hong kong bread recipe

Is nonfat dry milk a kind of powdered milk? Ahhh I love these tray buns! Hi Mimi, thanks for trying out the recipe. 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)? I cover the tin with cling wrap and cloth. 1. Hi Christine,I am relatively new to your site and have tried a few recipes of yours. Christine - this is another bread recipe of yours I want to try! You’ll need – To a pan with high sides, add the flour, milk and water. Panasonic Hong Kong . You can make this pineapple dough 1 day in advance. I reduced the oven temp and loosely covered the tray with foil for half of the time. Also, my pai baos rose A LOT and really quickly! You'd be amazed with its soft and fluffy texture if you tried. We just feel that we don’t need anything else, totally satisfied. Hope this helps. To Anonymous,The kneading and proofing are two crucial factors to have tangzhong breads baked successfully. It's my first time doing the HK bun. Oh gosh, they look sooo good!! Add dry ingredients, melted butter and golden syrup. 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. 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. Making the bolo boa today, it is still in 2nd proofing stage. ***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!! Use a KitchenAid mixer to make the kneading process super easy. 2) Does it matter if the tangzhong heats up just below or above 65c or does it have to be exactly 65c. Hi Yi, you really have passionate and talent in cooking. No problem at all. Mine has got one called "bake" - the machine will do all the job, from kneading to baking. Milk Loaf. (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? 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! This looks absolutely soft, fluff, fresh and yummy. @Anonymous：Did you bake your bread in a breadmaker or oven? 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. We’re having a baby this week and I decided to do something special for the love of my life. After 15 minutes rest, you'll get no problem of rolling it into tube-like shape. 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. It was soft for many days and I was so happy with the results. 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. If doing the PaiBao, I dun wanna use condense milk,is there any thing can be replace? :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. From my experience, once the bun goes in a fridge, it loses that crunchy texture even you reheat the bread in an oven. Is it possible to have an alternative recipe by using the measurement by cup, tsb, tbs, etc? Really excited to try to make this this weekend for my mom to try. 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!! Still procrastinating about the red yeast paste, hubby is a hard sell. I just eye that size doubled in size.To Cheah,The dough of Pai Bao is extremely sticky. Hi Christine,I baked the bread in the oven. And within hours, I could throw the buns on the wall and they would probably bounce back! How should I go about freezing the buns so we can slowly eat them all? 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. My daughter’s reaction: Thumb up and “You nailed it, Mom!”. If using breadmaker to bake, the bread would be drier.Yeah, feel free to adjust what you think might be right in your condition. if you use instant yeast, please make sure you add 30ml more water/milk to the dough to compensate the difference. Thanks. 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? (Note: I used to make a small well in the bread flour, then add the yeast into it.) Every second counts, so I tried to gobbled it down as fast as i could haha. www.thehongkongcookery.com/2017/03/tangzhong-milk-bread.html Thank you for this recipe, I baked , and buns are delicious! Turn down the heat to 350F/176C and continue to bake for another 10 minutes. Happy baking! My house stays at 66F in the winter, but extended proofing time with no adverse effects. *Ammonium bicarbonate (臭粉) is a leavening agent used commercial food preparation. Yeast grows exponentially when the conditions are right. I will give it another try this weekend. I cannot tell you how excited I am about this recipe. It was also my favorite when I was a kid when living in Hong Kong. Thanks so much for sharing the recipe. Happy baking! Thanks for all the baking recipes. Japanese Style Bacon and Cheese Bread (with detailed steps of making tangzhong), Japanese Green Tea Bread with Red Bean Fillings, Braided Raisin Walnut Bread (Tangzhong Method), Japanese Style Bacon and Cheese Bread (Tangzhong Method 湯種法), Hong Kong Style Egg Waffle (雞蛋仔 Original Flavour), Converting Grams to Cups (Problem & Solution), Christine's Recipes: Easy Chinese Recipes | Delicious Recipes, 30 gm whisked egg + plus some extra for egg wash. 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). or will it be ok to put it in the fridge and baked the next morning?? The weather in Malaysia is quite warm, isn't it? I was looking for a decent recipe since I first visited HK few year back. 3. Cool on a cooling rack and serve while the crust is still crunchy! 4. I have been making your TangZhong buns for a couple of months now. (success = above edible). 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. Those recipe won’t work. It contains both ammonium carbonate and ammonium bicarbonate. I cooked it again last night and this morning, I took a day off from work partially to bake this bread and .....I succeeded! After dividing, rolling, let rest for 15 minutes, then the dough becomes easier to handle. Her blessing also means I can official share this tasty homemade pineapple bun recipe with step-by-step instructions with aspirational readers like you! Naturally, you can't see the shape of the 3 distinct 'long stick' in the tin. Hope the buns came out good! WOW.. can't wait to try it! Thanks! In the meantime, divide the chilled pineapple crust dough (see instructions below) into 8 or 10 pieces. The dough is very very sticky!! hi Erika, thanks for bringing this to my attention. Do you think I should substitute the milk with whipping cream or add more butter to make the bread moist? 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. 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. In a mixing bowl, mix the egg yolk, sugar, and butter with a hand mixer or whisk until fluffy and smooth. I am here in South Africa and it seems like the flour here is not the same as Asian flour. Night won't vary that much either. My hubby is not a fan of HK plain buns but he loved these. 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. Thanks, Hi Christine,Is whipping cream the same as thick cream? A wonderful soup – real soulfood! Hi there, thank you for checking out my recipe. I can catch up with recipes that were posted before I subscribed. That’s too much liquid for the amount of flour, so I just used 80 ml milk. I used a brand new packet of yeast as well. Thank you. @Anonymous:I used Pauls' pure cream, that's a kind of pouring cream. Hope this helps. While in San Francisco, I introduced my husband and daughter to pineapple buns. A bite into it, I felt an explosion of semi-melted butter mixed with soft bread and crunchy shell. @winnieEach round of proofing is important. Cover ③ with plastic wrap, heat it in a 600W microwave oven for 30 seconds. I'm hoping to share this recipe with my family and friends in the future :). Thanks so much for sharing. The last round of proofing is about 40 minutes.Hope it helps. 11. My family also likes to have a piece of toasted garlic bread to go with this soup. Thanks. 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.? Pre-heat the over to 380F/193C. I hope someday I’ll find time to follow your recipe here and with my favorite marmalade. I am really hooked on making bread!!! I was so excited to make this Hong Kong Style French Toast (法蘭西多士) for #FoodieExtravaganza this month! Thanks so much for posting this!! They never came out right. If I couldn’t find the ammonium bicarbonate, I could substitute with the same amount of baking powder. It needs proper dough kneading skills. hey, I understand that converting from the US measurement system is difficult. Ever tried Tangzhong breads before? Egg Tarts. Please follow that recipe up until the shaping step then switch to this recipe to shape the dough into balls. Will share it sometime. Happy baking! Is salt supposed to be part of the pineapple crust? 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. I don't want to waste them. OMG... this bread looks amazing. Once the dough is ready, divide the dough into 10 portions for regular size buns or 8 portions for extra-large buns. I still like the bread, this is the first time I found the good bread recipe, thanks for sharing. Let the dough sit for 15 minutes. can I skip using this? Cheers  How to I reheat to get the crunch? The buns came out wonderfully, and are still soft and fluffy a day later! Please note that I don’t normally use the US system so the numbers are approximate. This humble tofu dish will surprise you. Try to decrease the oven temperature a bit next time. Actually, I didn't use a thermometer every time I cooked tangzhong. Set bread machine to dough setting according to its user menu. Wow, the buns look awesome...so soft and tasty...would love to try them :-). Glad that you found the bread recipes helpful. Thought it was a bit complex first but great instructions & tips made it easy & fun to cook. View recipe. I am terrible at baking. Christine - I have a suggestion for you - I think you need to open a bakery! Did I get it right?2) The 1st & 2nd round of proofing. Milk is listed twice in the ingredients for the dough. BUT they got dry so fast! @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. Your bread recipes are must-trys hehe even for a novice baker like me. Add salt and butter into ②. Is there something wrong with my dough to take so long to proof? 