Tong Zhong Bread (Milk Buns)

Source: Personal recipe

Yield: 1 batch(es) — 8 buns

Time: ~2.5 hours (includes rising)

About

Super soft Japanese-style milk buns using the tangzhong technique (cooking a flour-water-milk paste). The cooked starch retains extra moisture, resulting in buns that stay pillowy for days longer than standard bread.

Key Technique: The tangzhong must be cooked until thick and gelatinous — this pre-gelatinized starch is what gives the bread its characteristic softness.

Ingredients

Tangzhong

• 45ml water
• 45ml milk
• 24g flour

Dough

• 50g sugar
• 9g active dry yeast
• 1 egg
• 120ml milk
• 5g salt
• 300g flour
• 57g unsalted butter, softened
• 1 egg + equal part water (for egg wash, optional)

Instructions

1. Make Tangzhong

1. Combine water, milk, and flour in a small pan over medium heat.
2. Cook, stirring constantly, until the mixture thickens into a paste.
3. Let cool to room temperature.

2. Make Dough

1. Combine cooled tangzhong with all dough ingredients.
2. Mix and knead until a smooth, stretchy dough forms.

3. First Rise

1. Cover and let rise for 1 hour.

4. Shape and Second Rise

1. Divide dough into 8 individual buns.
2. Place into a bread pan or deep dish.
3. Let rise for 15 minutes.

5. Bake

1. Optional: brush with egg wash (1 part egg : 1 part water) for a shiny top.
2. Bake at 177°C for 20 minutes, or until golden brown on the outside.

Storage

• Stays soft for 2–3 days at room temperature in an airtight bag. Freeze for up to 1 month; reheat in a 149°C oven for 5–8 minutes.

Tags: #recipe #japanese #bread #buns #tangzhong