How to make extra soft and fluffy milk buns, using the tangzhong water roux method (sometimes called Hokkaido milk bread recipe)! The secret to making these milk buns is a special water roux dough which keeps the bread soft for days! I'm using a bread machine to knead my dough, but you can knead yours in a stand mixer or even by hand if you don't have one :)
Ingredients:
Tangzhong water roux:
♡125ml water
♡25g bread flour
Dough:
♡125ml milk
♡all of the tangzhong water roux from above recipe (should be about 120g)
♡1 egg
♡1 tsp salt
♡3 tbsp sugar
♡1 tbsp milk powder
♡350g bread flour
♡2 tsp bread machine yeast
♡30g butter, softened
♡milk, cream, or egg wash
♡powdered sugar, for dusting (optional)
Hope you guys enjoy!