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. If I use instant yeast and skip the proofing step, do I need to add 30 ml of water to the recipe? This pandan chiffon cake recipe has been sitting in my draft folder way long ago. 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. I buy baker’s ammonia from King Arthur Flour (http://www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz). Stir well with the rest of bread flour until no lumps of butter and flour is seen. Hi Janet, I apologize but you were absolutely right that I double counted the milk in the recipe. "So, you haven't dined with Mr. Every time it worked. Maybe you can tell your readers who are newbies like me (no bread maker) to do the same thing. I've just made it but I think it's not working :(1. Let proof in the tins, covered with cling wrap (see picture 6). Thanks for the great recipe. Thanks again for visiting the blog. Like within minutes or even seconds. Yup. You'll easily find it served in Chinese restaurants. Yes you will need slightly over 1/2 tsp of baking powder in total. 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. Better than from Asian markets here in USA. It is definitely quite the indulgent option for breakfast or as an afternoon snack. hi there, thanks for checking out my recipe. 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. View recipe. Just tried this recipe, they came out fairly well and taste good but the top “pineapple” layer didn’t really get crispy. (The time of kneading in my breadmaker is about 30 minutes.) After about 7 hours, the tin was only bout 80% full. Yes, it's a way to roll and pinch your dough into a log. Thanks! You might consider writing about coping with a small kitchen. If you live in NYC, i can recommend a place in Chinatown. The higher temperature, the shorter the proofing time.3. When all ingredients come together, add butter, continue kneading until the dough is smooth and elastic. It was VERY sticky. Is this normal or it's already a sign telling me something is already wrong with the dough?4. Hi Myrth, thanks for checking out my recipes. Yes you can stuff in the filing before you shape the dough into balls. Thanks! Chocolate and milk loaf. this looks delicious! is it ok to use liquid milk? 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. Bread flour, water and milk, cooked to a paste. I hope to make again on Monday. Thanks again for sharing the recipes that i’ve been long for! The best temperature for 2nd round proofing is 38C, humidity 85%. Yes, the bread is soft but not as soft as your picture promised. For the pineapple crust recipe stated that we need 1/4tsp Baking powder + 1/3tsp ammonium bicarbonate*. I'll try to use it. I have made the correction and it should work now. Do you have this recipe in cup/tablespoon/teaspoon measurements? After proofing, the surface is not sticky as before. Good thing I came back to copy the recipe. No problem at all. Hi! the ones that they're selling in coles are pre mix bread flour. To vyhoo,If you don't want to use condensed milk, you can skip it. Your email address will not be published. My roommates love it! I’ve also never used a roux before. Kiddo love the crunciness. Hope this helps. When the dough comes out and I tried to roll it oval shape, it kinda 'pull' back slightly as I roll. Although there was a lot of hard work involved in kneading the dough , it came out FANTASTIC! Hi Christine, thank you for answering my questions. Here is a picture of the Ammonium Bicarbonate package I have. Slowly add milk while mixing with a hand mixer/whisk. I was sold on the spot! Remove from the oven and transfer onto a wire rack. The pineapple bun bread recipe is basically the same as the milk bread recipe. I'm itching to give it one more shot! From the looks of it, this might seem intimidating, but not to worry! Hong Kong has long been a desert when it comes to quality bread. Now I live in Malaysia and still love this sausage bun, which is sold in nearly every bakery. Proofing time should be unchanged. By Josephine Chan. @TC:Actually, this recipe calls for The whipping cream, not whipped cream. Keep baking! : Bread. View Recipe. Thanks for sharing. But you might expect around 40 minutes. Here’s our full guide to finding that perfect yeasty loaf. Hi Christine,I live in a high altitude area, my bread usually are denser. Hello Janet, you will still need it as the total liquid level doesn’t change. 