small square milk bread pave

Small square milk bread pave


The fluffy texture after baking is delicious, and the slightly chewy texture the next day is even more delicious!


  • Strong flour 200g
  • Light flour 40g
  • Sugar 30g
  • Salt 3g
  • Instant dry yeast 3g
  • Milk 170g
  • Condensed milk 10g
  • Unsalted butter 30g
  • Milk 1 teaspoon
  • Honey 1 teaspoon


  1. Put everything from strong flour to dry yeast into a bowl and mix thoroughly.
  2. Add milk and condensed milk, mix and knead.
  3. When the mixture is no longer floury, add the butter and knead some more.
  4. Once the dough is smooth, roll it up, cover it, and let it rise in a warm place.
  5. When the dough has expanded to 1.5 to 2 times its size, the primary fermentation is complete.
  6. Remove from the bowl and roll out into a 16 x 36 cm rectangle.
  7. Fold the long side in thirds.
  8. Place on a cutting board, cover with plastic wrap, and chill in the refrigerator for about an hour.
  9. Remove the plastic wrap and cut into 18 pieces.
  10. Place smooth side up on a baking sheet lined with parchment paper.
  11. Mix 1 teaspoon each of milk and honey, spread on the surface of the bread dough, and let it rise for a second time in a warm place.
  12. When it becomes fluffy, the secondary fermentation is complete.
  13. Apply milk + honey to the surface again.
  14. Bake in a preheated oven at 190℃ for 10 minutes.