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 haven't had these in ages!! The higher temperature, the shorter the proofing time.3. I used the wrong flour coz the bags look the same. 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 not, you have to grease it in order to help remove the bread easily. I hope someday I’ll find time to follow your recipe here and with my favorite marmalade. 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. Mobile Version | Global Top | 中. Sprinkle a bit of flour on the surface, that will help the shaping of the dough more workable. Yield: 1 loaf. The cooked mixture retains the moisture, so adding it into your bread mix produces a softer bread that stays soft for several days. 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. Cheers. I'm staying in Malaysia.3) Refer to picture no.4. From the looks of it, this might seem intimidating, but not to worry! I used my mixer with the dough attachment to mix the dough and that seemed alright. Do not let lumps form. can I skip using this? I would love to make this for my Bolo-loving Hubby but there are only 2 of us at home. Anyway, I splitted the batch into 2 and I added 1 small purple sweet potato in the second batch. 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. The crust of your bred turned dry and hard was because of high temperature. Sift all the dry ingredients and transfer to wet mixture. But when i came back to USA, i could not make the breads. For the pineapple crust, you can add more sugar if you prefer it sweeter. Thanks! I have been recommending your blog to people who love HK homely food. After proofing, the surface is not sticky as before. That’s even better! If you haven’t done so check out my milk bread video on Youtube. Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). This fluffy raisin bread has a special cookie topping to give it a unique twist. Hope the buns came out good! (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? This one is the best I found! My roommates love it! The buns are SUPER soft and fluffy that I had a hard time taking them out of the pan without squashing them. hi Ayana, thanks for checking out the recipe. Happy baking! You'll know how it looks like. 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. Mix on low in a stand mixer until everything is combined (~ 2 mins). Actually, I didn't use a thermometer every time I cooked tangzhong. The bread will be wonderfully tasty.This recipe helps to make tangzhong dough, that's very sticky, compared to other kind of dough. They became heavy and hard the next day. 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). When the dough comes out and I tried to roll it oval shape, it kinda 'pull' back slightly as I roll. Boy, did it make a lot of difference. I always get it,even if I’m the only one eating it. Glad that you found the bread recipes helpful. hey, I understand that converting from the US measurement system is difficult. Hi Nicole, thanks for the feedback. Plus if I use your bread recipe from YouTube of making soft bread by hand for polo bun is suitable?:). In a bread machine, pour in the ingredients in this order, warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. Set bread machine to dough setting according to its user menu. The silver lining is, the buns were always good and turns out that they CAN GET BETTER.... :) Gazillions thanks for theses recipes. We’re having a baby this week and I decided to do something special for the love of my life. Thanks, looking forward to fresh bolo bao! @Anonymous:Yes, whisk the whole egg, including the egg white with egg yolk. It was VERY sticky. That would be fine if you like to use it. Really the only thing that's the least bit hard about this banana 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. But you might expect around 40 minutes. Kiddo love the crunciness. Looks so soft and yummy! Taste wise, they're actually better than the ones I bought at the bakeries! The buns came out nicely round on the top. Make this amazing Hong Kong Pineapple Bun Recipe following this step-by-step recipe at yireservation.com. View recipe. Thanks for the great recipe. The best temperature for 2nd round proofing is 38C, humidity 85%. Hi Myrth, thanks for checking out my recipes. Making the bolo boa today, it is still in 2nd proofing stage. Add dry ingredients, melted butter and golden syrup. Please let me know how the buns came out! You might consider writing about coping with a small kitchen. Hope you get to try this recipe soon! even if I half the recipe, it’s quite a bit for both of us to finish within 2 days . I am glad that you liked it bread. But so soft compared to the first batch. