Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, tangzhong pai bao (hongkong sweet buns). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Tangzhong Pai Bao (Hongkong Sweet Buns) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Tangzhong Pai Bao (Hongkong Sweet Buns) is something which I’ve loved my whole life.

Maxim's Pai Bao has rich eggy and milky. Great recipe for Tangzhong Pai Bao (Hongkong Sweet Buns). "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 begin with this particular recipe, we must prepare a few ingredients. You can have tangzhong pai bao (hongkong sweet buns) using 17 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Tangzhong Pai Bao (Hongkong Sweet Buns):

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

Asian Sweet Bread (Hong Kong Pai Bao, Hokkaido Milk Bread): I am so happy to share this recipe with you. Asian Sweet Bread is a staple in all Asian bakeries. The bread is soft and pillow-y and just melts in your mouth with a slight sweet flavor. The crust is perfectly brown and flaky.

Instructions 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.

The bread is soft and pillow-y and just melts in your mouth with a slight sweet flavor. The crust is perfectly brown and flaky. It's gorgeous to look a… Hong Kong Sweet Bread Rolls (Pai Bao / 排包 ) In a mixer fitted with a dough hook, combine all the main dough ingredients, except butter. Add in all the tangzhong, knead until well combined. Then add in butter and continue kneading until dough is smooth and elastic and leaves the sides of the bowl.

So that’s going to wrap it up for this exceptional food tangzhong pai bao (hongkong sweet buns) recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!