yireservation.com/recipes/hong-kong-pineapple-apple-bun-recipe Thanks, looking forward to fresh bolo bao! Any ideas on what to fix? Did you know what went wrong in the ingredients? Hi Janet, thanks for your feedback. Thanks! One question: do you have any good custard recipes for the filling? Night won't vary that much either. 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. I don't own a bread maker at home either so I kneaded the dough by hand and it still turned out beautifully fluffy. They became heavy and hard the next day. View Recipe . I can catch up with recipes that were posted before I subscribed. 3. I still like the bread, this is the first time I found the good bread recipe, thanks for sharing. Thank you so much for sharing the recipe. It's no problem coz you have to deflate the dough and shape it.But for the second proofing that's after shaping your dough, don't poke it because you don't want your baked bread with a big hole in it. I hope your wife liked the birthday pineapple buns you made! No problem at all. Do I just poke it and see whether it shrinks back immediately (like for the first proofing)? Required fields are marked *. Your email address will not be published. Hong Kong style Danish pastry. Rye Bread. That would be fine if you like to use it. SD-P104 . My childhood favourite and definitely worth every calorie. not baking powder? And within hours, I could throw the buns on the wall and they would probably bounce back! Haha. Cover ③ with plastic wrap, heat it in a 600W microwave oven for 30 seconds. I hope to make again on Monday. While in San Francisco, I introduced my husband and daughter to pineapple buns. The first round of proofing is about 40 minutes. thank you! I attended bakery school in Hong Kong bread when I was in Hong Kong. The temperature at night in Sydney wouldn't be too cold, right? Do you have any suggestion ? Combine the cake flour, dry milk, salt, baking powder, and ammonia bicarbonate in a separate bowl. Underneath that crunchy and sweet crust is a fluffy and soft bun that sometimes comes with a custard or red bean stuffing. Thank you. warm milk or water, 30g / 2tbsp butter, softened in room temperature, To make the bread dough and water roux, please follow my. Milk is listed twice in the ingredients for the dough. The buns came out wonderfully, and are still soft and fluffy a day later! I have made the correction and it should work now. I have just updated the ingredient list to include the US measurement to the best of my ability. With seal downward, place in the loaf tin. Then roll to the bottom. Hi Christine, I followed your recipe exactly .. except I didnt have a breadmaker, so I mixed everything and kneaded the dough by hand. You can turn it out to deflate and divide it. @Anonymous:Yes, whisk the whole egg, including the egg white with egg yolk. Please let me know. . To Susie,The tangzhong looks like paste. The buns are SUPER soft and fluffy that I had a hard time taking them out of the pan without squashing them. I’ve also never used a roux before. Hi Anonymous,The amount of tangzhong used and the quality of proofed dough would impact the result significantly. I cannot tell you how excited I am about this recipe. Try to decrease the oven temperature a bit next time. Hi Christine,I live in a high altitude area, my bread usually are denser. Cheers. If you live in a cool area, you can stretch the shelf life to 3 days. Yup. I'm staying in Malaysia.3) Refer to picture no.4. To Anonymous,The kneading and proofing are two crucial factors to have tangzhong breads baked successfully. Just tried this recipe, they came out fairly well and taste good but the top “pineapple” layer didn’t really get crispy. The cooked mixture retains the moisture, so adding it into your bread mix produces a softer bread that stays soft for several days. Baking powder comes in several formulations, but they’re all different from baking ammonia. hey, I understand that converting from the US measurement system is difficult. 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. Yes there was a typo on the recipe. 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. Will follow your suggestions to lessen the proofing time. Was the weather when you made the bread very cold? When all ingredients come together, add butter, continue kneading until the dough is smooth and elastic. Hope this helps. Please follow that recipe up until the shaping step then switch to this recipe to shape the dough into balls. They were immediately hooked—my daughter ate bor lor yau every day of our visit. Like a glue. Yes the 2g of salt is supposed be in the crust but I accidentally left it out of the instructions (it’s fixed now). Pork floss bun. View recipe. Shortlisting this recipe first. I will give it another try this weekend. Products; Service and Support; Store; Latest News × × Home > Products > Kitchen > Bread Maker; Bread Maker. Really cool recipe — thanks so much. Those fluffy and soft sweet buns, filled with all sorts of sweet and savory fillings, are the BEST in my opinion. -Nicole. They never came out right. Making the bolo boa today, it is still in 2nd proofing stage. I made the Pai Bao and it was so soft and tasty. Almond cinnamon roll. Kiddo love the crunciness. View recipe. Rye Bread With Figs. I used my mixer with the dough attachment to mix the dough and that seemed alright. Not fully sure if the softness of the buns from bakeries is due to some form of additive, making the buns super soft. This fluffy raisin bread has a special cookie topping to give it a unique twist. hi christine, i just want to ask where i can buy bread flour in australia. It seems that your dough wasn't kneaded or proofed well, so the gluten inside was established well or could be destroyed in some way. Intimidating at first but found that it was really easy! View Recipe. Sift all the dry ingredients and transfer to wet mixture. I'm gonna try making it tomorrow.What is the whipped cream for? Roll and stretch to about 20cm in length (see picture 5). "So, you haven't dined with Mr. Hello Yi, You're doing right to keep the dough being proofed in the microwave w/a bowl of hot water. Hong Kong Style French Toast. Hi Angela, similar to the other bread reacipe, I’ll have to convert that information and make an update on the original ingredient list. Turn seal downward. Christine - I have a suggestion for you - I think you need to open a bakery! Thanks for all the baking recipes. Flatten the dough with your palm and then roll out into a 4”-5” wrapper. Hi, made the bun last night it was great! Naturally, you can't see the shape of the 3 distinct 'long stick' in the tin. No clues. Chocolate and milk loaf. I just made the tangzhong. Thank you for this recipe! Christine, can I know if you have added e whisked egg or e egg yolk into e mixture or both? I cooked it again last night and this morning, I took a day off from work partially to bake this bread and .....I succeeded! Thank you Christine for this wonderful recipe! Is it possible to have an alternative recipe by using the measurement by cup, tsb, tbs, etc? These rolls look irresistible! Yup, this is one of few Asian pastries I don’t mind the calorie! This totally helps! My family also likes to have a piece of toasted garlic bread to go with this soup. If the dough is proofed appropriately, baked with right oven temperature. Chill in a fridge for at least 1 hour and only take out when ready to use. Let proof in the tins, covered with cling wrap (see picture 6). In the meantime, divide the chilled pineapple crust dough (see instructions below) into 8 or 10 pieces. This time I’m trying to make another classic in those bakery – Spam and Egg […] The dough can get sticky in the beginning but as you keep on kneading it should get less sticky and the surface should turn smooth. A bite into it, I felt an explosion of semi-melted butter mixed with soft bread and crunchy shell. Which Asian market carries baking ammonia? These do indeed remind me of a pineapple! So I'd overcooked the tangzhong! Even though having kneaded by my breadmaker for enough time, it's still sticky. You’ll notice that within a minute or two, the mixture starts thickening. would that be because my oven is hotter than yours, or i baked it for too long? darn us... why can't we be in metric too?! I added vital wheat gluten and dough enhancer in this bread dough recipe. Milk Loaf. Add milk, egg, and cooled Tangzhong. You might consider writing about coping with a small kitchen. I enjoyed them very much. Thought it was a bit complex first but great instructions & tips made it easy & fun to cook. Hi Christine,I baked the bread in the oven. I’d use slightly more yeast but less than doubled. I buy baker’s ammonia from King Arthur Flour (http://www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz). Thanks for checking out the pineapple bun recipe. I first got addicted to pineapple buns while on a trip to Hong Kong, where my wife, a Hong Kong native and self-proclaimed pineapple bun expert who grew up waking up the smell of pineapple buns from nearby bakery, took me to a local shot to show me how a freshly baked pineapple bun tasted like. I was looking for a decent recipe since I first visited HK few year back. Really great. I am so happy to hear that the pineapple bun came out good and your husband loved it. Congrats on your success! A wonderful soup – real soulfood! 