The Asian milk bread came out quite well. When I say that we have spent months looking for the perfect buttery, fluffy milk bread recipe and that each time we have failed horribly, I am not joking. Right up till we ripped it off!
This dish has been quite popular ever since it was initially posted on January 17, 2015. Recently, there have been enhancements to the instructions, pictures, and often asked questions section. The recipe is the same; nothing has changed. Have leisurely fun!
But this is brioche bread: buttery, rich, and somewhat soft. It tastes fantastic and is also very simple to prepare. Perfect on its own, in sandwiches, even with French toast. Brioche Burger Buns and Cinnamon Rolls are now within your cooking reach.
This recipe will guide you in making actual brioche bread.
I at last fulfilled a long-held dream of mine just about one month ago! I had a great day working on even a little portion of my objective! Everything I had hoped for and more came true during a quick Viennoiseries instruction at Le Cordon Bleu.
Two-thirds cup, room temperature, partially beaten heavy cream
Use full, 1%, or 2% milk; 1 tablespoon extra from 1 cup of room temperature milk is OK.
One large, room temperature egg
Sugar; one-third cup
For an other version, ░4 cups of all-purpose flour—or 3 1/2 cups of bread flour plus 1/2 cup of cake flour.
One half a teaspoon of quick yeast or one half a tablespoon of active dry yeast
One half teaspoon of salt
To prepare an egg wash, mix one egg with one teaspoon of water.
Dissolving one tablespoon of sugar in one tablespoon of hot water makes a simple syrup.
WHAT TO DO UNDERLY
