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Milk Buns


Tangzhong (starter)

  • 100ml water/ milk
  • 2 tablespoons plain flour


  • 250g bread flour
  • 1 tablespoon milk powder
  • 50g sugar
  • 1 teaspoon instant yeast
  • 70ml water
  • 1 large egg
  • 1 tablespoon butter


  • To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
  • Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan.
  • Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
  • To make the dough: Combine the tangzhong with the remaining dough ingredients (excluding butter), then mix and knead — by hand, mixer, or bread machine — until smooth. Add butter then mix and knead until elastic dough forms.
  • Cover the dough and leave to prove for 60 minutes.
  • Remove the cover and quick knead the dough to release the air.
  • Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes.
  • Gently deflate the dough, divide it into equal pieces (me: 12-14 pieces) and shape each piece into a ball. Place on covered tray and let it rest for 10-15 minutes.
  • Flatten the balls and place your filling inside (my children love durian, cheese, banana and chocolates).
  • Place the rolls into a lightly greased cake pan. Cover the pan, and let the rolls rest for 60 minutes, until puffy.
  • Preheat the oven to 180 degree C. Brush the rolls with milk or egg wash (1 large egg beaten), and bake for 20 to 25 minutes, until golden brown on top.

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