Sunday, September 27, 2009

Wonderfully soft bun (Pai Pau)

This is a wonderfully soft bun which is known as "Pai Pau" (a well known bread in Hong Kong). Seriously, I do not understand why it is called "Pai Pau" (which means white bun) as the bun is creamy yellow in colour. It is a sweet bread/bun which is very creamy and soft. I reduced the amount of sugar from the original recipe as the condensed milk is sweet already.

The dough is so pliable and nice to work with. I should have taken a photo of it. Luckily, I have another batch of this dough in my freezer. Will take a photo of it when I use it either end of this week or early next week.

This is how the buns looked before entering the oven

Look how delicious the buns are after coming out from the oven.

Pai Pau


250gm bread flour
1/2 tsp salt
40gm sugar
5 gm instant yeast
2 tbsp Horlicks (or skim powder milk)
1 egg yolk + milk = 120ml
75ml whipping cream
1 tbsp condensed milk
40gm butter (room temperature)
50gm pre-fremented dough *

  1. Mix all ingredients together (except the butter) in a mixer till a smooth dough is formed.
  2. Add in butter and knead till dough is elastic.
  3. Prove dough for 1 - 2 hours or till it doubles in size.
  4. Punch down the dough and divide into 8 portions.
  5. Shape into balls and rest the dough for 15 minutes
  6. Shape the dough and prove for an hour.
  7. Egg wash the buns and bake at 190C for 15 - 20 minutes

125gm bread flour
80ml water
2gm instant yeast
pinch of salt

Mix all ingredients together and prove for at least 2 hours before use.
Left overs can be divided into 50gm portions , wrapped with cling wrap and freeze for later use.
Frozen pre-fermented dough must be returned to room temperature before use.

No comments:

Post a Comment