炼乳排包 (中种)/ Pai Bao/ Condensed Milk Soft Roll (sponge dough)

IMG_5363

 

A pillowy soft bread with the aroma of condensed milk. It takes a bit longer and also is rather wet and sticky to handle, but totally worth the effort because it will be soft for days. See the beautiful soft strands within.

IMG_5373IMG_5375

Recipe (7 rolls in a 7″ or 8″ square tin)

Sponge dough

  • 180g bread flour
  • 120g water
  • 3/4 tsp yeast

Main dough

  • 85g bread flour
  • 1/2 egg (25g)
  • 40g condensed milk
  • 15g sugar
  • 1/2 tsp salt
  • 25g butter
  • 10g water (optional, if dough is dry)

Method

1. Mix sponge dough roughly together with a fork, till no dry bits. Cover with cling wrap. Proof at room temperature for 3-4 hours OR proof at room temperature for 1 hour followed by in the fridge for 12 hours. Proof till dough is all bubbly, with many gluten strands underneath.

IMG_5335IMG_5336

2. Tear sponge dough into small pieces. Add in main dough ingredients except butter. Knead with stand mixer till a rough dough forms, then add in butter and knead till smooth and elastic. Proof for 20-30 min.

IMG_5344

3. Divide into 7 portions (66g), roll into round doughs and rest covered for 20 min.

IMG_5346IMG_5348

4. Roll out with rolling pin into an oval. Swissroll length side down and pinch to close. Place seam side down in a lined baking tray.

IMG_5350IMG_5351IMG_5352IMG_5353

5. Proof for 50 min. Egg wash and decorate by piping with custard if prefer.

IMG_5354

6. Bake at 170 deg for 20-25 min. Remove from tray and cool on wire rack completely till cool before eating.

IMG_5357IMG_5366IMG_5368

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s