Hong Kong Style Sweet Milk Buns/Pai Bao (Sponge Method) 港式排包(中種法)

I’ve been baking bread with the sponge method recently and I just love it. This HK style bread is an adaptation of a versatile sweet dough (read about my blog post, Dinner Rolls (Sponge Method) for the original version). As this bread is proofed and baked in a pan, the dough as well as the rim of the pan provide excellent support for the dough so I could add more water without worrying about the bread being out of shape.
這陣子EC十分喜愛使用中種麵糰做麵包。今天分享以萬用甜麵糰為基礎變化出來的港式排包(原配方可參考牛油麵包卷(中種法)),排包是放在有邊的烤盆焗的,麵糰互相擠在一起,發酵時又有模邊作支撐,因此加多點水份也不用擔心麵糰過軟影響造型。

What I like about using pre-ferment is how it improves the flavor and texture of the buns. With an overnight slow rise in the fridge, the sponge has enough time to develop its flavor. The buns have a very soft and fluffy interior and actually stay fresh longer than buns made with the straight method. If you have extra time the day before you gotta try this method.
“預發酵麵糰(Pre-ferments)”的優點是增添麵包風味和減慢麵包老化。麵糰透過整夜的低溫發酵慢慢熟成,麵包內部結構緊密質地特別柔軟,放兩天也不易變硬,這是直接法製成的麵包遠不能及的。 倘若時間鬆動的話必定要試試。

For the sugar-free version, visit my blog post Sugar-Free Pai Bao (Hong Kong Style Sweet Milk Buns). For Tangzhong version, visit my blog post Pai Bao (Hong Kong Style Sweet Milk Buns).
無糖版可參考無糖湯種排包,湯種版可參考湯種排包


Hong Kong Style Sweet Milk Buns/Pai Bao (Sponge Method) 港式排包(中種法)

Makes 10
10片份量

Ingredients

For the Sponge
210 g bread flour
3 g instant yeast
125 g water

For the Final Dough
90 g bread flour
45 g beaten egg
10 to 20 g water
24 g dry milk powder
40 g granulated sugar (I used organic cane sugar)
4 g salt
30 g unsalted butter, softened

For Brushing
15 g beaten egg
1/2 tsp milk

材料

中種麵糰
高筋麵粉 210克
速發酵母 3克
水 125克

主麵糰
高筋麵粉 90克
全蛋液 45克
水 10至20克
奶粉 24克
細砂糖(EC用有機原蔗糖) 40克
鹽 4克
無鹽牛油 30克(室溫放軟)

刷面用
全蛋液 15克
牛奶 1/2茶匙

Directions 做法

For the Sponge 中種麵糰
Add flour and yeast into the mixing bowl and stir well. Add water and mix with the stand mixer with the dough hook on for about 4 minutes until a shaggy dough is formed. Transfer dough to a lightly greased mixing bowl. Cover with plastic wrap and let rise at room temperature for 1 hour then refrigerate for 12 to 18 hours.
*For same-day use, let dough rise at room temperature until tripled in size, 2 to 3 hours.
把麵粉和酵母放在廚師機的攪拌盆中拌勻後加進水,裝上麵糰勾低速攪拌約四分鐘至麵糰略成形,取出麵糰轉放在已抹油的攪拌盆中,蓋上保鮮紙讓麵糰室溫發酵一小時後放進雪櫃冷藏12至18小時。
*若即日使用的話可讓麵糰室溫發酵至三倍大,約二至三小時

For the Final Dough 主麵糰
Remove the sponge from the fridge. In the bowl of the stand mixer fitted with the dough hook, combine the sponge and all ingredients of the main dough except the butter. Mix with low speed for about 7 to 10 minutes until the dough comes together and form a smooth dough. Add in softened butter and continue kneading with medium-low speed until all the butter is incorporated and the dough forms a translucent membrane that would tear with uneven edges when stretched. This could take anywhere from 7 to 10 minutes. Form dough into a tight ball and place on a lightly floured surface. Cover with plastic wrap or the overturned mixing bowl. Let rest at room temperature for 30 minutes.
*If the sponge is used straight out from the fridge, you may cut it into smaller pieces in order for it to incorporate evenly into the final dough
*Reserve some water to be added later only when needed
*Monitor the final dough temperature to below 28℃ for best result
從雪櫃取出中種麵糰,把中種麵糰和主麵糰的所有材料(牛油除外)加入廚師機的攪拌盆中,裝上麵糰勾低速揉7至10分鐘至麵糰表面略帶光滑後加入軟化牛油,繼續揉7至10分鐘至牛油完全被吸收,麵糰光滑不黏手且可以拉出薄膜,破洞缺口處呈鋸齒狀(擴展階段),取出麵糰轉放在已洒粉的工作枱上滾圓,蓋上保鮮紙或反轉攪拌盆蓋着麵糰,室溫鬆弛30分鐘。
*若從雪櫃直接取出中種麵糰使用的話可把中種麵糰切成小塊方便與主麵糰材料混合
* 留起少量水後下, 麵糰可吃更多水時才加
*麵糰最終溫度不要超過28℃

Divide the dough into 10 equal portions. Shape each into a ball. Keep covered and let rest for 10 minutes.
麵糰平均分成十等份,逐一滾圓收口向下,蓋上保鮮紙鬆馳10分鐘。

With a rolling pin, flatten a dough into an oval. Roll up the dough from the long side into a sausage with tapered ends then pinch the seams together. Repeat with the rest of the dough. Transfer the logs, seam side down, to a parchment paper lined 7” by 11” baking pan. Cover with plastic wrap and let rise for 45 to 60 minutes until the dough is almost doubled in size. I used the proof function of my stove oven.
把麵糰擀扁成橢圓形,把麵糰從闊的一端捲起成兩端尖的長條後捏緊收口,完成造型後把長條收口朝下,分別排放在已墊牛油紙的7” x 11” 長方形焗盆中, 蓋上保鮮紙室溫發酵45至60分鐘至麵糰差不多兩倍大,EC用焗爐的發酵功能發酵。

Preheat oven to 350℉/180℃ 10 minutes prior to baking. Combine milk and beaten egg and brush onto the dough surface. Bake for 18 – 20 minutes or until golden brown, covering the pan with foil halfway if necessary. Remove from oven and carefully transfer bread to a cooling rack to cool.
發酵完成前十分鐘預熱焗爐至350℉/180℃,混合蛋液和牛奶後掃在麵糰表面,放入焗爐焗18至20分鐘或至表面金黃,若麵包上色太快可中途蓋上錫紙,出爐後小心脫模轉放在鋼架上放涼。

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