Serves: Make one 15 cm x 25 cm loaf
Super soft and delicious bread aka Hong Kong sweet milk bread buns. This is baked in long narrow shapes, rolling, again and again, the portions, carefully arranged in a pan, and brushed with egg wash. Sounds like a lot of work but surely worth it!
Ingredients
210grams lukewarm water, at about 37°C
35grams condensed milk
300grams bread flour with 12% protein
25grams caster sugar
15grams milk powder
4grams salt
50grams unsalted butter softened at room temperature
1 teaspoon instant dry yeast
Egg wash:
1 Egg yolk
1 teaspoon milk
Extras:
vegetable oil spray or vegetable oil for greasing
extra bread flour for dusting and shaping
How to make Super Soft Condensed Milk Pai Bao 排包 / Roti Sisir
If using a bread maker to knead and prove:
Step 1: Add all the ingredients to the beard maker.
Step 2: Knead the dough in the “dough” setting to mix for about 30 minutes until smooth and elastic.
Step 3: Let the dough prove for at least 60 minutes. Then, proceed with Step 5.
If using an electric mixer with hook attachment:
Step 1: Place the ingredients in the mixing bowl except for the butter.
Step 2: Mix at low speed until a soft dough forms.
Step 3: Add in the butter and knead until incorporated. Knead for another 25 minutes at low speed until smooth elastic.
Step 4: Let the dough prove, covered, for about 60 minutes in a warm and humid place until the size doubled. Note that at the initial stage the dough can be sticky but after enough kneading, the dough will be smooth and stretchy.
Step 5: Using vegetable oil or spray, grease a 15 x 25cm nonstick pan.
Step 6: Deflate the dough gently. Into 15 equal portions, about 44 grams each divide the dough., then shape each into smooth balls. Let the balls rest for at least 10 minutes at room temperature.
Step 7: Roll each portion into long flat shapes using a lightly floured rolling pin on a lightly floured nonstick surface. Towards the middle, fold the top and bottom one-third of each rolled portion. To roll the unfolded sides outwards to form a long flat shape again, use a rolling pin, then fold the top and bottom one-third towards the middle again. This way, you’ll get a nice square dough.
Step 8: Roll again into a 15 cm long flat shape using a rolling pin, then slightly roll some more to make a 15 cm wider rectangle. Fold the long-sided top and the bottom one-third towards the middle to make a 15cm long neat strip. Do the same steps with the rest of the 14 potions of dough.
Step 9: On the shorter side of the pan, align and arrange the skinny length of the rolled dough side by side, seam-side down. Let the dough prove for 60 minutes more in a warm and humid place until the size doubled.
Step 10: To make the egg wash, mix the egg yolk and milk. Brush the bread dough with it and place in a preheated 180 degrees C or 350 degrees F oven. Bake for about 20 minutes until the pieces of bread are completely baked and golden. At the last 5 to 10 minutes of baking, tent the bread loosely using foil if the top of the bread browns too quickly and continue to bake.
Step 11: Immediately remove the pieces of bread from the pan and onto a wire rack. Before serving, allow the bread to cool completely.
Step 12: In a plastic wrap, tightly wrap the bread and store it at room temperature for up to 2 to 3 days or 2 to 3 months in the freezer in serving portions.
Ingredients
- 210grams lukewarm water, at about 37°C
- 35grams condensed milk
- 300grams bread flour with 12% protein
- 25grams caster sugar
- 15grams milk powder
- 4grams salt
- 50grams unsalted butter softened at room temperature
- 1 teaspoon instant dry yeast
- Egg wash:
- 1 Egg yolk
- 1 teaspoon milk
- Extras:
- vegetable oil spray or vegetable oil for greasing
- extra bread flour for dusting and shaping
Instructions
If using a bread maker to knead and prove:
Step 1: Add all the ingredients to the beard maker.
Step 2: Knead the dough in the “dough” setting to mix for about 30 minutes until smooth and elastic.
Step 3: Let the dough prove for at least 60 minutes. Then, proceed with Step 5.
If using an electric mixer with hook attachment:
Step 1: Place the ingredients in the mixing bowl except for the butter.
Step 2: Mix at low speed until a soft dough forms.
Step 3: Add in the butter and knead until incorporated. Knead for another 25 minutes at low speed until smooth elastic.
Step 4: Let the dough prove, covered, for about 60 minutes in a warm and humid place until the size doubled. Note that at the initial stage the dough can be sticky but after enough kneading, the dough will be smooth and stretchy.
Step 5: Using vegetable oil or spray, grease a 15 x 25cm nonstick pan.
Step 6: Deflate the dough gently. Into 15 equal portions, about 44 grams each divide the dough., then shape each into smooth balls. Let the balls rest for at least 10 minutes at room temperature.
Step 7: Roll each portion into long flat shapes using a lightly floured rolling pin on a lightly floured nonstick surface. Towards the middle, fold the top and bottom one-third of each rolled portion. To roll the unfolded sides outwards to form a long flat shape again, use a rolling pin, then fold the top and bottom one-third towards the middle again. This way, you’ll get a nice square dough.
Step 8: Roll again into a 15 cm long flat shape using a rolling pin, then slightly roll some more to make a 15 cm wider rectangle. Fold the long-sided top and the bottom one-third towards the middle to make a 15cm long neat strip. Do the same steps with the rest of the 14 potions of dough.
Step 9: On the shorter side of the pan, align and arrange the skinny length of the rolled dough side by side, seam-side down. Let the dough prove for 60 minutes more in a warm and humid place until the size doubled.
Step 10: To make the egg wash, mix the egg yolk and milk. Brush the bread dough with it and place in a preheated 180 degrees C or 350 degrees F oven. Bake for about 20 minutes until the pieces of bread are completely baked and golden. At the last 5 to 10 minutes of baking, tent the bread loosely using foil if the top of the bread browns too quickly and continue to bake.
Step 11: Immediately remove the pieces of bread from the pan and onto a wire rack. Before serving, allow the bread to cool completely.
Step 12: In a plastic wrap, tightly wrap the bread and store it at room temperature for up to 2 to 3 days or 2 to 3 months in the freezer in serving portions.
