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Asian Sweet Bread (Hong Kong Pai Bao, Hokkaido Milk Bread)
by
Jen7714
Calificación: 4.0
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%20is%20a%20staple%20in%20Asian%20bakeries%20and%20it%20should%20definitely%20be%20a%20staple%20in%20your%20household%20:)%20Delicious,%20fluffy,%20soft%20and%20everything%20bread%20should%20be.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EFor%20this%20delicious%20sweet%20bread:%3C/p%3E%3Cp%3EMaking%20the%20Tangzhong%3C/p%3E%3Cp%3EThese%20are%20some%20simple%20steps%20to%20make%20the%20tangzhong:Mix%20the%201/3%20cup%20of%20flour%20and%20water%20together.%20Whisk%20until%20the%20flour%20is%20completely%20dissolved%20there%20are%20no%20lumps.%3C/p%3E%3Cp%3EPour%20the%20mixture%20into%20a%20saucepan%20and%20turn%20on%20the%20heat%20to%20medium.%20Stir%20the%20mixture%20constantly%20as%20the%20mixture%20heats%20up.%20Cook%20the%20tangzhong%20until%20the%20mixture%20thickens.%20You%20should%20be%20able%20to%20draw%20%E2%80%9Clines%E2%80%9D%20in%20the%20mixture%20and%20the%20indent%20should%20remain%20for%20a%20little%20bit%20(it%20will%20be%20noticeable).%20It%20is%20the%20best%20to%20use%20a%20thermometer.%20The%20mixture%20should%20be%20perfect%20at%20149%20degrees%20Fahrenheit%20(65%20degrees%20Celsius).%3C/p%3E%3Cp%3EOnce%20the%20mixture%20is%20just%20right,%20take%20it%20off%20the%20stove%20and%20step%20aside.%3C/p%3E%3Cp%3ECombine%20and%20Kneading%3C/p%3E%3Cp%3ECombine%20the%20flour,%20salt,%20sugar%20and%20instant%20yeast%20in%20a%20bowl.%20Make%20a%20well%20in%20the%20center%20of%20the%20dry%20ingredients.%20Add%20in%20all%20wet%20ingredients%20(milk,%20eggs%20and%20the%20tangzhong).Use%20the%20dough%20hook%20attachment%20on%20your%20stand%20mixer.%20Begin%20mixing%20on%20medium%20speed%20until%20the%20dough%20comes%20together.%20Then%20add%20in%20the%20butter%20and%20continue%20mixing/kneading.%3C/p%3E%3Cp%3EKeep%20kneading%20until%20it%20is%20a%20smooth%20dough.%20It%20shouldn%E2%80%99t%20be%20too%20sticky%20and%20have%20some%20elasticity.%20It%20took%20me%20around%2030%20minutes%20to%20mix%20the%20dough%20in%20the%20mixture.%20I%20would%20also%20knead%20for%20a%20little%20bit%20by%20hand.%20I%20added%20some%20more%20flour%20to%20keep%20the%20dough%20from%20being%20too%20sticky.%3C/p%3E%3Cp%3EYou%20can%20knead%20the%20dough%20by%20hand%20totally,%20but%20it%20can%20be%20very,%20very,%20very%20tiring%20:)%3C/p%3E%3Cp%3ECreating%20the%20Form%3C/p%3E%3Cp%3EKnead%20the%20dough%20into%20a%20ball%20shape.%20Take%20a%20large%20bowl%20and%20grease%20with%20oil.%20%20Place%20dough%20into%20the%20greased%20bowl%20and%20cover%20with%20a%20wet%20towel.%20Let%20it%20proof%20until%20it%E2%80%99s%20doubled%20in%20size,%20about%2040%20minutes.After%20proofing,%20move%20the%20dough%20to%20a%20clean%20surface%20and%20split%20up%20the%20dough%20into%20four%20equal%20portions.%20Knead%20%20and%20form%20this%20dough%20into%20balls.%20Cover%20the%20book%20with%20the%20wet%20towel%20again%20and%20let%20it%20rest%20for%2015%20minutes.%3C/p%3E%3Cp%3ETo%20form%20the%20shape%20shown%20in%20the%20picture%20below%20(with%20helps%20create%20the%20fluffiness%20of%20the%20layers):%3C/p%3E%3Cp%3ETaking%20the%20rolling%20pin%20and%20roll%20each%20portion%20of%20the%20dough%20into%20an%20oval%20shape.%20Then%20take%20one%20end%20of%20the%20oval%20dough%20and%20fold%20it%20to%20the%20middle%20of%20the%20oval.%20The%20other%20end%20should%20then%20be%20folded%20to%20meet%20top%20of%20the%20other%20end%20of%20the%20dough%20(as%20seen%20in%20the%20picture%20below).%3C/p%3E%3Cp%3ENow%20in%20order%20to%20further%20create%20the%20fluffiness%20of%20the%20layers,%20flip%20dough%20over%20with%20the%20folds%20facing%20down.%20Flatten%20the%20dough%20with%20rolling%20pin%20and%20flip%20it%20over%20again.%3C/p%3E%3Cp%3EFinally,%20it%E2%80%99s%20time%20to%20roll%20the%20dough%20in%20the%20shapes%20shown%20below.%3C/p%3E%3Cp%3EAlternative%20shapes%3C/p%3E%3Cp%3EPlace%20the%20dough%20into%20a%20greased%20pan.Throughout%20this%20entire%20process,%20you%20can%20have%20fun%20with%20it!%20I%20formed%20my%20dough%20into%20rolls,%20a%20regular%20loaf,%20and%20even%20a%20funky%20small%20combination%20of%20rolls,%20as%20shown%20in%20the%20third%20picture.%3C/p%3E%3Cp%3EProofing%20the%20Rolls%20in%20the%20Pan%3C/p%3E%3Cp%3ENow%20it%E2%80%99s%20time%20to%20place%20each%20of%20the%20rolls%20into%20the%20bread%20pan.%20After,%20put%20a%20wet%20towel%20over%20the%20rolls%20and%20let%20them%20rise%20until%20they%20are%20double%20the%20size,%20which%20is%20about%2050%20minutes.Before%20baking%20the%20final%20proofed%20break,%20beat%20an%20egg%20until%20thoroughly%20combined.%20Brush%20the%20egg%20mixture%20on%20top%20of%20the%20bread%20in%20order%20to%20create%20the%20beautiful%20brown%20shiny%20finish%20after%20baking.%3C/p%3E%3Cp%3EFinally,%20bake%20the%20bread%20at%20325%20degrees%20Fahrenheit%20for%20approximately%2030%20minutes.%3C/p%3E%3Cp%3EFinish!%3C/p%3E%3Cp%3EYou%20finally%20accomplished%20making%20Asian%20Sweet%20Bread%20(otherwise%20known%20as%20Hong%20Kong%20Pai%20Bao%20or%20Hokkaido%20Milk%20Bread).%20Don%E2%80%99t%20they%20look%20great?!They%20have%20the%2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