This recipe is for a delightful, soft, and crispy milk bar that has a perfect balance of flavors, including the richness of milk, eggs, and a hint of yeast. The combination of crunchy exteriors and soft, fluffy interiors makes this milk bar a treat for breakfast, an afternoon snack, or an addition to your tea time. Its simplicity, combined with the satisfying flavors, makes it a go-to recipe for anyone seeking comfort food with minimal effort.
Preparation, Cook, and Total Times
- Preparation Time: 20 minutes
- Cook Time: 10 minutes (per batch)
- Total Time: 1 hour (including fermentation)
Cuisine: Snack, Asian Inspired
Ingredients
- 80ml of pure milk
- 2 eggs
- 5g of yeast
- 50g of white sugar (can adjust for sweetness)
- 350g of plain flour
- 10g of cooking oil
- 2 tablespoons of water (for brushing the dough)
- Black sesame seeds (for sprinkling)
Step-by-Step Cooking Directions
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Prepare the Dough
In a large bowl, pour 80ml of pure milk. Set the milk aside for later use. -
Add the Eggs
Crack 2 eggs and beat them into the milk bowl, mixing thoroughly until combined. -
Dissolve Yeast and Sugar
Add 5g of yeast and 50g of sugar to the egg-milk mixture. Stir well with chopsticks until the yeast dissolves completely. If you like sweeter treats, you can add more sugar. -
Mix the Dry Ingredients
Gradually add 350g of plain flour to the wet ingredients. Stir using chopsticks until all the flour is incorporated, and the mixture forms a rough dough. -
Add Oil and Knead the Dough
Add 10g of cooking oil to the dough. Knead until the dough becomes smooth and firm. This step is crucial for creating the soft, fluffy texture of the milk bar. Knead until the dough reaches a moderate level of hardness and is smooth to touch. -
Ferment the Dough
Cover the dough with plastic wrap and let it ferment in a warm place for 40 minutes. The dough should double in size. If the weather is colder, it may take a little longer, so be patient. The dough should appear slightly chubby, and when poked, it should not shrink back. This indicates that fermentation is complete. -
Shape the Dough
Sprinkle some dry flour on your work surface and gently transfer the dough onto the panel. Knead it again to remove the air and smooth out the dough. Roll the dough into a round shape and smooth it further. -
Roll Out the Dough
Using a rolling pin, roll the dough into a thin rectangular sheet about 0.5 cm thick. Try to make it as big as possible while ensuring even thickness. If needed, use a medium-sized rolling pin to adjust the edges, creating a smooth rectangular shape. -
Brush with Water and Sprinkle Sesame Seeds
Brush a layer of water over the surface of the dough to ensure the sesame seeds stick. Evenly sprinkle black sesame seeds across the dough sheet. If you prefer, you can roll the dough again with the rolling pin to press the sesame seeds firmly into the dough. -
Cut the Dough into Strips
Cut the dough into wide strips, approximately 5-6 cm wide. Then, use a rolling pin to ensure the cuts are straight and even. -
Slice into Thin Strips
Cut the strips into thin pieces, about 1 cm wide. Try to keep them as even as possible. Once all the dough is cut, spread the small strips out to prevent them from sticking together. Place them evenly on your work surface with some space between them. -
Second Fermentation
Cover the dough strips with plastic wrap and let them undergo a second fermentation for about 20 minutes. After this time, you should notice that the dough has become larger and chubbier. -
Cook the Strips
Preheat a pan and brush it with a bit of cooking oil to prevent sticking. Gently place the dough strips into the pan, leaving space between them to avoid sticking. If your pan is small, you may need to cook the strips in batches. Fry for about 1 minute on one side until golden brown. -
Flip the Strips
After 1 minute, open the lid and flip each dough strip over. Fry all sides, ensuring even cooking. Flip them every minute until golden brown and crispy. -
Serve and Enjoy
After frying all sides, remove the milk bars from the pan and place them on a plate. Let them cool for a moment before serving.
