Sesame Loaf using Pai Bao Recipe

Yield: One 750 g loaf

Ingredients:
120 g Tang Zhong (see below)
1 Egg Yolk (lightly beaten)
125 ml of fresh milk
370 g Bread Flour (Sifted)
12 g Milk Powder
60 g Sugar
6 g Instant Yeast
5 g Salt
75 ml Whipped Cream
35 g Soften Butter
Sesame Seeds

Instructions:
1.  Using my Breadmaker, pour Tang Zhong, beaten egg yolk, milk, whipped cream into the bowl.
2.  Add in all the other dry ingredients except butter.
3.  Select Basic Function & 750 g loaf.
4.  Add in the butter when it is almost forming a dough.
5.  Once my Breadmaker beeps, add in the sesame seeds.
6.  After all kneading processes have completed, I add the sesame seeds on top so that the crust has sesame seeds.
7.  Remove once the loaf is baked.  (About 3 hr 30 min later)
8.  Slice and store in an airtight container after it has cooled.

Tang Zhong Instructions:
1.  Mix 30 g Bread Flour with 150 g water till well combined.
2.  Cook the batter in a pot at a low heat, stirring with a whisk.
3.  Once you see lines in the batter or the temperature has reached 65°C, pour onto a plate and cover with cling wrap, making sure the wrap touches Tang Zhong.
4.  Let it cool for later use.

Pai Bao Recipe

Yield: 8 to 9 Buns

Ingredients:
120 g Tang Zhong (see below)
1 Egg Yolk (lightly beaten)
125 ml of fresh milk
370 g Bread Flour (Sifted)
12 g Milk Powder
60 g Sugar
6 g Instant Yeast
5 g Salt
75 ml Whipped Cream
35 g Butter

Instructions:
1.  Pour Tang Zhong, beaten egg yolk, milk, whipped cream into the mixer bowl.
2.  Add in all the other dry ingredients except butter.
3.  Mix the mixture with minimum speed, then increase to speed 2 for about 5 min.
4.  Add in the butter and continue to mix till a non-sticky elastic dough is formed.  (Takes about 25 to 30 min).
5.  Cover the dough with cling wrap and prove in a warm place (Temperature about 40°C) for 45 to 60 min.
6.  Remove dough and give a few punches to release air.
7.  Divide it into 3 portions and let them rest for 15 min.
8.  Divide the dough into 8 to 9 balls and wrap with fillings of your preference.
9.  Prove the buns in a warm place (Temperature about 40°C) for 45 to 60 min (uncovered).
10.  Brush the buns with egg wash.
11.  Bake buns in preheated oven of 175°C for 15 to 20 min.

Tang Zhong Instructions:
1.  Mix 30 g Bread Flour with 150 g water till well combined.
2.  Cook the batter in a pot at a low heat, stirring with a whisk.
3.  Once you see lines in the batter or the temperature has reached 65°C, pour onto a plate and cover with cling wrap, making sure the wrap touches Tang Zhong.
4.  Let it cool for later use.