Chinese Milk Bread
Ingredients
- 233.3 gWheat flour (sifted)
- 133.3 mlWhole milk (warmed)
- 33.3 gWhite sugar
- 10 gFresh baker's yeast (crumbled)
- 0.7 pcEgg (beaten)
- 26.7 gUnsalted butter (softened)
- 0.7 pinchGray sea salt
- 13.3 gCorn starch
Method
A stringy crumb that tears like a cloud, brilliantly white. The crust is thin, egg-washed to a golden sheen, smelling of warm milk and fresh butter.
- 1
In a small saucepan, mix the cornstarch with 100ml of milk. Heat over low heat, stirring constantly until the mixture thickens and becomes a translucent paste. Let it cool.
- 2
In the mixer bowl, pour the flour, sugar, salt, and crumbled baker's yeast. Create a well in the center.
- 3
Add the remaining warm milk, the egg, and the cooled roux. Knead at low speed. When the dough pulls away from the sides, incorporate the softened butter. Continue until the dough is smooth and elastic.
- 4
Cover with a cloth and let it rise in a warm place. The dough must double in volume, a sign that the fermentation is active.
- 5
Degas the dough with your fist. Divide into three equal balls. Roll each ball into an oval, fold the sides, and roll tightly to form cylinders.
- 6
Place the cylinders in a buttered mold. Let it rise again until the dough reaches the edge of the mold.
- 7
Brush the surface with milk. Bake at 180°C. The brioche should be uniformly brown and sound hollow when tapped on the bottom.
Frequently asked questions
How do you get this dish right?
- The roux is key: it retains moisture for a crumb that stays soft for days.
- Don't rush the proofing; patience is the baker's first ingredient.
How long does this dish keep?
Store in an airtight bag at room temperature for up to 3 days.
