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... Continue Reading →

Hokkaido Milk Pain de Mie (Tangzhong Method) 湯種北海道牛奶頂角吐司

A couple of days ago my younger son suddenly said to me, “Mommy, can I have the bread you made that is very soft?” so here I baked this Hokkaido milk bread again. I employed the tangzhong method here as it made the bread so pillowy and fluffy. A dough made with tangzhong could trap... Continue Reading →

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