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Tuesday 23 October 2012

Cranberries/Raisins Pai Pau (Bread)

When I saw Sonia  posted this Pai Pao, I just wanted to make this as I love the softness of the bread.  

Well, I don't have cream cheese in my fridge but what I have left over is just sour cream and thought of just used it instead.  I wanted to make this just using Raisins alone but I don't have enough and put in half cranberries and half raisins in.

Cranberries/Raisins Pai Pao (Bread)
Recipe adapted from Sonia of NasiLemakLover with some changes

50g sour cream 
20g dried cranberries
20g raisins
280g bread flour/ high protein flour
40g caster Sugar
120g fresh milk
40g egg
1tsp instant dried yeast
28g butter, soften at room temperature

Egg wash-balance egg +1tsp milk

Method (using hand knead)
1. Place all ingredients except butter & cranberries into the same mixing bowl, mix well with
    wooden spatula till all come together. Start to knead till dough becomes smooth.
2. Add butter and continue knead till dough becomes smooth, glossy and elastic (pass thru
    window pane test).
3. Add in cranberries/raisins and gently incorporate into dough.
4. Place dough in a clean bowl and cover with cling wrap, let it proof till double size.
5. Remove dough from the bowl, gently press the dough to remove air bubbles. Equally divide 
    dough into 6 portions ( about 90g each). Roll each into small round dough ball, continue to rest 
    for 15mins.
6. Roll small dough into an oval shape, and roll up like swiss roll, press firm on the closing.
7. With the closing facing down, place it on the non-stick baking pan (10”x 10”). 
    Repeat the rest till finished. Continue to rest till double in sizes.
8. Apply egg wash, bake at pre-heated oven at 180C for 20mins.
9. Cool bread on a wire rack. Store in air-tight container to maintain softness.


I knew I didn't knead long enough to achieve the dough to window pane but just nearly there; well call me an amateur but I will work harder next time.  
So for the meantime, I will just enjoy as it is with my cup of tea!