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Home Dish Chinese Milk Bread

Chinese Milk Bread

Name: How to cook Chinese Milk Bread - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 6 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Chinese Milk Bread

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Ingredient

Food ration :

Serves 6 servings

Cooking time :

Proofing 2 -3 hours, baking 33 minutes

100 g (1/4 cup)

plus 3 tablespoon) milk

20 g (2 tablespoon)

bread flour

125 g (1/2 cup)

plus 1 tablespoon) warm milk (40ºC)

1 tsp

active dry yeast

50 g

caster sugar

335 g

bread flour, plus more for work surface

1/2 tsp

coaster salt

large egg

55 g

unsalted butter, cut into pieces and softened

1 tsp

canola oil, for bowl

1 tablespoon

heave cream

Cooking instructions

* Step 1

Make the tangzhong :

* Step 2

Immediately transfer the paste into a small bowl, scraping the sides of the saucepan with a flexible spatula. Let cool until warm, 5 to 10 minutes. Texture should resemble mashed potatoes.

* Step 3

Make the milk bread:

* Step 4

In the bowl of an electric mixer fitted with a dough hook, I use bread mixer, combine the sugar, flour, salt and egg.

* Step 5

Add tangzhong and milk and mix on low until shaggy.

* Step 6

Add softened butter one piece at a time, mixing until fully incorporate before adding the next. Increase the speed to a medium high and continue to knead the dough until it is tacky and slightly sticky, 8 to 9 minutes.

* Step 7

Transfer the dough to a lightly floured work surface. We your hand to prevent the dough from sticking, pinch and pull the ends of the dough to form a smooth ball.

* Step 8

Coat a large mixing bowl with the 1 tsp of oil. Add the dough to bowl, gently turning it to cover with oil. Cover the bowl with plastic wrap and set in a warm spot to proof until doubled in size, about 2 hours. I used bread mixer with proofing machine, so I only proof for 1 hour. You can place in the refrigerator to proof at least 8 hours of overnight.

* Step 9

Transfer the proofed dough onto a lightly floured work surface. Punch down the dough to deflate it. Pinch and pull the ends of the dough to form a smooth ball.

* Step 10

Line the bottom and long sides of 10 x 5 inch loaf pan with parchment paper. Divide each dough into 3 equal pieces. Form each pieces into a smooth ball. Roll out a piece of dough into 5x8 cm rectangle. Fold the long edges of the dough over by 1/2 inch and then roll into a 4 inch log, starting at one of the short ends.

* Step 11

Place the dough, seam side down, in the loaf pan. Repeat with the remaining pieces of the dough, placing them side by side in the pan.

* Step 12

Cover the pan loosely with a damp, clean kitchen towel or plastic wrap and allow the dough to proof in a warm spot until reaches just above the rim of the pan, 60 - 90 minutes.