Serve them as a dinner roll, great to serve as a hamburger bun or just with eggs for breakfast. So, are you ready to learn how to make Japanese milk buns? Join me in the bistro kitchen!
If you love fresh bread you need to try these Japanese Milk buns. They are the softest, most tender, and fluffiest bread you ever tried.
Soft Tender Milk Buns
These buns may look like any other white bread bun but let me assure you they are not.
These buns are so soft and tender on the inside and will last for days at room temperature.
The main reason why these Japanese buns stay so fluffy inside is because of the tangzhong method.
The tangzhong method is like a roux starter to produce a wonderful no-fail tender bun every time.
The Tangzhong Method
So, what is the tangzhong method? This is a roux starter made from flour and water.
Slowly warming the flour in water activates the gluten in the flour.
When you add the roux starter to the bread ingredients it helps create a soft texture and adds great flavor to the buns.
It also helps preserve the bread better once it is baked. Milk helps to color the crust of the buns.
Before you create the roux make sure the flour is totally dissolved in the water.
This may take a couple of minutes but will prevent lumps while you are warming the roux.
You need to warm the saucepan with the roux starter very slowly.
You will see lines on the bottom of the pan as the roux thickens and turns into a smooth glue-like consistency.
If you warm the roux too quickly you will still see lumps.
Japanese Milk Buns Ingredients
To make this milk buns recipe you need several basic ingredients that you will likely have in your pantry.
Have the following ingredients ready when you start:
- Bread flour
- Instant yeast
- Egg
- Butter
- Milk
- Sugar
- Salt
How To Make Japanese Milk Buns
To make this recipe, start with the tangzhong roux starter and combine the water and flour in a small saucepan. Whisk until no lumps remain.
Put the saucepan on low heat and whisk continuously until it thickens and the whisk leaves lines on the bottom of the pan.
This takes about 3 to 5 minutes. The roux starter should have a glue-like consistency.
Take the saucepan off the stove and let the tangzhong cool to room temperature.
Take a big bowl and add the flour, yeast, sugar, and salt. Stir to combine ingredients.
Take a small bowl and whisk the egg. Add ¾ of the egg to the tangzhong in the saucepan and stir. Set the remaining ¼ egg aside to use later.
Add the milk, melted butter, and roux starter to the flour mixture. Knead into a dough by hand, food processor, or stand mixer with a dough hook.
Once the dough is no longer sticky, transfer to an Instant Pot if you have one and proof for 30 minutes else into a lightly oiled bowl and let it rise for 1 hour.
Rolling The Bread
Gently deflate the dough and divide it into 6 equal pieces. Set the other pieces to one side and roll one piece into an oval
Fold the dough like you would wrap a gift. So, one side of dough halfway across the remaining dough then fold the other side on top so you have three layers.
Now shape into a ball and put the bun onto a parchment paper-lined baking tray. Repeat for the remaining buns.
Cover the buns with a clean kitchen towel and leave to rise again for 40 minutes.
Baking The Bread
Preheat your oven to 400℉/200℃. Brush the top of the buns with the remaining whisked egg.
Bake the Japanese milk buns for about 20 minutes until golden brown.
Halfway through baking turn the baking tray 180 degrees so the buns in the back are now at the front of the oven.
Some ovens have cold or colder spots by turning the baking tray the buns can bake evenly.
Take the baking tray out of the oven and let the buns cool for 5 minutes on a cooling rack before serving.
The bread will slice easier when cool instead of hot.
How To Store Milk Buns?
You can best store your freshly baked milk bread in a plastic bag. Let your bread cool completely before you put it in a bag.
Tightly wrap the bag around the buns and close it with a clip. This will keep the bread fresh longer.
- Room temperature – If you wrap the buns as instructed above it will keep up to 3 to 4 days at room temperature
- Freeze – You can also store the buns in the freezer for up to three months. Put them in a plastic bag and close it.
It is not advised to store your bread buns in the refrigerator as they will go stale faster than when you store them at room temperature.
How Long Does Milk Bread Last?
By using tangzhong methods your milk bread can last up to 4 days and remain soft and fluffy when you keep it at room temperature.
Store the buns in a plastic bag and close the bag. You can also keep the bread in a bread box.
If you want to keep your milk buns longer store them in the freezer. Again, put them in a plastic bag and store them in the freezer for at least 3 months.
More Bread Recipes
If you like to make bread from scratch take a look at these great recipes:
Have fun trying this Japanese milk buns recipe!
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Japanese Milk Buns
Ultra soft, light and fluffy, these Japanese milk buns are the best! They stay fresh for days and taste amazing. Baked with a tangzhong roux so your bread buns stay fresh way longer than regular buns. Serve as a dinner roll, hamburger bun or breakfast bread.
Ingredients
- For the tangzhong roux starter
- 2 tablespoons bread flour (approx 25grams)
- 6 tablespoons water
For the bread dough
- 300-gram bread flour (approx 2 cups plus 2 tablespoons)
- 120 ml milk (½ cup)
- 30 g unsalted butter (2 tablespoons), melted
- 2 teaspoons instant yeast (1 sachet)
- 1 egg
- 2 tablespoon sugar (approx 34grams)
- 1 teaspoon salt
Instructions
- First, make the tangzhong roux starter. Combine the water and flour in a small saucepan, and whisk until no lumps remain
- Put the saucepan on low heat and whisk continuously until it thickens and the whisk leaves lines on the bottom of the pan, about 3-5 minutes. Cool to room temperature
- Add the flour, yeast, sugar, and salt into a big bowl. Stir to combine all the ingredients
- Take a small bowl and whisk the egg. Add ¾ of the egg to the tangzhong roux in the saucepan and stir. Set the remaining ¼ egg aside for later use
- Now add the milk, melted butter, and roux starter to the flour mixture. Knead into a consistent dough by hand, stand mixer, or food processor
- When the dough is no longer sticky, transfer it to an Instant Pot and let it proof for 30 minutes. If you do not own an Instant pot transfer it to a lightly oiled bowl. Cover with a clean kitchen towel and let the dough rise for 1 hour
- Gently deflate the dough and divide it into 6 equal pieces. Roll one piece into an oval. Fold the dough like you would wrap a gift
- Now shape into a ball and put the bun onto a parchment paper-lined baking tray. Repeat for the remaining buns
Cover the buns with a clean kitchen towel and leave to rise again for 40 minutes - Preheat your oven to 400℉/200℃. Brush the top of the buns with the remaining whisked egg
- Bake the milk bread buns for about 20 minutes until golden brown. Halfway through the baking turn the baking tray 180 degrees so the buns in the back are now at the front of the oven
- Take the baking tray out of the oven and let the buns cool for 5 minutes on a cooling rack before serving
Notes
- Some ovens have cold or colder spots. By turning the baking tray the buns can bake evenly
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 283Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 402mgCarbohydrates: 47gFiber: 2gSugar: 5gProtein: 9g
Please note: Nutrition information is added for informational purposes only. It is possible it isn’t completely accurate.