Nutritional Information
- Serving size: 1 strip
- Calories: 150
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 30mg
- Sodium: 50mg
- Total Carbohydrates: 20g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 3g
- Vitamin A: 4%
- Vitamin C: 1%
- Calcium: 3%
- Iron: 6%
The Origins and Popularity of the Recipe
Milk bars, also known as milk bread, are a type of soft, slightly sweet bread commonly enjoyed as a snack or breakfast item in many countries. This recipe is inspired by traditional Chinese milk bars, which are known for their light, fluffy texture and rich taste. They are often paired with tea or enjoyed alone for a comforting treat.
Reasons Why You’ll Love the Recipe
- Crispy on the Outside, Soft on the Inside: The contrast of crispy exteriors and soft, fluffy interiors makes these milk bars irresistible.
- Sweet and Savory: The dough is slightly sweet, making it a perfect balance between savory bread and a sweet treat.
- Versatile: These milk bars are great for breakfast, a snack, or even as a side with your favorite dish.
Health Benefits
- High in Carbohydrates: This recipe provides a good source of energy from the carbohydrates in the flour, making it a great option to start your day.
- Rich in Protein: Eggs contribute a solid amount of protein, which is necessary for muscle repair and growth.
- Healthy Fats: Cooking oil and butter provide necessary fats for energy and absorption of fat-soluble vitamins.
Serving Suggestions
- With Tea or Coffee: These milk bars pair wonderfully with a cup of tea or coffee, making them a great addition to your morning routine.
- With Jam or Butter: Spread a bit of butter or your favorite jam on these milk bars for an extra burst of flavor.
- For Dessert: Serve them as a dessert after dinner, accompanied by a sweet dipping sauce or glaze.
Cooking Tips
- Don’t Overcrowd the Pan: When frying the dough strips, avoid overcrowding the pan, as this will prevent even cooking.
- Use Fresh Yeast: Ensure that your yeast is fresh and active for the best rise and fluffy texture.
- Let the Dough Rest: Be patient and allow the dough to fully ferment, which will help the texture of the milk bar.
Variations to Try
- Add Cinnamon: Sprinkle some cinnamon into the dough for a warm, aromatic twist.
- Use Coconut Milk: Replace regular milk with coconut milk for a tropical, dairy-free alternative.
- Add Filling: Try adding a filling such as sweet red bean paste or custard for a delicious surprise inside the milk bars.
Conclusion
This milk bar recipe is simple, yet incredibly flavorful and satisfying. The dough is soft, the flavor is sweet with a hint of savory, and the texture is light and airy. It’s the perfect snack, dessert, or breakfast treat that will leave you coming back for more.
10 Comprehensive FAQs
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Can I make this recipe gluten-free?
Yes, you can use gluten-free flour as a substitute for regular flour to make this recipe gluten-free. -
Can I use almond milk instead of regular milk?
Yes, almond milk or any other non-dairy milk will work well as a substitute. -
Can I make these milk bars in the oven?
These milk bars are traditionally pan-fried, but you can also bake them in the oven at 350°F (175°C) for 15-20 minutes if you prefer. -
How long can I store these milk bars?
Store these milk bars in an airtight container for up to 3 days at room temperature. You can also freeze them for up to 1 month. -
Can I add chocolate chips to the dough?
Yes, adding chocolate chips to the dough will give a delicious twist to these milk bars. -
What can I do if the dough doesn’t rise?
If the dough doesn’t rise, make sure your yeast is fresh and the environment is warm enough for fermentation. You can also try adding a bit more sugar to help activate the yeast. -
Can I make these milk bars with a savory flavor?
Yes, you can reduce or omit the sugar and add herbs or spices like garlic or rosemary for a savory version of these milk bars. -
What’s the best way to serve these milk bars?
They are best served fresh and warm. You can enjoy them on their own or pair them with a cup of tea or coffee. -
Can I make these milk bars ahead of time?
While it’s best to enjoy them fresh, you can prepare the dough ahead of time and refrigerate it overnight for the first fermentation. -
How can I make these milk bars more crispy?
To achieve a crispier texture, fry the dough for a longer time on each side, ensuring the exterior is golden and crunchy.