Chinese Milk Bread

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.

• Prep time: 40 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 336
• Protein: 8 g
• Carbs: 56 g
• Fat: 8 g

Ingredients

• 233.3 g Wheat flour ( sifted )
• 133.3 ml Whole milk ( warmed )
• 33.3 g White sugar
• 10 g Fresh baker's yeast ( crumbled )
• 0.7 piece Egg ( beaten )
• 26.7 g Minimum butter sweet ( softened )
• 0.7 pinch Gray sea salt
• 13.3 g Corn starch

Instructions

1. Prepare the roux

   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. Mix the dry ingredients

   In the mixer bowl, pour the flour, sugar, salt, and crumbled baker's yeast. Create a well in the center.

3. Knead the dough

   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. First proof

   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. Shaping

   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. Second proof

   Place the cylinders in a buttered mold. Let it rise again until the dough reaches the edge of the mold.

7. Baking

   Brush the surface with milk. Bake at 180°C. The brioche should be uniformly brown and sound hollow when tapped on the bottom.

Chef's tips

• 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.

Storage

Store in an airtight bag at room temperature for up to 3 days.