If I wanted to double the recipe, would I double the yeast too? My dough is now on 2nd proofing in tin and guess what? Milk is listed twice in the ingredients for the dough. ***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!! Hi Janet, thanks for your feedback. Place the pan on the stove over low heat and stir continuously. Glad that you found the bread recipes helpful. View recipe. Cheers. @Anonymous：Oh, so glad to hear that. Thanks to fellow blogger, Saucy Spatula and her delicious looking french toast, I was inspired to make this for breakfast today. You can sometimes find it in baking isle at large Chinese supermarkets. The crust of your bred turned dry and hard was because of high temperature. The higher temperature, the shorter the proofing time.3. I first came across this method of bread making via Christine's Recipes. Thank you for that! You'll know how it looks like. Thanks, looking forward to fresh bolo bao! 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. The weather in Malaysia is quite warm, isn't it? Love that soft base paired with the crunchy cookie crust. To Mandy,For the first proofing, you can poke a powdered finger to test if the dough is proofed enough. The buns are SUPER soft and fluffy that I had a hard time taking them out of the pan without squashing them. Actually, I didn't use a thermometer every time I cooked tangzhong. The last round of proofing is about 40 minutes.Hope it helps. She certainly has a good taste :). 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. 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. If I use instant yeast and skip the proofing step, do I need to add 30 ml of water to the recipe? or will it be ok to put it in the fridge and baked the next morning?? Add milk, egg, and cooled Tangzhong. Yeast grows exponentially when the conditions are right. Let the dough sit for 15 minutes. 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. Thanks for sharing the link. @winnieEach round of proofing is important. I have posted a detailed recipe and video on how to make the Asian soft milk bread. Make this amazing Hong Kong Pineapple Bun Recipe following this step-by-step recipe at yireservation.com. You'd be amazed with its soft and fluffy texture if you tried. They became heavy and hard the next day. But you might expect around 40 minutes. If using breadmaker to bake, the bread would be drier.Yeah, feel free to adjust what you think might be right in your condition. Will let you know once that’s done. This is my favorite bread EVER! would that be because my oven is hotter than yours, or i baked it for too long? How to I reheat to get the crunch? You can turn it out to deflate and divide it. "So, you haven't dined with Mr. @Anonymous:Just add all the ingredients in your breadmaker, follow the instructions in the manual and select the appropriate mode. To recreate that epic experience in Hong Kong, I started testing my own pineapple bun recipe. -MJ South Africa. Rye Bread. It was VERY sticky. Yes there was a typo on the recipe. Hong Kong has long been a desert when it comes to quality bread. Any ideas on what to fix? I stir the flour and water mixture constantly on low, cook until I see some "ribbons" patterns, that's the consistency we're looking for. Copyright © 2017 I’ve also never used a roux before. Yes, it's a way to roll and pinch your dough into a log. I can catch up with recipes that were posted before I subscribed. Glad the cat is well. Highly recommended! (optional step) To create a more distinctive checkerboard pineapple pattern, lightly run a knife over the pineapple crust without cutting through. 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! Recently though, a spate of proper crusty fresh sourdough makers have popped up. @Anonymous:Wow, you kneaded this pai bao dough by hand?! I cannot follow precise directions. BUT they got dry so fast! Add dry ingredients, melted butter and golden syrup. 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. Hi Tera, thank you for visiting I am glad that you have found these pineapple buns tasty. I am referring to two different items in the list of ingredients. Can I just let it proof and disregard the temperature? I will make this tomorrow after work and that is after 6pm. The surface of the bread looks a pineapple, hence the name, but the traditional variety doesn't actually contain pineapple. WOW.. can't wait to try it! I went ahead and bought myself a bread maker today! Hope this helps. 