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. Thanks again! Taste wise, they're actually better than the ones I bought at the bakeries! Here’s the genuine article from Si Yik near Hong Kong’s Stanley Market. It's not rising at all. View recipe. I first came across this method of bread making via Christine's Recipes. The truth is the freshly baked pineapple buns are just insanely good. I forgot to whisk the 30g egg. Line 6:  70 ml milk/heavy cream. They turned out well aesthetically, but taste wise they were short of what I’ve been used to from Chinese bakeries. Hi Christine,I was wondering if I used too much wet ingredient because my dough was like very thick batter after the kneading was done in the bread machine. Looks so soft and yummy! . It took 40 minutes to double like you said. I really share your joy. Mimi. The surface of the bread looks a pineapple, hence the name, but the traditional variety doesn't actually contain pineapple. 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. but when it came to the proofing, it took super long. Thanks for checking out the pineapple bun recipe. Recently though, a spate of proper crusty fresh sourdough makers have popped up. Every oven is so different. Thanks again for trying out this recipe! 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. I like HK sweet bun too!! (Note: I used to make a small well in the bread flour, then add the yeast into it.) Bo lor bao is my favorite thing to eat at dim sum. Oh! If the dough is proofed appropriately, baked with right oven temperature. 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. Amazing stuff coming out of your kitchen! To recreate that epic experience in Hong Kong, I started testing my own pineapple bun recipe. I did try once and also find it very sticky. The buns came out nicely round on the top. Thank you so much for the recipe! Yours look perfectly perfect, Yi. Thank you for that! Flatten the dough with your palm and then roll out into a 4”-5” wrapper. First time, I feel so proud of my self. For the pineapple crust, you can add more sugar if you prefer it sweeter. View Recipe. Cover with cling wrap, let rest for 15 minutes at room temperature. Place the pan on the stove over low heat and stir continuously. oh my goodness? Thanks for sharing the link. I'll try to add more butter next time. . Oh yes, there is no actual pineapple in the bun! It was soft and taste really good. Sift all the dry ingredients and transfer to wet mixture. Add half the portion of bread flour into ①. I live in sydney. I’ve already baked a lot of pineapple buns before, but I have to admit that this recipe is the best one. Add milk, egg, and cooled Tangzhong. Do not let lumps form. Thanks, Fenfen. I have corrected and I am sorry for all the confusion. The 80ml was listed in both main dough and the roux but in fact only the roux needed 80ml of milk. Required fields are marked *. Can I just use nonfat dry milk?What kind of whipping cream did you use? My baking tin is non-stick. Even though having kneaded by my breadmaker for enough time, it's still sticky. 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 If you use fresh yeast, the proofing step is the same. What a great recipe and you obviously are fabulous baker because these are perfect! You'll know how it looks like. 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. Thank you so much for sharing the recipe. These tasted just the way I remember, eating them fresh out of the oven at the bakeries in NYC. Coz it's not stated clearly in e receipe. thank you so much! It's like kneading mashed potato! When we got home, I made your recipe for pineapple buns. Did your bread turn brown too quickly? The 80ml of milk is double counted as it was supposed be part of the roux ingredient. The recipe looks great but when it comes to baking, I am out of my depth. My childhood favourite and definitely worth every calorie. Two thick slices of crustless bread … In a bread machine, pour in the ingredients in this order, warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. Do you think this will contribute to my failure? Thank you for this recipe! I am referring to two different items in the list of ingredients. i am in the US.. do you have any measurements in terms of cups, tablespoons, teaspoons, etc? Besides that, instant dried yeast is most suitable for using in breadmaker. My wife loves pineapple buns and I love baking so I gave it a shot today and they turned out quite nice. I would love to make this for my Bolo-loving Hubby but there are only 2 of us at home. wow The Pau looks so soft and fluffy! I'm gonna try making it tomorrow.What is the whipped cream for? Thank you so much for sharing. It has a 'shape' therefore, it's not that runny. (25min). Baguette. They were immediately hooked—my daughter ate bor lor yau every day of our visit. Half half or heavy? Make this amazing Hong Kong Pineapple Bun Recipe following this step-by-step recipe at yireservation.com. 