Asian Milk Bread

This is the first of the 5 recipes I made over the last weekend of March 2017.  I promise you it is worth it.  Got to love Asian food blogs.  The only difference I made (due to a misunderstanding on my part) was to replace the 70ml Cream with 70g butter, but when I mixed everything, I realised I still needed that bit of moisture to bring the dough together, so I added 70ml milk.

100ml Milk
25g Flour

330g Flour
1 Egg
5g Instant Yeast
70ml Milk
50g Sugar
4g Salt
100g Soft Butter

- Mix the 100ml milk & 25g flour in a small pot and cook thickish.

- Toss everything into a mixer and let the machine do the work for you.  I mixed the dough for about 30min.  If you really don't have a mixer, Yi also has a hand mixing recipe here.

- Let the dough proove for 45 - 90 minutes.  I was busy with other things, so left it for 90 min.

- Knock down the dough and divide in 4 portions.

- Roll each portion into a rectangle and roll up from the narrow side like  a Swiss Roll.

- Let the dough rest for 10 - 15 min.

- Roll into a rectangle again, roll up again, and place all 4, seam side down, next to each other in a loaf tin.

- Proove for 30 - 60 min and egg wash.

- Bake for 15 min at 180 degree celcius, cover with tin foil, and bake a further 20 - 30 min.

If you need pictures to see what I mean with rolling the dough,

please head over to the original page as Yi has taken a lot

of photos to explain the method.