The Most Addictive Milk Bread
Author: 
Serves: 1 big loaf, 3 mini loaf, 5 to 8 burger buns
 
Ingredients
Roux
  • 20g Bread Flour
  • 120 ml Full Cream Milk
  • 120ml Heavy Cream
  • 40 ml Honey
Dough
  • Prepared Roux
  • 1 tablespoon active dried yeast or ¾ tablespoon instant yeast
  • 2 tablespoons milk powder
  • 2 medium eggs (about 100 to 110 g)
  • 1 tablespoon salt
  • 320g bread flour
  • 28g butter (tiny cubes - room temperature)
Egg Wash
  • 1 egg
  • 1 teaspoon water
Finishing
  • Sea Salt Flake
Others
  • Oil for coating proofing bowl
Instructions
The Roux
  1. In a saucepot, add in the milk and 20g flour, whisk constantly under medium high heat, to a slightly creamy consistency.
  2. Turn off the heat and add in cream and honey; continue to whisk until the mixture is well combined
The dough
  1. Transfer the roux into a stand mixer, attached with dough hook, and add the remaining flour, yeast, salt, milk powder and egg.
  2. Knead the mixture on low speed first until the mixture forms into a dough
  3. Switch it up to medium speed and knead for 5 mins until the dough become smooth.
  4. Slowly add in cubed butter, pieces by pieces, and knead for another 4 minutes until the dough become elastic.
  5. *If knead by hand, the process will be longer*
1st Proofing
  1. Transfer the dough into an oiled bowl and cover with cling wrap.
  2. Allow it to rise in a dry and warm counter for an hour or until doubled it size (room temperature for Singapore weather will be fine).
Shaping the dough and 2nd Proofing (Preheat the oven to 200 degree Celsius at this stage)
  1. Remove the proofed dough from the bowl
  2. Proportion and shape the dough into your desired shape. *Note that the dough will rise and doubled or even tripled. Portion each dough into half (or ⅓) the final proofed dough.
  3. Oil the mold or pan use before adding in the proportioned dough.
  4. Proof for 1 hour, until the dough doubled in size
Finishing
  1. In a separate bowl, whip the egg and water together,
  2. Brush the proofed dough with egg wash and sprinkle with salt flakes
  3. Bake in the oven for 25 to 35 minutes for rolls, 50 to 60 minutes for loaf, or 30 to 40 minutes for buns, until it become golden brown.
Notes
Please note that timing will varies from oven. Do check half way through the baking. My oven heats up very fast and it took about 15 minutes for the buns and mini loaf.
Recipe by eckitchensg at http://eckitchensg.com/2016/07/addictive-milk-bread/