Skip to main content

Pappa Mexican Bread




This is a big bread. Make one loaf  967g. Best to divide into two loaves. I make this bread using the same recipe as making Pappa Mexican Bun but with slight modification using less sugar and less butter. It turns out perfect though it needs a lot of patient making this bread. The proving period take a long time about 4 hours but maybe my yeast is nearing expire.

Predough (Tangzhong)
100 ml  water
50 g Bread flour
1. Mix flour in water well without any lumps. Heat the mixture over very low heat till it thickens .(about 2-3 mins). continually stirring, until  the mixture become gluey and starchy.  Remove from heat.
2. Transfer into a clean bowl. Let cool. Cover with a cling wrap to prevent from drying up.  Chill in fridge for at least two hours or overnight. Then the batter is ready to be used.

Sponge (starter)
300 g Bread flour
2 tsp Instant yeast
1 tbsp caster sugar
180 ml Warm water

1.Mix yeast together bread flour
2. Dissolve the sugar in water 
3..Knead for  around 10-15 minutes or until smooth.
4.Cover with damp towel and rest in a warm environment for 2 hours or till double in size


Main Dough
10g caster sugar (one tablespoon)
1 tsp salt
10g Butter (one tablespoon)
1 recipe of predough / tangzong
1 egg
30ml very cold water ( 2 tablespoon)
200 g Bread flour
15 g Honey
15 g Milk Powder  (one tablespoon)


Method

1. Punch down the starter sponge dough after it double in size.
2. Combine predough mixture to the sponge dough  and then  add remaining main dough ingredients.
3. Add caster sugar, salt, milk powder,
4. Add egg, honey, cold water,  mix well.
5. Add bread flour, mix well  and  knead for a short while
6. Add butter and knead again until  very smooth (around 15-20minutes Adding a little bit more flour if necessary )
7. Divide into three equal portions, knead and fold each portion several times
8.  Place inside a  baking tin and set aside to prove again for another 2 hours or till double in size.
9.  Bake for around 45 min until golden brown in 180 C preheated oven.



For more detail information please visit my website Shoonyin Recipes

Share on whatsapp

Comments

Popular posts from this blog

Butter Milk Buns- 奶油包

Butter Milk Buns are very popular in Malaysia and Brunei. When I tried to look for it in Perth, I could find any. I guessed this must be another Malaysian creation. This is my 2nd attempt with the fillings. The first filling recipes which I copied from a US website was totally useless and a failure. This time I used the recipe from a Brunei friend. It was a success. The Bun dough recipe was from Kuala Terengganu, a specialty over there. The Bun was very soft even after it cooled down. The butter milk was very nice as well. Two of the fillings in my buns burst during baking but that was because I did not cover up the dough well and it leaked out. Rest of the Buns were perfect. *makes 11pcs of medium size Buns Gelatinised dough 50g bread flour 35ml hot boiling water 1. Place Bread flour in a mixing bowl. 2. .Add hot boiling water and mix with wooden spoon to form a rough dough.. 3. Cover bowl with cling film and leave dough to cool in the fridge f