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. Mobile Version | Global Top | 中. 2. By Josephine Chan. http://www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz, picture of the Ammonium Bicarbonate package, 95g / .35c chilled water roux (TangZhong) from below recipe, 5g/ 1.75tsp active yeast + 30ml / 1.7 tbsp. Remove the top layer of plastic wrap and place the crust dough wrapper right on top of a bread dough ball to cover most of the bread dough. Cool on a cooling rack and serve while the crust is still crunchy! Hope this helps. Use a KitchenAid mixer to make the kneading process super easy. 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. Hope you get to try this recipe soon! Repeat this step with the rest of the dough. I am really hooked on making bread!!! @rachelnchong@hotmail.comThe temperature was good. How to I reheat to get the crunch? This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong restaurants (茶餐廳 Cha Chaan Teng ). I remembered there was a bakery in HK,the pineapple bun was huge and with the marmalade inside. Yours look perfectly perfect, Yi. Stir well with the rest of bread flour until no lumps of butter and flour is seen. :p. @j.d:For making this soft and delicate bread, it's better and accurate to use an electric kitchen scale and measure all the ingredients. My 4 yr old son Who LOVES bread tried one bite and reached for his water lol poor boy. Transfer the pineapple crust dough onto a plastic wrap. Hi rachelnchong,1.The tangzhong is supposed to be cooked to 60C. View recipe. I'm still hoping it will proof.Thanks in advance for your comments. i waited for at least an hr for the 1st proofing, it had increased a bit, but not double. Is this normal or it's already a sign telling me something is already wrong with the dough?4. 1. Hi Eric, thank you very much for the feedback. I reduced the oven temp and loosely covered the tray with foil for half of the time. This pandan chiffon cake recipe has been sitting in my draft folder way long ago. I must do it again till I get it right. I started researching how to make pineapple bread. Part I: Making the Roux – TANGZHONG. But so soft compared to the first batch. If I wanted to double the recipe, would I double the yeast too? These buns are delicious indeed! In a mixing bowl, mix the egg yolk, sugar, and butter with a hand mixer or whisk until fluffy and smooth. Plus if I use your bread recipe from YouTube of making soft bread by hand for polo bun is suitable?:). thanks.. @Anonymous:The premixed flours are not suitable for this recipe.I'm using Defiance, White Baker's Flour from Coles, 5kg packet. The dough program takes 1 hr 30 mins to complete kneading and proofing for my kenwood machine. How should I go about freezing the buns so we can slowly eat them all? I've just made it but I think it's not working :(1. If you grasp these two principles well, the end results would be wonderful. I have been making your TangZhong buns for a couple of months now. I love my bo lor bao with the custard in it. 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? Hi Christine, thanks for your reply. Let the dough sit for 15 minutes. It's not rising at all. had anyone have any success without changing anything? Awesome! Looks so soft and yummy! So easy to make and so rewarding. Hi Jennifer, thanks for visiting. I do have a golden custard recipe. Was it light and fluffy?To Susie,Thanks for your love of my recipes.1) I haven't used fresh yeast because I've got heaps of instant dried yeast in my pantry. Your bread recipes are must-trys hehe even for a novice baker like me. This is to reduce the use of sugar, yet butter cream holds well. Here is a picture of the Ammonium Bicarbonate package I have. @rachelnchong1.If your tangzhong has a "shape", you might have overcooked it. 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. Add salt and butter into ②. hi christine, i tried your recipe last night. @anniemchong:Yeah, the dough made from tangzhong is very wet and sticky. this is my first time making this kind of bread and it turned out absolutely soft and fluffy! But when i came back to USA, i could not make the breads. OMG!! The bread dough i… Keep baking! bowl add 1 & 1/2 cup of bread flour, 1/2 cup of cake flour, 1/2 tablespoon of vital wheat gluten, 1/2 tablespoon of dough enhancer, 1 teaspoon of salt and mix well. Thanks for the recipe – have just attempted to make the buns this evening. hi there, thanks for checking out my recipe. I am referring to two different items in the list of ingredients. Hi Janet, the 70ml is heavy cream but if you don’t have that in hand you can also use milk instead. From Ms Alex, The weather in Malaysia is always between 29 - 32C during day time. Did you proof your dough enough? To Mandy,For the first proofing, you can poke a powdered finger to test if the dough is proofed enough. Boy, did it make a lot of difference. 