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Chicken milk buns in flower shape in round tin with butter to side

Stuffed Milk Bun Recipe

Soft, Pillowy Bread with a stuffing

Course Baking, Lunch, Lunch/Dinner
Cuisine Chinese, Japanese
Keyword Milk Buns, Stuffed Milk BUn
Prep Time 10 minutes
Cook Time 50 minutes
Proving Time 3 hours 30 minutes
Total Time 4 hours 30 minutes
Servings 9
Calories 247 kcal
Author Safira

Ingredients

Tangzhoug

  • 100 g Milk
  • 20 g Strong Bread Flour

Dough

  • 400 g Strong Bread Flour
  • 7 g Instant or fast Action Dry Yeast
  • 30 g Caster Sugar
  • 1 Egg
  • 160 g Milk
  • 7 g Salt
  • 55 g Butter Room Temperature

Egg Wash

  • 1 Egg
  • 1 tbsp Milk

Instructions

Tangzhoug

  1. Add the flour and milk to a pan over medium high heat and whisk continuously till it thickens. Scrape into a bowl and leave to cool.

Dough

  1. Add tangzhoug, strong bread flour, yeast, sugar, egg and milk to bowl of stand mixer and mix on medium low for 10 minutes.

  2. Add salt and mix in, then add butter slowly with mixer running until fully mixed in.

  3. Continue to knead in stand mixer on low for 15 - 20 minutes until glossy and until the window pane test method works. (See notes).

  4. Gather dough up and add to a greased bowl. Cover with damp cloth and leave to prove for 1.5 - 2 hours.

  5. Lightly flour your work surface and divide dogh into equal pieces - around 70 - 90 g. (9 buns).

  6. Roll each peice out flat and fill with a mixture of your choice.

  7. Cover lightly with greased cling film and allow to rise for 1 hour.

  8. Make the egg wash by whisking the egg and milk together. Paint over the buns and sprinkle with sesame seeds if you like.

  9. Bake at GM 5, 215 °C for 12 - 15 minutes.

Recipe Notes

Storage - These last well at room temperature for 2 - 3 days. They freeze well for a month.

Window Pane - Once you can stretch the dough with your fingers without it tearing, it is ready. Enough gluten has developed in the dough for it to begin proofing. This is called the windowpane test. If the dough tears, it means you need to knead a little more.

Stuffing - You can use any stuffing of your choice.

 

Nutrition Facts
Stuffed Milk Bun Recipe
Amount Per Serving
Calories 247 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 33mg11%
Sodium 362mg16%
Potassium 89mg3%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 5g6%
Protein 7g14%
Vitamin A 212IU4%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.