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Every time I flip by way of Kristina Cho’s Mooncakes and Milk Bread cookbook, I’m sucked in by the recipes that remind me of going to the Chinese language bakeries in Oakland’s Chinatown after I was a child. We’d load up on breakfast and snacks, watching our treats get packed effectively into powder-pink containers that had been tied up with shiny twine that might be unattainable to untie later. Our commonplace canon of Chinese language baked items often consisted of BBQ pork buns, cocktail buns, plain sesame-topped buns, and pineapple buns. (Just a few egg tarts often snuck in there, too). The frequent scrumptious denominator in all these buns? All of them began with milk bread. One in every of my favourite milk bread recipes is in Cho’s guide — it’s a very nice base recipe for all kinds of bun making.
Milk bread is an enriched Asian bread that’s most notably totally different from different related breads like challah and brioche as a result of it makes use of a way referred to as tangzhong. To make tangzhong, a few of the flour and liquid is cooked collectively like a roux till thick and fluffy in order that the starches gelatinize and lure in moisture. It makes doughs softer and fluffier, and retains the completed bread from drying out as shortly. Cho’s milk bread makes use of a tangzhong, and I used the milk bread dough to make her Pork Floss and Seaweed Pull-Aside Rolls to a lot thunderous appreciation from my household. Her clear instructions made a dough that was dreamy to work with.
Learn how to Make Kristina Cho’s Milk Bread
To make the milk bread, begin by making the tangzhong: Cook dinner a small quantity of the flour and milk collectively on the range till a paste types. Whereas the paste cools, get the yeast began by dissolving it in heat milk and a few sugar and letting it get good and foamy. Throw the tangzhong and milk/yeast right into a stand mixer and blend with sugar, flour, salt, and egg till mixed, then maintain beating whereas steadily including items of butter till the dough is cheesy.
Proof the dough for about two hours or, my private desire, within the fridge in a single day. The dough rises impressively right into a baby-soft ball that’s tremendous satisfying to punch down. It’s additionally straightforward to roll out and work with — even straight from the fridge. From this level on, form the dough and bake in a loaf pan, or use to make buns or rolls.
If You’re Making Kristina Cho’s Milk Bread, a Few Ideas