---
title: "Basic Milk Bread (基础牛奶面包)"
description: "This basic milk bread simplifies traditional bread-making through a pre-fermented starter, yielding a rich, milky aroma and a soft, tender texture. It is rich in carbohydrates and protein, providing energy for the body."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_ji-chu-niu-nai-mian-bao.jpg"
url: "https://cookbook.cn-trending.com/r/staple_ji-chu-niu-nai-mian-bao/"
---

# Basic Milk Bread

**基础牛奶面包 · jī chǔ niú nǎi miàn bāo**

> Time: 3 h 20 min · Difficulty: Very Hard · Calories: 2048 kcal · Serves: 1 serving · Category: [Staples](https://cookbook.cn-trending.com/c/staple/) (主食)

This basic milk bread simplifies traditional bread-making through a pre-fermented starter, yielding a rich, milky aroma and a soft, tender texture. It is rich in carbohydrates and protein, providing energy for the body.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_ji-chu-niu-nai-mian-bao.jpg)

## Ingredients

- 3.5 cup (1 cup starter + 2.5 cup dough) Bread flour or all-purpose flour (高筋或中筋面粉) — per serving
  - Tip: Try to use high-gluten flour, but avoid low-gluten flour.
- 1 piece Eggs (鸡蛋) — per serving
  - Tip: Do not be overly particular about size and weight.
- 1/8 cup Sugar or syrup (糖或糖浆) — per serving
  - Tip: Syrup is best if available.
- 2 g Dry yeast (干酵母) — per serving
  - Tip: Make sure the yeast is not expired.
- 2 g Salt (盐) — per serving
  - Tip: Regular table salt is fine.
- 1 cup Warm water (30°C) (30℃ 温水) — per serving
  - Tip: Warm but not hot to the touch, used for the starter.
- 1/4 cup Dairy (milk powder / milk / cream / condensed milk) (奶制品(奶粉/牛奶/淡奶油/炼乳)) — per serving
  - Tip: Milk powder is best for a rich milky aroma, but do not use any blended milk powder.
- 1/8 cup Butter or corn oil (黄油或玉米油) — per serving
  - Tip: For butter, try to use animal-fat unsalted butter and avoid soybean oil.

### Optional

- 1/4 - 1/2 cup Vital wheat gluten (谷朊粉)
  - Tip: A protein extracted from wheat that increases the bread's gluten strength.
- 3 g Vanilla extract (香草精)
  - Tip: Often used to neutralize the eggy smell.

## Tools

Oven, Measuring cup, Cloth, Rolling pin, Silicone paper or mould, Spatula, Bench scraper, Spray bottle, Sieve, Work surface or silicone mat, Brush

## Method (9 steps)

1. **Make the Starter** — Mix the dry yeast with warm water (30°C) and let it sit for 5 minutes, then combine with 1 cup of flour to form a thick batter.
   - Duration: 10 min
   - Tip: The water should be warm but not hot to the touch.
   - Tip: The starter should be a very thick batter.
   ![Step 1: Make the Starter](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ji-chu-niu-nai-mian-bao/step_1.jpg)
2. **First Rise of the Starter** — Cover with a cloth and let it rise in a warm place for 45–60 minutes.
   - Duration: 60 min
   - Tip: The batter should have many bubbles on the surface and have visibly increased in volume.
   ![Step 2: First Rise of the Starter](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ji-chu-niu-nai-mian-bao/step_2.jpg)
3. **Combine the Dough Ingredients** — Mix the remaining flour, egg, sugar, dairy, fat, and other ingredients with the starter, stirring until no dry flour remains and a large dough forms.
   - Duration: 10 min
   - Tip: If it is too sticky to shape, add an extra 1/4 cup of flour.
   - Tip: Scrape the sides of the container while stirring.
   ![Step 3: Combine the Dough Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ji-chu-niu-nai-mian-bao/step_3.jpg)
4. **Knead the Dough** — On the work surface, push the dough out with the base of your palm and fold it over, kneading until there are no dry flour clumps on the surface.
   - Duration: 10 min
   - Tip: If the dough is too stiff, mist it with water and let it rest for 20 minutes.
   ![Step 4: Knead the Dough](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ji-chu-niu-nai-mian-bao/step_4.jpg)
5. **Second Rise of the Dough** — Oil the inside of a container, place the dough inside, cover with a cloth, and let it rise for 1 hour until it doubles in volume.
   - Duration: 60 min
   - Tip: The container should be at least three times the size of the dough.
   ![Step 5: Second Rise of the Dough](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ji-chu-niu-nai-mian-bao/step_5.jpg)
6. **Degassing and Shaping** — Press the dough to release gas, roll it out to a 1 cm thick sheet and roll it up, rotate 90 degrees and repeat, then place it into the mould.
   - Duration: 10 min
   - Tip: Make sure the seam is placed facing down.
   ![Step 6: Degassing and Shaping](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ji-chu-niu-nai-mian-bao/step_6.jpg)
7. **Final Rise and Preheating** — Let it continue to rise in the mould for 30–45 minutes, while preheating the oven to its highest temperature for 20 minutes.
   - Duration: 45 min
   - Tip: Preheating is key to successful baking.
   ![Step 7: Final Rise and Preheating](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ji-chu-niu-nai-mian-bao/step_7.jpg)
8. **Bake** — Score the top of the bread and brush it with egg wash. Place it in the oven and bake at 180°C for 30 minutes, then reduce to 165°C and bake for another 10 minutes.
   - Duration: 40 min
   - Tip: If the top browns too quickly, cover it with foil.
   ![Step 8: Bake](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ji-chu-niu-nai-mian-bao/step_8.jpg)
9. **Cooling and Storage** — Once cooled, place it in a food bag and seal it overnight to soften.
   - Duration: 5 min
   - Tip: The next morning is the best time to enjoy it.
   ![Step 9: Cooling and Storage](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_ji-chu-niu-nai-mian-bao/step_9.jpg)

## Tips

- 1 cup of flour is about 120g, and 1 cup of water is 250ml.
- If the dough fails to rise, check the yeast's activity, or try preheating the oven to 60°C, turning it off, and placing the dough inside.
- Sliced bread can be frozen for up to one month. Never refrigerate it, as it will lose moisture quickly.
- Recommended way to eat: toast sliced bread and fill it with a runny egg and sauce.

## Overview image

![Basic Milk Bread — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_ji-chu-niu-nai-mian-bao_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/staple/基础牛奶面包/基础牛奶面包.md

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---

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