Milk bread (GAO)

https://www.youtube.com/watch?v=VknoqZ9IZjc

ingredients： all purpose flour 400g a little bit more than 2.5 cups sugar 12g 1 tablespoon salt 1g 1/8 teaspoon boiling water 83g 1/3 cup warm milk (about 35 °C) 167g (reduce to 150g) 2/3 cup (please reduce the milk amount by 15-30g, if you live in a humid place) yeast 3g 1 teaspoon large eggs 2 oil 24g 2 tablespoons egg wash 375°F/190°C bake for 30-35 minutes

Add frozen ice block into oven during fermentation in order to lower the temp to about 25C for slower fermentation

MIX: flour, sugar, salt,
1/3 cup boiling water - mix in

2/3 cup milk from fridge - microwave 30 seconds
dissolve the yeast in the milk (make sure not too hot)

add mixture to flour
add 2 eggs

mix it all in until well combined

REST 20 min: leave to rest for 20 mins

ADD OIL: add 2 tablespoons of oil
again combine well with some folding over
until oil well absorbed


REST 1 hour: rest for 1 hour - gluten will become long and stringy

flour well in the bowl and knock out the air

fold over again to remove air

flour the surface and divide into 3 equal portions

flour the board and start to work on the dough to make the 3 rolls, and place in well oiled bread pan

FINAL PROOF and PREHEAT 45 min:
final proof for 45 mins
Immediately turn on the oven to preheat, with an empty tray for holding boiling hot water later on

brush with egg wash

BAKE 35 min: bake in oven at 375F/190C for 35 mins (pour boiling water into the tray to help the bread to rise, and remove after 20 min)

TOTAL: proofing time 2hrs 5 mins + 35min bake + prep time