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Sweet Bread (pai-pau)
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jerseymom
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Joined: 31 Dec 2004
Posts: 526
Location: usa

PostPosted: Wed Sep 07, 2005 10:54 am    Post subject: Sweet Bread (pai-pau) Reply with quote

Sweet Bread (pai-pau)
(I only know DIY way though Razz )


Ingredients
(A)
2.5 tsps dry yeast
375g High gluten/bread flour* (may use more or less)
105g sugar
1 egg... room temp.
1 egg yolk... room temp
2 Tbps butter, melted
1/2 cup whole milk, UHT or fresh ... room temp.
1-2 drop(s) yellow food colour

(B)
egg wash: 1 egg, lightly beaten
syrup (to brush on the bread right after baked, but I haven't tried this)


Steps
(the following proving time is for reference only, my kitchen is quite cool)

1. Disolve dry yeast in 1/4 cup lukewarm water, wait 5 - 10 mins.

2. Mix the yeast liquid with the rest of (A), knead until smooth and elastic. The dough supposes to be wet but not sticky.

3. Let the dough sit in a geased large bowl and cover with plastic wrap. 1st proving for about 45 mins.

4. Punch the dough to release some air, knead a few times, put back in the bowl, covered, for 2nd proving, 45 mins or double the volumn.

5. Divide the dough into small balls (45g), roll smooth, cover and let them relax for 20 mins.

6. Flatten and roll each ball into a (roughly) rectangle (0.5cm-thick). Start from the long side, roll it up as swissroll.

7. Place the rolls in a gease tray (mine is 18 x 28 cm... if yours *slightly* smaller should be better), leaving about 0.5 cm gap between each roll (too jammed or too far part will affect the appearence after baking). Cover, and rest the dough for 45mins or until almost double the size.

8. Preheat the oven to 180C, brush the egg wash on top, bake for 20 - 25 mins. Brush syrup when it just comes right out from the oven.


* Note to US members: highly recommend the flour imported from Asian (buy it from asian supermarket) which I found the result is far much better than that of US flour.

Happy Baking Razz
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giselle
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piroshok
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Joined: 23 Jul 2005
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Location: Melbourne, Australia

PostPosted: Sat Sep 24, 2005 8:57 am    Post subject: Reply with quote

Looks good giselle
Interesting that you mention Asian flours as beign different to the ones in US. I always thought Asian flours were imported from somewhere else though the milling process may be different such as extraction % rates. You give me something to think about when I ask this question to a miller next week.
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Ricardo

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piroshok
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PostPosted: Sat Sep 24, 2005 11:40 am    Post subject: Reply with quote

Just baked a small batch using
Australian White Wings plain flour 10.8 % protein (high for an average plain flour normally 7 to 9%)
added 1 egg yolk
no food colouring

baked on first rise after shaping (no second rise) did not have the time unfortunately
The results were pleasing to the eye I have tasted one it delicious
I will post the crumb pic later

The buns were brushed with a mixture of butter, milk, sea salt and sugar
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Ricardo

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jerseymom
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PostPosted: Sat Sep 24, 2005 6:09 pm    Post subject: Reply with quote

Ricardo,
just for chit-chatting... let me put all those technical datas aside Smile the local (US) flour here even within the same group (e.g. bread flour), two different brands have already given me two distinctively different flavors (used in rusti bread can tell more easily). Do you have such an experience?
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giselle
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zurynee
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PostPosted: Sat Sep 24, 2005 6:32 pm    Post subject: Reply with quote

Giselle, I tried this the other day but I think I didn't let it rise enough so the bread was a bit dense. However, i really like the taste, nice Smile Will attempt this again.

Thanks for the recipe.
Zu
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piroshok
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PostPosted: Sat Sep 24, 2005 7:57 pm    Post subject: Reply with quote

jerseymom wrote:
Ricardo,
just for chit-chatting... let me put all those technical datas aside Smile the local (US) flour here even within the same group (e.g. bread flour), two different brands have already given me two distinctively different flavors (used in rusti bread can tell more easily). Do you have such an experience?

