Milk Bun Recipe

 

Yield: Approximately 50 buns

 

Ingredients:

 

5 kg all-purpose flour

100 g salt (2% of flour weight)

200 g sugar (4% of flour weight)

100 g dry yeast (2% of flour weight)

3750 g milk (75% of flour weight)

500 g butter (10% of flour weight)

Tanzhong Paste:

 

20 g all-purpose flour

27 g water

60 g whole milk

Instructions:

 

• Prepare Tanzhong Paste:
• In a small saucepan, combine 20 g of flour, 27 g of water, and 60 g of whole milk.
• Cook over low heat, stirring constantly, until the mixture thickens into a paste. Remove from heat and let it cool to room temperature.
• Prepare Dough:
• In a large mixing bowl or a stand mixer bowl, combine the all-purpose flour, salt, sugar, and dry yeast.
• Add the milk gradually while mixing until a dough forms.
• Once the dough comes together, add the butter and continue to mix until the butter is fully incorporated and the dough is smooth and elastic.
• Incorporate Tanzhong Paste:
• Add the cooled Tanzhong paste to the dough and knead until it's evenly distributed. This will help improve the texture and shelf life of the buns.
• First Proofing:
• Place the dough in a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it proof in a warm, draft-free area until it doubles in size, approximately 1-2 hours.
• Shaping:
• Once the dough has doubled in size, gently punch it down to release the air.
• Divide the dough into 100 g portions and shape each portion into a ball. Place the balls on baking trays lined with parchment paper, leaving space between each bun for expansion.
• Second Proofing:
• Cover the shaped buns with plastic wrap or a clean kitchen towel and let them proof for a second time until they double in size again, approximately 30-60 minutes.
• Baking: 
• Preheat the oven to 190°C (375°F).
• Once the buns have finished proofing, brush the tops with a little milk for a golden finish (optional).
• Bake the buns in the preheated oven for 20-25 minutes or until they are golden brown and sound hollow when tapped on the bottom.

Cooling and Serving:

 

Once baked, transfer the buns to a wire rack to cool completely before serving.

Note: These milk buns are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage. Reheat thawed buns in a preheated oven for a few minutes before serving to refresh them. Enjoy your homemade milk buns!