Thursday, October 18, 2012

Cranberries Cream Cheese Pai Pao (Bread) 蔓越莓奶酪大排包


While i tried to figure out what to make so i can use finish the leftover 100g cream cheese from raspberry cheesecake. I saw Jessie-cooking moments strongly recommended this Pai Pao ( in Chinese which means bread arrange in a line). She said this bread stay soft after kept for 3 days..
I immediately try it out yesterday and i like this recipe which is straight dough method (don't need overnight sponge dough). I was enjoyed this bread this morning, and so happy to find out this bread still tasted very soft, fluffy and nice aroma..This will be a bread recipe that i will make again and again..


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At first, Jessie was adapted this recipe from Cass 揾到食who adapted from a Chinese blog. But Cass replaced cream cheese with yogurt , further Jessie changed sugar to honey..They both very pleased with the result of this bread recipe..Since i have cream cheese so i stick to the original recipe. Next time i must bake this bread again with yogurt to see any difference or not..
Thanks to Cass and Jessie introduced to us this good bread recipe..

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The ingredients in this bread is something that i like, cranberry and cream cheese, similar like cranberry cream cheese buns i made earlier.
And this dough is very easy to handle...This is a straight dough method, using the usual normal bread ingredients but i was amazed the softness of this bread, that means additional of cream cheese, playing an important role in this bread.

craberries cream cheese bread

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Cranberries Cream Cheese Pai Pao (Bread) 蔓越莓奶酪大排包
(Recipe source: adapted from 尒尒的玩乐坊 with minor changes)

50g cream cheese
40g dried cranberries
280g bread flour/ high protein flour
40g caster Sugar
2.5g salt ( I omitted)
120g milk (i use low fat milk)
40g egg
1tsp instant dried yeast
28g butter, soften at room temperature

Egg wash-balance egg +1tsp milk
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Method (using hand knead)
1. Using a wooden spatula, beat cream cheese till creamy.
2. 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.
3. Add butter and continue knead till dough becomes smooth, glossy and elastic (pass thru window pane test).
4. Add in cranberries and gently incorporate into dough.
5. Place dough in a clean bowl and cover with cling wrap, let it proof till double size.
6. Remove dough from the bowl, gently press the dough to remove air bubbles. Equally divide dough into 6 portions (~90g each). Roll each into small round dough ball, continue to rest for 15mins.
7. Roll small dough into an oval shape, and roll up like swiss roll, press firm on the closing.
8. With the closing facing down, place it on the non-stick baking pan ( 9”x9” or 23cmx23cm). Repeat the rest till finished. Continue to rest till double in sizes.
9. Apply egg wash, bake at pre-heated oven at 180C for 20mins.
10. Cool bread on a wire rack. Store in air-tight container to maintain softness.

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46 comments:

Felicia Chai said...

又是那么让人喜爱的面包
做得好美 好吸引人

Mel said...

Oh, indeed the look of the texture is really very soft. This is the bread I am always looking forward to eat. I used to buy it from the bakery shop but now I think I have to make it my own now. Look real yummy. You all are so good, adapting the ingredients here and there and still manage to make excellent outcome.

sabrina 莎莎 said...

Sonia~~
我最爱做排包了!!面包挤满了烤盘。。
爽呢!!这面包组织很美哦!!想必非常好吃呢~~~

Casey said...

排包我还没做过,找天一定要试这个加进奶油奶酪的排包!

Jessie-CookingMoments said...

I'm the 5th today! Wah, you are so fast in action, fast fast make, fast fast update b4 cabut, hahaha! I love looking at these "pai bao" that fill up the entire baking pan, looks so delicious, hahaha! Thanks for mentioning my name here! Photos were taken beautifully & that mini wire rack looks so cute with the giant "pai bao!"

Li Shuan said...

Beautifully bake pai bao. I have never make pai bao before...must try to make pai bao one day. Cute background with the cups and teapots shadow.

mui mui said...

Sonia,
Your 大排包look so good. I like you baked yours into darker colour..nice! I like straight dough method too. It's save time and doesn't need to plan ahead..hehe
I found bread that is added cream or dairy products (yoghurt , cream cheese or whipping cream)does give a very soft and fluffy texture even after 2-3days.
mui..^^

Anonymous said...

喜欢最后一张照片,拍的好美!知道你用了新相机拍摄,买了哪一家的相机?谢谢。。

Angel @ Cook.Bake.Love said...

Sonia,

Gorgeous bread and photos.

Somewhere in Singapore said...

From the photo, can see that it's very soft...

Chik Mimi said...

sangat cantik

Phong Hong said...

The bread looks so nice and shiny! I also want to try this. My only experience making bun is the roti paung. That also only success after 20 times trying. Hee..hee...hope this one can jadi the first time :)

Sem said...