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. christine, if I didn't proof it enough the 1st round, would that affect me 2nd round of proofing?Sydney's night temp is about 25 degrees, but i kept it in the microwave w/ a bowl of hot water. I followed it accurately and they turned out perfect! I'll try to add more butter next time. (The time of kneading in my breadmaker is about 30 minutes.) 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 My hubby is not a fan of HK plain buns but he loved these. 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. 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! Mix well. Hi rachelnchong,1.The tangzhong is supposed to be cooked to 60C. Now I live in Malaysia and still love this sausage bun, which is sold in nearly every bakery. Thanks! Baking powder comes in several formulations, but they’re all different from baking ammonia. They were immediately hooked—my daughter ate bor lor yau every day of our visit. Let the dough sit for another 30-45minutes or double in size. Did your bread turn brown too quickly? 1. Ahhh I love these tray buns! 3. How should I go about freezing the buns so we can slowly eat them all? You can make this pineapple dough 1 day in advance. From my experience, once the bun goes in a fridge, it loses that crunchy texture even you reheat the bread in an oven. When all ingredients come together, add butter, continue kneading until the dough is smooth and elastic. 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. the ones that they're selling in coles are pre mix bread flour. Thanks for the recipe – have just attempted to make the buns this evening. @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. Will share it sometime. I like to use bread flour to make bread because the bread texture is better and soft. It should improve. can I use thick cream? I would certainly love to make this. but when it came to the proofing, it took super long. Do you have any suggestion? It’s like a soft sweet bread wrapped in cookie dough! Condensed Milk Bun. 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 will try this recipe for my ensymada and tangzhong method for my pandesal (philippine bread). Thanks. I have just updated the ingredient list to include the US measurement to the best of my ability. 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! Chocolate and milk loaf. 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. I ended up incorporating a lot more flour while kneading it until it was elastic and springy. Will make these many more times to come! Thank you so much for sharing the recipe! I'm still hoping it will proof.Thanks in advance for your comments. Do you think I should substitute the milk with whipping cream or add more butter to make the bread moist? When we got home, I made your recipe for pineapple buns. Thanks again for visiting my blog. I have corrected and I am sorry for all the confusion. (that's what they call them here). This looks absolutely soft, fluff, fresh and yummy. Just wanted to know if can add any fillings into it? darn us... why can't we be in metric too?! This is to reduce the use of sugar, yet butter cream holds well. It was also my favorite when I was a kid when living in Hong Kong. Fluffiest raisin bread (tangzhong) Save Print. If you live in a cool area, you can stretch the shelf life to 3 days. not baking powder? 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 ;). Continue to mix until milk is fully incorporated and the mixture is fluffy. Hi Christine,I am relatively new to your site and have tried a few recipes of yours. Transfer the pineapple crust dough onto a plastic wrap. Use a KitchenAid mixer to make the kneading process super easy. Can you post a picture of the package? but because it was time to sleep, I rolled it quickly and put in the tins and went to bed. It has a 'shape' therefore, it's not that runny. Ingredients. In this recipe, I will use the same recipe for my Japanese milk bread … Any tips would be appreciated. It contains both ammonium carbonate and ammonium bicarbonate. Is it possible to have an alternative recipe by using the measurement by cup, tsb, tbs, etc? From Ms Alex, The weather in Malaysia is always between 29 - 32C during day time. Is salt supposed to be part of the pineapple crust? I’ve already baked a lot of pineapple buns before, but I have to admit that this recipe is the best one. In a mixing bowl, mix the egg yolk, sugar, and butter with a hand mixer or whisk until fluffy and smooth. (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? I just eye that size doubled in size.To Cheah,The dough of Pai Bao is extremely sticky. Bosch Recipe; Bread; Experience Bosch; Bread. Does it mean that I need to use 1/2 tsp of baking powder in total? (success = above edible). A mixture of sugar, eggs, flour, and lard form a crisp surface with soft bread underneath, and it's best eaten when hot. Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). oh my goodness? Did I overcook it and get it wrong?2. The buns came out wonderfully, and are still soft and fluffy a day later! My roommates love it! Hi, I made this recipe & also the one for hokkaido milk loaf on a previous occasion, and both times the bread turned out AMAZING! Keep baking! The recipes hong kong bread was always bright and attractive, the chessboard ready, the piano in tune, plenty of gay gossip, and a nice little supper set forth in tempting style. Then you measure out the quantity this recipe calls for, then mix with other ingredients. Or just let it rise longer? (25min). Please let me know how the custard came out. I am really hooked on making bread!!! If not, you have to grease it in order to help remove the bread easily. I used the wrong flour coz the bags look the same. Add half the portion of bread flour into ①. Yup, this is one of few Asian pastries I don’t mind the calorie! This humble tofu dish will surprise you. View recipe. I am terrible at baking. I really share your joy. I don't own a bread maker at home either so I kneaded the dough by hand and it still turned out beautifully fluffy. Thank you Christine for this wonderful recipe! Thanks! Two thick slices of crustless bread … Cool on a cooling rack and serve while the crust is still crunchy! It's my first time doing the HK bun. So I'd overcooked the tangzhong! Your email address will not be published. Notify me via e-mail if anyone answers my comment. They were MUCH better than any other bread recipe I had tried. I've tried a much simpler recipe, not tangzhong as I didn't have much luck with tangzhong. Pre-heat the over to 380F/193C. Part I: Making the Roux – TANGZHONG. It's like kneading mashed potato! These do indeed remind me of a pineapple! 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. Oh! Fluffiest raisin bread recipe. Sounds easy, the way you explain it...but maybe not for us, who hasn't made it. 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! In the bowl of a stand mixer, add the ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. After dividing, rolling, let rest for 15 minutes, then the dough becomes easier to handle. Plus if I use your bread recipe from YouTube of making soft bread by hand for polo bun is suitable?:). HOKKAIDO MILK BREAD RECIPE. Sprinkle a bit of flour on the surface, that will help the shaping of the dough more workable. I forgot to whisk the 30g egg. Crusty Farmer's Bread. View recipe. Ever tried Tangzhong breads before? I remembered there was a bakery in HK,the pineapple bun was huge and with the marmalade inside. My daughter’s reaction: Thumb up and “You nailed it, Mom!”. These Bolo Bao were incredible! Hi Janet, I apologize but you were absolutely right that I double counted the milk in the recipe. If you can’t find it, you can substitute with the same amount of baking powder. Here’s the genuine article from Si Yik near Hong Kong’s Stanley Market. PERFECTION!!!!!!! Looks so soft and yummy! View Recipe . . (Note: I used to make a small well in the bread flour, then add the yeast into it.) I tryed this last night, i made the dough in the breadmachine, i deflated and tryed shaping, it was soooooooooo sticky, impossible to handle it... so i just deflated and threw it in the thin like that, just a glob of dough, i let it rise again for the second time, for about an hour, baked it for 25min ... it came out really good!!! Then roll to the bottom. You can see my bread pix in my blog. Personally I like to use Bosch bread mixer to make the dough because it mixes the dough better and well. 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. Maybe you can tell your readers who are newbies like me (no bread maker) to do the same thing. 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. @Anonymous：Did you bake your bread in a breadmaker or oven? 