Recreate Taoli's Classic Milk Stick Bread, Soft, Sweet, and Rich in Milk Flavor, Highly Restored!

Heat milk to 40°C, add dry yeast, stir until melted, and add egg and high-gluten flour. Mix well.

Cover with cling film and ferment at room temperature for 1 hour, or refrigerate overnight.

The fermented liquid starter.

Add all ingredients except butter into the stand mixer.

Knead slowly at first, then increase speed to knead into a thick film state.

Add softened butter.

Knead until a windowpane is achieved.

Place the kneaded dough in a warm place (30°C) for 40 minutes for the first fermentation.

Divide the fermented dough into 60g portions and round them.

Cover with cling film and let relax for 20 minutes. After relaxing, sprinkle some flour and shape the dough.

Roll out the dough.

Flip over and thin out the bottom.

Gently roll up the dough.

Roll into an approximately 20cm long strip.

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Place in the oven at 32°C for the second fermentation for 40-60 minutes.

Brush the surface of the fermented dough with milk.

Preheat the oven in advance, bake at 190°C (top heat) and 170°C (bottom heat) for about 12-15 minutes.

In the last two minutes, adjust the bread position to make the coloring more even.

Gently tap the bread after baking to prevent shrinkage.

Soft and delicious milk stick bread with rich milk flavor is ready!