Pai Bao (Hong Kong Style Sweet Milk Buns) 湯種排包

This is my own version of Pai Bao made with Tangzhong. The use of coconut oil (instead of butter) added a coconut aroma to the buns so they actually smelled like coconut buns sold in Chinese bakeries. Tangzhong makes the bread extra soft. The bread will be able to maintain moisture longer compared to one made with straight dough method. I used a 1 to 5 ratio of flour to water for my Tangzhong. And since it is so quick and simple to prepare, I usually make a fresh batch each time and use it immediately upon cooling.
這是EC調配的湯種排包配方，內裏使用了椰子油而非牛油，所以有點雞尾包的味道。湯種可令麵包更柔軟及不易變乾，比直接法做的麵包更耐放。湯種中麵粉和水的重量比例為一比五，因為做法簡單，所以EC習慣每次煮新鮮的，湯種放涼後便立即使用。

The autolyse technique was also implemented here. Flour and water (or other liquid ingredients) are mixed briefly to form a shaggy dough and then set aside for 20 minutes. During this resting period the autolyse process begins in which the enzymes in the flour start to break down the starch and protein in the flour. The starch will turn to sugar and the protein will bond with each other and develop gluten. Kneading time will be reduced as some sort of gluten has already developed even before kneading is started. It will save you so much elbow grease if the dough is kneaded by hand.
這個手搓麵糰使用了水合法，麵粉和水(或其他液體材料)會先混合成粗糙的麵糰再休息二十分鐘，麵粉內的酵素會使麵粉中的澱粉質與蛋白質自我分解，澱粉質會轉化成糖份，而蛋白質則會互相結合產生筋膜。由於未開始揉搓時筋膜己經開始形成了，因此可縮短麵糰的揉搓時間，亦可節省不少手力。

This dough has a overall hydration of 65% . Whipping cream can be replaced with milk for less calories and fats. However, the bread will be less flavorful.
麵糰的整體含水量約65%，怕肥的可用牛奶代替淡忌廉，但麵包會少了一份香濃。

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Pai Bao (Hong Kong Style Sweet Milk Buns)
湯種排包

For 9” square pan
九寸正方模份量

Ingredients

For the Tangzhong
25 g bread flour
125 g water

For the Dough
330 g bread Flour
110 g tangzhong
40 g granulated sugar (I used organic cane sugar)
1/2 tsp salt
1-2/3 tsp instant yeast
55 g egg
80 g whipping cream
35 g cold pressed, virgin coconut oil

For the Egg Wash
2 Tbsp beaten egg

材料

湯種
高筋麵粉 25克
水 125克

主麵糰
高筋麵粉 330克
湯種 110克
細砂糖(EC用有機原蔗糖) 40克
鹽 1/2茶匙
速發酵母 1-2/3茶匙
蛋液 55克
淡忌廉 80克
冷壓初榨椰子油 35克

刷面用蛋漿
蛋液 2湯匙

Directions 做法

For the Tangzhong 湯種
Mix flour and water in a saucepan until thoroughly combined. Cook over low heat while stirring frequently until the mixture thickens and the starches are gelatinized. Remove from heat and scrape mixture into a large mixing bowl. Keep covered and let cool to room temperature.
麵粉及水放入小鍋內拌勻至沒有粉粒，小火加熱 ，期間不停攪拌煮至呈糊狀和出現紋路後離火，把麵糊倒進鋼盆中，蓋上保鮮紙放涼至室溫備用。

For the Main Dough 主麵糰
Add whipping cream and egg into the tangzhong then mix well to combine. In order to control the dough consistency, reserve 1 to 2 tablespoons of whipping cream to be added later. Add in the flour and sugar and stir with a spoon to form a shaggy dough without any dry spots. Cover with plastic wrap and let rest for 20 minutes to fully hydrate the dough.
湯種加入淡忌廉及蛋拌匀(麵粉受水情況有別，因此建議保留一、兩湯匙淡忌廉後下作調整用)，加入糖和麵粉拌成無粉粒及表面粗糙之麵糰，蓋上保鮮紙靜待20分鐘讓麵糰充份吸收水份。

After the autolyse process the dough will not be sticky and some gluten development will be seen. Scrape dough onto the work surface and knead in the yeast. Then knead in the salt. Gradually add the coconut oil. It will become messy and slimy all in a sudden but just keep kneading until the dough is firm, smooth and elastic. When you stretch a piece of dough it will form a thin translucent membrane. I didn’t take any pictures during the kneading process as my hands are dirty..
把麵糰刮出放到工作枱上(此時麵糰已不黏手並開始出現薄膜)，用雙手揉搓至成糰後加入酵母搓匀，然後加入鹽搓匀，最後分次加入椰子油，剛加入椰油時麵糰會變得濕滑黏手，但只要持續揉搓便可搓至光滑，當取一小部份麵糰用手慢慢拉開時能拉出薄膜即表示完成(手搓麵糰時不便拍照哦)。

Shape dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and let the dough rise for 1 to 1.5 hour or until doubled. Test by poking the dough with a floured finger. The dough is ready when the indentation remains.
將麵糰滾圓後放在掃了油的鋼盆中，蓋回保鮮紙讓麵糰發酵1至1.5小時或至兩倍大，發酵完成時，手指沾麵粉插入麵糰中央取出後凹洞不回彈。

Scrape dough onto a lightly floured work surface. Gently deflate the dough. Divide the dough into 8 equal portions. Shape each into a ball. Keep covered and let rest for 10 minutes.
取出麵糰放在已灑粉的工作枱上排氣後平均分成八份，將麵糰滾圓收口向下，蓋上保鮮紙鬆馳10分鐘。

Flatten a dough into an oval. Fold the lower third up then the upper third down as in folding a letter. Fold the dough in half again then pinch the seams together. Roll dough into a sausage with tapered ends. Repeat with the rest of the doughs. Transfer the logs, seam side down, to a lightly greased or parchment paper lined square pan. Place pan in a plastic bag and let rise for 30 to 45 minutes until the dough is very puffy. I proofed mine in my steam combo oven with the steam setting set at 100℉/38℃ for 45 minutes.
把麵糰擀成橢圓形，把麵糰下段⅓往上摺，再把上段⅓往下摺後再對摺並捏緊收口，把麵糰滾成兩端尖的長條，收口朝下，分別排放在已掃油或墊牛油紙的方形焗盆中，放在透明食物袋中室溫發酵30至45分鐘至麵糰膨脹，EC把模放在備有發酵功能的蒸氣焗爐內100℉/38℃發酵45分鐘。

Brush top with egg wash. Bake in a 350℉/180℃ preheated oven for 15 to 18 minutes until golden brown, covering the pan with foil halfway if necessary. The internal temperature of the bread should register 190 to 195℉ (88 to 90℃) on an instant-read thermometer. Remove from oven and cool for 5 minutes. Remove bread from the pan and cool completely on a cooling rack.
在麵糰表面刷上一層蛋液，放入已預熱350℉/180℃焗爐焗15至18分鐘至表面金黃，若麵包上色太快可中途蓋上錫紙，麵包中心溫度達190至195℉(88至90℃)後可取出，待五分鐘後脫模，在鋼架上放涼。

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