Tangzhong Pai Bao (Hongkong Sweet Buns).
Hello everybody, it is Drew, welcome to our recipe site. Today, we're going to prepare a distinctive dish, tangzhong pai bao (hongkong sweet buns). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Tangzhong Pai Bao (Hongkong Sweet Buns) is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It's enjoyed by millions every day. They are nice and they look wonderful. Tangzhong Pai Bao (Hongkong Sweet Buns) is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tangzhong pai bao (hongkong sweet buns) using 17 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Tangzhong Pai Bao (Hongkong Sweet Buns):
- {Get of A. Tangzhong.
- {Take 25 g of bread flour.
- {Make ready 125 g of water (or half water, half milk).
- {Take of B. Bread.
- {Take 70 gm of bread flour.
- {Prepare 65 gm of caster sugar.
- {Prepare of Tangzhong (*).
- {Prepare 5 gm of salt.
- {Make ready 12 gm of full cream milk powder.
- {Take 6 gm of instant dry yeast.
- {Prepare 1 of egg yolk.
- {Take 30 gm of whisked egg + plus some extra for egg wash.
- {Get 125 gm of milk.
- {Make ready 28 gm of condensed milk.
- {Take 75 ml of whipping cream.
- {Prepare 35 gm of unsalted butter, softened.
- {Take C. of Prepare two loaf tins, 12cmx22cmx6cm each.
Instructions to make Tangzhong Pai Bao (Hongkong Sweet Buns):
- 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 (*).
- 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..
- Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap..
- Let it proof till it's doubled in size, about 40 minutes (depends on weather).
- 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..
- 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..
- Let proof in the tins, covered with cling wrap..
- When the dough rises and almost reaches to the rim of the load tins, lightly brush the surface with whisked egg..
- Bake in a pre-heated 180C (356F) oven for 25 to 30 minutes, until turns golden brown..
- Remove from the oven and transfer onto a wire rack. Brush melted butter on it. (Optional)..
- Ta da...
- Served with condensed milk..
- Or jam..
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