How to Make Super Soft and Moist Chinese Bakery Buns / Milk Bread

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based alternative, lower in fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and adds a nutty flavor.

In a saucepan, pour water and set over medium high heat for about 2-3 minutes, then turn off heat and add bread flour, stirring quickly until a thick and smooth paste forms to make a water roux.

In a large bowl, add the water-roux, cold milk, whisked egg, sugar, milk powder, bread flour, cake flour, and yeast; mix well.

Knead the dough by hand for about 10 minutes, adding soften butter and a pinch of sea salt, until it no longer sticks to your hands.

Place the smooth dough in a lightly greased large mixing bowl and let it rise at room temperature for 1 hour until tripled in size (or cold rise overnight in the refrigerator).

When risen, transfer the dough to a floured work surface, calculate the weight of the whole dough, and divide it by the number of pieces you want.

Form each piece into a ball, press it down, and roll it out into a rectangle. Place the dough onto a baking tray and let it rise again for another 30 minutes to 1 hour until doubled in size.

Brush the crust with whisked egg yolk on top and bake in a preheated oven at 150°C (302°F) for 25 minutes.

Remove from the oven and transfer to a wire rack; serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens