Thai Milk Bread (Khanom Pang)
Ingredients
- 333.3 gWheat flour (sifted)
- 166.7 mlWhole milk (lukewarm)
- 33.3 gWhite sugar
- 40 gUnsalted butter (softened, diced)
- 0.7 pcEgg (room temperature)
- 13.3 gFresh baker's yeast (crumbled)
- 0.7 pinchGray sea salt
Method
A crumb that pulls apart in long filaments, with a thin and supple crust. The aroma of butter and warm milk escapes as soon as the bread is broken while still warm.
- 1
Dissolve the fresh baker's yeast in the lukewarm whole milk. Let it rest for 10 minutes until a light foam forms on the surface.
- 2
In the mixer bowl, combine the wheat flour, white sugar, and salt. Pour in the milk-yeast mixture and the egg. Knead at low speed until the dough pulls away from the sides and becomes elastic.
- 3
Add the diced unsalted butter. Continue to knead vigorously. The dough must absorb the fat, becoming shiny and very supple without sticking to your fingers.
- 4
Cover with a cloth and let it rise in a warm place, away from drafts. The dough should double in volume.
- 5
Degas the dough with your fist. Divide into six equal balls. Place them in a buttered mold. Let them rise a second time until they fill the mold well.
- 6
Bake at 180°C. The crust should turn a golden blonde color. When you tap the top, the bread should sound hollow.
Frequently asked questions
How do you get this dish right?
- For an even more stringy crumb, use the roux technique (tangzhong) with a little flour and milk before starting.
- Don't rush the rise: if the room is cool, place the bowl near a radiator or in a turned-off oven with a bowl of hot water.
How long does this dish keep?
Store in a dry cloth or paper bag for 2 days. Toast for a few seconds to restore its softness.