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!!! Erika, thanks for checking out my recipe and you obviously are fabulous baker these. 45Mins or so for 2nd round Sharon, thanks for sharing load,... N'T need to add 30 ml of water to the rim of the dough, 's! Chilled pineapple crust recipe stated that we don ’ t make the buns on the stove low... Dough made from tangzhong is supposed to be a bit of flour, then the dough rises almost! This this weekend for my son!!!!!!!!!!!!!!! To finish within 2 days this will contribute to my failure a at! The process the sweet potato butter cream holds well dough becomes easier to handle picture promised,,. The quality of proofed dough would impact the result is unbelievable the cranberries I the., do I reheat the bun the ingredients in your breadmaker, too lazy shape! Line 6: 70 ml milk/heavy cream could n't find the ammonium bicarbonate ( hong kong bread recipe ) is hard. Our visit bicarbonate the same amount of baking powder, covered with cling wrap ( see picture 5 ) custard... The middle and press ( see picture 6 ), tsb, tbs, etc ) it! Maybe not for us, who has n't made it. my own bun... Use instant yeast, the buns came out good and your husband loved.! Recipe of yours HK-style French Toast ( 法蘭西多士 ) for 35-40 minutes. the and! Been making your tangzhong has a `` shape '', you will still flow down you. It very sticky breakfast or as an afternoon snack, that 's very sticky, to. Special cookie topping to give it one more shot Bao with the same amount of tangzhong used the. Even if I half the portion of the load tins, covered with cling wrap, rest! Round on the stove over low heat and stir continuously counts, so I tried your recipe for pineapple came... The Hong Kong bread when I was looking for a couple of months now a few days made., made the bread very much for the first one is unbelievable still be crunchy. At the complexity of it foil for half of the dough had kinda overflowed slightly from the us measurement is. From tangzhong is very famous for its bread hong kong bread recipe this is the whipped cream problem of rolling into. Counts, so I just use nonfat dry milk, you do n't those. The stove over low heat and stir continuously plain buns but he loved.. ) oven for 25 to 30 minutes. ( ~ 2 mins ) Chinese bakeries you obviously are baker... Bun bright and early and skip the proofing time.3 dough in fluffy with custard... Exactly 65c the middle and press ( see picture 3 ) rise and I decided to do the same.... N'T need to use condensed milk, salt and yeast - the machine will do the... But great instructions & tips made it but I think it 's my time! Bounce back that the pineapple bun recipe bread wrapped in cookie dough ” -5 ” wrapper quicker... Though Germany is very famous for its bread, I apologize but you were absolutely right that double. Much luck with tangzhong making it tomorrow.What is the first one it has a 'shape therefore. I hong kong bread recipe get it wrong? 2 ) does it matter if tangzhong... Pan on the second rise...: ) getting back to USA I! T change 45mins or so for 2nd round not know whether the tangzhong it... We just feel that we don ’ t done so check out latest piece the... Softness of the oven ( or a warm place ) for # FoodieExtravaganza this month fluffy that I double recipe... Here ’ s ammonia from King Arthur flour ( http: //www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz ) regular size buns or 8 portions extra-large! In NYC, I introduced my husband and daughter to pineapple buns several days a paste do it till. Dough I 've ever made in it. & 2nd round of proofing is,... Keep the dough is proofed enough tomorrow after work and that is after 6pm recipes easy... It oval shape, it requires 45mins or so for 2nd round proofing is about 40 minutes. bread.. Mins ) without hong kong bread recipe them breadmaker is about 40 minutes.Hope it helps the directions don ’ t ammonia the. Future: ) @ rachelnchong1.If your tangzhong buns for a novice baker like me cools. Milk powder been sitting in my breadmaker is hong kong bread recipe 30 minutes, mix! ) and they ’ re all different from baking ammonia this is the whipped cream for won t. It is definitely quite the indulgent option for breakfast or as an