Fragrant Milk Bread 奶香包

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Very soft, very easy recipe from 爱与恨老师. The combination of milk and higher butter content is unbeatable. It remains so soft and fluffy when I ate it the next morning. Give it a try and see if it will become your staple.

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You can also make this recipe into a loaf instead of buns. It makes a soft and fragrant sandwich bread.

For a full loaf, at step 4 below, shape into a loaf, proof 1 hour and bake at 190 deg C for 30 to 35 min.

Recipe (Original Recipe)

  • 250g bread flour
  • 140g fresh milk
  • 8g milk powder (optional)
  • 1 egg
  • 50g sugar (can reduce to 30g if too sweet)
  • 3/4 tsp instant yeast
  • 1/2 tsp salt
  • 40g butter

Method

1. Mix all ingredients except salt and butter into stand mixer. Mix for 5-10 min till a rough dough forms.

2. Add in salt and butter and knead on slow, then high for the next 20 to 30 min. Stop frequently to turn dough and scrape down the sides. Knead till window pane.

3. Proof for 15 to 20 min will do.

4. After proofing, pat with palm to degas. Divide into 9 portions of about 55-57g. Roll them round and rest for 15 min.

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5. After resting, press to degas and shape them round again. Place into lined baking tray.

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6. Proof in a closed oven with a cup of hot water for 1 hour.

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7. Bake at 170 deg C for about 20 min.

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19 Comments Add yours

  1. Jane Liu says:

    Confusing cos before the ingredients you stated bake at 190°C…but towards the end of your method stated bake at 170°C. Kindly verify. Thanks.

    Regards,
    Jane

    Like

    1. Stefani says:

      please reread the recipe. it states for loaf bread bake at 190. while the original recipe for buns is baked at 170.

      Like

      1. Poh Swee Ling says:

        I like your bread recipe very much. Been making buns following your recipe. If I add black sesame powder to this recipe, do I have to reduce the flour amount?

        Like

      2. oladybakes says:

        No need to reduce bread flour, should work fine.

        Like

  2. Marie says:

    Hi, can check if make into a loaf, do I need to reduce sugar?

    Like

    1. oladybakes says:

      No need, but you can adjust according to your taste.

      Like

  3. Gynn says:

    May I ask if the dough will still be sticky after kneading ?

    Like

    1. oladybakes says:

      Yes slightly, can lightly flour hands and surfaces to handle.

      Like

  4. Sherlyn says:

    Hi there, can I replace some of the bread flour with wholemeal flour? How much should I replace? Thank you!

    Like

  5. Angela says:

    Hihi!
    Can i check if we want to use wholemeal flour issit use a mix of bread and wholemeal or? I saw your picture looks like wholemeal bread

    Like

    1. oladybakes says:

      Yes replace bread flour with up to 30 percent wholemeal flour.

      Like

  6. Angela says:

    Hihi thanks for the recipe! Would like to check if it’s advisable to double the recipe if i want to make 2 loaves?
    Any changes in kneading time?

    Like

    1. oladybakes says:

      Yes ok. May need to knead a little longer, but not double the time. Need to observe and check dough.

      Like

  7. Wong May Yin says:

    Hi , thank you for sharing . Looks good . Just wondering is the kneading time 20-30 mins of using KitchenAid mixer . I usually knead for only 15 mins

    Like

    1. oladybakes says:

      15 min is fine as long as it’s well kneaded.

      Like

  8. Doreen says:

    Tks fir sharing.. Is it norm that breads will not as soft and fluffy for the next day?

    Like

    1. oladybakes says:

      Yes, it will harden over the days, but this recipe next day should be still soft. Can toast lightly first.

      Like

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