Milk Bread

• Vegetarian

• Refrigerated

  • 1 Smaller egg

• Baking & Spices

  • 300 g 2 and 1/3 cup,without shifting the flour
  • 2 g Salt
  • 50 g Sugar
  • 1 1/2 tsp Yeast

• Dairy

  • 30 g Butter, unsalted
  • 160 g Milk

Found on chinasichuanfood.com

Description

Ingredients

• 300g (2 and 1/3 cup,without shifting the flour) bread flour
• 50g (scant 4 tbsp.)sugar
• 2g salt
• 1 smaller egg
• 160g milk (3.5% fat)
• 1 and 1/2 teaspoon yeast
• 30g (2 tbsp.) unsalted butter at room temperature

Directions

• In a stand mixer, add all the ingredients of the dough expect butter, knead on low speed for 5-7 minutes. And then add butter in; continue kneading for another 5 minutes until you get a smooth, elastic and soft dough.
• Transfer the dough out to a slightly floured board after 5 minutes and smash it against the operating board, grab it up and smash again. Repeat this process for 2-3 minutes and shape into a round ball. This can help to strong the gluten.
• Place in a large bowl and cover with a plastic wrapper and set aside for the first rise until it is doubled in size.
• Transfer the dough out and divide it into two halves. Press each halves to remove the inner bubbles and then shape into a round ball. Then divide one half of the dough into 8 portions and place them one by one in a cake mould. You can make the other half the same or maker larger stuffed buns like me.
• Place the moulds in the oven along with a large bowl of warm water. Set aside for the proofing.
• When the buns are almost doubled in size, pre-heat the oven to 170 degree C (340 degree F) and brush egg wash and garnish toasted sesame seeds. Top with buns with sliver paper when the buns are well colored (optional). Bake for 20 to 25 minutes. Remove out and cool down.