Soft Milk Bread - by Fiona Lau

Soft Milk Bread - highly recommend


  • 620g Bread flour
  • 120g Sugar
  • 12g Yeast
  • 50g Milk Powder
  • 2 Eggs AA
  • pinch of Salt
  • 100g whipping cream
  • (optional) if the dough too hard add some fresh milk  
  • is depend on how you cook the Thang Zhong
For the Thang Zhong
  • 1 cup of water.
  • 1/3 cup Bread Flour
  1. Make the Thang Zhong. Add 1 cup of water and  bread flour cook several minutes until it becomes smooth and sticky.
  2. Leave it to cool.
  3. Add all the ingredients in to the mixing bowl except milk.
  4. Add the prepared roux in to that.
  5. Start kneading adding milk little by little.if the dough not soft enough
  6. Knead the dough for 15 minutes.
  7. After kneading cover it with a damp cloth and leave in a warm place to double in size.
  8. Punch down the dough and cut in to 6 equal size pieces.
  9. Then spread the dough take one corner to the other and overlap it.
  10. Repeat the same process.
  11. Then roll it from one corner to the other.
  12. Then put them on a prepared loaf pan to prove till double in size.
  13. When it is double in size egg wash.
  14. Bake on 180 about 30 -40 min.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

Do keep a lookout for our humble corner, as we have some exciting news coming soon in the near future!

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