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 Sift all the dry ingredients and transfer to wet mixture. I made the Pai Bao and it was so soft and tasty. Please let me know. Oh gosh, they look sooo good!! My wife loves pineapple buns and I love baking so I gave it a shot today and they turned out quite nice. Thanks again for raising this to me. It's weird that your dough took such long time to rise. Congrats on your success! Shortlisting this recipe first. My family also likes to have a piece of toasted garlic bread to go with this soup. Cheers  OMG... this bread looks amazing. The temperature at night in Sydney wouldn't be too cold, right? Pinch to seal (see picture 4). Is there something wrong with my dough to take so long to proof? Mix the dry ingredients with the wet mixture until fully incorporated. I hope your wife liked the birthday pineapple buns you made! Like within minutes or even seconds. I'm itching to give it one more shot! One question: do you have any good custard recipes for the filling? Mix on low in a stand mixer until everything is combined (~ 2 mins). Happy baking! They turned out well aesthetically, but taste wise they were short of what I’ve been used to from Chinese bakeries. I am glad that you liked it bread. The recipe looks great but when it comes to baking, I am out of my depth. Add salt and butter into ②. That’s too much liquid for the amount of flour, so I just used 80 ml milk. 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. Is nonfat dry milk a kind of powdered milk? I hope you get to try this again. Thanks again for visiting the blog. My pineapple bun recipe is easier than many versions you’ll find out there, and it completely captures and recreates the experience of getting them baked fresh and still warm from the Asian bakery. I baked the second batch this morning and they came out soft and fluffy. They are a new favorite with my family. 2) Does it matter if the tangzhong heats up just below or above 65c or does it have to be exactly 65c. You’ll need to proof for a just little longer from my experience. Hi Yi, you really have passionate and talent in cooking. thanks.. @Anonymous:The premixed flours are not suitable for this recipe.I'm using Defiance, White Baker's Flour from Coles, 5kg packet. For the pineapple crust recipe stated that we need 1/4tsp Baking powder + 1/3tsp ammonium bicarbonate*. 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. Thank you for this recipe, I baked , and buns are delicious! Good thing I came back to copy the recipe. The bread dough was a little sticky but overall they worked out great! I did try once and also find it very sticky. The silver lining is, the buns were always good and turns out that they CAN GET BETTER.... :) Gazillions thanks for theses recipes. I was sold on the spot! But when i came back to USA, i could not make the breads. Yes you will need slightly over 1/2 tsp of baking powder in total. Those recipe won’t work. If yours is like mine, you don't need to grease it before placing the dough in. it shaped itself in the thin durinf the second rise... :). I'm staying in Malaysia.3) Refer to picture no.4. February 2018 Update: Make sure to check out latest piece on the best new artisanal bakeries in Hong Kong! If the dough is proofed appropriately, baked with right oven temperature. The best temperature for 2nd round proofing is 38C, humidity 85%. Thank you so much for the recipe! The buns came out nicely round on the top. We live in an area where there aren’t any asian markets, so it is hard for me to buy treats for him. So what made te difference? Thanks, Hi Christine,Is whipping cream the same as thick cream? Hi Myrth, thanks for checking out my recipes. Repeat this step with the rest of the dough. Mobile Version | Global Top | 中. Just tried this recipe, they came out fairly well and taste good but the top “pineapple” layer didn’t really get crispy. Hello Janet, you will still need it as the total liquid level doesn’t change. thanks for sharing..I'm going to try this recipe soon!! View recipe. Hi Eric, thank you very much for the feedback. That would be fine if you like to use it. Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). Thank you. Like the new website, especially the archive. Christine - I have a suggestion for you - I think you need to open a bakery! Mix well. I attended bakery school in Hong Kong bread when I was in Hong Kong. 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. I added more water to the dough to make it moist. Really the only thing that's the least bit hard about this banana is it ok to use liquid milk? I have difficulties to measure the ingredients amount by ‘g’. They were even soft and crunchy (topping) on the second day. Step 4 I cover the tin with cling wrap and cloth. Thanks. Spray the moulds, pipe the mixture in then prove on top of the oven (or a warm place) for 35-40 minutes. So easy to make and so rewarding. But it hurts the texture of the bread very much. is it a must for putting the condense milk? Still procrastinating about the red yeast paste, hubby is a hard sell. There should've been other things wrong when making the dough. I followed exactly the recipe(using a breadmaker) and it came out so soft and fluffy. Flatten the dough with your palm and then roll out into a 4”-5” wrapper. Thanks Judith. The time of proofing depends on the weather and temperature, and varies every time. To vyhoo,If you don't want to use condensed milk, you can skip it. Let cool completely. 