PAI BAO - HONGKONG SWEET BREAD

emotionallybaked null
Dec 11, 2023
2 min read

Let's get right into it.

The first version I made of this bread was sourdough, and as soon as I ate it, it became one of the best breads I've ever had in my life. It's a staple in my house.

I worked a bit on the yeasted version and I am happy to share it.

Notes:

This recipe works for me, so I hope it will work for you too.
I use strong bread flour but if you live in Canada, all purpose flour is just fine, as most have 13% protein.
All my measurements are made in grams, sorry measuring cups aren't always accurate, I should know, I have three sets and they all give different values in grams.
I am no expert so I can't explain or troubleshoot high altitude/low altitude and humidity stuff, sorry, but I can make the effort to research on it

Recipe

Yield - One 9 inch loaf + 2 mini buns

Tangzhong

20g bread flour

100g milk

Dough

- 405g strong bread flour (or flour with 12 - 13% protein)

- 200g milk

- 20g buttermilk powder or whole milk powder

- 8g fine sea salt

- 5g instant dry yeast or 15g fresh yeast

- 1 egg yolk

- 30g sweetened condensed milk

- 65g sugar

- 35g water

- 40g unsalted butter at room temperature

Glaze

1/2 tbs honey

1/2 tbs water

Before you start, test your yeast.

120g warm milk (between 102 to 110F or 39C to 42C) (warm to the touch)
5g sugar
All your yeast

Mix the milk and sugar, then sprinkle in the yeast. Leave to rise for 5 minutes. If it bubbles, it means it's active and you can use it. If the yeast doesn't bloom, discard and buy a new one.

Steps

1. Prepare Tangzhong by cooking milk and flour to a thick paste. Leave to cool.

2. Warm the milk a little (the milk should be just lukewarm, don't overheat it or you'll kill your yeast). In the bowl of a mixer, dissolve the yeast in the milk (if you've tested your yeast, skip this step and add the rest of the milk and sugar).

Add egg yolk, Tangzhong, condensed milk, sugar and water. Whisk well.

3. Add the flour and mix until there are no dry bits.

Add the salt and mix some more.

4. Add the butter and mix for 10-15 minutes on high speed, until the dough forms a ball and the bowl is clean. Place the dough in a bowl and leave to rise for up to 3 hours, depending on the temperature of your kitchen.

5. During the rest period, perform two sets of stretch and fold.

The dough should be puffed up after the resting time.

6. Divide the dough into 16 balls of 55gr each. Place in the fridge for about 30 minutes. Roll the balls into strips, then into tight rolls.

7. Place the rolls in a loaf pan, I use a 9-inch loaf pan. It will fit about 13 or 14 rolls. If yours holds more, go ahead. Otherwise, bake the rest in individual mini loaves.