You can turn it out to deflate and divide it. After proofing, the surface is not sticky as before. The first round of proofing is about 40 minutes. Even though having kneaded by my breadmaker for enough time, it's still sticky. The dough of Pai Bao is extremely sticky. It's no problem coz you have to deflate the dough and shape it.īut 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. Let cool completely.įor the first proofing, you can poke a powdered finger to test if the dough is proofed enough.
Remove from the oven and transfer onto a wire rack. Bake in a pre-heated 180C (356F) oven for 25 to 30 minutes, until turns brown.
When the dough rises and almost reaches to the rim of the load tins, lightly brush the surface with whisked egg. The best temperature for 2nd round proofing is 38C, humidity 85%. Let proof in the tins, covered with cling wrap (see picture 6). Repeat this step with the rest of the dough. With seal downward, place in the loaf tin. Roll and stretch to about 20cm in length (see picture 5). Fold 1/3 from top edge to the middle and press (see picture 3). Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). Cover with cling wrap, let rest for 15 minutes at room temperature. Deflate and divide into 6 equal portions (see picture 1). Transfer the dough to a clean floured surface. (The time of kneading in my breadmaker is about 30 minutes.) Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size. When all ingredients come together, add butter, continue kneading until the dough is smooth and elastic. (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). 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). The texture of every tangzhong bread is exactly like the kind that I’m after, very fluffy and remains soft for days. I must say that I’m really satisfied with the end results. Having gone through all the trials and errors, I keep using my breadmaker to knead tangzhong dough since then. I ended up with turning the dough back to my breadmaker. Having tried many times of scraping the dough out and get it started again, the dough couldn’t be kneaded properly after a long time. As this tangzhong dough, especially the one of Pai Bao is extremely sticky, the dough was stick to the hook and curled all the way up to the top. Why didn’t I use a stand mixer? I experimented with my stand mixer once. The key is to let your dough properly be kneaded to the “elastic stage”. You can use other brands of breadmaker though. I just bought it for kneading dough because I like shaping the dough myself and bake breads in oven to have more fun and ensure the best results. My breadmaker is the very basic model of Sunbeam. Many fans of my Chinese blog showered me with emails asking what brand of breadmaker I use. Please take this as a kind note that this bread is very easy to make as long as you use a breadmaker. If it’s not impossible, it would be tremendously hard to knead the dough by hands. Up to the time of writing this post, I think this is the stickiest tangzhong dough I’ve ever made, and also the most fluffy and softest homemade bread I’ve ever enjoyed. 
After two trials, not much satisfied with the taste and texture, finally I got the homemade Pai Bao that I love the most, very close to those of Maxim’s. If you crave for those lovely, soft Pai Bao, why not try to make some with tangzhong? From getting the idea to getting the wonderfully soft Pai Bao on hands, it took me quite a lot of time of refining the recipe. As you might’ve known that I’m getting addicted to making tangzhong breads more and more. Sadly, I can’t have Maxim’s Pai Bao as many as I could when I was in Hong Kong. I hardly find another bakery shop in Hong Kong that can beat them in making Pai Bao. Maxim’s Pai Bao has rich eggy and milky flavours, super soft and fluffy. “Pai Bao” (排包) is a kind of Asian sweet buns, arranged and baked in long rows.
Amongst all the Asian bakery shops in Hong Kong that I tried Pai Bao, Maxim’s bakery was on the top of my favourite list.
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