Saturday, June 15, 2013

Cranberry Yogurt Bun/Pai Bao (蔓越莓优格排包)

Pai Bao or in Cantonese "buns in line" is a kind of Asian sweet bun, shaped and baked in long rows (read more). They are very famous in Asian bakery shop because of the super soft and fluffy texture. You won't stop with one bun, you will definitely said : "More please!" 
I have this cranberry yogurt sweet buns recipe in my baking list for quite sometime, so it is  "her" turn now! This soft bun with a mild sweet and sour cranberry, taste just right!

蔓越莓优格排包在我的List里一好段时间了,现在终于论到它上阵了!
蔓越莓甜中带酸加入柔软的排包里,丰富了口感,也增添几分色彩!
不过,感觉我的排包有点‘肥胖’,下次要把它弄`纤细'些。。。
Very soft and fluffy !
好软柔的面包!
More please!
好吃,再来一个!
Cranberry Yogurt Bun/Pai Bao (蔓越莓优格排包)
(Recipe sources : adapted from Siew Hwei's Kitchen and Bernice's Kitchen)

Ingredients

280g bread flour
20g brown sugar
3g salt
4g instant dry yeast
37g egg (one egg and balance use for egg brush)
30g condensed milk
100g milk
50g strawberry yogurt (I used plain yogurt)
28g unsalted butter
90g dried cranberries (I used 80g)

Method
1. Mix all ingredients (except butter and cranberries) together and knead well to form a smooth dough. (you may use electrical mixer or bread maker).
2.  Add in butter and continue to knead until the dough is smooth and elastic. Add in the cranberries in two batches.
3.  Cover with plastic wrap or damp cloth. Leave to prove for 60 mins or until double size.
4.  Divide into 6 portions and shape it into balls, rest for 15 mins.
5.  Roll out dough into long row shape. With seal downward and arrange in greased    baking tray.
6.  Leave to prove until double size.
7.  Preheat oven at 180C. Egg wash bread and bake for 20 mins or till brown. 
8.  Remove from oven, lightly brush the surface with butter (I skip this), transfer to a wire rack and let it cool completely.
Enjoy!

31 comments:

  1. This bread must taste so soft, sweet and lovely!!
    And is so easy to make too, what a wonderful recipe, thank you very much!!

    ReplyDelete
    Replies
    1. Yes,Jane. It's a quick and great recipe!

      Delete
  2. 面包真的好柔软哦,带点甜甜酸酸的一定好吃。我要一个当茶点。

    ReplyDelete
    Replies
    1. Xing Hui, 一个不够,请你两个吧!呵呵!

      Delete
  3. yes, this bread is super soft, love it! Have a nice weekend!

    ReplyDelete
    Replies
    1. Sonia, 'wa chia lu chak' ok? Enjoy your weekend too ;)

      Delete
  4. 来咯,下午茶好吗?今天是 happy saturday ~ enjoy ~

    ReplyDelete
    Replies
    1. 来吧! 星期六喝下午茶特别轻松! Have a nice day ;)

      Delete
  5. I love pai pau too.....soft. can munch at anytime....yum.

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    Replies
    1. Mel, that's right, munchy munchy!!!! :)

      Delete
  6. 我来吃排包了, 我蛮爱这有蔓越莓的面包。
    去年买了一包, 只用了10克都不到, 我家大小姐不爱。。
    所以, 不管了。。吃了你家的回去自己开工吧!

    ReplyDelete
    Replies
    1. 这个排包是消灭蔓越莓的好方法,啊哈哈!
      想要几个面包?随你拿吧!高兴就好! :)

      Delete
  7. 你手脚好快哟
    我来吃你的吧
    我的还在list里

    ReplyDelete
    Replies
    1. 鲸鱼老师,我的懒病好了,现在时一条龙!所以,要快快清理那个长长的List,哈哈!!!

      Delete
  8. 这个也有在我的 list, 只是不知道几时才开工。拿两条吃住先!

    ReplyDelete
    Replies
    1. 虽然是在小小的烹饪世界里,但是却又太多太多想学,想做的,哈哈!
      我们一起加油!

      Delete
  9. 很柔软叻,好想吃哦!

    ReplyDelete
  10. Esther, these buns look so yummy!

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  11. 我喜欢胖嘟嘟的排包,嘻嘻

    ReplyDelete
    Replies
    1. 谢谢你欣赏这胖嘟嘟的排包,呵呵!

      Delete
  12. I simply can't resist the homemade bread! These look perfect studded with cranberries.

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    Replies
    1. Yes Angie, homemade bread is always impressive :)

      Delete
  13. plate, coffee and I have wash my hand. I am hungry

    ReplyDelete
  14. 胖嘟嘟的面包看到我都想持。

    ReplyDelete
    Replies
    1. 原来“发福”的排包,还蛮受欢迎,哈哈!

      Delete
  15. I love 排包! I think it's the way that the bread line up that make it more soft and fluffy. :) I love yours, so gorgeous with the little red cranberries going through the bread.

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    Replies
    1. Thank you, Amy. 排包 with cranberries looks lovely and taste great too :)

      Delete
  16. i'm not sure if this is the same one i saw in Jessie's cooking moment blog ..looks very soft and fluffy indeed! gorgeous pai bao!

    ReplyDelete