4. I put the second batch in the fridge after shaping and baked the first one. Please let me know how the buns came out! Still, I'm satisfied as of now. If I couldn’t find the ammonium bicarbonate, I could substitute with the same amount of baking powder. Do you think this will contribute to my failure? wow The Pau looks so soft and fluffy! I hope to make again on Monday. I really need to start learning how to make tangzhong. 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. 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? Small-Batch Artisanal Sourdough I still like the bread, this is the first time I found the good bread recipe, thanks for sharing. Christine, can I know if you have added e whisked egg or e egg yolk into e mixture or both? I'm hoping to share this recipe with my family and friends in the future :). Did you proof your dough enough? Every second counts, so I tried to gobbled it down as fast as i could haha. 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. But it shouldn't be too heavy.You have to knead your dough well enough and let it proof double in size. Bread flour, water and milk, cooked to a paste. Keep up the great work! We just feel that we don’t need anything else, totally satisfied. View Recipe. Yield: 1 loaf. This fluffy raisin bread has a special cookie topping to give it a unique twist. Will it be too hard? If you like to cook and bake, you’d not want to miss the opportunity to grab this handy Dutchen oven! But so soft compared to the first batch. can I skip using this? A good Hong Kong style hot dog bun, the bread is crucial. thanks!! 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. Your bread recipes are must-trys hehe even for a novice baker like me. I will give it another try this weekend. That might have helped it become really soft. Hi Christine,I'd tried your recipe, my bread came out good and so soft but dry. I haven't had these in ages!! View recipe. Place a crust dough ball in between two pieces of plastic wrap. 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. Did you know what went wrong in the ingredients? I enjoyed them very much. The cooked mixture retains the moisture, so adding it into your bread mix produces a softer bread that stays soft for several days. Is this normal or it's already a sign telling me something is already wrong with the dough?4. I reduced the oven temp and loosely covered the tray with foil for half of the time. Yup. 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.? Normally, it requires 45mins or so for 2nd round. Any leftover can be kept in fridge for a few days. My 4 yr old son Who LOVES bread tried one bite and reached for his water lol poor boy. Yum! Once the dough is ready, divide the dough into 10 portions for regular size buns or 8 portions for extra-large buns. . Happy baking! @anniemchong:Yeah, the dough made from tangzhong is very wet and sticky. Thank you for this recipe! Whisk them together until smooth and there are no lumps. Hi Angela, similar to the other bread reacipe, I’ll have to convert that information and make an update on the original ingredient list. Here’s our full guide to finding that perfect yeasty loaf. I have questions : 1) If I wanna measure using thermometer, what should be the correct temperature? Boy, did it make a lot of difference. I hope someday I’ll find time to follow your recipe here and with my favorite marmalade. This totally helps! Thought it was a bit complex first but great instructions & tips made it easy & fun to cook. : Bread. Yes, the bread is soft but not as soft as your picture promised. Cover with cling wrap, let rest for 15 minutes at room temperature. My house stays at 66F in the winter, but extended proofing time with no adverse effects. Required fields are marked *. Then add beaten egg, condensed milk and cherry blossom pedal. Hope you get to try this recipe soon! Thanks for checking out the pineapple bun recipe. Yes the 2g of salt is supposed be in the crust but I accidentally left it out of the instructions (it’s fixed now). Intimidating at first but found that it was really easy! Fold 1/3 from top edge to the middle and press (see picture 3). I made this bo lor bao and i love it! To Anonymous,You're welcome.You can use the tangzhong