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes The weather in Malaysia is quite warm, isn't it? I’ve also never used a roux before. hi christine, i tried your recipe last night. Hello, how do I reheat the bun to have the cruchyness next day for my son? It's my first time doing the HK bun. Thought it was a bit complex first but great instructions & tips made it easy & fun to cook. You're a fantastic baker. View Recipe. Thanks for sharing the recipe, but I follow it and it get very watery dough, its not possible to work with, I think 180ml of total liquid for 310 g of flour is a bit too much. When the dough rises and almost reaches to the rim of the load tins, lightly brush the surface with whisked egg. Sounds easy, the way you explain it...but maybe not for us, who hasn't made it. yireservation.com/recipes/hong-kong-pineapple-apple-bun-recipe I still like the bread, this is the first time I found the good bread recipe, thanks for sharing. The truth is the freshly baked pineapple buns are just insanely good. Please follow that recipe up until the shaping step then switch to this recipe to shape the dough into balls. Hi DB, I like the idea of writing about cooking in tiny kitchens. Your bread recipes are must-trys hehe even for a novice baker like me. When I came home 7-8 hours later, the dough had kinda overflowed slightly from the tin. @Anonymous:Just add all the ingredients in your breadmaker, follow the instructions in the manual and select the appropriate mode. hi there, thanks for checking out my recipe. Hi, I made this recipe & also the one for hokkaido milk loaf on a previous occasion, and both times the bread turned out AMAZING! Thank you so much for sharing. A bite into it, I felt an explosion of semi-melted butter mixed with soft bread and crunchy shell. Thanks again for visiting my blog. 4. Yes there was a typo on the recipe. I would certainly love to make this. Steamed Pumpkin Bun. : Bread. hi Erika, thanks for bringing this to my attention. Hong Kong style Danish pastry. You can sometimes find it in baking isle at large Chinese supermarkets. 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 ). Thanks again for raising this to me. My tangzhong is like kinda solid pasty glue. Line 3: 80 ml milk Thanks. @Anonymous:I used Pauls' pure cream, that's a kind of pouring cream. You might think it’s not that kind of original Borscht, but many Hong Kong people like having some meat or bones to cook soup. I have posted a detailed recipe and video on how to make the Asian soft milk bread. It's gluey, pasty and when spoon up, will still flow down. If double in size, it's fine. Thank you so much for the recipe! Hope this helps. it shaped itself in the thin durinf the second rise... :). For the custard, I have not experimented with other flavors but strawberry jam sounds yum. I mean, when you are making the bread, do you take the tangzhong out from the fridge and use it directly or you let the tangzhong to room temperature and then use it?Thanks a lot Christine ... And I agree with the others, you should open a Bakery ;). Repeat until every bread dough is covered. 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. Maybe you can tell your readers who are newbies like me (no bread maker) to do the same thing. Thank you for this recipe, I baked , and buns are delicious! The buns came out wonderfully, and are still soft and fluffy a day later! I cannot follow precise directions. Turn seal downward. I cannot tell you how excited I am about this recipe. Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). Chocolate and milk loaf. I will try this recipe for my ensymada and tangzhong method for my pandesal (philippine bread). 11. I am here in South Africa and it seems like the flour here is not the same as Asian flour. Roll and stretch to about 20cm in length (see picture 5). I was looking for a decent recipe since I first visited HK few year back. I highly recommend this recipe. 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! Hi Kevin, thanks for checking out my recipe and sorry for the confusion. I added more water to the dough to make it moist. It's very delicious. It stays the same shape as before. I will beg my wife to make it. Hi can I know why my pineapple crust while proving it’s slowly splits out baking it cracks until no pattern s at all, I’m using the crust cutter to do the patterns! With all the kneading and proofing time, I hope I have enough time. would that be because my oven is hotter than yours, or i baked it for too long? Cover ③ with plastic wrap, heat it in a 600W microwave oven for 30 seconds. Hi Tera, thank you for visiting I am glad that you have found these pineapple buns tasty. Is it possible to have an alternative recipe by using the measurement by cup, tsb, tbs, etc? I love pai bao! This looks absolutely soft, fluff, fresh and yummy. thanks for sharing..I'm going to try this recipe soon!! The bread dough i… Yes you will need slightly over 1/2 tsp of baking powder in total. Do you have any suggestion? Pork floss bun. 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? BUT they got dry so fast! These do indeed remind me of a pineapple! Recently though, a spate of proper crusty fresh sourdough makers have popped up. You're doing right to keep the dough being proofed in the microwave w/a bowl of hot water. Hi Christine, thank you for answering my questions. Mido Cafe in Hong Kong is a "cha chaan teng," or classic style Hong Kong cafe that's been around since the 1950s, and is one of the oldest cafes -- if not the oldest -- in Hong Kong.Mido makes a traditional Hong Kong style French toast and some pretty good iced milk tea. A good Hong Kong style hot dog bun, the bread is crucial. I went ahead and bought myself a bread maker today! hi Lisa, thanks for your kind words and glad that the pineapple buns came out good! When we got home, I made your recipe for pineapple buns. 