Pau Pau is well known bread in Hong Kong. It is a super soft, fluffy and milky plain sweet bun. The name literally means "buns in a row” It is the basic Asian bread dough which is shaped in rolls, arranged closely together and baked. To eat them, one is to pull them apart and enjoy the incredible softness. I bookmarked this recipe a couple of years ago from Florence of Do What I Like blog and only get my lazy bones to do it now. The bread turns out great!
Adapted from Do What I Like with minor changes:
250g bread flour
1/2 tsp salt
5 gram instant yeast – (I used the whole packet of 7 gram)
2 tbsp milk powder
1 egg yolk + milk = 120ml (put beaten egg yolk in measuring cup and add in the milk to get 120 ml)
75ml whipping cream
50g pre-fermented dough (see the recipe below)
40g butter (room temperature)
1. Mix everything together in a mixer with hook attachment except butter until you get smooth dough. Add in the butter and knead till dough is elastic.
2. Cover the dough and let it prove for an hour (depend on the environment temperature) or till double in size. Punch out the air, and divide the dough into 8 even portions. Rest the dough for another 15 minutes.
3. Using a rolling pin, roll out each piece of dough into oval shape. Fold 1/3 of the dough on the top towards the center. Then fold the bottom 1/3 over, on the center. Pinch to seal the edge. Roll and gently stretch the dough to 6-7 inches long.
4. Repeat with the remaining pieces of dough. Place them on greased baking pan. Cover with plastic wrap and let it rest till the dough double in size. Pre-heat the oven to 350 degree F.
5. Apply egg wash on top of the bread and sprinkle on some sliced almonds. Baked for 25-30 minutes or until golden brown. Remove from baking pan and let it cool on wire rack.
Ingredients for pre-fermented dough:
125g bread flour
2g instant yeast
Pinch of salt
Mix all ingredients together and let it prove for at least 2 hours before using.
Note: Leftover fermented dough can be divided into 50g pieces, wrapped in glad wrap and freeze for use when required. Frozen pre-fermented dough need to be return to room temperature before using.