Cotton Soft Bow Milk Bread | Fluffy Chinese Bakery Buns Recipe

There's nothing better than the smell of freshly baked bread, don't you agree? to the appearance, to the taste, of course it's all so great! and because nothing beats homemade bread, here are the easy way to create your own bow shaped milk bread. For the first time it will take some effort to shape these, but after then you will get it done so quickly as possible. This recipe was a hit, and easy to follow! It can be using your hands and a mixer. Bread machine is a life saver for everyday bread, honestly! Just threw everything in the bread machine, press raw dough for mixing the dough and then press ferment until the beep noise. Take it out and shaped into as many as you want the bread rolls. this would save a lot of time and of course save life too.

Ingredients

(A)
165g bread flour
1 tsp, 4g allinson yeast
120g cold milk
20g sugar
2 tbsp milk powder, or just skip it

(B)
20g-30g butter or 2 tsp vegetable oil

(C)
Lightly sprinkle a little flour on top of the bread before baking to give a rustic look. A lot of flour will result in a softer crust.

For the glaze:
1 tsp honey or golden syrup and mix with a tsp of water

Method: 
1) Place the (A) ingredients, bread flour, yeast, cold milk, sugar and milk powder into the bread pan. close the lid gently.

2) Press the menu button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 2'', open the lid, add butter to the bread pan, and continue until beeps will signal.

3) Press the menu button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine.

4) Turn the dough out onto a floured surface, punch down the dough, and cut into as many as you desire. roll each ball with a rolling pin. and roll up then place on the baking tray.

5) You don't need ''second rise'' for the no preheated oven. After shaped the dough, bake in no preheated oven 150°C, until the buns are golden brown, about 20 minutes. (Baking time depends on the size and shape of the bread being baked).

6) Once breads have cooked, remove from the oven and immediately brush with glaze.

Helpful Tips:
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days. 
3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked. 
4) It's recommended to use an oven thermometer.
5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly. 
6) Butter is better, because it's safe, fresh and real food. only little bit unhealthy saturated fats. Margarine is deadly, because of trans fats. You should probably just use 2 tsp or 1 tbsp rapeseed oil or mild olive oil instead to raise your good cholesterol and lower bad cholesterol, replace carbohydrates with fat.

Recipe Source: Josephine's Recipes