Yes I know that flours can vary not only in taste but in many other ingredients especially if strong flour is used it does not taste as good as APF

I wanted to show my perfect pics with my second try but it wasn't to be however for the sake of the exercise have a look at the sides and the crumb texture of the buns I made this afternoon
no second rise as explained earlier on however the crumb was open and moist I used my bread machine 10 minutes kneading basic dough the rest as described above

Top side view of the bun


Horizontal cut see the open crumb texture soft and moist
[/img]
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Ricardo

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Romans founded London and English discovered real food 2007 years later:)
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jerseymom
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PostPosted: Mon Sep 26, 2005 5:15 am    Post subject: Reply with quote

piroshok wrote:
The buns were brushed with a mixture of butter, milk, sea salt and sugar

Glad you like it. And thanks for telling us the above, will give it a try instead of eggwash.

Zu, right, the time mentioned here is for reference only, better to base on seeing double in volume. Hope your next around turns out perfect!!
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giselle
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Mngzara
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PostPosted: Thu Oct 13, 2005 2:40 pm    Post subject: Reply with quote

Gieselle,

Your pai pau look like those from Maxim. Must be very nice. Mil used to eat it daily. Even her last meal also pai pau. She was not suppose to eat but she ate it secretly.
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jerseymom
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PostPosted: Thu Oct 13, 2005 9:37 pm    Post subject: Reply with quote

Oh thanks Sharon. My mom eats pai-pau almost everyday... ... :roll:
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Gina
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PostPosted: Fri Oct 14, 2005 6:27 pm    Post subject: Reply with quote

Giselle

I cheated with man-made power..using KitchenAid mixer to knead the dough for me.



this is very good. Razz Thanks for sharing. Wink

by the way, I didn't add yellow colouring. but I added 1 tsp of Custard powder. The interesting thing I felt was all the yellow stuff are added, how come the bread is still so snowy white?

imagine 2 eggs are used in the recipe too. :roll:
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jerseymom
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PostPosted: Sat Oct 15, 2005 6:18 am    Post subject: Reply with quote

Gina, your loaf is very soft very nice!
My loaf had added yellow color though.
This bread used to be a big hit in HK, the store-bought one really very yellow, no doubt must be from food coloring too.
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giselle
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connie
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PostPosted: Sun Oct 16, 2005 10:09 am    Post subject: Reply with quote

Giselle

My first loaf's top turned out very dark brown... Coz I just left it in the oven according to the time specified and went and attend to my sons. By the time, I went back to the oven, I was shocked! So, I make sure I stand by the oven for second loaf. The colour is okay but it did not rise high like yours and Gina. Any idea what went wrong? :roll:

I want to "pai see" from you lah! All your bread looks so swee and soft... :lol:



Rgds, Connie
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Gina
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PostPosted: Sun Oct 16, 2005 3:35 pm    Post subject: Reply with quote

connie

may be the shape or size of the pan used? Wink I use the oblong shape bake pan which I often use for baking butter cake. Thus mine is taller, I guess.

I didn't leave it on the table to proof. I put the dough in the bake pan and left the pan inside the oven(but the oven is not switch on yet). then close the door. To prevent it from drying out.

after 30 mins, it doubled in size..then I removed it from the oven. Switch on oven to preheat first(about 10 mins) before putting it back to bake.
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connie
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PostPosted: Sun Oct 16, 2005 4:25 pm    Post subject: Reply with quote

Gina

What is your oblong cake pan's height? 2 inch or 3 inch? I tried out 2 ways. One in loaf tin - that one turned out like a loaf of bread coz the loaf tin height is 4 inch. The picture I shown here is on a baking tray. That's why I am wondering how you and Giselle make so swee and rise so high with rounded sides... :roll:

Rgds, Connie
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jerseymom
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PostPosted: Sun Oct 16, 2005 7:22 pm    Post subject: Reply with quote

connie wrote:
My first loaf's top turned out very dark brown... I make sure I stand by the oven for second loaf.

did you change the temp setting or baking time in your 2nd time? Would appreciate your info esp since "artchoo" had the same problem as your 1st loaf.

Quote:
The colour is okay but it did not rise high like yours and Gina. Any idea what went wrong?

connie, I see nothing wrong in your bread shape if just by judging the photo Razz Yours look very nice; indented lines very clear and texture soft and fluufy.
The traditional pai-pau in HK sold in a square (or close to square) tray, they aren't so high like the sandwich sliced bread though.

