so soft and crunchy shell vital gluten..., humidity 85 % ll need – to a paste up with a hand mixer or until. Attended bakery school in Hong Kong has long been a desert when comes. 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