How to Make Perfect Tangzhong Pai Bao (Hongkong Sweet Buns)

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, How to Prepare Ultimate Tangzhong Pai Bao (Hongkong Sweet Buns). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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The same is true for lunches when we often add to your can of soup or even box of macaroni and cheese or any other similar product rather than putting our creative efforts into producing a quick and easy yet delicious lunch. You may notice many thoughts in this report and the hope is that these ideas will not only enable you to get off to a great start for ending the lunch R-UT most of us look for ourselves in at any time or another but and to use new things on your own.

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Many things affect the quality of taste from Tangzhong Pai Bao (Hongkong Sweet Buns), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tangzhong Pai Bao (Hongkong Sweet Buns) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tangzhong Pai Bao (Hongkong Sweet Buns) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tangzhong Pai Bao (Hongkong Sweet Buns) estimated approx 40’.

To begin with this particular recipe, we must first prepare a few components. You can cook Tangzhong Pai Bao (Hongkong Sweet Buns) using 17 ingredients and 13 steps. Here is how you cook it.

“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 breadmaking to create soft and fluffy bread which was originated by the Japanese. However, it was popularised throughout south-east Asia in the 1990s by a Chinese woman called Yvonne Chen who wrote a book called The 65° Bread Doctor. Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives. Resources from Christine blog.

Ingredients and spices that need to be Take to make Tangzhong Pai Bao (Hongkong Sweet Buns):

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

Steps to make 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.

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So that is going to wrap this up with this special food Easiest Way to Make Any-night-of-the-week Tangzhong Pai Bao (Hongkong Sweet Buns). Thanks so much for reading. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!