5000 RMB bread

5000RMB bread1


This bread has been making the rounds of chinese baking blogs. The main reason is a determined person hunted down this recipe and used around 5000 RMB to finally get it. It was shared with the owner of a chinese baking blog, who posted the recipe and it has been making its way around the world since.

So what is so special about this bread? It is touted as an old-style bread that has a soft fluffy cotton-like crumb. See the strands (can’t think of a better word) as you tear apart the bread and smell the wonderfully fragrant smell. It’s like tearing apart cotton!

The making is easy if you use a mixer. If not, the dough is a bit on the stickier side and if hand kneading, the kneading session can quickly change from pleasure to irritation. You’d be tempted to slap on some flour. Do not. Follow the exact measurements to achieve a bread that, I can say so far, is the best bread I’ve ever made.

5000 RMB bread (from 爱和自由)

Starter dough

  • 210 grams bread flour
  • 90 grams cake flour
  • 24 grams caster sugar
  • 6 grams instant yeast
  • 240 grams water

Main dough

  • 210 grams bread flour
  • 90 grams cake flour
  • 96 grams sugar
  • 1 1/2 tsp salt
  • 24 grams milk powder
  • 90 grams egg
  • 54 grams water
  • 72 grams butter, softened
  1. Mix all the ingredients of the starter dough together. It will be a kind of pasty mixture. To make things easier, it is suggested to mix yeast in the water before adding the rest of the ingredients. I didn’t read that until after the bread was made. I just dumped everything in the bowl. It worked.
  2. Cover the bowl with food wrap and leave in a warm place to proof until the mixture, when you run a finger or fork through it, has a honeycomb-like texture. This took me around 1.5 hours. The volume went up by 1.5 times the original mixture.
  3. In the bowl of a mixer, place the starter dough and all the ingredients, except the butter, of the main dough. Using a dough hook, knead the mixture for 15 minutes. After 15 minutes, the dough should have been formed and when it leaves the sides of the mixer bowl, gradually add in butter.
  4. Let the mixer run for another 15 minutes, until the dough can be stretched to a thin membrane without breaking.
  5. Scrape the dough into a large greased bowl, cover with food wrap and leave in a warm place to proof until doubled in size.
  6. Grease a 10 inch square baking pan. I used a 9 inch one and it was a bit of a tight squeeze.
  7. Flour the work board slightly. Divide the dough into 6 portions. I divided mine into 8 and they were still huge.
  8. Roll the dough into a long strip measuring around 50-60 cm. Hold the strip in the centre and twist the ends. Tuck the twisted end into the loop at the top where you are holding. Repeat with the remaining portions. If this seems confusing, visit the site above to see the step by step photo of the shaping part. You can also forget about this and just shape into dinner rolls. Do make sure the dough, after proofing, will touch each other. This, apparently, is the reason the bread is soft and fluffy. Kind of like cinnamon rolls.
  9. Proof until double in size.
  10. Bake in a 180 C oven for 30 minutes.
  11. Remove from oven and immediately brush with melted butter.

5000RMB bread


2 thoughts on “5000 RMB bread

  1. Thank you for this recipe. I would love to make this someday soon. Dose it taste like Hawaiian bread or sweet chaala bread? What do you think about adding honey instead of sugar? I have been looking for a good chaala recipe. Thanks,

    • Hi Fae! Unfortunately I have not tasted Hawaiian or sweet chaala bread yet. This bread tastes like an old-style Asian bread we used to enjoy in bakeries. It is hard to find this type of bread in Singapore now. Most bakeries adopt Japanese style bread making here. I think adding honey would be good for this bread. Let me know if you try! 🙂

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