Chinese Milk Bread Dough

Chinese Milk Bread Dough

Pillowy, tender dough enriched with a cooked flour-milk paste called tangzhong.

Total 3 hr Makes 1 loaf (16 slices) Calories 145/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This dough uses the tangzhong method, a cooked flour-and-milk roux that locks in moisture for an exceptionally soft, pull-apart crumb that stays fresh for days. It forms the base for Asian bakery staples like milk bread loaves, buns, and rolls, and rewards patient kneading and a warm, slow rise.

Ingredients

  • 3 tablespoons bread flour
  • 1/2 cup whole milk
  • 2 1/2 cups bread flour
  • 1/4 cup granulated sugar
  • 1 teaspoon fine sea salt
  • 2 1/4 teaspoons instant yeast
  • 1/3 cup whole milk, warmed
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, softened
  • 1 large egg, beaten, for egg wash

Method

  1. In a small saucepan, whisk together 3 tablespoons bread flour and 1/2 cup milk until no lumps remain.

  2. Cook over medium-low heat, whisking constantly, until the mixture thickens into a thick paste that holds a trail when whisked, about 2 to 3 minutes.

  3. Transfer the tangzhong paste to a bowl, cover with plastic wrap pressed against the surface, and let cool to room temperature, about 15 minutes.

  4. In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, salt, and instant yeast.

  5. Add the cooled tangzhong, warm milk, and egg to the dry ingredients and mix on low speed until a shaggy dough forms, about 2 minutes.

  6. Increase speed to medium and knead until the dough starts to come together and pull away from the sides of the bowl, about 5 minutes.

  7. Add the softened butter in two additions, kneading until fully incorporated and the dough is smooth and elastic, about 8 minutes.

  8. Perform a windowpane test by stretching a small piece of dough thin; it should stretch without tearing easily and show a thin, translucent membrane.

  9. Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.

  10. Punch down the dough and turn it out onto a lightly floured surface, then divide and shape as needed for your chosen loaf or bun recipe.

  11. Cover the shaped dough loosely and let rise again in a warm spot until puffy and nearly doubled, about 45 minutes.

  12. Brush the risen dough with the beaten egg wash just before baking according to your chosen recipe's temperature and time.

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Chinese Milk Bread Dough

This dough uses the tangzhong method, a cooked flour-and-milk roux that locks in moisture for an exceptionally soft, pull-apart crumb that stays fresh for days. It forms the base for Asian bakery staples like milk bread loaves, buns, and rolls, and rewards patient kneading and a warm, slow rise.

3 hr 1 loaf (16 slices) 145 cal

Ingredients

  • 3 tablespoons bread flour
  • 1/2 cup whole milk
  • 2 1/2 cups bread flour
  • 1/4 cup granulated sugar
  • 1 teaspoon fine sea salt
  • 2 1/4 teaspoons instant yeast
  • 1/3 cup whole milk, warmed
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, softened
  • 1 large egg, beaten, for egg wash

Method

  1. 1

    In a small saucepan, whisk together 3 tablespoons bread flour and 1/2 cup milk until no lumps remain.

  2. 2

    Cook over medium-low heat, whisking constantly, until the mixture thickens into a thick paste that holds a trail when whisked, about 2 to 3 minutes.

  3. 3

    Transfer the tangzhong paste to a bowl, cover with plastic wrap pressed against the surface, and let cool to room temperature, about 15 minutes.

  4. 4

    In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, salt, and instant yeast.

  5. 5

    Add the cooled tangzhong, warm milk, and egg to the dry ingredients and mix on low speed until a shaggy dough forms, about 2 minutes.

  6. 6

    Increase speed to medium and knead until the dough starts to come together and pull away from the sides of the bowl, about 5 minutes.

  7. 7

    Add the softened butter in two additions, kneading until fully incorporated and the dough is smooth and elastic, about 8 minutes.

  8. 8

    Perform a windowpane test by stretching a small piece of dough thin; it should stretch without tearing easily and show a thin, translucent membrane.

  9. 9

    Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.

  10. 10

    Punch down the dough and turn it out onto a lightly floured surface, then divide and shape as needed for your chosen loaf or bun recipe.

  11. 11

    Cover the shaped dough loosely and let rise again in a warm spot until puffy and nearly doubled, about 45 minutes.

  12. 12

    Brush the risen dough with the beaten egg wash just before baking according to your chosen recipe's temperature and time.