Tangzhong Pai Bao (Hongkong Sweet Buns)
Tangzhong Pai Bao (Hongkong Sweet Buns)

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, tangzhong pai bao (hongkong sweet buns). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tangzhong Pai Bao (Hongkong Sweet Buns) is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Tangzhong Pai Bao (Hongkong Sweet Buns) is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have tangzhong pai bao (hongkong sweet buns) using 17 ingredients and 13 steps. Here is how you cook it.

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

So that’s going to wrap this up with this special food tangzhong pai bao (hongkong sweet buns) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more 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!