Tangzhong Pai Bao (Hongkong Sweet Buns)
Tangzhong Pai Bao (Hongkong Sweet Buns)

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, tangzhong pai bao (hongkong sweet buns). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Tangzhong Pai Bao (Hongkong Sweet Buns) is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Tangzhong Pai Bao (Hongkong Sweet Buns) is something that I’ve loved my whole life.

"Pai Bao" (排包) is a kind of Asian sweet buns, arranged and baked in long rows. Maxim's Pai Bao has rich eggy and milky flavours, super soft and fluffy. If you crave for those lovely, soft Pai Bao, why not try to make some with tangzhong?

To begin with this particular recipe, we have to first prepare a few ingredients. You can have tangzhong pai bao (hongkong sweet buns) using 17 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Tangzhong Pai Bao (Hongkong Sweet Buns):
  1. Get A. Tangzhong
  2. Prepare 25 g bread flour
  3. Get 125 g water (or half water, half milk)
  4. Make ready B. Bread
  5. Make ready 70 gm bread flour
  6. Prepare 65 gm caster sugar
  7. Take Tangzhong (*)
  8. Make ready 5 gm salt
  9. Make ready 12 gm full cream milk powder
  10. Make ready 6 gm instant dry yeast
  11. Make ready 1 egg yolk
  12. Take 30 gm whisked egg + plus some extra for egg wash
  13. Prepare 125 gm milk
  14. Get 28 gm condensed milk
  15. Take 75 ml whipping cream
  16. Prepare 35 gm unsalted butter, softened
  17. Prepare C. Prepare two loaf tins, 12cmx22cmx6cm each

Great recipe for Tangzhong Pai Bao (Hongkong Sweet Buns). "Pai Bao" is a kind of Asian sweet buns, arranged and baked in long rows. Maxim's Bakery Pai Bao in Hongkong has rich eggy and milky flavours, super soft and fluffy. Tangzhong (also known as a 'water roux') is a method used in. Pai Bao (排包 Hong Kong Sweet Buns ) Recipe. by Christine Ho.

Instructions to make Tangzhong Pai Bao (Hongkong Sweet Buns):
  1. Mix flour in water well without any lumps. Cook over until you see some “lines” appear in the mixture for every stir you make with the spoon. It’s done. (About 65oC) You get the tangzhong. Remove from heat. Let cool in room temperature (*)
  2. In a stand-mixer bowl with dough-hook (or large bowl with hand-held mixer with dough-hooks), mix together all ingredients include tangzhong (*) exept butter and knead until conpletetly incorporated. Add butter and mix until the dough is extremely smooth. The dough is very sticky.
  3. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap.
  4. Let it proof till it's doubled in size, about 40 minutes (depends on weather)
  5. Transfer to a clean floured surface. Deflate and divide the dough into 6 equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
  6. Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press.Then roll to the bottom. Pinch to seal. Turn seal downward. Roll and stretch to about 20cm in length. With seal downward, place in the loaf tin. Repeat this step with the rest of the dough.
  7. Let proof in the tins, covered with cling wrap.
  8. When the dough rises and almost reaches to the rim of the load tins, lightly brush the surface with whisked egg.
  9. Bake in a pre-heated 180C (356F) oven for 25 to 30 minutes, until turns golden brown.
  10. Remove from the oven and transfer onto a wire rack. Brush melted butter on it. (Optional).
  11. Ta da..
  12. Served with condensed milk.
  13. Or jam.

The buns do take a little while to make from start to finish, and I spread it over the course of two days. The tangzhong (water roux) is allowed to chill for a couple of hours, whilst I make the filling. Both the bread/bao dough and filling are then left to chill overnight. In the morning, I simply form the bao and. Super soft fluffy milk buns made with water roux method (tangzhong) are filled with delicious milk custard (nai wong) and baked to perfection.

So that is going to wrap it up for this special food tangzhong pai bao (hongkong sweet buns) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!