Posted by: Jonjon | August 15, 2009

Asian Bread – Pai Bau 7/10 for taste, 8/10 for texture August 15 2009

排包2% instant yeast, salt, skim milk powder, 20% sugar, 10% egg , 40% milk, 30% whipping cream, 8% condensed milk, prefermented dough, 16% butter

“Pai Pau” (排包) another well known bread of Hong Kong. It is a sweet bread which is creamy and soft.



250g bread flour

1/2 tsp salt

5g instant yeast

2 tbsp skim milk powder

45g – 50g sugar

1 egg yolk + milk = 120ml

75ml whipping cream

1 tbsp condensed milk

50g pre-fermented dough

40g butter (room temperature)


1. Mix everything together except butter till you get a smooth dough. Add in the butter and knead till dough is elastic.

2. Prove dough for 1.5 hours or till double in size.

3. Divide into 8 pieces and shape into round balls. Rest dough balls for 15 minutes.

4. Final shaping and then prove for an hour.

5. Apply egg wash and bake at 190C for 15 – 20 minutes.


高筋麵粉125g,                      62g

水75g,                                    37g

速發酵母1/4茶匙,    1/8 tsp







Hmmm. The bread is just slightly sweet and milky flavored. When cooled down to slightly warm. You get a very very soft, almost creamy like melt in your mouth texture on the inside with a crunchy crust. I baked it for 5 minutes more. Umm….yeah….hmm….not much flavor…but the texture was quite fun I guess….just very very soft. It bloated up nearly twice its size during the proofing and also during the baking which was a surprise, I thought it was about to blow up or something


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