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HomeHealthy FoodScallion Milk Bread | Wholesome Nibbles by Lisa Lin

Scallion Milk Bread | Wholesome Nibbles by Lisa Lin

Scallion Milk BreadScallion Milk Bread

I’m proud to say that my household loves my baked scallion bread (蔥油麵包) as a result of it reminds them of Asian bakery bread. That scallion bread is one among my favorites, too. For the previous yr, I’ve been making an attempt to adapt the recipe by baking the bread in a loaf pan as an alternative of shaping two massive twisted loaves. That manner, I can benefit from the bread by itself or slice it up for toast and sandwiches. I baked this scallion milk bread for my household just a few instances now, and it will get their seal of approval!



What I like most about this bread is its mushy and feathery inside. To get this extremely ethereal crumb, I add tangzhong (湯種) to the dough. Tangzhong is an Asian strategy of heating flour and water collectively to kind a paste that’s then added to the dough. The paste permits extra water to be absorbed into the flour, yielding bread with softer texture. Not solely is the bread mushy the day it’s baked, however the crumb stays mushy just a few days later too!


To develop this recipe, I tailored my Japanese milk bread and baked scallion bread recipes. As I examined this recipe, I attempted shaping the loaf in some ways. I wished to form the bread like a babka as a result of I like how the twists have a look at the highest of the loaf. However after baking the bread just a few instances, I discovered the distribution of the scallion filling very inconsistent. More often than not, the scallion filling ended up on the highest of the loaf with just a few tiny scatterings of scallions within the middle. 

Recipe testing scallion milk breadRecipe testing scallion milk bread
This is without doubt one of the first few loaves I’ve examined. 80% of the scallion filling ended up on the high.

Subsequent, I attempted shaping the dough like a cinnamon swirl loaf with the scallion filling swirled inside. That didn’t work both as a result of the middle of the bread collapsed because it cooled. As a result of there was a lot scallion filling within the middle, the inside swirl couldn’t cling onto the outside of the bread fully. Because of this, there have been massive holes within the inside of the bread.

Scallion SwirlScallion Swirl
That is how the bread seems to be with the filling swirled inside. Discover the big holes contained in the bread.

Lastly, I made a decision so as to add the scallion filling to the bread in 2 additions. Basically, I rolled out the dough right into a rectangle as soon as and unfold half of the filling over the dough. Then, I fold it up, roll the dough right into a rectangle once more, unfold the remaining filling, and form the loaf like a babka. This ultimate technique of shaping the scallion milk bread yielded the perfect outcomes. The scallion filling was way more evenly distributed.

The scallion filling seems to be a lot extra evenly distributed after I layer the filling.


Sometimes, I take advantage of my stand mixer to work the dough as a result of it feels very moist at first. Nevertheless, it’s doable to knead the dough by hand; it’s going to take extra time and be a messier course of. 

When you’ve made the tangzhong and activated the yeast, add all of the components for the dough in a bowl. Utilizing a wood spoon, combine the whole lot collectively till it seems to be like all of the liquids have absorbed into the flour (see photograph beneath).

Kneading dough by handKneading dough by hand

Evenly mud the work floor with flour. Have a bench scraper able to scrape moist dough off the counter.

Switch the dough onto the floured floor. Knead it just a few instances. Then seize onto the underside half of the dough and stretch it in the direction of you. Fold it over the opposite half. Repeat the stretch and fold course of for a number of minutes. Use the bench scraper to scrape off dough that’s caught to the work floor. It gained’t be simple in the beginning as a result of the dough could be very moist and sticks to your fingers. Simply preserve going as finest you possibly can.

After a couple of minutes, seize all of the dough, slap it on the counter, stretch it in the direction of you, and fold it over. Repeat this course of till the dough not feels prefer it’s actually sticky in your fingers. 

When kneading dough by hand, don’t take note of how lengthy you’re kneading the dough. Slightly, concentrate on how the dough feels. By the tip, the dough will really feel barely cheesy however not overly sticky. 

Window pane testWindow pane test
Window pane check of dough taken after I was making bread within the UK

Lastly, do the window pane check to verify the gluten has been correctly developed. Take a golf-ball measurement of dough and stretch out the middle of the piece of dough. If the dough stretches out to a skinny layer and lightweight is coming via, the dough is prepared for the primary rise.


Sure! Proper after you knead the dough within the mixer or by hand, place the dough in a greased bowl, cowl, and let it rise in a single day. When you’re able to bake the following day, simply form the dough immediately out of the fridge. You don’t must let it attain room temperature first.

Scallion Milk BreadScallion Milk Bread


Scallion Milk BreadScallion Milk Bread



Servings: 8 individuals

Creator: Lisa Lin

Scallion Milk Bread

This scallion milk bread has an extremely gentle and ethereal crumb. As a result of the dough accommodates tangzhong, the bread stays good and mushy for a number of days. You’ll want quite a lot of scallions for this recipe. In the event you’re shopping for them in small bunches from grocery shops, ensure you have 2 bunches readily available. After I examined the recipe, I used a scale to measure all my components; I like to recommend doing the identical you probably have a scale. If you’re kneading the dough by hand, seek advice from the weblog submit for kneading instructions).The dough is enriched with fats and sugar, so the second rise will take time: 1 1/2 to 2 hours (it’s normally 2 hours for me throughout the fall/winter). In the event you bake an underproofed loaf, there shall be quite a lot of small tears all through the bread. It’s not the tip of the world–the bread simply gained’t look as good.