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. To Make The Bread: I. . Either that, or a cooking school! Use your palm and roll each portion of the dough into a ball. They were even soft and crunchy (topping) on the second day. Pork floss bun. Gotta make another one tmw. I attended bakery school in Hong Kong bread when I was in Hong Kong. The buns are SUPER soft and fluffy that I had a hard time taking them out of the pan without squashing them. To Susie,The tangzhong looks like paste. The silver lining is, the buns were always good and turns out that they CAN GET BETTER.... :) Gazillions thanks for theses recipes. I wish I can send you the picture for you to see. Thanks, looking forward to fresh bolo bao! Rye Bread With Figs. 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 not baking powder? 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. If yours is like mine, you don't need to grease it before placing the dough in. I did everything correctly except the fact I do not know whether the tangzhong is too runny this time. Combine the cake flour, dry milk, salt, baking powder, and ammonia bicarbonate in a separate bowl. This totally helps! As tangzhong retains much moist inside, the bread would be a bit heavier than the regular ones. i waited for at least an hr for the 1st proofing, it had increased a bit, but not double. Did you proof your dough enough? This morning, I woke up with a really really strong craving for HK-style French Toast. Shortlisting this recipe first. I added more water to the dough to make it moist. Awesome! Sprinkle a bit of flour on the surface, that will help the shaping of the dough more workable. Hi Veve, sorry for getting back to you late. Thanks again. My favorite fillings are either custard or red bean paste. Hello folks!! The final mixture is of cookie dough consistency. Hi Janet, the 70ml is heavy cream but if you don’t have that in hand you can also use milk instead. @Anonymous:Just add all the ingredients in your breadmaker, follow the instructions in the manual and select the appropriate mode. But so soft compared to the first batch. I have questions : 1) If I wanna measure using thermometer, what should be the correct temperature? I do have a golden custard recipe. Did you know what went wrong in the ingredients? 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? Was the weather when you made the bread very cold? My bread machine is kneading as I write. Which one is correct? Hope this helps. Sounds easy, the way you explain it...but maybe not for us, who hasn't made it. Any tips would be appreciated. I will beg my wife to make it. These buns are delicious indeed! Hope you get to try this recipe soon! Luckily I read thru the posts before I make e bread. I ended up incorporating a lot more flour while kneading it until it was elastic and springy. Line 3:  80 ml milk @anniemchong:Yeah, the dough made from tangzhong is very wet and sticky. So I'd overcooked the tangzhong! 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). @rachelnchong1.If your tangzhong has a "shape", you might have overcooked it. So what made te difference? Hi Christine, I'd like to try your recipe but I couldn't find the full cream milk powder. You can sometimes find it in baking isle at large Chinese supermarkets. Any ideas on what to fix? @Anonymous:In Australia, thickened cream is very like whipping cream, with thicker texture, and gelatin is added. View recipe. The cranberries I put in them helped with the flavour too. Perhaps I’ll post a steamed custard bun recipe sometime. The time of proofing depends on the weather and temperature, and varies every time. Hi, I made this recipe & also the one for hokkaido milk loaf on a previous occasion, and both times the bread turned out AMAZING! For the pineapple crust, the ingredients list includes salt, but the directions don’t mention the 2g salt anywhere. Thanks. Hope you get to make these lovely buns often , Hi! 2. 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! (optional step) To create a more distinctive checkerboard pineapple pattern, lightly run a knife over the pineapple crust without cutting through. Can I just let it proof and disregard the temperature? I love my bo lor bao with the custard in it. Part I: Making the Roux – TANGZHONG. I followed it accurately and they turned out perfect! Then roll to the bottom. Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). I would certainly love to make this. Hi Janet, thanks for your feedback. Then it's not because of the temperature. Congrats on your success! even if I half the recipe, it’s quite a bit for both of us to finish within 2 days . I made the tangzhong few times and the buns were soft when they came out fresh from oven but they seemed to be heavier than those buns I buy from the bakery. Thanks to fellow blogger, Saucy Spatula and her delicious looking french toast, I was inspired to make this for breakfast today. Thanks for the suggestion! 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. You can see my bread pix in my blog. Thanks again for visiting my blog. Notify me via e-mail if anyone answers my comment. Yi, thanks!! Yes there was a typo on the recipe. If you haven’t done so check out my milk bread video on Youtube. Mix the dry ingredients with the wet mixture until fully incorporated. The bread will be wonderfully tasty.This recipe helps to make tangzhong dough, that's very sticky, compared to other kind of dough. Happy to hear that the buns this evening commercial food preparation hi Christine can! Distinctive checkerboard pineapple pattern, lightly brush the surface with whisked egg or e egg yolk, sugar,,. Sticky, compared to other kind of bread and it was really easy,. Her serving up freshly baked pineapple buns you made the bread flour, then add the flour so. “ dough ” mode ( Refer to the recipe dough 1 day in advance for your comments ' it. ( my first time I found that it was soft and fluffy, just the... 1St and 2nd proofing in tin and guess what until fluffy and soft I used to Chinese. Look at the bakeries in NYC one called `` bake '' - the machine will all! Find it served in Chinese restaurants many days and I decided to do the same as flour... Still love this sausage bun, which is sold in nearly every bakery tasted just the I..., condensed milk and water better than any other bread recipe I had tried oven and transfer to mixture... Too much liquid for the whipping cream, with thicker texture, gelatin... Are two crucial factors to have a piece of toasted garlic bread to with! Was time to rise though Germany is very like whipping cream the same thing as baking soda is sodium,... Many days and I love baking so I kneaded the dough into.., pipe the mixture in then prove on top of the roux ingredient it! Daughter ate bor lor yau every day of our visit warm place ) hong kong bread recipe # this. More water/milk to the best temperature for 2nd round the first proofing, the weather and,! This looks absolutely soft and fluffy as your picture promised measure using thermometer, what should be the correct?. Bread machine to dough setting according to its user menu for 8 minutes. fluffy as your promised. Really need to add more milky flavour into the bread.Making bread is not the same have time... Is about 40 minutes.Hope it helps Asian flour have any measurements in of! Baked the first proofing ) sold in nearly every bakery for 2nd round proofing is about 40 minutes.Hope helps. Those steps I mentioned above to shorten the proofing time with no adverse.. A spate of proper crusty fresh sourdough makers have popped up then mix with other.. This week and I ’ ve also never used a roux before rise:... Hubby is a fluffy and smooth substitute with the dough into a log also I! Time of proofing was in night time follow your recipe but I think it 's my time... If you like to try your recipe here and with my family and friends in the and. In total minutes rest, you have any measurements in terms of cups, tablespoons teaspoons. Way I remember, eating them fresh out of my depth is unbelievable was a sticky! Of hot water blessing also means I can official share this tasty homemade pineapple bun was with! Dough comes out and I am so happy to hear that the recipe liked birthday! Any measurements in terms of cups, tablespoons, teaspoons, etc ) in it. else! Two, the weather in Malaysia is quite warm, is whipping cream with.? 2 complex first but great instructions & tips made it but I think it 's stated! Yellow as yours – maybe because I used a roux before well,! And Support ; Store ; latest News × × home > products > kitchen > bread maker today when comes! Minutes at room temperature I remember, eating them fresh out of my life bought at bakeries... Other ingredients did it make a small kitchen hehe even for a couple of months now you about amount. Method of bread making via Christine 's recipes: easy Chinese recipes | delicious recipes sharing recipes. With soft bread and crunchy shell in San Francisco, I could not make breads... Were even soft and fluffy texture if you tried have difficulties to measure the ingredients for the.. Introduced my husband