Tuesday, March 12, 2019

Super Soft Golden Pai Bao 排包 / Roti Sisir with Honey and Egg Yolks - HIGHLY HIGHLY HIGHLY RECOMMENDED!

I have noticed something...

Many readers like my Super Soft Condensed Milk Pai Bao / Roti Sisir recipe at here!!! LOL!!!

Since the day that this blog post is published in Nov 2018, the number of visitor for this specific post has been increasing continuously and I'm very pleased with its popularity.

Despite that it is a perfect recipe, some readers still asked if they can alter the recipe by replacing the condensed milk with something else? And I was like... Why do you want to do that???

Well, one Malaysian reader told me that the condensed milk in Malaysia is made with fake milk!!! And I was like... What?!!! How can this be possible???

I just want to say that I don't have any issues with condensed milk and my super yummy condensed milk roti sisir recipe at here. I'm baking another roti sisir recipe because I like to explore different recipes anyway.

And you know what? I have tried, tested and found another completely different roti sisir recipe that is equally GOOD!!! YAY!!!

Unlike my first roti sisir recipe at here, this recipe has no condensed milk. The added egg yolks and honey has made this super soft bread look extra nice and golden. And it has a delicious sweet brioche-like taste and fragrance. So yum!!!


super soft golden roti sisir pai bao with honey egg yolks
Super Soft Golden Pai Bao 排包 / Roti Sisir with Honey and Egg Yolks

If you are a fan of my Super Soft Condensed Milk Pai Bao / Roti Sisir recipe at here, you MUST TRY baking this recipe too.

And you might want to watch my concise 1-min video showing the concept on how I baked this super soft super yummy bread.

Music: Bensound

I hope that by now, you will be fully convinced that this recipe is really really really good. If you don't, I hope that my following food-porn shots of my golden roti sisir are sexy enough to convince you further... LOL!

super soft golden roti sisir pai bao with honey egg yolks
Ok, I must admit that my freshly baked roti sisir does look plain in this photo...
But this photo is like #nofilter #nomake version of my bake.
It is what it is and it is plain awesome!!!
super soft golden roti sisir pai bao with honey egg yolks
When I peeled the first segment of the bread, I was like...
Gosh! This is SEXY!!! I must take a photo of this!
super soft golden roti sisir pai bao with honey egg yolks
Although a picture speaks a thousand words...
I still wish that you can taste this super soft bread.
It is so soft that even the golden brown crust are soft too!

If you want to have a taste of this super soft yummy bread, I'm sorry to say that you will have to bake it yourself...

And I will share my recipe with you ^-^

If you like this recipe and my other recipes, please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you will make the busy working mum me to bake and share more! Thank you!!!

Here's the recipe.

Make one 15 cm x 25 cm loaf
200g lukewarm water, at about 37°C

10g honey
30g egg yolk about 2 large, at room temperature - please use the exact weight
300g bread flour with 12% protein
15g caster sugar
20g milk powder
4g salt
30g unsalted butter, softened at room temperature
1 tsp instant dry yeast

For egg wash:
1 egg yolk
1 tsp milk

vegetable oil spray or vegetable oil for greasing
extra bread flour for dusting and shaping

If you are using a breadmaker to knead and prove, add all ingredients into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is smooth and elastic and allow the dough to prove for 60 mins.

If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead at low speed for at least 25 mins or until the dough is smooth and elastic. It is important that the dough has to be elastic and stretchy. Cover the dough and allow the dough to prove in a warm and humid place for about 60 mins or until doubled in size.

Grease one 15 x 25 cm non-stick pan with vegetable oil or vegetable oil spray.

Gently deflate the dough and divide it into 15 equal portions (about 40g each). Shape all portions of dough into smooth balls. Allow them to rest at room temperature for about 10 mins.

Using a lightly floured rolling pin, roll each portion on a lightly floured non-stick surface into long flat shape. Fold its top and bottom one-third towards its middle. Use a rolling pin to roll its non-fold sides outwards in order to form a long flat shape again, then fold its top and bottom one-third towards its middle again. You should get a nice square dough.

Use a rolling pin to roll into a long flat shape that is 15 cm long and roll slightly more to form a wider 15 cm rectangle. Fold its long-sided top and bottom one-third towards its middle to form a long neat 15 cm strip. Repeat this rolling and shaping step with the remaining 14 portions of dough.

Align and arrange all rolled dough side by side with their skinny length along the width (shorter side) of the pan, with their seams side down. Allow the dough to prove in a warm and humid place for another 60 mins or until doubled in size. Please note that the breads will expand a lot more during baking so please do not allow the dough to over-prove for more than 60 mins during the second proving step.

For the egg wash, combine egg yolk and milk. Brush bread dough with egg wash and bake in a preheated 180°C (350°F) oven for 20 mins or until the breads are thoroughly baked and golden. If the top of bread turns brown too quickly, cover the bread loosely with a foil at the last 5-10 mins of baking and continue to bake it for at least 20 mins in total.

Remove the breads from the pan immediately and transfer onto a wire rack to cool completely before serving.

To store, wrap tightly in plastic wrap and keep at room temperature for 2-3 days or freeze in serving portions for 2-3 months.

Happy Baking
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  1. oh that bread, looks yumm, so nice and fluffy

  2. Hi Zoe I have attempted doing some bread at home but I realised that homemade bread are always damn good when they are freshly out from the oven but the texture changed significantly overnight, unlike commercial made bread. Any tips on this? Thanks !!

    1. Hi Alexis, most commercial breads that are commonly made with bread improver so that the breads will stay soft on the next day. Most homemade breads doesn't contains bread improver so kneading, proving and storing the breads in the right way is very important. I usually store my breads in a freezer in serving size and thaw them in room temperature whenever I'm eating it and it is soft. If I heat the bread (including the breads that are stored at room temperature for up to 3 days) very briefly in a microwave for 10 sec, it is as soft as it has been freshly baked. Cheers!

  3. Hi Zoe, the bread looks so good. I tried the recipe twice, both time extremely soft & sticky, unable to roll even after I added some flour. Followed the exact measurements. No idea what went wrong.

    1. Hi Chris, I'm sorry that the recipe didn't work for you. Maybe you didn't weigh the ingredients correctly or didn't knead the dough enough...