CHINESE MILK BREAD RECIPES

Steps:

• In a stand mixer, add all the ingredients of the dough except butter, knead on low speed for 5-7 minutes. And then add butter in; continue kneading for another 5 minutes until you get a smooth, elastic and soft dough.
• Transfer the dough out to a slightly floured board after 5 minutes and smash it against the operating board, grab it up and smash again. Repeat this process for 2-3 minutes and shape into a round ball. This can help to strong the gluten.
• Place in a large bowl and cover with a plastic wrapper and set aside for the first rise until it is doubled in size.
• Transfer the dough out and divide it into two halves. Press each halves to remove the inner bubbles and then shape into a round ball. Then divide one half of the dough into 8 portions and place them one by one in a cake mould. You can make the other half the same or maker larger stuffed buns like me.
• Place the moulds in the oven along with a large bowl of warm water. Set aside for the proofing.
• When the buns are almost doubled in size, pre-heat the oven to 170 degree C (340 degree F) and brush egg wash and garnish toasted sesame seeds. Top with buns with sliver paper when the buns are well colored (optional). Bake for 20 to 25 minutes. Remove out and cool down.

Steps:

• In a saucepan, whisk together the roux (tang zhong) ingredients. Cook over medium low heat while continuously whisking. The roux will thicken as it cooks. Remove from heat and set aside to cool after the mixture reaches 65°C. The appearance will be smooth and glossy.
• Heat 120ml of soy milk (or milk of choice) to 43°C. Stir in yeast and a teaspoon of sugar. When the mixture becomes bubbly, you'll know that the yeast is active.
• When the tangzhong is cooled to about 43°C, combine it with the yeast mixture in a large mixing bowl. Add your choice of egg replacer (see notes for suggestions), sugar and salt. Whisk until smooth.
• Add flour, a half cup at a time. Stir the flour in completely before adding more. You want to add just enough flour for a soft sticky dough to form. Turn the dough on to a floured surface and continue to work in flour until the dough is smooth and only slightly tacky.
• Let the dough rest for 10 minutes to allow the gluten to relax. Knead in the vegan butter (or coconut oil) using only half at first, incorporating completely, then kneading in the rest.
• Transfer the dough to a bowl and cover it with a damp kitchen towel. Place in a warm, draft-free location and let rise for one hour or until doubled in size.
• Remove dough from the bowl and divide the dough into equal portions. If making dinner rolls, divide into six. If making mini loaves, divide into three. Or leave it as one dough ball to make a regular loaf. Turn the dough so that the moist cut side is on the outside and pinch ends together. See the video for a demonstration.
• Roll the dough balls out flat. Fold the sides in so that each piece resembles a rectangle. Roll up the pieces and pinch the ends to seal.
• Grease a loaf pan (for mini loaves and regular loaf) or rectangle baking pan (for dinner rolls) thoroughly with oil. Place the pieces into your greased pan, spacing the dough evenly.
• Cover with a damp kitchen towel and allow to rise in a warm draft-free location for 45 minutes or until the dough has doubled in volume. During the last 15 minutes, preheat your oven to 175°C.
• Combine the water and maple syrup for the syrup wash. Remove the cloth from the dough. Brush the tops of the dough lightly with the syrup wash.
• Bake at 175°C for 20 to 24 minutes or until the top is a deep golden brown. Let cool on a cooling rack before serving.