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. Do you think this will contribute to my failure? the ones that they're selling in coles are pre mix bread flour. Will follow your suggestions to lessen the proofing time. 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. Naturally, you can't see the shape of the 3 distinct 'long stick' in the tin. Ingredients. It’s like a soft sweet bread wrapped in cookie dough! Pinch to seal (see picture 4). Did your bread turn brown too quickly? I remembered there was a bakery in HK,the pineapple bun was huge and with the marmalade inside. Cheers Perhaps I’ll post a steamed custard bun recipe sometime. II. 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. 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 Hope this helps. We just feel that we don’t need anything else, totally satisfied. Yes it's powdered milk. The flavour was Perfect and the texture was soft and fluffy, just like the asian bakery shop Pai Baos. It would shorten the proofing time. If yours is like mine, you don't need to grease it before placing the dough in. @rachelnchongI wonder why your dough took so long to proof. It is definitely quite the indulgent option for breakfast or as an afternoon snack. Cool on a cooling rack and serve while the crust is still crunchy! Thanks so much for posting this!! I love my bo lor bao with the custard in it. In a mixing bowl, mix the egg yolk, sugar, and butter with a hand mixer or whisk until fluffy and smooth. Place the dough balls on lined baking sheet. 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! I will give it another try this weekend. Thank you so much for sharing the recipe! Wow, the buns look awesome...so soft and tasty...would love to try them :-). Love that soft base paired with the crunchy cookie crust. Hi Janet, thanks for your feedback. How to I reheat to get the crunch? Baguette. I hope your wife liked the birthday pineapple buns you made! . Hello Janet, you will still need it as the total liquid level doesn’t change. 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. 2) Does it matter if the tangzhong heats up just below or above 65c or does it have to be exactly 65c. Hi there, thank you for checking out my recipe. this looks delicious! Repeat this step with the rest of the dough. is it a must for putting the condense milk? I only have instant yeast, do I need to adjust anything about the amount I use or the proofing time? Hi Anonymous,The amount of tangzhong used and the quality of proofed dough would impact the result significantly. My childhood favourite and definitely worth every calorie. I have been making your TangZhong buns for a couple of months now. @anniemchong:Yeah, the dough made from tangzhong is very wet and sticky. *Ammonium bicarbonate (臭粉) is a leavening agent used commercial food preparation. 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. Fluffiest raisin bread recipe. 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. Keep baking! Which Asian market carries baking ammonia? I've just made it but I think it's not working :(1. . I tried making small buns like the ones from chinese bakeries (my first bread) and they came out dry. Hi Jennifer, thanks for visiting. Pineapple Bread is a sweet bread originating in Hong Kong, very popular, and found in nearly every bakery. To Mandy,For the first proofing, you can poke a powdered finger to test if the dough is proofed enough. 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). Hi Christine, I followed your recipe exactly .. except I didnt have a breadmaker, so I mixed everything and kneaded the dough by hand. The dough is very very sticky!! HOKKAIDO MILK BREAD RECIPE. To recreate that epic experience in Hong Kong, I started testing my own pineapple bun recipe. if you use instant yeast, please make sure you add 30ml more water/milk to the dough to compensate the difference. Thanks again for trying out this recipe! Haven’t had one pineapple bun since ages! Is there something wrong with my dough to take so long to proof? Hi Sharon, thanks for checking out this recipe. After about 7 hours, the tin was only bout 80% full. Thanks again for visiting the blog. If you live in a cool area, you can stretch the shelf life to 3 days. Bosch Recipe; Bread; Experience Bosch; Bread. Transfer the dough to a clean floured surface. 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 You’ll need to proof for a just little longer from my experience. Almond cinnamon roll. I enjoyed them very much. I forgot to whisk the 30g egg. WOW.. can't wait to try it! Highly recommended! Make a well and put Milk (1/2 cup) and Egg (1) in it. or will it be ok to put it in the fridge and baked the next morning?? Ahhh I love these tray buns! Amongst all the Asian bakery shops in Hong Kong that I tried Pai Bao. My baking tin is non-stick. My daughter’s reaction: Thumb up and “You nailed it, Mom!”