I have a Taiwanese bakery near my home, and I used to buy this bread, called “Milk Sugar”, which has a rich buttery, creamy flavor. The recipe is very simple, it’s an upgraded version of butter rolls.
Black and white fermented light butter is made from fresh cow’s milk, with lactic fermentation aroma, long-lasting rich milk flavor, soft taste, dense and smooth, very suitable for this bread.
High gluten flour
High sugar resistant dry yeast
|1 roll (65g)|
condense milk (by evaporation)
Softened butter (brushing surfaces and squeeze marks)
How to Make Taiwanese Borscht Bread
Black and white fermented light butter is animal butter, derived from fresh cow’s milk, with a high content of 82% milk fat, with aroma of malolactic fermentation, with a long-lasting rich milk flavor, soft texture, dense and smooth.
Mix all the ingredients and knead until it expands, it is not necessary to have a film on the bread, just a jagged edge when the film is opened.
Of course, it can also be kneaded to the perfect stage with oil.
Ferment for 1 hour, until doubled in size.
Knead lightly, divide into 4 equal portions, roll out, cover with plastic wrap and let rise for 15 minutes.
Roll out the dough with a rolling pin into an oval shape, turn it over, fold it inward to the center third, and tighten it. (Same as for the butter rolls)
Pinch one end into the shape of a diced radish and pinch at the closing point.
Cover with plastic wrap and relax for 5 minutes.
Roll out the dough, smooth side down, using a lightly stretched rolling pin.
Then roll up from top to bottom, stretching as you go, into a roll. (I didn’t take a video, but you can refer to buttered rolls or Japanese salt bread for this step)
Line a baking sheet with parchment paper and place equidistantly.
Ferment for 50 minutes or until doubled in size.
Make one cut in the fermented dough, not too deep.
Use a piping bag to squeeze the softened butter into the incisions.
Squeeze one or more strips.
Bake in preheated oven at 200 degrees top and 170 degrees bottom for 17 minutes. Brush the bread with melted butter once in the middle of the baking process, the butter will come out crispy and fragrant.
Watch the butter melt and seep into the bread.
When the bread comes out of the oven, the aroma of the butter is overwhelming.
The buttered area is crispy and fragrant (/ω＼)
The bottom is also crunchy texture and buttery fragrance.
Really tasty Super tasty when it’s hot! Once cold, we recommend re-baking them to regain their crispy and fluffy texture.