Bánh mì gối sữa (sandwich) 
Milk Sandwich Bread
I live in Taiwan, and this bread recipe is one I learned from there. It's an incredibly wonderful recipe among those I've tried, and I must say it's the one I'm most satisfied with so far. I hope everyone will succeed with this recipe on their first try. Just follow the steps carefully, and you're sure to succeed 🍞🍞🍞.
Milk Sandwich Bread
I live in Taiwan, and this bread recipe is one I learned from there. It's an incredibly wonderful recipe among those I've tried, and I must say it's the one I'm most satisfied with so far. I hope everyone will succeed with this recipe on their first try. Just follow the steps carefully, and you're sure to succeed 🍞🍞🍞.
Cooking Instructions
- 1
Combine flour, yeast, salt, sugar, milk powder, and milk in a mixing bowl (knead by hand if you don't have a mixer).
- 2
Knead the dough until smooth, then add butter and continue kneading until the dough is smooth, shiny, and can be stretched into a thin film.
- 3
Press down the dough to deflate it, then divide it into 3 equal parts and shape each into a ball. Cover and let the dough rest for 20 minutes.
- 4
Press down the dough again and roll it out to release air, then roll it up and let it rest for 15 minutes, covered.
- 5
Roll out the dough a second time and roll it up again.
- 6
Place the dough in a baking pan for the final proofing.
- 7
In winter, when it's cold, the dough rises slower, so place a bowl of hot water and the baking pan in the microwave or oven, then close the door to help the dough rise better. In summer, this step is not necessary.
- 8
When the dough has risen to 80% of the pan's height, bake at 392°F (200°C) for 40 minutes on the lowest rack of the oven. You can cover the pan or leave it uncovered, as you prefer.
- 9
After baking, tap the bread a few times on the table, then remove it from the pan to cool. This is the result of the bread baked without a lid.
- 10
This is the result of the bread baked with a lid.
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