Milk Bun


The dairy buns feel soft and pillowy and deliciously sweet. If you love Asian buns with a bakery look and are looking to make these at home This recipe is for you!

If you’ve ever enjoyed soft, fluffy buns from bakeries like 85degC Bakery Cafe You might be wondering what the secret behind these soft and fluffy buns are created. Unfortunately, many of these mass baked buns are made with mysterious dough conditioners and enhancers that I personally avoid.

In this blog post, I’ll explain how to make the best milk buns at home , without any shady ingredients. This recipe incorporates all of my top tips I’ve learned over the last 7 years. It’s very easy to prepare and you don’t require the tangzhongfor to make this dish.

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Why You Should Try This Recipe

  • These are really good! You must test them fresh out of the oven!
  • No mysterious dough conditioner/enhancer/softener needed.
  • This is a great recipe to get started anyone who wants to master making Asian breads and buns.
  • They are great to freeze (if they aren’t able to last long enough for them to end up in the freezer!)

Once you’ve mastered how to make this dish, be able to find some of my Taiwanese bun recipes such as bake custard cake bun, bunny sausage bun and pineapple bun to be more simple and easy to make.

Ingredients You’ll Need

Ingredient Notes

  • Bread flour Bread flour is the primary ingredient for this recipe. Replacing it with all-purpose flour isn’t advised as it won’t give the similar texture.
  • cake flour The addition of a small portion of cake flour in the dough is a simple way to make bread more light and fluffy.
  • Milk Milk make use of whole milk.
  • Instant yeast Instant yeast Saf Instant yeast is highly recommended. You’ll be amazed by how it improves its texture and texture. I like Saf’s gold-colored label. Saf however the red label works just as well.
  • Condensed sweetened milk is what provides the bun with an aroma of milk that is sweet and aromatic. If it’s not readily available to you, you could substitute honey.
  • ButterUse high-quality unsalted butter.

How to Make This Recipe

  1. Add flour, sugar sweetened condensed milk eggs, milk, water and yeast to the stand mixer. Knead at a low speed until the dough forms.

Once a rough dough has been created, cover it and let it sit for 20-30 minutes to allow the automated method. In the future it will assist your dough be able to pass the windowpane test more easily.

Second step. Add salt and make a smooth dough for about 1 minute before adding butter. Make sure the dough has been kneaded until it is soft and able to pass the test of the windowpane.

The process could take anywhere between 8 and 15 minutes, depending on the power of your stand mixer. is.

Be sure that the dough remains cool throughout the entire kneading procedure. When the temp of the dough gets greater than 82 degF (28degC) after making dough, put it on a tray , and put at a temperature of – about 1-2 minutes prior to making sure it is proofed.

If you are a bread maker by hand, then would recommend investing in an excellent stand mixer. I have an Bosch Universal plus which I love as well as hearing positive reviews concerning Kenwood’s kitchen machine. Kenwood kitchen appliance.

Step 3. Make the dough an oval by folding by stretching its edges towards the dough’s bottom and then pressing it into the dough’s bottom. Place the dough in a greased bowl, cover and let it proof in a warm place for 1 hour until it doubles in size.

A quick tip If you are finding it difficult to determine if the size has increased or not, put it in an container that is around double the amount of dough. This way it’s easy to tell when the dough covers the container, you can tell it’s proofed.

Step 4. Divide the dough into 12 pieces, wrap them with an damp towel or piece of plastic wrap that has been greased and let them sit for five minutes. When they’re finished resting then roll them into balls and put them in a baking pan.

This is the method of shaping this dough in a smooth, tightly-packed ball (reference images above for the steps to follow)

  1. Make the dough flat using your hands.
  2. Fold the edges in the center.
  3. The edges should be pounded together to close the dough
  4. Flip the seam down and then roll the dough in your hands (against the surface) by pressing the ball upwards using the palm side close to your thumb, then pulling it back using the other four fingers in an arc. Repeat this process about two to three times, and allow the tension between the dough and the work surface tighten and roll the dough.

Once you’re comfortable with the process, you’ll be able to skipping steps 3 and 2 to accelerate the shaping process.

Step 5. Put the balls of dough on an oven-proofed baking tray lined with parchment paper Cover the dough with greased plastic wrap and then cover it with an damp cloth. Then, do the second test in a warm location for about an hour, until the size doubles.

  1. Preheat the oven to 350degF (190degC) during the final twenty minutes in the proof. bake the buns covered for 16 minutes or until golden brown.

Step 7. Clean the surface of the bread with butter that has been melted and place it on a cooling rack to cool some before you enjoy.

There are a myriad of ways to enjoy these milk buns : have it as a breakfast roll with your meal, roll it into a slider or simply spread it with jam and butter. However, my family loves these milk buns taste very tasty, so we typically take them for a snack by themselves!

Tips and Tricks

  • Take measurements of your ingredients using the help of a Kitchen scale! Especially for liquids and flour, as the cup you use could be quite different than my cup.
  • Start by mixing cold liquidI learned this from professional bakers from Taiwan. Since the dough requires much kneading, using cold liquid will prevent the dough from getting too warm, which can impact the quality and texture of your bun.
  • The ideal temperature to proof is between 80 and 90degF (26.5 32 degC). If your temperature indoors isn’t high enough it is possible to prove your dough using a sealed oven that includes a glass tray in the bottom rack, which is filled with water that is boiling.
  • I bake these buns on a 9x 9 (23 23cm x 23cm) tray, however you can bake them on any other tray that is the same dimensions. If you’re using an aluminum sheet pan, spread each doughball half one inch from each other.

Recipe FAQ

Can I use all-purpose flour in place of bread flour?

It isn’t recommended because the texture won’t be as appealing.

Do I need to make it without cake flour?

Cake flour makes the bun to become softer and more fluffy, however when you are unable to find it, you could substitute the all-purpose flour or any bread flour however, expect that the bread will be less soft and fluffy.

Why my dough isn’t rising?

If your dough does not seem to be rising after an hour, it could be because your yeast isn’t fresh enough or the proofing temperature is low.

The windowpane test: What does it mean? what is the best way to do it?

The windowpane test is an easy test to see whether the dough has been properly kneaded. To test this take a small piece of dough , stretch it with care and check whether it is able to stretch into a smooth , almost transparent membrane. I typically perform this test when that the bread dough’s surface is smooth.

Do I have to do the first test in the refrigerator?

Yes! Put the dough into the zip lock bag greased and squeeze out the air and then place it in the refrigerator overnight (12-24hrs). Once you’re prepared to shape the dough remove it from the fridge and place it at the counter for 20 mins before cutting it into pieces and rolling. In this scenario the second proof may be a little longer because the dough is still cold.

Do I have the option of freezing these buns?

Of Course! In fact, freezing is the most efficient method to store these buns , if you’re not eating them in the next day. Put the buns in an airtight bag after they have completely cooled and then freeze them for up to 3 months. Do not store them in the refrigerator as they’ll dry out.

How do you heat these buns up from frozen?

Let the frozen buns thaw for about 15 minutes before baking at the oven at 350 degreeF (180 degC) for approximately 5 minutes. The bun is as delicious just like freshly baked ones!

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