And thanks Gina for sharing the final proofing info... yes, as our weathers are very different, your local treatment is very essential!
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hugbear
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PostPosted: Sun Oct 16, 2005 8:27 pm    Post subject: Reply with quote

Giselle, I tried out this recipe just now. The color was not as nice as yours.



I also did not add any yellow coloring into the bread.
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artchoo6
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PostPosted: Mon Oct 17, 2005 2:35 am    Post subject: Reply with quote

jerseymom wrote:
connie wrote:
My first loaf's top turned out very dark brown... I make sure I stand by the oven for second loaf.

did you change the temp setting or baking time in your 2nd time? Would appreciate your info esp since "artchoo" had the same problem as your 1st loaf.



for me, I didn't change anything. Maybe my oven is too hot. Next time I'll try it at 175*C.
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Last edited by artchoo6 on Fri Feb 04, 2011 10:33 am; edited 1 time in total
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connie
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PostPosted: Mon Oct 17, 2005 2:53 am    Post subject: Reply with quote

Giselle

I set 180C for 30 minutes for the first loaf coz I forgot to preheat the oven. By the time I returned to check on it, the loaft turned out really dark. Then, I used the same temp 180C and baked second loaf for about 15 - 18 mins and took the loaf out from oven, tap at the bottom and it sounded hollow, then take it out for cooling on the rack. (cant remember exactly how many minutes coz I was standing by the oven but definitely less than 20 minutes).

Thanks for your compliment. No lah... Nothing wrong with my bread but was just wondering why yours and Gina's so nice and rise so high... I really admire all your bread coz they look so swee and professional. I salute you for doing it by hand... I remembered those days I did it by hand, my sweat also added into the dough... he he he! :lol:

Rgds, Connie
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jerseymom
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PostPosted: Mon Oct 17, 2005 5:50 pm    Post subject: Reply with quote

artchoo6, hope you a big success next time... yeah, everyone's oven different. I tried many times 180C and done at 20 mins.

connie, I'm flattered lah. You are a good baker too, I always enjoy seeing your high-rise chiffon cakes Smile

LeeLee, your bread looks so nice!
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jerseymom
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PostPosted: Mon Oct 17, 2005 6:16 pm    Post subject: Reply with quote

sinner, these photos refer to the step #5 to 7 in the recipe, hth.

#5 remember to cover the balls with towel


#6 don't add much flour on your worktable and let the dough create friction during rolling (the dough can be spreading out easily).


I like to pinch/close the seam. And keep rolling until its length close to your tray's. If the roll resists to co-operate, let it rest for 5 mins (cover) then continue.


#7 seamed-side down. This time I used 8" x 8" tray. The dought was divided with 8 rolls, the tray could only hold 7.

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sinner
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PostPosted: Tue Oct 18, 2005 6:44 am    Post subject: Reply with quote

jerseymom,

many thanks for the photos Smile Much clearer now, would have interpreted it wrong if not for the step-by-step photo.
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artchoo6
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PostPosted: Wed Oct 19, 2005 2:21 am    Post subject: Reply with quote

jerseymom, agreed totally with sinner. Now, I know where I went wrong. It's the rolling part, I rolled up the other way (*knock my head*) hence the shape was not nice at all, hee. I must try again. Thks for the photos Very Happy
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Last edited by artchoo6 on Fri Feb 04, 2011 10:33 am; edited 1 time in total
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Belachan
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PostPosted: Wed Oct 19, 2005 2:45 am    Post subject: Reply with quote

Looks so soft and yummy, will have to put it on my to do list. Thanks for the step by step photos too, much help. Very Happy
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small cookie
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PostPosted: Wed Oct 19, 2005 10:56 am    Post subject: Reply with quote

Giselle, pictures speak a thousand words. Thanks.
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mycoffee
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PostPosted: Mon Oct 24, 2005 12:26 am    Post subject: Reply with quote

Latest to join the bandwagon in baking this bread. I sprinkled almonds on to it and glazed it with honey. My family said "very nice". Very Happy Thanks for the recipe, Jerseymom!

Btw, the inside is very yellow. Maybe the yolks that I used were very yellow.

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Last edited by mycoffee on Tue Feb 01, 2011 3:25 pm; edited 1 time in total
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