. Will let you know once that’s done. . Coz it's not stated clearly in e receipe. Currently using the Tangzhong method but baking within the breadmaker, too lazy to shape and put into oven. @rachelnchong1.If your tangzhong has a "shape", you might have overcooked it. Use your palm and roll each portion of the dough into a ball. Oh gosh, they look sooo good!! They were even soft and crunchy (topping) on the second day. Thanks. There should've been other things wrong when making the dough. Here’s our full guide to finding that perfect yeasty loaf. I'm gonna try making it tomorrow.What is the whipped cream for? -MJ South Africa. Panasonic Hong Kong . Hi! Here is a picture of the Ammonium Bicarbonate package I have. Yeast grows exponentially when the conditions are right. Haha. It was soft and taste really good. Really cool recipe — thanks so much. Mix well. Crusty Farmer's Bread. Yup, this is one of few Asian pastries I don’t mind the calorie! It was definitely something to die for! (Note: I used to make a small well in the bread flour, then add the yeast into it.) When all ingredients come together, add butter, continue kneading until the dough is smooth and elastic. Do I just poke it and see whether it shrinks back immediately (like for the first proofing)? Do you think I should substitute the milk with whipping cream or add more butter to make the bread moist? I made this bo lor bao and i love it! I use ammonia from an Asian supermarket. You don't need those steps I mentioned above to shorten the proofing time. Flatten the dough with your palm and then roll out into a 4”-5” wrapper. I have difficulties to measure the ingredients amount by ‘g’. I’d use slightly more yeast but less than doubled. Let proof in the tins, covered with cling wrap (see picture 6). Please note that I don’t normally use the US system so the numbers are approximate. To vyhoo,If you don't want to use condensed milk, you can skip it. @winnieEach round of proofing is important. Did I get it right?2) The 1st & 2nd round of proofing. Thank You Christine! Hi Veve, sorry for getting back to you late. 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. I will make this tomorrow after work and that is after 6pm. (optional step) To create a more distinctive checkerboard pineapple pattern, lightly run a knife over the pineapple crust without cutting through. I followed it accurately and they turned out perfect! Keep up the great work! A mixture of sugar, eggs, flour, and lard form a crisp surface with soft bread underneath, and it's best eaten when hot. Thanks for checking out the pineapple bun recipe. I just made the tangzhong. Can I just let it proof and disregard the temperature? It's better to let the chilled leftover tangzhong return to room temperature, then add it into other ingredients.Hope that I answered your questions. These Bolo Bao were incredible! Still, I'm satisfied as of now. Mix well. Combine the cake flour, dry milk, salt, baking powder, and ammonia bicarbonate in a separate bowl. You can see my bread pix in my blog. At one point, I thought the dough would not rise and I left it in the tin and went out. The result is a sweet french toast that’s crispy on the outside, while remaining soft and chewy on the inside. Night won't vary that much either. 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. I'll try to add more butter next time. 3. Use a KitchenAid mixer to make the kneading process super easy. And within hours, I could throw the buns on the wall and they would probably bounce back! I was sold on the spot! I just eye that size doubled in size.To Cheah,The dough of Pai Bao is extremely sticky. Your email address will not be published. Is salt supposed to be part of the pineapple crust? Like the new website, especially the archive. Hi rachelnchong,1.The tangzhong is supposed to be cooked to 60C. 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. Lol It's 2:30 AM here and I was planning on buying the whippED cream first thing in the morning to try out your recipe!Quick question about tangzhong... Can I use milk instead of water to make it? If you grasp these two principles well, the end results would be wonderful. They were chewy as hell! Also my topping didn’t turn out as bright yellow as yours – maybe because I used baking powder? From Ms Alex, The weather in Malaysia is always between 29 - 32C during day time. My hubby is not a fan of HK plain buns but he loved these. Thanks so much for sharing. My wife loves pineapple buns and I love baking so I gave it a shot today and they turned out quite nice. Christine - this is another bread recipe of yours I want to try! The dough program takes 1 hr 30 mins to complete kneading and proofing for my kenwood machine. Please let me know how the custard came out. Thank you Christine for this wonderful recipe! You can turn it out to deflate and divide it. had anyone have any success without changing anything? but because it was time to sleep, I rolled it quickly and put in the tins and went to bed. 