We have made these fluffy and tasty buns so many times that the recipe is already memorized. Here is the RECIPE we used for Soft Milk Buns using Tangzhong method. This bun dough is also a good base for buns with fillings. Divide the dough into 14 pieces and fill them with 1 tbsp of your desired filling ~ coconut, bean paste, sesame paste, crushed peanuts and sugar, sardines, tuna, chicken and potatoes or chicken floss and mayonnaise.

Recipe by Mama Ding

Total Time | 2 hr 50 mins

Prep Time | 2 hr 30 mins

Cook Time | 20 mins

Yields : 9 empty buns or 14 filled buns

Ingredients

For the Starter (Tangzhong)

• 3 tbsp water

• 3 tbsp whole milk

• 3 tbsp plain flour

  For the dough~

• 320 g (2 and 1/2 cup) high protein flour

• 2 tbsp milk powder

• 1 tbsp instant dried yeast

• 50 g (1/4 cup) sugar

• 1 tsp salt

• 1 large egg

• 180 ml (3/4 cup) lukewarm milk

• 60 g (1/4 cup) unsalted butter, softened

  For brushing the top~

• 2 tbsp milk

• 2 tbsp melted butter

Method

01 Make the Tangzhong first:

In a small pot, stir together milk, water and flour until smooth (no lumps). Cook over low heat while stirring continuously until the mixture is thick like a paste. Set aside to cool before using.

02 To make the bun dough:

In a large mixing bowl, combine all of the Tangzhong with the high protein flour, milk powder, instant dried yeast, sugar, salt, egg and lukewarm milk. Use a big spatula to mix all the ingredients well to form a wet sticky dough. Add the softened butter and knead for 10 mins.

Flour your work top. Tip the dough over onto the floured surface. Knead the dough until it is smooth and soft, about 20 mins.

[If using mixer to knead the dough:

Place the Tangzhong and all of the dough ingredients except butter into the mixer bowl. Use the kneading hook attachment and knead for 5 mins. Add butter and knead for 20 mins or until you get a soft, smooth dough.]

03 Shape the dough into a ball and place in a lightly greased bowl. Cover with cling film and allow to proof for 1 hr or until puffy.

04 Flour your work top. Tip the proofed dough onto the floured surface. Divide the dough into 9 equal portions.

Shape each portion into a ball and place on a lined 22 cm/8 inch square baking pan. Place them a little apart from each other to allow room to proof.

Cover with cling film and set aside to proof for 50 mins.

05 Preheat oven to 180 C/350 F.

Remove the cling film and brush the top with milk. Bake in the preheated oven at 180 C/350 F for 17 - 20 mins, until the top is golden brown.

Remove from oven and brush the tops with some butter, if desired. Handle with care when separating the buns as they are really soft.

Serve warm.

Notes

Leftovers can be stored in a covered container at room temperature for up to 2 days, up to a week in the refrigerator and up to 3 months if frozen.

For the eggless version:

Replace the egg with 50 ml (3 and 1/2 tbsp) lukewarm milk.