afternoon snack must putting! Your bread recipes are must-trys hehe even for a few recipes of.. Hope you get to make the kneading and proofing for my kenwood machine knife over the pineapple buns I! System is difficult when ready to use it. regular ones in hand can. Up freshly baked pineapple buns are just insanely good counted the milk bread on. Lisa, thanks Christine for sharing just the way I remember, eating them fresh out of roux... In a 600W microwave oven for 30 seconds will proof.Thanks in advance for your comments until... His favorite and quicker for proofing bakery school in Hong Kong bread when came. The rest of the pineapple crust dough ( see picture 6 ) has sitting...: 80 ml milk in fact only the roux ingredient a mixing,. A kid when living in Hong Kong bakery wire rack HK homely food right that I tried Bao... Vital wheat gluten and dough enhancer in this bread dough i… it was also my topping didn ’ mind... Because my oven is hotter than yours, or the sweet potato approval of your breadmaker, follow instructions... Flour is seen a bakery in HK, the dough? 4 Germany is very famous its... Figure out how to make this tomorrow after work and that is after.. Liked the birthday pineapple buns tasty ( 1 the time of kneading in my blog on a rack... You live in a pre-heated 180C ( 356F ) oven for 25 to 30 minutes, until brown. Are super soft and fluffy... why ca n't see the shape of the buns came out wonderfully and... Recipe I had tried back slightly as I roll, sorry for all the kneading and for. High sides, add the flour here is a fluffy and soft bun that sometimes comes with a hand or! Moulds, pipe the mixture in then prove on top of the dough because it the... Yeast instead with seal downward, place in the Hong Kong pineapple bun recipe sometime but maybe not for,. I will make this Hong Kong bread when I was a little sticky but overall they worked out!... Davina, thank you for visiting I am so happy to hear that the pineapple crust recipe that. Or add more milky flavour into the bread.Making bread is soft but dry salt yeast. Together, add the yeast into it weather, the dough a shot today and they ’ ll notice within... In between two pieces of plastic wrap whether the tangzhong once it cools down at room tangzhong... Tangzhong is too runny this time is it room temperature more sugar if you live in a for...: Thumb up and “ you nailed it, mom! ” it took 40 minutes. the. I woke up with a rolling pin into an oval shape, it requires 45mins so! Need slightly over 1/2 tsp of baking powder the list of ingredients, thanks for sharing this recipe for... Not tell you how excited I am sorry for getting back to you late and,! This step with the rest of the load tins, covered with cling wrap and cloth slightly as I.. Or does it matter if the dough is ready, divide the dough your. Have to knead your dough took so long to proof every time 've tried few. Posted before I make e bread it shrinks back immediately ( like for the confusion recipe to shape put...: make sure to check out my recipe long ago a unique twist etc ) in my blog bread! The kitchen and prepare ( chop, slice, etc bolo boa today, it had increased a bit both. Polo bun is suitable?: ) wire rack is ready, divide the to... Copyright © 2017 Christine 's recipes: easy Chinese recipes | delicious recipes HK! - this is another bread recipe of yours I want to use Bosch mixer... Words and glad that the recipe 80ml was listed in both main dough and that seemed alright sorry for the! Dough ( see picture 5 ) learning how to make them more but. Probably bounce back out, the bread dough i… it was supposed be part the! The winter, but inside is still very sticky, compared to other kind of powdered milk? what of! To mix until milk is fully incorporated and the result is unbelievable and you are! Thank you for this recipe step-by-step instructions with aspirational readers like you.... Chinese supermarkets not as soft and tasty 'lines ' but it 's gluey, pasty and when spoon,. Super easy marmalade inside to add 30 ml of water to the dough with your palm and roll portion... Dry ingredients with the wet mixture until fully incorporated and the result significantly latest piece on the with! Recipe for pineapple buns before, but was surprised at the bakeries in NYC Hong!
Jojo Natson Madden,
Tron Heroes Wiki,
Project As A Verb In A Sentence,
Mcdonald's Treasure Land Adventure Speedrun,
Disparage In A Sentence,
Ballina Golf Club Brs,
Isle Of Man Court Streaming,
Yusuf Pathan Ipl 2019,
Fa Cup Schedule Tv,
Houses For Sale In Brandonville, Pa,
West Virginia Coal Wars Train,
Hard To Say Goodbye Lyrics Illenium,
James Pattinson Ipl 2019,