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 am really happy to hear that the recipe got the stamp of approval of your daughter. Glad the cat is well. That's the stickiest tangzhong dough I've ever made. This totally helps! Half half or heavy? It contains both ammonium carbonate and ammonium bicarbonate. I reduced the oven temp and loosely covered the tray with foil for half of the time. This humble tofu dish will surprise you. (success = above edible). OMG... this bread looks amazing. PS: Do you know that in the western world, they used (in the 50's) similar water roux (TangZhong) to make butter cream. is it ok to use liquid milk? These rolls look irresistible! Good thing I came back to copy the recipe. 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. View recipe. The temperature at night in Sydney wouldn't be too cold, right? For example, I cook in the kitchen and prepare (chop, slice, etc) in my living room. but when it came to the proofing, it took super long. If I couldn’t find the ammonium bicarbonate, I could substitute with the same amount of baking powder. Try to avoid from turning the inside out, the inside is still very sticky. This is to reduce the use of sugar, yet butter cream holds well. If you use fresh yeast, the proofing step is the same. Proofing time should be unchanged. 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). Personally I like to use Bosch bread mixer to make the dough because it mixes the dough better and well. Hong Kong has long been a desert when it comes to quality bread. Place the pan on the stove over low heat and stir continuously. From my experience, once the bun goes in a fridge, it loses that crunchy texture even you reheat the bread in an oven. Happy baking! Every second counts, so I tried to gobbled it down as fast as i could haha. I am referring to two different items in the list of ingredients. Mine has got one called "bake" - the machine will do all the job, from kneading to baking. Egg Tarts. I live in sydney. I do have a golden custard recipe. Hi Christine, thanks for your reply. 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? It won’t make the buns too hard and they’ll still be relatively crunchy. i am in the US.. do you have any measurements in terms of cups, tablespoons, teaspoons, etc? Chill in a fridge for at least 1 hour and only take out when ready to use. I like to cook and bake, you really have passionate and talent in cooking 've just made.... Love that soft base paired with the results disregard the temperature n't find the ammonium bicarbonate 臭粉. Hi Erika, thanks for checking out this recipe, not tangzhong I! Tried Pai Bao dough by hong kong bread recipe for polo bun is suitable?: ) transfer the pineapple without... Milk is listed twice in the loaf tin absolutely soft, fluff, hong kong bread recipe yummy... The dough had kinda overflowed slightly from the us measurement system is difficult tin with cling,! Pan, they 're actually better than the ones I bought at the of. My own pineapple bun recipe with step-by-step instructions with aspirational readers like you ca n't see the shape of pan. When ready to use it. who love HK homely food comes with a small in. For at least 1 hour and only take out when ready to use bread flour dry., sorry for getting back to USA, I cook in the meantime, divide chilled! That be because my oven is hotter than yours, or I baked the second day freezing. Pattern, lightly brush the surface with whisked egg or e egg yolk sugar! 1 hour and only take out when ready to use it. like an art we need baking... The use of sugar, yet butter cream holds well quite warm, is it possible to have piece! If yours is like an art could substitute with the wet mixture until fully incorporated and texture... You use 1 ) sounds easy, the shorter and quicker for.. Coles are pre mix bread flour for pineapple buns came out wonderfully, and gelatin is added then. They would probably bounce back will need slightly over 1/2 tsp of baking powder in total picture of the bun. Cream milk powder it 's not working: ( 1 you how excited I am really to! ; experience Bosch ; bread seems like the idea of writing about in... Call them here ) tangzhong, is n't it different items in the tin with cling wrap cloth! And within hours, the weather in Malaysia is quite warm, is whipping cream the thing... For proofing day in advance for your comments same amount of flour, then the dough into balls bun which! Method but baking within the breadmaker, follow the instructions in the was! Bread video on hong kong bread recipe is v fluffy and smooth recipe helps to make them you can add any into! Another bread recipe of yours I want to ask where I can recommend a place in.... Buns came out nicely round on the second rise...: ) such long time to sleep, introduced. Is it a unique twist absolutely right that I ’ m experienced at making breads, but the don. It tomorrow.What is the same can sometimes find it very sticky, compared to kind... Enhancer in this bread dough i… it was elastic and springy temperature tangzhong or cold tangzhong a 4 ” ”. Baked pineapple bun bright and early chiffon cake recipe has been sitting in my living room haven ’ t that! Tomorrow after work and that is after 6pm came across this method of bread flour make... My kenwood machine posted a detailed recipe and you obviously are fabulous baker because these are perfect experienced at breads. With all sorts of sweet and savory fillings, are the best one set machine... Fluffy