Plain Rice Bread (Yuanwei Mi Mianbao)

Steps

1. 1

   Step 1

   

   Use the delayed-butter (tang zhong oil-later) method: weigh all of the dough ingredients except the butter and place them in the bowl of a stand mixer.

   ✅ Done when: All ingredients are weighed and combined in the mixer bowl before mixing begins.

2. 2

   Step 28 min

   

   Mix on low speed (speed 1 or 2) for about half a minute; once no dry flour remains, increase to speed 6. Beginners should reserve some of the liquid and adjust as needed. After about 6–8 minutes of mixing, gluten gradually develops and the dough can be stretched into a thicker, rough, large membrane.

   ✅ Done when: No dry flour remains and the dough stretches into a thick, rough sheet of gluten.

3. 3

   Step 3

   

   Add the softened butter.

   ✅ Done when: The softened butter is fully added to the dough in the mixer bowl.

4. 4

   Step 42 min

   

   Knead on speed 3 for about 1–2 minutes to work the butter in, then switch to speed 6 and continue kneading until the dough reaches the windowpane stage — it can be stretched into a semi-translucent membrane with good extensibility.

   ✅ Done when: The dough stretches into a thin, semi-translucent membrane with good extensibility.

5. 5

   Step 530 min

   

   Shape the dough and let it rest and proof for about 30 minutes at 28°C (about 82°F) and 75% humidity.

   ✅ Done when: The dough has rested about 30 minutes at 28°C and 75% humidity.

6. 6

   Step 6

   

   Take the dough out after 30 minutes.

   ✅ Done when: The rested dough is removed from the proofing environment.

7. 7

   Step 7

   

   Divide the dough into portions of about 80 g each.

   ✅ Done when: The dough is divided into roughly 80 g portions.

8. 8

   Step 8

   

   Round each portion into a smooth ball.

   ✅ Done when: Each portion is shaped into a tight, smooth round ball.

9. 9

   Step 9

   

   Arrange the dough balls evenly spaced on a baking sheet.

   ✅ Done when: All dough balls sit evenly spaced on the baking sheet.

10. 10

    Step 10

    

    Proof at about 32°C (about 90°F) and 80% humidity. Tip: as the proof nears its end, preheat the oven and prepare steam. Once the dough has risen to 1.5 times its size, sift rice flour over the surface.

    ✅ Done when: The dough balls have risen to 1.5 times their original size and are dusted with rice flour.

11. 11

    Step 11

    

    Score a slit in the middle of each loaf.

    ✅ Done when: Each loaf has a clear slit scored down its center.

12. 12

    Step 12

    

    Bake in a preheated steam oven (source uses a Sunrise V90) with 5 seconds of steam, top heat 210°C (about 410°F), bottom heat 195°C (about 383°F).

    ✅ Done when: The loaves are in the preheated oven with steam applied and the oven at 210°C top / 195°C bottom.

13. 13

    Step 1314 min

    

    Bake for 13–14 minutes.

    ✅ Done when: The loaves are baked through after 13–14 minutes.

14. 14

    Step 14

    

    Out of the oven, tap the pan against the counter to release steam, then unmold the bread.

    ✅ Done when: The bread releases cleanly from the pan after tapping and unmolding.

15. 15

    Step 15

    

    Once completely cool, store the bread in an airtight container.

    ✅ Done when: The bread is fully cooled to room temperature before being sealed for storage.