To make HK Sweet Buns

https://sites.google.com/site/printablechristinesrecipes/pai-bao-hong-kong-sweet-buns

 To make Tangzhong

Ingredients of tangzhong (湯種 The amount is enough to make two loafs):

• 50gm/ 1/3 cup bread flour
• 250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)

Method of making tangzhong:

1. Mix flour in water well without any lumps.
2. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
3. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.

1. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. Chill in fridge for several hours. (I chill it overnight.) Then the tangzhong is ready to be used. (Note: When you are ready to use the tangzhong, just measure out the amount you need and let it rest in room temperature for a while before adding into other ingredients. The tangzhong can be stored up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more.)

When the lines start to form, I switch off the fire. Then i continued stirring.
The mixture gets thicker and the lines become more pronounced.


Picture of the tangzhong done.



Read more: http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html#ixzz1RVFk5BaL

Read more: http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html#ixzz1RVFgcdDA

 

Pai Bao (Hong Kong Sweet Buns)

Prepare two loaf tins, 12cmx22cmx6cm each

Ingredients:

• 370 gm bread flour
• 65 gm caster sugar
• 5 gm salt
• 12 gm full cream milk powder
• 6 gm instant dry yeast
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• 125 gm milk
• 28 gm condensed milk
• 75ml whipping cream
• 1 egg yolk
• 120 gm tangzhong (refer to this recipe for making tanzhong, use half of the amount for this recipe)
• 
  

• 35 gm unsalted butter, softened
• 30 gm whisked egg

Method:

1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). 
2. When all ingredients come together, add butter, continue kneading until the dough is smooth and elastic. (The time of kneading in my breadmaker is about 30 minutes.) 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.
3. Transfer the dough to a clean floured surface. Deflate and divide into 6 equal portions (see picture 1). Cover with cling wrap, let rest for 15 minutes at room temperature.
4. Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). Fold 1/3 from top edge to the middle and press (see picture 3). Then roll to the bottom. Pinch to seal (see picture 4). Turn seal downward. Roll and stretch to about 20cm in length (see picture 5). 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 (see picture 6). The best temperature for 2nd round proofing is 38C, humidity 85%.
5. 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 brown. Remove from the oven and transfer onto a wire rack. Let cool completely.

Source: Pai Bao (Hong Kong Sweet Buns) [Christine's Recipes]