How To Make Super Soft And Moist Chinese Bakery Buns

Tangzhong, or water-roux, is a method popular in making bread in Asia. A favorite in Chinese bakeries is these soft milk buns. These buns are soft, moist, light, and airy. Although the dough needs to sit for hours to set, these buns are definitely worth every bite. These buns are perfect with tea and coffee.



• 5 tbsp of bread flour
• 250 ml of cold water


• 112 grams of cold milk
• 6 grams of sweetened condensed milk
• 33 grams of sugar
• 3 grams of dried yeast
• 1 whisked egg
• 120 grams of water-roux
• 300 grams of bread flour
• 48 grams of cake flour
• 6 grams of milk powder
• 25 grams of salted butter


This recipe takes about 45 minutes to cook. The dough needs to sit for 4 hours to rise. Serves 2 to 3.

To make the water-roux, mix bread flour and cold water in a saucepan.
Place the saucepan over low heat.
Whisk until thickened and smooth.
Set aside to cool or place in the fridge overnight until ready to use.
In a large bowl, add cold milk, sweetened condensed milk, sugar, dried yeast, whisked egg, water-roux, bread flour, cake flour, and milk powder. Mix until well incorporated.
Add the softened butter and knead the dough until springy and shiny.
Cover the dough with a lid and allow it to rise for 2 hours or overnight.
Place the dough on a clean flat surface.
Knead the dough and divide into 3 equal parts.
Roll the dough into logs.
Place the logs in a greased loaf pan and let it rise for 1 to 2 hours.
Preheat the oven to 170C.
Bake for 45 minutes.
Let it cool on a wire rack before cutting.

Ideas And Tips:

• In this recipe, the dough was placed in an oven with 2 cups of boiling water under it. This allows the dough to rise in 1 to 2 hours.

• The bread stays fresh for 2 days in an airtight container.

How To Make Super Soft And Moist Chinese Bakery Buns
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