Tested by Wai Han Smith and several other group members.
I was delighted to find this recipe as I had not made any bread rolls before and at the time I had no success in making the Tang Zhong HK bread. This recipe gave me confidence to try again and also provided me with some delicious bread whilst I was still trying to master the TZ bread.
The recipe is a big hit with the group, fantastic recipe if you don’t like to knead or don’t have a bread machine. A great recipe for a starter baker.
This bao can be used for:
- Chinese hot dog
- Pineapple bao
- Gai mai bao
Ingredients (for 6 rolls): serves 3 to 4
- 3 tablespoons butter
- ½ cup cold milk
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 large egg
- 2 teaspoons dry yeast
- 1 ½ cups plus ¼ cup all purpose flour
- 1 egg white
This bread is great for beginners as there is no kneading and fairly fail proof. I have made it several times since but a few times I have left it to proof for too long and it is possible the oven was too warm for proofing too. When the bread was overproofed I found the texture a bit cakey and dry. The finished product should be soft and not cakey or dry.
The top was proofed correctly and the below shows an overproofed version.
Baked Rolls – without egg wash
I have tried this bread to make Hong Kong Sausage Rolls
The bread rolls toasted with cheese and bacon