This super soft and fluffy milk bread is a staple at Asian bakeries.
Keyword: Asian, Bread, Breakfast
Author: Eva Bakes
⅔cupheavy creamroom temperature
1cupmilk (I used 1%)room temperature
1large eggroom temperature
3 and ½cupsbread flourplus more if needed
1Tablespoonactive dry yeast
1 and ½teaspoonssalt
egg wash(whisk 1 egg with 1 teaspoon of water)
simple syrup (optional)(dissolve 2 teaspoons of sugar in 2 teaspoons of hot water)
In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if mixing by hand, add the ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast and salt.
Turn the mixer to the "stir" setting and let it knead for 15 minutes. You may need to stop the mixer to scrape down the sides or even add more bread flour if it appears too sticky (I added about another cup or so of flour). Your dough should be smooth and pliable but not sticky.
Transfer the dough to a well-oiled bowl. Cover with a damp towel and place in a warm spot to rise and double. I placed mine in my oven on the "proof" setting. This will take about 1 hour.
Generously grease two baking pans and set aside (I used an 8" round cake pan and a standard loaf pan).
Transfer the dough back to the mixer and mix on the "stir" setting for 5 minutes to get rid of the air bubbles. Cut the dough in half.
Take one of the halves of dough and shape them however you want. I divided one of the halves of dough into thirds and shaped them into rectangles and placed them into my loaf pan. I took the other half of dough and divided into 8 pieces. I took each piece, rolled it into a long strand, and tied a knot, tucking the ends into itself. Then I placed them in my round pan.
Let the dough rise in a warm place for another hour.
Preheat your oven to 350°F. Brush the top of your dough with the egg wash and bake in your preheated oven for 23-25 minutes or until the tops are golden brown. Remove the pans from the oven and brush the tops with the simple syrup if desired.
Leftover bread should be stored, covered, at room temperature or in the refrigerator and will last for several days.Source: The Woks of Life