Foodie

Tuesday, May 10, 2011

Pai Pau


Pai pau (排包- which literally translates to rows of bread), is a popular bread in Hong Kong. It is the basic asian bread dough which is shaped in rolls, arranged closely together and baked.  To eat them, one is to pull them apart and enjoy the incredible softness.  This bread is rich and super fluffy, full flavor from the eggs and cream..



Ingredients:


All the starter **
1 egg yolk
1/2 cup whole milk (more if necessary)
5 tbsp whipping cream
1 tbsp condensed milk
3  or 4 tbsp sugar
1 tsp salt
3 tbsp melted butter
1 tbsp skim milk powder
3 cups bread flour
1 1/4 tsp instant yeast

Glaze:
1 egg yolk mixed with 1 tbsp water







Starter**:
2 tbsp bread flour
6 1/2 tbsp water

Mix the starter ingredient together and microwave on high for 30 seconds ( 20 seconds - if you are having a higher wattage microwave). Stir well and continue to microwave on high for another 30 seconds - stirring after every 10 seconds to get the roux to a temperature of about 65 c/150f.


Method:


Put all the ingredients into the breadmachine bowl starting with the list above accordingly, starting with the starter and ending with the yeast on top of the flour.


Choose the dough function on the bread machine and press start.

Let the breadmachine do its work and when it is over in about 1 1/2 hour, the breadmachine will beep and you can start shaping the paus.

Transfer the dough to a clean floured surface. Deflate and divide into 6 equal portions. To divide into 6 equal portions, first weigh the dough and then divide into 6.  Cover with cling wrap, let rest for 15 minutes at room temperature.


Roll out each portion of the dough with a rolling pin into an oval shape.  Fold 1/3 from top edge to the middle and press. Then roll to the bottom. Pinch to seal. Turn seal downward. Roll and stretch to the length of your loaf or cake pan. With seal downward, place in the loaf or cake pan. Repeat this step with the rest of the dough. A loaf pan can accomodate 3 portions while a  9 inch cake pan can take in 6 portions.  Let proof in the pan or pans,  covered with greased cling wrap .

When the dough almost reaches to the rim of the load tins, lightly brush the surface with egg glaze.

Bake in a pre-heated 350f oven for 25 to 30 minutes, until brown. (i use the convection and 20 minutes is enough)

Remove from the oven and leave in loaf/cake pan for 5 to 10 minutes.  Remove bread from loaf/cake pans and transfer onto a wire rack to cool.
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