Happy Birthday to my Dad who loves to eat milk bread buns whether its day or night. He actually started to eat milk bread buns this year and I’m sure he can eat them everyday and never getting bored with it. He loves to buy milk bread buns from local bakery nearby our home. And because of that, I decided to make my own milk bread buns for his Birthday.
A. Tangzhong Method :
- 25 gr bread flour
- 1/4 cup fresh milk
- 1/4 cup water
B. Milk Bread Buns
- 350 gr bread flour
- 1/2 cup warm milk
- 40 gr sugar
- 55 gr egg
- 30 gr softened butter
- 1 tsp salt
- 2 tsp instant yeast
- Cook 25 gr bread flour, 1/4 cup fresh milk and 1/4 cup water in a saucepan until thick and smooth. Cover with plastic wrap and let it cool on the fridge [Tangzhong Method].
- In a small bowl, mix 1/2 cup warm milk with 2 tsp instant yeast.
- Whisk the warm milk mixture with egg and the Tangzhong.
- In another bowl, sift in bread flour, salt and sugar. Add in the yeast milk mixture and butter. Knead until it becomes a smooth dough.
- Place the dough in a greased bowl. Cover with plastic wrap and let it rise slowly in the fridge [Overnight or 18 hours].
- The next day, take out dough from the fridge and let it rise in a warm place for about 30 minutes – 1 hour [depending on how warm your kitchen is].
- Divide the dough into 10 portions. Place them on a pan and cover loosely with plastic wrap and let it rise for about 1 hour or until the dough doubled.
- Preheat the oven to 180 degree celcius.
- Brush the top of dough with egg wash and a splash of water and sprinkle sesame on top.
- Bake for about 20-25 minutes.
- Let the bread cool inside the pan for about 10 minutes. After 10 minutes, take out from the pan and let it cool on a cooling rack.
- Serve and Enjoy.