light cream toast

How to Make Delicious Milk Bread Loaf with Whipped Cream

Milk bread loaf, known for its soft, fluffy texture and subtle sweetness, becomes even richer when enriched with whipped cream. Here’s a simple guide to baking this delightful treat.

Ingredients: You’ll need 300g bread flour, 30g sugar, 3g salt, 5g instant yeast, 1 egg, 120ml milk, and 50ml heavy whipping cream. For the tangzhong (water roux): mix 15g flour with 75ml milk until smooth.

Steps:

1. Prepare tangzhong: Cook the flour-milk mixture over low heat, stirring constantly until thickened into a paste. Cool completely.

2. Mix dough: In a bowl, combine flour, sugar, salt, yeast, egg, tangzhong, milk, and whipped cream. Knead for 10-15 minutes until smooth and elastic.

3. First rise: Cover the dough and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

4. Shape: Punch down the dough, divide into two equal parts, and roll each into a rectangle. Roll tightly like a Swiss roll and place in a greased loaf pan.

5. Second rise: Cover and let rise for 40-50 minutes until the dough reaches 80% of the pan’s height.

6. Bake: Preheat the oven to 180°C (350°F). Bake for 25-30 minutes until golden brown. Tap the bottom for a hollow sound. Cool completely before slicing.

Tips: For extra flavor, add vanilla extract or a sprinkle of sugar on top before baking. Enjoy this creamy, cloud-like bread toasted with butter or fresh fruit!