Oddly, this is not a bread I’ve really seen in Singapore. This 排包 is a bread that originates from Hong Kong. But we Asians like our bread to be super soft, and while Singapore doesn’t have Pai Bao, the old-school bakeries has very soft white bread.
Also there is that love for condensed milk, which is swirled into coffee and tea.
And so this is a recipe that combines the sweetness of condensed milk with the soft Asian-style bread.
(makes two loaves)
370g all-purpose flour
65g sugar (I used brown sugar)
12g milk powder (this helps with the milky flavour)
6g instant dry yeast
200ml milk (I used whole milk)
35g condensed milk
35g unsalted butter, softened
*The tangzhong is made from 25g of flour and 1/2 cup of milk, which you cook over a low heat, stirring regularly. This mixture will thicken. You’ll know when it’s thick enough when your spoon leaves “lines” as you pull it through the mixture.
I used a breadmaker and simply added all the ingredients and let the machine knead and do the first rise. In the original recipe it says to let rise for about 40 minutes.
I divided the dough into six portions but didn’t realize that this was for two tins! Instead of splitting it into three portions each, I put all six portions in my own loaf tin. Oops….
Anyway, so the instructions are to roll out the dough until it’s about the length of your loaf tin, then fold in half and roll it all the way down. Don’t forget to seal it by pinching. Do that for all your portions and then place three in each tin.
Cover with cling wrap and let rise until it almost reaches the top of the loaf tin.
Christine’s recipe has egg wash but I brushed milk on the the surface instead.
I baked it in a 350F oven for about 35 minutes.
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