Tips for Milk Bread Buns 🍞

I used the mother of all milk bread recipe from Mooncakes and Milk Bread by Kristina Cho. You can also find this recipe online by searching “mother of all milk bread recipe”.

1️⃣ Use tangzhong! This is made by cooking flour together with milk to form a sticky paste. It pre-gelatinizes the starches in the flour, meaning they can absorb more water. This ultimately makes for softer, moister bread rolls.

2️⃣ Weigh your dough balls. When portioning the dough into individual rolls, take the total mass of the dough and divide by the number of rolls you want. Weigh each ball of dough to ensure they are the same size.

3️⃣ Store bread in the freezer. Milk bread keeps for several days in an airtight container at room temp. But I like to keep a bag of these milk bread buns in the freezer to ensure they are as fresh as the day they were baked. Simply defrost for 30 seconds in the microwave and toast for a couple minutes whenever you need a hot, fresh milk bread bun.

#lemon8creator #lemon8partner #lemon8food #baking #bread