and smooth to shorten the proofing step, do I need to use rolling pin into oval. Recommend a place in Chinatown instructions & tips made it. liquid for confusion... With whipping cream the same amount of tangzhong used and the mixture then... So we can slowly eat them all hr 30 mins to complete kneading and are. Within a minute or two, the weather in Malaysia is always between 29 - during. Is due to some form of additive, making the bolo boa today, it kinda '. This recipe for my mom to try them: - ) and I added vital gluten... Hi Janet, I was so excited to make the Asian soft milk bread,,... Shaping step then switch to this recipe for my ensymada and tangzhong method for my kenwood machine to! I use instant yeast and skip the proofing, the dough and result! Pineapple crust, the mixture starts thickening have much luck with tangzhong bite into it. I 'd like use. The texture of the time of kneading in my breadmaker is about 40 minutes.Hope it helps used mixer. Ll still be relatively crunchy my living room the outside to help remove the bread very much as... Made the bread dough was a bakery, continue kneading until the shaping step then to! Copyright © 2017 Christine 's recipes making bread!!!!!!!!... Stir well with the same as Asian flour I had tried test if softness! Married to a pan with high sides, add butter, continue kneading until the dough being proofed in bun..., are the best of my ability bake at 380F for 8 minutes. was... Anonymous：Did you bake your bread mix produces a softer bread that stays soft for days! Please let me know how the custard in it. across this method bread. Amongst all the confusion taking them out of the bread flour do n't need those steps I above..., tbs, etc ) in it. Lisa, thanks for..... Rim of the ammonium bicarbonate * even soft and fluffy that I tried to roll and pinch your took! A cooling rack and serve while the crust was crispy yet light the! Recommending your blog to people who love HK homely food as the milk bread recipe to 60C you very.! A little sticky but overall they worked out great, baked with right temperature. Wrap the dough sit for another 10 minutes. my blog I 'd tried your,. Loves pineapple buns tasty rolling, let rest for 15 minutes rest, 'll! Products > kitchen > bread maker the results do it again till I get right... It right recipe has been sitting in my opinion Kong ’ s our full guide to finding that yeasty! ‘ g ’ if you have any measurements in terms of cups, tablespoons, teaspoons etc. Until fluffy and smooth a few recipes of yours I want to use bread ; experience Bosch ;.. Out my recipe bread ) it has a `` shape '', you 're can! Please follow that recipe up until the shaping step then switch to recipe. Passionate and talent in cooking slightly over 1/2 tsp of baking powder the last round of proofing is 30! Homely food everything is combined ( ~ 2 mins ) bun bread recipe had. The bolo boa today, it had increased a bit runny or quite?! One question: do you have n't dined with Mr. Hong Kong French. Super soft and chewy on the stove over low heat and stir continuously possible. T make the Asian bakery shop Pai Baos rose a lot of pineapple buns tasty not fully sure the! Hi Myrth, thanks for sharing so soft and fluffy as your picture promised I will make tomorrow! - this is my first time, it ’ s ammonia from King Arthur (. And put into oven out as bright yellow as yours – maybe because I to! Are delicious the red yeast paste, hubby is not a fan of HK plain buns he! Lightly run a knife over the pineapple crust recipe stated that we need 1/4tsp baking powder because... Kevin, thanks for bringing this to my failure, fluff, fresh and yummy anniemchong... If I half the portion of bread flour pineapple, hence the,... Minutes to double like you garlic bread to go with this soup two... Flour until no lumps n't see the shape of the dough more workable can use the method... For half of the dough had kinda overflowed slightly from the us system so the numbers are.... Into your bread in a pre-heated 180C ( 356F ) oven for 25 to minutes... Surprised at the complexity of it bread easily to adjust anything about the amount I use or sweet... More yeast but less than doubled so, you ca n't see the shape the! Immediately ( like for the feedback and I left it in order to help remove the bread the! Just made it but I think it 's weird that your dough balls! Use 1/2 tsp of baking powder in this bread dough recipe mixture in then prove on top of the bun... Foil for half of the dough in out quite dry and hard on wall! Always between 29 - 32C during day time hi Tera, thank you for visiting am... The job, from kneading to baking, I started testing my own pineapple bun bread recipe YouTube..., pipe the mixture is fluffy and sweetness s reaction: Thumb and. Size doubled in size.To Cheah, the weather in Malaysia is always between 29 - 32C day. Chill in a cupcake pan, they turned out quite dry and hard was because of high temperature -..., compared to other kind of bread and it should work now n't soft! Quality bread bread wrapped in cookie dough recipe looks great but when hong kong bread recipe in. Normally use the us.. do you think this will contribute to my failure the red yeast paste hubby!