Breakfast

Single Proofed Pillowy Soft Milk Bread

The picture above says it all, the bread is so soft that you just can’t get enough of it. I am sure that you would not stop for just one slice. As I am constantly trying and experimenting on new recipes, I decided to try making a pillow soft bread with just one single proof and not using tangzhong method; it turned out pretty well. Everybody loves it that I have to bake it for a couple of times in one week.

Ingredients

  • 300g bread flour
  • 3g instant active yeast
  • 30g sugar
  • 40g whipping cream
  • 30g well beaten egg
  • 150g full cream milk
  • 20g butter (cut into small pieces)
  • 3g salt

Non- Stick Bread loaf Pan (19.5×10.3×11.3cm)

Method

  • Preheat the oven at 180 degree celsius
  • Mix all the wet ingredients together (cream, full cream milk, beaten egg) then set aside
  • Add all bread flour, yeast, and sugar into the mixer followed by the wet ingredients
  • Use the J hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until you reach window pane stage. This will take for about 15-17 minutes depending on your machine. I am using Kenwood ChefXL titanium. The window pane stage is essential to get the long strand like texture that you can see from the photo. (拉丝)
  • Divide the dough into 3 equal balls , flatten it into rectangular and roll it up like a swiss roll. Cover with plastic and let it rest for 15 minutes
  • Lightly flour your work surface, use a rolling pin to flatten it into rectangular shape with the width size that fits in in your bread box. Ensure that all air pockets are popped to get a fine crumb and prevent uneven air pocket on the finished product. Flip the dough and roll it up tightly like a swiss roll. Put it into the bread box. Do the same to the other dough. ( Refer to pictures below)
  • Cover and let it proof for about an hour and half or until the dough reaches to 90-95 percent height of the bread box
  • Brush the top with egg wash (1 beaten egg + 1 tbs water)
  • Bake for 30-35 minutes. Tent the top of the bread with foil after 15 minutes to prevent it from getting too dark.
  • Remove from the bread box and let it cool down on the wire rack. Brush the top with melted butter. Brushing it with melted butter will result in a soft crust. Let it completely cool down for about an hour and half to 2 hours before slicing.

note: if you glass dish to bake, you will need to adjust the temperature to higher or longer time to bake. As glass is not a heat conductor like metal box. Another thing to take not is if you use baking dish, that are low in height , then 90-95 percent proofing height is no longer applicable. What you need to see is at least double in height increase during proofing. Do note that the time of proofing is just a guideline, as there are other factors that would affect the proofing time, it can be the temperature, humidity or even the yeast. 😊

Butter Milk Bun (奶香牛油包)

This butter bun is so addictive that I made it twice in a week. Its ingredients are simple yet the taste is overwhelmingly good. The buttery and milky taste is a perfect match that you cannot resist – truly more than the sum of its parts. My husband fell prey to the tempting snack and even ate 4 buns in a day! Nothing beats a nice homemade bun!

Ingredients (yields 20 buns )

Dough Ingredients

  • 430g bread flour
  • 100g all purpose flour
  • 80g sugar
  • 10g milk powder
  • 7g instant active yeast
  • 260g water
  • 1 large egg (55g)
  • 60g unsalted butter (chopped into small chunks)
  • 9g salt

Note1: Since we are using two kinds of flour, it is preferably to sieve the flour. A small percentage of all purpose flour helps give a softer texture as compared to all high gluten flour which is the bread flour.

Method

  • Mix all the ingredients into the mixer using a dough hook except the salt and butter. Mix for about 1-2 minutes at low speed until everything is mixed together evenly.
  • Add in the butter , and continue to knead for about 2 minutes at low speed
  • Add in the salt, and continue to knead until the dough becomes elastic and gluten has developed. The dough should be a little tacky but not sticky. Add little flour if it is too sticky.
  • Set aside in an oiled container and cover for about an hour or until the dough doubles in size (depending on your room humidity and temperature).

Filling

  • 200g room temp butter (cut into chunks )
  • 80g icing sugar
  • 200g milk powder

Method

  • Sieve the icing sugar and milk powder together
  • Add in the butter
  • Use a spatula or by hand (wearing food grade gloves), and start mixing until it becomes a pasty dough. Refrigerate.

butter crumbs coating

  • 25g butter (cold butter cut into small piece)
  • 10g icing sugar
  • 40g all purpose flour

Method

  • Sieve the icing sugar into the flour, then give a gentle mix using a spatula
  • Add the butter, use the tip of your finger to rub the butter on to the flour. Do it until no butter can be visibly seen. The texture should be look like sand. The method is similar to how you make streusels. Set aside.

Assembling and baking Method

  • Preheat the oven at 180 degree celsius
  • Punch out the air on the dough and divide it into 20 portions. Approximately at 50g each. Cover and set aside
  • Divide the filling into 20 balls. Approximately about 23-24g each
  • Get one dough, flatten it and place one ball filling into the middle and wrap it, round it up into a ball, and gently use your palm to flatten it. Ensure that the filling is well wrapped inside.
  • Place each bun in individual waxed casing.
  • Do the same for the rest of the buns
  • Cover and let it rest for about 30-45 minutes or until double in size . Note that the time given is just a guideline as it all depends on your room temperature and humidity.
  • Brush with egg wash (1 beaten egg +1 tsp water) , then sprinkle it with butter crumbs.
  • Bake for 15 minutes (rotate the tray at half way through of baking )
  • Let it cool down completely on a wire rack