I must try this, it look so soft. So far the only time i can make such a soft bun is using the apple yeast that i made.Do you knead the dough till it become like a mask or window pane stage?

鲸鱼蓝蓝蓝 said...

我还没尝试过作排包呢
等假期来了
我要做:)

Sonia ~ Nasi Lemak Lover said...

Sem, not really till mask, i just knead until smooth and strecthable. I think if i continue knead till window pane stage, oh, the texture will be even softer..

Agnes said...

The pao look so soft. how did you manage to do that?? I jealous o...

Ah Tze @ Awayofmind Bakery House said...

yummy bread! lovely photos. have to find a day to make this :)

Mich - Piece of Cake said...

Looks so soft and beautiful.

Joelyn said...

Wow, looks like I need to go and get bread flour in my next trip. Thank you Sonia :)

DG said...

Your paibao bread look so tempting good, aiyoh Sonia, I have long baked list from your blog .... don't know still got time to try all of them ... hahhaha :D

Angie Ng said...

好漂亮的排包,请我吃。。。因为我懒惰做面包,嘻嘻!

Ann@Anncoo Journal said...

The 排包 look very pretty! Must really try this one day.

Simple Person said...

one thing i like about your bun is soft and fluffy...

Veronica @ Minty’sKitchen said...

Sonia, your pai bao looks so soft and yummy. Must try your recipe on this one day. Your pictures look fabulous too. Thanks for sharing.

Honey Bee Sweets said...

I love pai Bun! I remember after I gave birth to my younger child, the first thing I crave was pai bun, hahaha! Love the addition of cream cheese and cranberries...yum! Will make this next week, thanks for sharing this my friend. ;)

Sonia ~ Nasi Lemak Lover said...

Anonymous, my new camera is Canon 650D

Shu Han said...

wow this looks so so soft and with that wonderful glaze too, looks straight out of a japanese bakery. there is one bakery in singapore that's famous for their cranberry and cream cheese buns, maybe you can go and give them some competition ;)

zila norazila said...

hi sonia,
i like the background teapot shadow..nice dear..n also yummy ur bread:))

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Min said...

Your bread looks great! I love the combination of cream cheese and cranberry too. Haven't tried pai pao before, need to get some motivation to bake bread again, hehe.

Siew said...

very nice bread and photos! Good job Sonia!!

daphne said...

finger buns! The inside look so soft and creamy.. well worth the effort!!

Anne Regalado said...

Sonia , another beautiful and delicious bread ! Your photos look yummy as well ! lol

Mandy said...

好巧哦,那天我才在cass家看到这排包。
我也要做。。嘻嘻!

divya said...

Yum Yum...

Chef and Sommelier said...

I dun really bake but will definitely request wife to try this.

cquek said...

Your pictures never cease to amaze me!

Cass @ 揾到食 said...

Thanks for your mentioned :)
I've tried the cream cheese version, really soft. Btw, how u pronounce that china blog's name huh?

Simply June said...

Your bread looks amazing and so soft! I just made some this afternoon, and it was delicious. Although it's not as pretty as yours, and was a little dense. I ran out of patience to let it proof the second round (they were poofy but were not double in size yet) as I was cutting into making dinner time. I'll try to make this again; seems very easy....this time, I'll start to make them earlier in the day! =)

Nami | Just One Cookbook said...

Seriously your bread looks so good that I will mistake it from one from a famous bakery. I love cranberries in bread!!

My Little Space said...

Now, you definitely making my hands aching for some homemade bread. Love the texture so much.
Kristy

The Sweet Maison said...

Thank you for sharing this superb recipe :) I made it with yogurt instead of cream cheese and the result came out amazing!

lena said...

wonderful results!hope to try this out some day too:)

Crystal said...

Hi Sonia,

I tried your recipe, it is really nice! I replaced apricot instead. I tried your cream cheese bun as well, it works malvalous! My only concern is that the buns turn a bit dry in the next day, probably due to the cold n dehumidity here, I m in NZ. Could u pls give me some suggestions? I also recommended your blogs to my in law when she saw the buns. Thanks a lot for sharing. Cheers

Anonymous said...

Do I need to put the yeast in the water? I tried the recipe but my bread did not proof so I had to put it in the warm oven. My bread turned out quite hard and not soft like yours. Taste is ok. May I know where did I go wrong?

Sonia ~ Nasi Lemak Lover said...

Crystal, try to store the buns in a air-tight container or with a plastic bag but fully tie it.

anonymous, no, don't need, maybe the yeast you use is inactive , try to buy some new yeast to try out, and remember to do bread when weather is warm and hot, best for proof bread.

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