Milk Padding

Milk Padding


The skin is golden yellow, the texture is as delicate and soft as cotton, and the entrance is rich in milky flavor. It is so soft that you can tear off a strip with your hands and finish it after a while.


Main dough

  • 120g high-gluten bread flour
  • 50g whole egg liquid
  • 20g water
  • 80g fine sugar
  • 5g salt
  • 15g whole milk powder
  • 35g butter

Medium-sized dough

  • 280g high-gluten bread flour
  • 200g pure milk
  • 20g fine sugar
  • 5g yeast


  1. First make medium-sized dough, weigh the ingredients, put them into a container, and mix evenly with chopsticks.
  2. Knead the dough into a smooth dough, seal it and put it in the refrigerator for fermentation. I knead it at night when I go to bed. I can just use it the next morning. If you don’t have time, you can knead it directly and put it in a 35-degree fermentation box. It can be used after fermentation for 1 hour.
  3. For the fermented medium-sized dough, use your hands to pull apart the internal tissue and make it look like a honeycomb, which is about 3 times the size of the original dough.
  4. Weigh the ingredients for the medium-sized dough and the main dough and have them ready. Cut the butter into small pieces and soften it for later use.
  5. Put all the ingredients for the medium-sized dough and the main dough (except butter) into the mixing bowl.
  6. Knead the dough at low speed, turn to medium speed and knead until it is smooth and elastic. Add the softened butter and knead it into the dough.
  7. Knead for about 3 minutes, cut off a little dough, and check the dough condition. It only needs to be able to pull out the mask. It does not need to be very thin.
  8. Take out the dough, divide it into 6 equal parts, roll the dough into a round shape, cover with plastic wrap and let rest for 5 minutes.