Milk Bread (牛奶面包)


Ingredients:


Dough:

  • 3 1/2 cup all-purpose flour
  • 1 Tsp sugar
  • 1/4 tsp salt
  • 1/3 cup boiling water
  • 2 eggs
  • 2/3 cup milk (microwave for 30 seconds)
  • 1 tsp yeast
  • 2 Tsp oil

Eggwash:

  • 1 egg
  • 1 tsp of water


Tools:


  • Mixing bowl
  • Rolling pin
  • Rolling board/surface
  • Brush
  • Loaf Pan (9' x 5')
  • Cooling rack 


Preparation:

1. Boil water
2. Warm milk in microwave for 30 seconds.  Add yeast to it and let it sit and bubble up (~3-4 minutes)
3. Set aside extra 1/2 cup of flour to be used for kneading the dough later
4. Beat the egg with the water and set aside

Putting Everything Together:

1. In a bowl, mix flour, sugar and salt well
2. Add boiling water, warm milk with yeast mix and eggs.  Mix them altogether
3. Rest for 20 minutes
5. After 20 minutes, add oil to the dough.  Gluten starts to develop and the dough will be sticky but oil will help.  Knead the dough for about 5 minutes.  Be ware that the dough absorbs all the oil half way and it'll be very sticky.
6. Rest for at least another hour.  If the weather is warm enough then one hour is sufficient
7. After an hour, the dough will rise and it should be very stretchy and elastic.
8. Sprinkle about 2Tsp of flour throughout the dough surface.  Rub your hands with enough flour as well.  Make a fist with your hand and push it gently into the puffy dough for several times to deflate it.
9.  Once deflated, fold the edges of the dough to the center to form a ball or a round shape
10.  Knead for about one minute.  Again, be ware that the dough will be sticky.  The purpose of kneading here is to deflate the air.
11.  When the dough size is about the same size the the original dough size (before it has risen), separates it into three equal pieces.  Do it in the bowl and not on the rolling board or surface since it's very sticky
12. Grease non-stick loaf pan (9' x 5')
13. For each piece of dough, make it round and smooth with your hand.  Pour flour on the rolling board (as well as your hand).  Transfer the dough there and roll it with the rolling pin until its size is in about 8-10 inches long.  Then shape the dough like a cinnamon roll.  Working from top to bottom, tug the lip of the dough up and over and roll it up.  Gently fold the log as you go until you get to the bottom.  Transfer it to the loaf pan.  Repeat the same for the other two pieces of dough
14. Cover the loaf pan with plastic food wrap and let the dough rise for another 45 minutes to an hour
15. Preheat the oven to 375F degree
16. Gently brush the top off the loaf with egg wash
17.  Bake for about 30 minutes
18. Remove from the oven and let it cool on the cooling rack




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