Hello, I am Elise. Today, we’re going to make tangzhong pai bao (hongkong sweet buns) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Tangzhong Pai Bao (Hongkong Sweet Buns) Recipe

Tangzhong Pai Bao (Hongkong Sweet Buns) is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Tangzhong Pai Bao (Hongkong Sweet Buns) is something that I have loved my entire life. They are nice and they look fantastic.

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

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.

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