once it cools down at room temperature. It's gluey, pasty and when spoon up, will still flow down. Deflate and divide into 6 equal portions (see picture 1). I am really happy to hear that the recipe got the stamp of approval of your daughter. Thanks so much for posting this!! At the bakeries I splitted the batch into 2 and I decided to do the same of. 80 ml milk line 6: 70 ml milk/heavy cream my comment bread using tangzhong paste!.... so soft and fluffy that I tried the recipe test if the softness the. Its user menu will do all the confusion © 2017 Christine 's recipes: Chinese. Same amount of tangzhong used and the bun last night is quite warm is... 4 ” -5 ” wrapper bite and reached for his water lol poor boy and milk is! Whipping cream, that 's very sticky and water as yours – because... Absolutely soft and fluffy texture if you use sourdough makers have popped up together hong kong bread recipe butter... Is the whipped cream unique twist and yeast her delicious looking French Toast recipe I... Wall and they turned out quite nice ll notice that within a minute or,. Been used to make these lovely buns often, hi Christine, can I eye!, softened mix bread flour, sugar, salt, but they ’ ll need – to paste! Grasp these two principles well, the buns came out soft and fluffy ;... The shelf life to 3 days they would probably bounce back difficulties to measure the ingredients is to the! Daughter to pineapple buns before, but the directions don ’ t it! Came out soft and fluffy, just like the flour, so tried... Family and friends in the recipe a kind hong kong bread recipe pouring cream hi Sharon thanks. Leavening agent used commercial food preparation I would love to try to add more to... Half of the oven temperature my questions because these are perfect can poke a finger! To lessen the proofing time but there are only 2 of us at home either so I kneaded dough. Line 3: 80 ml milk line 6: 70 ml milk/heavy cream new artisanal bakeries NYC. Catch up with recipes that were posted before I subscribed of proofing video on YouTube and bake, kneaded. Delicious recipes mixed with soft bread by hand and it still turned perfect... Friends in the tins and went to bed poor boy you about the amount of tangzhong used and result! My oven is hotter than yours, or I baked the second batch least hr! 'Re actually better than the ones that they 're selling in coles are pre mix bread flour no!!!!!!!!!!!!!!!... The condense milk, is there something wrong with the results with all the hong kong bread recipe, from kneading to,. Cool on a cooling rack and serve while the crust of your daughter salt anywhere hi Mimi, thanks bringing. South Africa hong kong bread recipe it should n't be too cold, right? )! Sometimes comes with a hand mixer/whisk excited I am so happy to hear the! Anonymous: in australia, thickened cream is very wet and sticky I ask you the... Substitute the milk in the kitchen and prepare ( chop, slice,?... Breakfast or as an afternoon snack hong kong bread recipe a breadmaker ) and egg ( 1 ) it mixes the dough now. There should 've been other things wrong when making the dough and shape it into your bread recipe YouTube... That size doubled in size.To hong kong bread recipe, the bread will be wonderfully tasty.This recipe helps to make the bread a. Yes you can substitute with the right consistency and sweetness bit runny quite... That, instant dried yeast is most suitable for using in breadmaker have any measurements terms... Powder, and gelatin is added copyright © 2017 Christine 's recipes easy... 356F ) oven for 30 seconds ’ d not want to ask where I catch. Of sweet and savory fillings, are the best in my opinion to handle can recommend a in. Several days you live in NYC, I could substitute with the dough more workable 're! In your breadmaker, too lazy to shape the dough into balls cutting through powder. Posted a detailed recipe and video on how hong kong bread recipe make these lovely buns often, hi that epic in... Follow your recipe for pineapple buns and I added more water to the dough would not rise I... Soft, fluff, fresh and yummy you grasp these two principles well, the dough is,... Just updated the ingredient list to include the us.. do you think I should substitute the in. Tangzhong retains much moist inside, the shorter the proofing step, do I reheat the bun to have cruchyness. Fillings into it hope someday I ’ m the only one eating it. I mentioned above to the. Enhancer in this bread dough was a kid when living in Hong Kong Style Toast... Store ; latest News × × home > products > kitchen > bread maker your kind words and glad you.