Bacon-scallion milk bread is more than just a delightful pastry; it’s a walk down memory lane. Reminiscent of those flavorful buns we’d often find in traditional Chinese bakeries, our take on it offers a pull-apart version. It’s not only ideal for sharing with loved ones but also a fun kitchen endeavor to enjoy with the kids!
A Classic with a Twist: The Bacon-Scallion Milk Bread
Our trusted all-encompassing milk bread recipe serves as the foundation for numerous creations inspired by Chinese bakeries. This “all-encompassing” technique means every dough ingredient, even the yeast, is combined simultaneously.
This enriched dough consistently produces a soft, cloud-like bread. For this savory edition, we’ve tweaked it a bit by reducing salt, considering the bacon’s inherent saltiness. Ideal for breakfast, this bacon-scallion blend offers a savory delight.
The portion outlined here is equivalent to half of our standard milk bread formula, filling a modest-sized round pan. However, if individual buns are more your style, you can fashion 6-8 with this measure, or double up to produce 12-16.
Efficient Preparation: The Overnight Strategy
Should you wish to prep this bread beforehand, simply follow the steps up to arranging the dough in the pan (refer to Step 8), then refrigerate. The following morning, acclimatize it to ambient temperature, allow a 1-hour proofing, and then get baking!
Ingredients:
- 1/3 cup heavy cream (room temperature)
- 1/2 cup whole milk (room temperature)
- 1/2 large egg (room temperature, beaten)
- 3 tablespoons sugar
- 1/4 cup cake flour (ensure no air pockets by tapping the measuring cup)
- 1 3/4 cups bread flour (likewise, tap the measuring cup)
- 1 1/2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 4 ounces bacon
- 1 cup scallions (about 8-9, finely chopped)
- For egg wash: mix remaining 1/2 egg with 1 teaspoon water
- Quick simple syrup: blend 2 teaspoons sugar in 2 teaspoons hot water
Method:
1. Acclimatize heavy cream, milk, and egg to room temperature over 30-45 minutes.
2. In a stand mixer bowl equipped with a dough hook (or a conventional mixing bowl), introduce ingredients in this sequence: cream, milk, ½ beaten egg, sugar, cake flour, bread flour, yeast, and salt.
3. Activate the mixer at the lowest setting, and once a dough emerges, knead for 15 minutes on the same setting. If opting for hand kneading, spend an additional 5-10 minutes.
4. In humid settings, if the dough adheres to the bowl’s sides, integrate more flour, a tablespoon at a go, ensuring it’s not overdone.
5. Overlay the bowl with a moist cloth and let it sit in a cozy spot for about 60-90 minutes or until its volume doubles.
6. Concurrently, fry the bacon to a crispy yet flexible consistency. Once cooled, segment into ½-inch chunks. Prepare the scallions and generously grease a round 8 or 9-inch baking pan.
7. Post proofing, release the air from the dough, knead for 5 minutes, shape into a sphere, and subsequently roll into a ¼-inch thick shape. Scatter bacon and scallions uniformly over it, segmenting into 1.5-inch squares thereafter.
8. Each square is then folded in half, akin to a taco, with fillings inside. These are then arranged in the pan. For overnight preparation, cover and refrigerate now, and resume the next day from room temperature.
9. Allow a further proofing of 1 hour. Meanwhile, position an oven rack at the center and preheat to 350°F/175°C.
10. Before baking, brush the top with egg wash. Bake until golden brown, approximately 22-25 minutes.
11. Post baking, instantly glaze the bread with the sugar-water mix for a glossy finish. Relish it warm or at room temperature.
In the absence of bread or cake flour, an all-purpose flour substitution works perfectly.