Super Soft Asian Milk Bread 牛奶麵包 | Yi Reservation

To Make the Water Roux In a small sauce pan, combine the milk and the flour. Whisk using a egg beater until lump-free Place the pan over low heat while whisking to keep the lumps from forming. In 3 minutes, the mixture starts to thicken. Keep stirring for 2 more minutes until the mixture becomes a smooth pasty roux. You should be able to get soft peaks out of the roux. Cool down the roux completely before you use. I suggest you to make the roux the day before and chill it in the fridge overnightTo Make the Bread Dough for 1lb Loaf Pan (8.5" x 4.5" x 2.75") Proof the active yeast with 35ml of warm milk. Skip this step if you use instant yeast or fresh yeast In a stand mixer or bread machine, combine all the bread dough ingredients except for the butter. Place the wet ingredients on the bottom and the dry ingredients on top. Start kneading the dough in medium speed or according to the bread machine instruction. As the dough starts to form, feel the dough with your finger to make sure it’s soft and slightly sticky About 20 minutes into kneading and when the dough is completely formed, add the softened butter. Continue to knead to another 10 minutes or so When the dough is done, cover with a lid and let it ferment until the dough doubles the size. It normally takes between 45 minutes to 1.5 hours for the dough to fully rise depending on the room temperature. To speed up the process, you can preheat your oven to 100 F. Turn off. And place your dough in the oven When the dough is risen, place it on a workstation. Deflate by pressing down and pushing out the air. Knead the dough for about 5 minutes and divide it into four portions Knead the dough into four balls. Cover with plastic wrap and let them rest for 10 minutes Take a ball, roll into a rectangular sheet using a rolling pin Take one end of the sheet and fold into the middle. Take the other end and fold it to the middle but slightly over laps the first fold. Start from one unfolded end and roll the folded dough from one end to the other end to form roll Cover all four rolls with plastic wrap and let them rest for 10 minutes Slightly press down the roll with your palm and roll out the dough to a rectangle. Flip over the dough and roll the rectangle into a cylinder. Pinch to seal the end Place all 4 cylinders into a parchment-paper-lined or well-oiled loaf pan. Cover with plastic wrap and proof for 1 to 1.5 hours depending on the temperature Preheat the oven to 350 F or 177 C. If you like slightly denser texture, stop proofing once the dough doubles the size and reaches the height of the loaf pan. For super soft bread, continue proofing the dough until it’s 1 inch above the pan Brush the loaf with egg was and bake at 350 F or 177c for 15 minutes. Take the loaf out and cover with a sheet of foil to prevent it from further browning. Place the loaf back to the oven Continue to bake for another 20 mintues. Remove the leaf from the pan and let cool on a cooking rack. Cut into slices once it’s completely cool down and serve fresh