I’d use slightly more yeast but less than doubled. Yup, this is one of few Asian pastries I don’t mind the calorie! Hope this helps. Whisk them together until smooth and there are no lumps. hi there, thanks for checking out my recipe. Hi can I know why my pineapple crust while proving it’s slowly splits out baking it cracks until no pattern s at all, I’m using the crust cutter to do the patterns! Yes it's powdered milk. @winnieDid you mean that the 2nd round of proofing was in night time? Every second counts, so I tried to gobbled it down as fast as i could haha. This one is the best I found! 2) Does it matter if the tangzhong heats up just below or above 65c or does it have to be exactly 65c. (success = above edible). Please take a look at the picture on my chinese blog here. It was impissible to knead so I kept folding and dusting with my reserved flour and slammed it a couple of time on my counter. A mixture of sugar, eggs, flour, and lard form a crisp surface with soft bread underneath, and it's best eaten when hot. Thanks for sharing the link. What a great recipe and you obviously are fabulous baker because these are perfect! Then it's not because of the temperature. 3. Mix well. My tangzhong is like kinda solid pasty glue. Perhaps I’ll post a steamed custard bun recipe sometime. yireservation.com/recipes/hong-kong-pineapple-apple-bun-recipe Is the tangzhong meant to be a bit runny or quite pasty? Currently using the Tangzhong method but baking within the breadmaker, too lazy to shape and put into oven. "So, you haven't dined with Mr. Like within minutes or even seconds. Luckily I read thru the posts before I make e bread. Repeat this step with the rest of the dough. There should've been other things wrong when making the dough. I used a brand new packet of yeast as well. is it a must for putting the condense milk? Yes you will need slightly over 1/2 tsp of baking powder in total. Thank you Christine for this wonderful recipe! darn us... why can't we be in metric too?! Then you measure out the quantity this recipe calls for, then mix with other ingredients. It's my first time doing the HK bun. Happy baking! Not fully sure if the softness of the buns from bakeries is due to some form of additive, making the buns super soft. After proofing, the surface is not sticky as before. Mimi. This humble tofu dish will surprise you. Just wanted to know if can add any fillings into it? View recipe. To Anonymous,The kneading and proofing are two crucial factors to have tangzhong breads baked successfully. I hope your wife liked the birthday pineapple buns you made! -Nicole. I am really hooked on making bread!!! They never came out right. @Anonymous:Did you bake your bread in a breadmaker or oven? Cover ③ with plastic wrap, heat it in a 600W microwave oven for 30 seconds. I remembered there was a bakery in HK,the pineapple bun was huge and with the marmalade inside. Oh gosh, they look sooo good!! I’ve already baked a lot of pineapple buns before, but I have to admit that this recipe is the best one. Add milk, egg, and cooled Tangzhong. The first round of proofing is about 40 minutes. Even though Germany is very famous for its bread, I still miss the bread in the Hong Kong bakery. Awesome! The truth is the freshly baked pineapple buns are just insanely good. A wonderful soup – real soulfood! 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. Night won't vary that much either. In a mixing bowl, mix the egg yolk, sugar, and butter with a hand mixer or whisk until fluffy and smooth. Add dry ingredients, melted butter and golden syrup. I found that my bread is not as soft and fluffy as your pics and doesn't stay soft for more than 1 day. Step 4 it shaped itself in the thin durinf the second rise... :). this looks delicious! I have difficulties to measure the ingredients amount by ‘g’. I did try once and also find it very sticky. It should improve. SD-P104 . So what made te difference? Yes, it's a way to roll and pinch your dough into a log. If the dough is proofed appropriately, baked with right oven temperature. Do you think this will contribute to my failure? By Josephine Chan. It is definitely quite the indulgent option for breakfast or as an afternoon snack. You don't need those steps I mentioned above to shorten the proofing time. hi Lisa, thanks for your kind words and glad that the pineapple buns came out good! But when i came back to USA, i could not make the breads. Actually, I didn't use a thermometer every time I cooked tangzhong. The buns came out nicely round on the top. So I'd overcooked the tangzhong! If you’ve never had a pineapple bun before, the first thing you’d notice is that signature golden, crumbly crust which resembles the pattern of pineapple skin. Thanks again for visiting the blog. With all the kneading and proofing time, I hope I have enough time. I'm staying in Malaysia.3) Refer to picture no.4. Just tried this recipe, they came out fairly well and taste good but the top “pineapple” layer didn’t really get crispy. I'm gonna try making it tomorrow.What is the whipped cream for? (Note: I used to make a small well in the bread flour, then add the yeast into it.) Christine - I have a suggestion for you - I think you need to open a bakery! I followed exactly the recipe(using a breadmaker) and it came out so soft and fluffy. The best temperature for 2nd round proofing is 38C, humidity 85%. is it ok to use liquid milk? Milk Loaf. New time, you might try to place the dough in a big plastic box, or in the oven (don't turn on the power at this point), with a glass of hot water to facilitate the proofing. If I couldn’t find the ammonium bicarbonate, I could substitute with the same amount of baking powder. My baking tin is non-stick. Now you can make ... Christine’s Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I love pai bao! Will it be too hard? How should I go about freezing the buns so we can slowly eat them all? Shortlisting this recipe first. It's like glue, contains much moist in it.2.As for proofing, you can judge whether your dough is proofed enough or not by sight. To Anonymous,You're welcome.You can use the tangzhong once it cools down at room temperature. Ever tried Tangzhong breads before? I would love to make this for my Bolo-loving Hubby but there are only 2 of us at home. Even though having kneaded by my breadmaker for enough time, it's still sticky. The last round of proofing is about 40 minutes.Hope it helps. 