How to Make Soft Asian Milk Bread by Hand (recipe) 牛奶麵包
hi everyone this is Yi from from Yi Reservation
today I'm very excited to
share this new recipe on the fluffiest
and soft this asian milk bread
aka Hokkaido milk bread you ever taste
although you can make this recipe with
a stand mixer or a bread machine
today I'm going to show you how to make this recipe
completely by hand from start to finish
however if you prefer to use your stand mixer
please make sure you check out my
older recipe in the description below
be warned this recipe does take some time to perfect
but trust me it's all gonna be worth it
at the end of the video
I am also going to share one my favorite ways of serving this bread
so make sure you stay tuned for that
now I'm ready to make some bread!
Are you?
first let's make the water roux or TangZhong
this is the secret stuff
that makes your bread soft
pour the milk in a small pan
add the flour in batches
and stir to dissolve
heat the mixture in low heat while mixing non-stop
the mixture will get thicker as it heats up
once the roux is thick enough to form a soft peak
set aside and let it cool to room temperature
you can make the roux a day in advance
and store in the fridge
as I mentioned earlier this recipe will only
focus on how to make the dough
without the mixer or bread machine
to make the dough in a mixing bowl combine the
flour, sugar, yeast, and salt
then add TangZhong AKA water roux, egg and reserved dough
from previous bread-making
and two-thirds of your milk
and finally vanilla extract which is optional
now roll up your sleeves and take a deep breath
because the rest of the steps
will get a little physical
mix by hand until all the ingredients are incorporated
that is when there's no big lumps of the dry flour
and add more milk if that's necessary
press and roll with your palm
until your ball is formed
and it's not sticking to the side of the mixing bowl
again and more milk if necessary to keep the dough soft
this might take two to three minutes
transfer the dough boll to a workstation
flatten in and add the butter to the center
fold the dough to enclose the butter
incorporate the butter by pressing and pushing the dough
this step gets messing in the beginning
but after a while the butter will get absorbed
keep on kneading until the workstation is
mostly free of butter
continue to knead the dough
in order to develop more gluten
the basic steps are
roll the dough into an oval shap
one end of the dough with one hand and
use the other hand to press and push forward the dough
repeat this process for 10 to 15 minutes
when the dough is ready
you should be able to stretch the dough
with your fingers without breaking it
save a small portion of the dough for next time
next you want to make your dough
as smooth shiny as possible
to do that, rotate the dough with the both palms until the surface is smooth
then shaping it into a ball
next dust the mixing bowl with flour
place the dough in the mixing bowl
cover it with plastic wrap
and let it proof for one to two hours depending
depending on the room temperature
the dough should double in size
once the dough doubles in size
transfer it back to the workstation
gently poke a hole in the center and shape it into a donut ring
cut open the ring and divide it into three equal portions
for each portion of the dough shape it into a ball
roll it between the workstation and your palm
to squeeze out trapped the air
and make a smooth
repeat the same step for the rest of the dough
cover and let it the dough balls rest for 15 minutes
once that dough is relaxed
dust each dough ball with some flour
gently flatten each dough and use a rolling pin
to roll out the dough into a
half-inch thick rectangular sheet
it may take a few minutes to get the shape right
so feel free to take your time
flip the sheet so the smooth side is facing down
fold the two ends of the sheet into the middle with a slight overlap
then roll the dough into a roll
repeat for the rest of the dough
and let the rest for 15 minutes
once the dough is relaxed again
rolled out each portion into a rectangular sheet like the previous step
flip the sheet, fold two ends of the sheet
into the middle with slight overlap
then roll the dough into a roll
repeat this process of for the rest of your dough
line your bread loaf pan with parchment paper
or use a fitted loaf pan liner
place each portion of the dough your loaf pan
cover with plastic wrap and
let it proof for the last time
until it doubles in size
about one to 1 - 1.5 hours depending on the room temperature
in the meantime preheat the oven to
375 Fahrenheit or 190 Celsus
once the final proof is complete
brush the bread dough with the preserved egg wash
bake in the oven uncovered for 20 minutes
and make sure you watch the magic of rising bread
after 20 minutes take out the bread
and cover with a piece of aluminum foil
turn the oven down to 350F or 175C
and bake for another 10 minutes
transfer to bread to a cooling rack
and let it cool to touch before serving
look how soft and fluffy this milk bread is
you will never be able to go back to the regular white bread again
if you ever get to make this bread
please snap a picture and share
with me using
#YiReservation
That would be
really appreciated
now i'm gonna show you
one of my favorite ways of serving this bread
all you need is a slice of bread and a soft boiled egg
there's just nothing better than starting your day
than having a slice of Asian milk bread
bon appetit!
thank you for watching
if you enjoyed this video
please share and give me a thumbs up
leave a comment down below
if you have any questions about this recipe
please don't forget to subscribe and check out my other videos
I will see you next time
This Asian milk bread 牛奶麵包 (aka Hokkaido milk bread) is so fluffy and rich in milk flavor that you'll never be able to go back to the regular white bread again. Follow my detailed step-by-step instruction on how to craft the softest milk bread by incorporating TangZhong 湯種 (aka water roux). You'll be amazed how much better this is than the bread from your local Chinese/Asian bakeries. *Clarification: if this is your first time making this recipe, you can skip the reserved dough. However if you'd like to make this bread regularly, I'd strongly recommend saving a small portion of dough as suggested in the video. If you found this video helpful, please subscribe for more useful recipe videos: http://bit.ly/YRyoutubesub4 Also please leave a comment and share and like the video with friends and family FULL PRINTABLE RECIPE: http://yireservation.com/recipes/milk-bread-tangzhong-hand-knead/ Use the following recipe if you want to use a stand mixer or bread machine: http://yireservation.com/recipes/soft-asian-milk-bread/ SUBSCRIBE my YouTube to learn how to make authentic Chinese dishes: http://bit.ly/YRyoutubesub Prep Time: 45 minutes Cook Time: 35 minutes Serves: 1 loaf INGREDIENTS: Main Dough: •330g / 2.5cup bread flour •110g / 1/2cup TangZhong (water roux) - See ingredients below •80ml / 1/3cup milk + 2tbsp •56g / 1/2stick butter (at room temperature) •50g / 1/4cup sugar •*Reserved dough, about golf ball size •1 large egg, beaten, reserve 1 tbsp •3g / 1/2tsp salt •2g / 1tsp instant yeast •1tsp vanilla extract TangZhong (water roux): •100ml / 0.4cup water or milk (preferred) •20g /2tbsp + 1tsp AP flour ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ LET'S CONNECT: Recipe Newsletter: http://bit.ly/yrletter Facebook: https://www.facebook.com/yireservation Pinterest: https://www.pinterest.com/yireservation/ Instagram: https://instagram.com/yi_reservation/ Twitter: https://twitter.com/YiReservation Music Credit: ATLYSS - The Awakening: https://youtu.be/52sY1VYyEJg