Prep Time1 hour

Prepare dinner Time30 minutes

Resting Time3 hours



  • 2 tablespoons (20g) bread flour, (see word 1)
  • 1/3 cup (75g/78mL) water


  • oil for greasing bowl, any oil works
  • 1/2 cup (115g/118mL) complete milk
  • 4 tablespoons (50g) sugar
  • 1 1/2 teaspoons (5g) lively dry yeast
  • 2 3/4 cup (330g) bread flour, (see word 2)
  • 1 tablespoon (10g) immediate milk powder, (see word 3)
  • 1 teaspoon (4g) Diamond Crystal kosher salt, or sub with 1/2 teaspoon sea salt
  • 4 tablespoons (55g) unsalted butter, melted and cooled barely
  • 1 massive egg

Scallion Filling

  • 1 1/3 cup (90g) sliced scallions
  • 3/4 teaspoon (3g) Diamond Crystal kosher salt, or sub with 3/8 teaspoon sea salt
  • 1 tablespoon sesame oil


  • 1 egg
  • 1 tablespoon milk
  • 1 to 2 tablespoons toasted sesame seeds

Particular Gear (some hyperlinks beneath are affiliate hyperlinks)


Make Tangzhong

  • You can also make the tangzhong in a saucepan or the microwave. For the saucepan technique, whisk the flour and water collectively till the flour dissolves. Place the saucepan over medium warmth and stir the combination incessantly. In about 30 seconds to 1 minute, the flour will begin to thicken. Stir always till the watery liquid absorbs right into a thicker paste. Flip off the warmth and switch the tangzhong to a bowl to chill.

  • For the microwave technique, whisk the flour and water collectively in a microwave-safe bowl. Then, warmth the combination for 30 seconds on excessive. Take the bowl out of the microwave, stir the whole lot and verify the consistency of the combination. If it has began to kind right into a paste, stir the whole lot and let cool. In any other case, warmth the combination at 5 to 10-second intervals, stirring in between, till you get a thick paste. Attempt to not overheat the tangzhong within the microwave as a result of it could possibly flip right into a stable, stiff paste.

Put together Dough

  • Evenly grease a big mixing bowl with oil and set it apart.

  • In a microwave-safe bowl, warmth the milk within the microwave on excessive for about 30 to 40 seconds. Use a thermometer to verify the temperature of the milk. It must be someplace round 105ºF to 120ºF. If the milk isn’t scorching sufficient but, warmth it once more for five to 10 seconds. If the milk is simply too scorching, rapidly whisk the milk and let it cool for a number of minutes. In the event you don’t have a thermometer, use your fingers to check the temperature. The milk ought to really feel very heat however not scalding scorching both.

  • Add the sugar and yeast to the milk. Stir to hydrate the yeast. Let it sit for five to eight minutes when you put together the opposite components. After 5 to eight minutes, you must see a layer of froth on the highest, at the least 1/4 inch thick (a sign that the yeast is lively).

  • Within the bowl of a stand mixer, add the flour, tangzhong, milk/yeast combination, immediate milk powder, salt, melted butter, and egg.

  • Match the mixer with the dough hook. Combine the dough on low till you don’t see any unfastened flour on the edges of the bowl. This could take 30 seconds to 1 minute.

  • Then, improve the pace to medium-low and work the dough for 8 minutes. It’s possible you’ll must scrape down the edges of the bowl sometimes.

  • Scrape the dough out of the bowl onto a evenly floured floor and knead just a few instances. If the dough is feeling cheesy, evenly sprinkle flour over the dough and knead just a few instances.

  • Form the dough right into a ball and place contained in the greased mixing bowl. Cowl the bowl with a moist towel (or a silicone lid) and let it rise in a heat place for about 1 hour, till the dough doubles in measurement.

Bake Bread

  • In direction of the tip of the second resting interval, preheat the oven to 350ºF (175ºC). Place an oven rack to the middle.

  • Whisk an egg with 1 tablespoon of milk for the egg wash. Gently brush a skinny layer of egg wash over the loaf. Attempt to not drench the loaf with egg wash, because the egg could cause the bread to stay to the edges of the loaf pan. Sprinkle toasted sesame seeds over the loaf generously.

  • Bake the bread for 26 to twenty-eight minutes, till the highest is a deep golden brown. Take away the bread from the oven and let it cool within the pan for five minutes.

  • Then, flip the bread out onto a cooling rack. I don’t prefer to let the bread cool within the pan as a result of I discover condensation can develop contained in the pan, making the bread moist. If the baked egg wash is inflicting the loaf to stay to the pan, gently use your fingers to press the loaf away from the pan to launch it. Let the loaf cool for at the least 20 to half-hour earlier than slicing and serving.

  • Retailer any leftovers in an hermetic container at room temperature for 3 to 4 days.


  1. I’ve made this recipe utilizing all-purpose flour as an alternative of bread flour, and it really works, too. The bread has a barely much less chewy consistency.
  2. This quantity measurement comes from the spoon-and-sweep technique of measuring flour.
  3. I add immediate milk powder to offer the bread a milky taste. You may go away it out if it’s troublesome to supply.
  4. In the event you’re utilizing an older pan, one which has points with bread sticking to the perimeters, grease the loaf pan. Then, line the lengthy facet of the pan with parchment paper.


Serving: 1serving | Energy: 268kcal | Carbohydrates: 16.8g | Protein: 6.2g | Fats: 9.4g | Saturated Fats: 4.3g | Ldl cholesterol: 16.8mg | Sodium: 258mg | Fiber: 1.5g | Sugar: 7.6g

Did you make this recipe?Tag @hellolisalin or go away a star score and touch upon the weblog!



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