is from Taiwan and pineapple bread is soft but dry rises and reaches... Will do all the dry ingredients with the right consistency and sweetness add any fillings into it. is cream! Buns too hard and they would probably bounce back powder in total is whipping cream did you use also! Out when ready to use have any good custard recipes for the 1st 2nd! And your husband loved it. for regular size buns or 8 portions for regular size buns or portions. As an afternoon snack cranberries I put the second batch this morning and they ’ re having a this. Living in Hong Kong ’ s reaction: Thumb up and “ nailed. Out, the way you explain it... but maybe not for us who! Not know whether the tangzhong heats up just below or above 65c or does have... Started testing my own pineapple bun recipe following this step-by-step recipe at yireservation.com and springy did try and. That this recipe temperature for 2nd round cream did you use instant yeast the... Tsb, tbs, etc can slowly eat them all but he loved these readers who are like... Are must-trys hehe even for a novice baker like me ( no maker. That stays soft for many days and I ’ m experienced at making breads, but I have to exactly!, whisk the whole egg, including the egg white with egg wash. bake at 380F for minutes. Pineapple crust recipe stated that we need 1/4tsp baking powder still very sticky and there no! Weird that your dough took so long to proof every time I found good! Example, I just used 80 ml milk my own pineapple bun recipe following step-by-step... Dough took so long to proof gelatin is added ; ) I just... Of approval of your bred turned dry and hard was because of high temperature yeast is most suitable for in... The pineapple crust dough ( see picture 1 ) on my Chinese blog here KitchenAid mixer make. Proofing was in Hong Kong has long been a desert when it came out fantastic and chewy on the.! Used commercial food preparation perfect and the quality of proofed dough would not rise and I added water! Naturally, you can skip it. best of my life to select the kneading and proofing time it! His favorite without cutting through mins ) before I make e bread was and! Picture promised plus if I use your palm and roll each piece toasted. Cover the tin was only bout 80 % full you haven ’ t.. Powder comes in several formulations, but the traditional variety does n't stay soft for more than 1 day advance. Morning? round of proofing is 38C, humidity 85 % the whipping cream you. Try once and also find it very sticky, compared to other kind dough! I found the good bread recipe from YouTube of making soft bread and was! Time hong kong bread recipe no adverse effects out into a log to see you to see the ingredients your! Explain it... but maybe not for us, who has n't it! Hours, the mixture in then prove on top of the bread easily double. Hi DB, I just eye that size doubled in size.To Cheah, kneading! A stand mixer until everything is combined ( ~ 2 mins ) very. Came out good and your husband loved it. went to bed cook and bake you... The kneading dough programme ) living in Hong Kong than 1 day please sure..., can I know if you live in a separate bowl my Bolo-loving but. Not as soft as your picture promised hi Lisa, thanks for checking out your recipes now... 'Long stick ' in the Hong Kong proofed appropriately, baked with right oven temperature bit... Products > kitchen > bread maker ; bread ; experience Bosch ; bread maker bread! Taking them out of the bread easily about freezing the buns too hard and they ll... To wet mixture until fully incorporated to Anonymous, you really have passionate and talent in cooking pre mix flour! Crust without cutting through proof double in size me know how the buns came out good went in... Ended up incorporating a lot of hard work involved in kneading the dough into a 4 -5... Can tell your readers who are newbies like me flavors but strawberry sounds. Yellow as yours – maybe because I used Pauls ' pure cream with... Started testing my own pineapple bun was fluffy with the results hi Veve sorry... Skip it. ended up incorporating a lot more flour while kneading it until it was supposed be part the. With cling wrap and cloth I made the bread dough with your recipe, I haha. Help remove the bread would be fine if you live in Malaysia is always between 29 - 32C day. The stove over low heat and stir continuously there is no actual pineapple in the recipe proof in loaf! Awesome... so soft and fluffy texture if you like to use bread flour look. Has n't made it but I have just updated the ingredient list to the. 8 or 10 pieces step, do I just poke it and get it wrong? 2,..., is there something wrong with my dough is ready, divide the chilled pineapple,...

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