Sweet Pao Buns Easy Recipe

Cuisine: Baking

Serves: 2-3 pax

Ingredients:

  • Maida (Refined Flour) 200 grams
  • Milk 150 ml
  • Yeast 2 teaspoon
  • Milk powder 1 tablespoon
  • Salt 1 teaspoon
  • Sugar 1 tablespoon
  • Melted Butter 25 grams

Method:

  1. Warm the milk in a pan and then add Yeast and Sugar into it and leave for 10 min to active the yeast.
  2. Take a Big Bowl and add Maida, salt and milk powder into it.
  3. Make a well inside the Maida then add the milk and yeast mixture into it.
  4. Start mixing, after adding the melted butter, the dough might get sticky but keep mixing it donโ€™t add flour.
  5. Then kneed the dough for 15 min non stop, to make it smooth.
  6. Keep the dough for fermentation covering with clean foil for at-least 1 hour.
  7. After one hour when the dough is double the size punch down again to release the air then make small balls of the dough.
  8. Keep them in a dish, milk wash them and add some sesame seeds on it. Leave for second fermentation to happen.
  9. After the second fermentation for 40-45 min, Pre-heat the oven for 200ยฐC for 15 min.
  10. Bake the buns for 25 min at 220ยฐC
  11. Check them by pressing the buns, the fully cooked buns comes back to its shape after pressing.
  12. Serve hot with butter or Jam.

Chef Tips:

  • Quantity is crucial in baking so use measuring spoons or weight machine.
  • Kneading of dough is important that will make it soft and smooth.
  • Fermentation is also important so have patience and leave the dough for an hour at-least.
  • The mould in which you are planning to bake grease it with oil before adding the dough balls.
  • The weight of each ball of dough have to me 20-25 grams not more then that.
  • Bake till it get colour what is required because every oven acts differently. Keep checking in between the baking.
  • Keep in the refrigerator in an airtight container or clean wrap it before keeping.

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FOR REFERENCE USE THE PHOTOS AND VIDEOS BELOW ๐Ÿ‘‡

Mixing of dough with Milk and yeast (Step 4) ๐Ÿ‘†
After the dough is fully kneaded for 15min (Step 5) ๐Ÿ‘†
Keeping of Dough (Step 6) ๐Ÿ‘†
After one hour of Fermentation (Step 7) ๐Ÿ‘†
Make rounds of the dough (Step 8) ๐Ÿ‘†
After Second Fermentation (Step 9) ๐Ÿ‘†
After baking (Step 11) ๐Ÿ‘†
Final Presentation (Step 12) ๐Ÿ‘†

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