Crew’s Kitchen: Ube Milk Bread
Written by Professor Miranda Wong
This recipe brings back a lot of memories of my layovers in Hong Kong. I love to bake this bread with my kiddies during the weekends and share my flying experiences with them. I hope you enjoy this recipe as much as my family does as it’s near and dear to my heart because it reminds me of my second home- Hong Kong.
Ube Milk Bread
Yields 2 loaves of bread
Ingredients
3 ½ cups of bread flour
¼ cup sugar
1 tsp salt
2 ¼ tsp instant yeast
1 egg
1 cup + 2 tbsp milk
¼ cups of cream cheese
¼ cup of unsalted butter
1½ of ube extract
Egg wash: 1 egg + 2 tbsp milk
Preparation
In a bowl, mix the bread flour, sugar, salt, and instant yeast together.
Add in the egg, milk, and cream cheese. Mix to combine.
Cover dough and set aside for 20 minutes.
Mix in butter then knead dough either by hand or a stand mixer. Knead dough until it is no longer sticky. It should be smooth and elastic. Your dough is ready for proofing when it doesn’t tear when it is stretched. This is optional but I like to add ube extract at this stage. If you do, just knead it lightly until the extract is distributed evenly throughout the dough.
Transfer your dough to a lightly oiled bowl and oil the surface of the dough. Cover and let it poof for an hour.
Once the dough has doubled in size, punch out the air.
Divide dough into two pieces with a dough cutter or knife.
Roll out the dough with a rolling pin and tightly roll up the dough and cut into equal parts.
Transfer into a baking pan. Cover and let it rest for 45 minutes.
Preheat oven to 350 degrees.
Brush it with egg wash and pop it into the oven for 25 mins. Once done, let it rest on a cooling rack for 45 mins.
Slice, serve and enjoy!
