Ultra-Soft Cloud Loaf | Adapted from Jin Dawang's Recipe

🍞 Ingredients: (Makes two 450g Pullman loaves; halve all ingredients if making one loaf.)

🌼 Bread flour 500g (the original recipe uses 400g bread flour and 100g cake flour)

🌼 Sugar 92g

🌼 Instant dry yeast 5g

🌼 Salt 6g

🌼 Egg 60g

🌼 Milk powder 25g

🌼 Cold milk 80g

🌼 Ice water 150-156g

🌼 Sweetened condensed milk 30g

🌼 Room-temperature softened butter 60g

🍞 Method:

This uses the direct method. Please refer to my other direct-method loaf recipes for step-by-step details.

Pay attention to the order in which you add ingredients. To keep the yeast from touching the salt and sugar directly, put the salt, sugar, and liquids at the bottom first, cover them with flour, and place the yeast on top of the flour last.

Bake at 180-190°C for about 30 minutes, tenting with foil partway through once the top browns. Tap the pan firmly on the counter right out of the oven before unmolding. Adjust the temperature and time based on how your oven runs. Reduce the baking time if using a low-sugar Pullman pan. I used Sanneng corrugated golden Pullman pans.

#WaysToBakePullmanLoaves