Milk Bread - An Easy Chinese Bakery Classic

Name: Milk Bread - An Easy Chinese Bakery Classic
Ingredients: 2/3 cup heavy cream ((160 ml, at room temperature)); 1 cup milk ((plus 1 tablespoon; total 250 ml, at room temperature)); 1 large egg ((at room temperature)); 1/3 cup sugar ((75 grams)); 1/2 cup cake flour ((tap measuring cup to avoid air pockets; 70 grams)); 3 1/2 cups bread flour ((tap measuring cup to avoid air pockets; about 500 grams)); 1 tablespoon active dry yeast ((11 grams)); 1 1/2 teaspoons salt ((7 grams)); Egg wash ((whisk together 1 egg with 1 teaspoon water)); Simple syrup ((optional: 2 teaspoons of sugar, dissolved in 2 teaspoons hot water))

"This Asian milk bread recipe is a triumph. For months, we have searched and tested finally have a perfect recipe for soft, buttery Asian bakery milk bread...."

INGREDIENTS

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2/3 cup heavy cream ((160 ml, at room temperature))

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1 cup milk ((plus 1 tablespoon; total 250 ml, at room temperature))

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1 large egg ((at room temperature))

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1/3 cup sugar ((75 grams))

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1/2 cup cake flour ((tap measuring cup to avoid air pockets; 70 grams))

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3 1/2 cups bread flour ((tap measuring cup to avoid air pockets; about 500 grams))

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1 tablespoon active dry yeast ((11 grams))

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1 1/2 teaspoons salt ((7 grams))

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Egg wash ((whisk together 1 egg with 1 teaspoon water))

•

Simple syrup ((optional: 2 teaspoons of sugar, dissolved in 2 teaspoons hot water))

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