Basic Milk Bread

Method9 steps

1. 1

   Make the Starter

   制作酵头

   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.

   将酵母和30℃温水混合静置5分钟，随后与1 cup面粉混合成粘稠面糊。

   ⏱10 min

   • 💡 The water should be warm but not hot to the touch.水温以不烫手为宜
   • 💡 The starter should be a very thick batter.酵头应该是特别粘稠的面糊
   
2. 2

   First Rise of the Starter

   酵头第一次发酵

   Cover with a cloth and let it rise in a warm place for 45–60 minutes.

   用布盖上，放置在温暖的地方发酵 45~60 分钟。

   ⏱60 min

   • 💡 The batter should have many bubbles on the surface and have visibly increased in volume.最终面糊表面应有大量气泡且体积明显增大
   
3. 3

   Combine the Dough Ingredients

   混合面团原料

   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.

   将剩下的面粉、鸡蛋、糖、奶制品、油脂等原料与酵头混合搅拌，直至无干粉并形成大面团。

   ⏱10 min

   • 💡 If it is too sticky to shape, add an extra 1/4 cup of flour.如果太黏无法成型可补加1/4 cup面粉
   • 💡 Scrape the sides of the container while stirring.搅拌时要刮净容器壁
   
4. 4

   Knead the Dough

   揉制面团

   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.

   在面板上用手掌下部推开面团并对折揉制，直至表面没有干粉结块。

   ⏱10 min

   • 💡 If the dough is too stiff, mist it with water and let it rest for 20 minutes.如果面团太硬可喷水并静置20分钟
   
5. 5

   Second Rise of the Dough

   面团第二次发酵

   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.

   容器内喷油，放入面团盖布发酵 1 小时至体积两倍大。

   ⏱60 min

   • 💡 The container should be at least three times the size of the dough.容器至少要是面团的三倍大
   
6. 6

   Degassing and Shaping

   排气与整形

   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.

   面团按压排气，擀成1cm厚片卷起，旋转90度重复操作，最后放入模具。

   ⏱10 min

   • 💡 Make sure the seam is placed facing down.接缝处务必朝下放置
   
7. 7

   Final Rise and Preheating

   最后发酵与预热

   Let it continue to rise in the mould for 30–45 minutes, while preheating the oven to its highest temperature for 20 minutes.

   在模具内继续发酵 30~45 分钟，同时将烤箱调至最高温预热 20 分钟。

   ⏱45 min

   • 💡 Preheating is key to successful baking.预热是烘焙成功的关键
   
8. 8

   Bake

   烘烤

   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.

   面包表面划缝、刷蛋液。放入烤箱，上下火 180℃ 烤 30 分钟，再调至 165℃ 烤 10 分钟。

   ⏱40 min

   • 💡 If the top browns too quickly, cover it with foil.若表面变色太快可覆盖锡纸
   
9. 9

   Cooling and Storage

   冷却与保存

   Once cooled, place it in a food bag and seal it overnight to soften.

   放凉后装入食品袋，密封过夜回软。

   ⏱5 min

   • 💡 The next morning is the best time to enjoy it.第二天早上是最好的品尝时机