Tuesday, December 13, 2005

Sweet Bread (Pai Pau)

This bread is my all time favourite since young. You know the kind of bread you get from the shops or confectionary shops with sugar sprinkled on it and tastes great dipping it into hot coffee or tea .. yummy

I have to thank Giselle from KC for sharing this recipe. My first attempt was a total failure because I did not have enough time to proof the dough - result was a pretty dense bread :-( My second attempt was fantastic and we finished it that night itself *LOL* talking about greedy ..

If you want to get a soft and fluffy bread minus the preservatives, please don't rush it.


pai_pau1


I modified the original recipe slightly by increasing the amount of butter used. I used my breadmachine to knead the dough.

Ingredients

2.5 tsp instant yeast
3-5 tbsp lukewarm water
375g bread flour
105g sugar
1 egg, room temp
1 egg yolk, room temp
3 tbps butter, melted
1/2 cup milk, room temp.

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


Method
By Breadmachine
1. Put all the ingredients into the breadmachine pan according to the machine's instruction
2. Select dough cycle
3. Once cycle is completed, take dough out and punch it out to release some air and knead it for a few minutes
4. Place dough in an oiled bowl and cover with cling wrap and leave it to proof for another 45 mins or till double in size
5. Divide dough into sizes that you like and let it rest for 20mins
6. Shape the dough and put it in a greased tray
7. Cover dough and let it proof till double in 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.

By mixer/hand
1. Dissolve dry yeast in lukewarm water, wait 5 - 10 mins.
2. Mix the yeast liquid with the rest of the ingredients except egg wash and syrup
3. Knead until smooth and elastic - dough supposes to be wet but not sticky.
4. Let the dough sit in a geased large bowl and cover with plastic wrap proving it for about 45 mins
5. Punch the dough to release some air, knead a few times, put back in the bowl, covered and leave it to proof again for 45 mins or double the volume
6. Divide dough into sizes that you like and let it rest for 20mins
7. Shape the dough and put it in a greased tray
8. Cover dough and let it proof till double in size
9. Preheat the oven to 180C, brush the egg wash on top, bake for 20 - 25 mins.
10. Brush syrup when it just comes right out from the oven.

Note: You can also brush dough with melted butter and sprinkle sugar before baking

2 comments:

linnish said...

That looks fabulous, Zu. As it's cold here now, not easy for bread dough to prove, best time is summer...I will definitely try it when the time comes :)

asydin said...

ya ampun!! that looks good!

btw waiting for ur shaksukah recipe.