1. I cover the tin with cling wrap and cloth. . Ingredients. Let cool completely. View Recipe. Do I just poke it and see whether it shrinks back immediately (like for the first proofing)? For the custard, I have not experimented with other flavors but strawberry jam sounds yum. Which Asian market carries baking ammonia? Do you have any suggestion? 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 ). Do you think I should substitute the milk with whipping cream or add more butter to make the bread moist? Almond cinnamon roll. I tried making the raisin tray buns yesterday, but this time i reserved 3/4 cup of flour from the recipe to dust the dough while kneading. Spray the moulds, pipe the mixture in then prove on top of the oven (or a warm place) for 35-40 minutes. Hong Kong people seem to prefer a very soft and fluffy white-flour bun (think barbecued pork buns), and they come with every imaginable filling, from sweet coconut to meat and cheese. Really cool recipe — thanks so much. My 4 yr old son Who LOVES bread tried one bite and reached for his water lol poor boy. Hong Kong has long been a desert when it comes to quality bread. Thanks, looking forward to fresh bolo bao! Bake in a pre-heated 180C (356F) oven for 25 to 30 minutes, until turns brown. Christine, can I know if you have added e whisked egg or e egg yolk into e mixture or both? Christine - this is another bread recipe of yours I want to try! Add salt and butter into ②. But you might expect around 40 minutes. These Bolo Bao were incredible! but when it came to the proofing, it took super long. :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. Do you have this recipe in cup/tablespoon/teaspoon measurements? Mix on low in a stand mixer until everything is combined (~ 2 mins). Place the dough balls on lined baking sheet. 1 serving of tangzhong: this is a separate recipe and you will use all the tangzhong made with the recipe For the tangzhong: 1/3 cup of bread flour (all purpose will work as well) 1 cup of water Did I get it right?2) The 1st & 2nd round of proofing. A bite into it, I felt an explosion of semi-melted butter mixed with soft bread and crunchy shell. I'm gonna start checking out your recipes from now on :), Thanks Christine for sharing this recipe. View Recipe . Hi, made the bun last night it was great! Recently though, a spate of proper crusty fresh sourdough makers have popped up. thank you! You'll easily find it served in Chinese restaurants. 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. Thanks again for raising this to me. Thought it was a bit complex first but great instructions & tips made it easy & fun to cook. I would certainly love to make this. If you use fresh yeast, the proofing step is the same. The pineapple bun bread recipe is basically the same as the milk bread recipe. Yup. The bread will be wonderfully tasty.This recipe helps to make tangzhong dough, that's very sticky, compared to other kind of dough. Rye Bread. @rachelnchong1.If your tangzhong has a "shape", you might have overcooked it. I tried making small buns like the ones from chinese bakeries (my first bread) and they came out dry. hi christine, i tried your recipe last night. Thanks. Better than from Asian markets here in USA. I mean, when you are making the bread, do you take the tangzhong out from the fridge and use it directly or you let the tangzhong to room temperature and then use it?Thanks a lot Christine ... And I agree with the others, you should open a Bakery ;). I just made the tangzhong. I live in sydney. Baking powder comes in several formulations, but they’re all different from baking ammonia. If you can’t find it, you can substitute with the same amount of baking powder. This totally helps! The silver lining is, the buns were always good and turns out that they CAN GET BETTER.... :) Gazillions thanks for theses recipes. Thanks! Anyway, I splitted the batch into 2 and I added 1 small purple sweet potato in the second batch. Mix well. Any leftover can be kept in fridge for a few days. In a bread machine, pour in the ingredients in this order, warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. I reduced the oven temp and loosely covered the tray with foil for half of the time. Will make these many more times to come! Haha. If not, you have to grease it in order to help remove the bread easily. (that's what they call them here). Here’s our full guide to finding that perfect yeasty loaf. (25min). Thanks again for sharing the recipes that i’ve been long for! Really the only thing that's the least bit hard about this banana They are fantastic and inspirational especially bread using tangzhong paste!!! If you live in NYC, i can recommend a place in Chinatown. @Anonymous:I used Pauls' pure cream, that's a kind of pouring cream. First time, I feel so proud of my self. When I came home 7-8 hours later, the dough had kinda overflowed slightly from the tin. @rachelnchong@hotmail.comThe temperature was good. What gorgeous and perfect sweet rolls. Thanks again. Thanks. I was looking for a decent recipe since I first visited HK few year back. Yours look perfectly perfect, Yi. Set bread machine to dough setting according to its user menu. I forgot to whisk the 30g egg. @Anonymous:Oh, so glad to hear that. @rachelnchongI wonder why your dough took so long to proof. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg yolk, whisked egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). Thanks! Hi Anonymous,The amount of tangzhong used and the quality of proofed dough would impact the result significantly. The result is a sweet french toast that’s crispy on the outside, while remaining soft and chewy on the inside. View recipe. *Ammonium bicarbonate (臭粉) is a leavening agent used commercial food preparation. Hi Yi, you really have passionate and talent in cooking. Thank you Angie. I love my bo lor bao with the custard in it. I attended bakery school in Hong Kong bread when I was in Hong Kong. Congrats on your success! After going through a handful of recipes from all over the place, I finally came up this version which passed my wife’s taste test! thanks for sharing..I'm going to try this recipe soon!! Bo lor bao is my favorite thing to eat at dim sum. Hi Mimi, thanks for trying out the recipe. You’ll notice that within a minute or two, the mixture starts thickening. With seal downward, place in the loaf tin. Add half the portion of bread flour into ①. I hope to make again on Monday. In the bowl of a stand mixer, add the ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. That’s even better! It was soft and taste really good. Line 6:  70 ml milk/heavy cream. I cannot fail!!!! I started researching how to make pineapple bread. I cannot tell you how excited I am about this recipe. I used all purpose dlour and I did n't know the dough was supposed to be sticky since it was my first bread so i added TONS of flour to make it not sticky. Japanese Style Bacon and Cheese Bread (with detailed steps of making tangzhong), Japanese Green Tea Bread with Red Bean Fillings, Braided Raisin Walnut Bread (Tangzhong Method), Japanese Style Bacon and Cheese Bread (Tangzhong Method 湯種法), Hong Kong Style Egg Waffle (雞蛋仔 Original Flavour), Converting Grams to Cups (Problem & Solution), Christine's Recipes: Easy Chinese Recipes | Delicious Recipes, 30 gm whisked egg + plus some extra for egg wash. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg yolk, whisked egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). I really share your joy. In the meantime, divide the chilled pineapple crust dough (see instructions below) into 8 or 10 pieces. Proofing time should be unchanged. Some of the combinations like "sausage mayonnaise" or "corn and tuna" seem rather dubious, but there are also wonderful ones like red bean or curry. Her blessing also means I can official share this tasty homemade pineapple bun recipe with step-by-step instructions with aspirational readers like you! Which one is correct? I have made the correction and it should work now. can I use thick cream? Turn seal downward. If I wanted to double the recipe, would I double the yeast too? To Make The Bread: I. A good Hong Kong style hot dog bun, the bread is crucial. 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. I like to use bread flour to make bread because the bread texture is better and soft. No clues. I have been making your TangZhong buns for a couple of months now. Happy baking! Yes the 2g of salt is supposed be in the crust but I accidentally left it out of the instructions (it’s fixed now). Repeat until every bread dough is covered. You might think it’s not that kind of original Borscht, but many Hong Kong people like having some meat or bones to cook soup. You might consider writing about coping with a small kitchen. Is this normal or it's already a sign telling me something is already wrong with the dough?4. 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!!! Thanks again! Hi Christine, can I ask you about the tangzhong, is it room temperature tangzhong or cold tangzhong? Hi there, thank you for checking out my recipe. Like a glue. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes Fluffiest raisin bread (tangzhong) Save Print. I definitely have overcooked the tangzhong. I made this bo lor bao and i love it! View recipe. Thanks! 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. @Anonymous:Wow, you kneaded this pai bao dough by hand?! It was definitely something to die for! Thank you so much for sharing. Pork floss bun. Thanks for sharing the recipe, but I follow it and it get very watery dough, its not possible to work with, I think 180ml of total liquid for 310 g of flour is a bit too much. And within hours, I could throw the buns on the wall and they would probably bounce back! They are a new favorite with my family. Every time it worked. They were MUCH better than any other bread recipe I had tried. I don't own a bread maker at home either so I kneaded the dough by hand and it still turned out beautifully fluffy. These tasted just the way I remember, eating them fresh out of the oven at the bakeries in NYC. Hi Christine,I live in a high altitude area, my bread usually are denser. The 80ml was listed in both main dough and the roux but in fact only the roux needed 80ml of milk. Cheers  isn’t ammonia bicarbonate the same thing as baking soda? OMG!! ***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!! Make this amazing Hong Kong Pineapple Bun Recipe following this step-by-step recipe at yireservation.com.