Milk Bread
User Reviews
5
Milk Bread
Description
The recipe combines bread flour, sugar, salt, egg, milk, yeast, and butter into a smooth, elastic dough through kneading and resting. After an initial rise doubling the dough’s size, it is divided and shaped into rolls or buns. The dough portions undergo a second proofing with heat and humidity to develop a soft texture. Applying an egg wash before baking encourages a golden, shiny crust.
The resulting bread is soft and slightly sweet, with a tender crumb caused by the dairy and fat content. It can be enjoyed plain, used for sandwiches, or toasted for breakfast.
Nutrition facts are calculated per bread roll. Handling the dough properly and following the proofing stages are essential for the right texture and rise.
Ingredients
- 300 g bread flour , 2 and 1/3 cup, without shifting the flour
- 50 g sugar
- 2 g salt
- 1 egg smaller
- 160 g milk , 3.5% fat
- 1.5 tsp. yeast
- 30 g butter at room temperature, unsalted
Egg wash
- 1 egg well beaten + 1 tbsp. water
Instructions
- In a stand mixer, add all the ingredients of the dough except butter, knead on low speed for 5-7 minutes. And then add butter in; continue kneading for another 5 minutes until you get a smooth, elastic and soft dough.
- Transfer the dough out to a slightly floured board after 5 minutes and smash it against the operating board, grab it up and smash again. Repeat this process for 2-3 minutes and shape into a round ball. This can help to strong the gluten.
- Place in a large bowl and cover with a plastic wrapper and set aside for the first rise until it is doubled in size.
- Transfer the dough out and divide it into two halves. Press each halves to remove the inner bubbles and then shape into a round ball. Then divide one half of the dough into 8 portions and place them one by one in a cake mould. You can make the other half the same or maker larger stuffed buns like me.
- Place the moulds in the oven along with a large bowl of warm water. Set aside for the proofing.
- When the buns are almost doubled in size, pre-heat the oven to 170 degree C (340 degree F) and brush egg wash and garnish toasted sesame seeds. Top with buns with sliver paper when the buns are well colored (optional). Bake for 20 to 25 minutes. Remove out and cool down.
Notes
- Nutrition information provided corresponds to each individual bread roll.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 66mg | 3% |
| Potassium | 46mg | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 90IU | 2% |
| Calcium | 18mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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