Soft Fluffy Bunny Chow Bread From Scratch

By EatMee Recipes · 150 min

Ingredients

Instructions

1. In a small saucepan, cook the 25 g cake flour and 125 ml milk over low heat, stirring constantly, until it thickens into a smooth paste. Take off the heat and let it cool completely.
2. In a large bowl, combine the 500 g cake flour, 1 tbsp cornflour, 2½ tsp instant yeast, 2 tbsp sugar, 2 tbsp milk powder and 1½ tsp salt.
3. Add the cooled flour paste, 2 tbsp softened butter, 2 tbsp oil, 220 ml warm milk, 40 ml warm water and 1 egg. Mix until combined, then use your hands to form a dough.
4. Knead on a lightly floured surface for 10 minutes until smooth and soft. The dough should feel slightly tacky but manageable; avoid adding too much extra flour.
5. Place the dough in a lightly greased bowl, turning it to coat in the oil. Cover and let rise in a warm place for 1½ hours, or until doubled in size.
6. Punch down the dough to release the air, then place it in a loaf pan (the creator used a 95 × 150 × 305 mm pan).
7. Cover loosely and let rise again for about 30 minutes, until the dough has risen slightly and holds a loaf shape.
8. Preheat the oven to 180°C. Place a tray of hot water on the bottom rack to create steam.
9. Bake for 35-40 minutes, until golden brown and the loaf sounds hollow when tapped underneath. If the top browns too fast, cover loosely with foil for the last 10 minutes.
10. Brush the hot loaf generously with 1 tsp melted butter as soon as it comes out of the oven. Cover loosely with a clean kitchen towel while it cools to keep the crust soft. Let it cool before slicing or hollowing out.

Summarized from EatMee Recipes's video. Watch it for the details.

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