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Making milk bread 
18th-Mar-2011 07:56 pm
Milk bread

My 2nd attempt at making milk bread, which turned out better than my first - which I used to wrap around pre-cooked beef sausages for a lunch time snack.

I followed Christine's recipe and while this attempt came out lighter than most of the other breads I've made, it's not as fluffy as the pictured desired result.

Then again, I was handmixing and have not been able to get the dough as smooth as I would like. 20 mins of mixing and my arm felt like it was going to fall off. Hats off to the people and professional bakers out there who still knead their dough by hand everyday!

Next time I make this, I definitely should have some kaya on hand - which I should get the recipe off my mother someday. Homemade kaya cooked over a charcoal stove was a childhood luxury I still fantasize about.
19th-Mar-2011 02:42 pm (UTC)
Milk bread? Huh, I've never heard of that. :)
19th-Mar-2011 10:45 pm (UTC)
It's a really popular bread that many Asian bakeries sell. It's light, fluffy and sweeter than a normal sandwich loaf. I particularly like it when baked with sausage and ham/cheese fillings.
21st-Mar-2011 02:46 am (UTC)
I'm hungry now. LOL
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