For making cinnamon milk bun
之 肉桂牛奶面包
English recipe – Please scroll down

Tangzhong Milk Bread
Ingredient
Tangzhong | |
1. | Bread flour 42g |
2. | Fresh milk 120ml |
3. | Water 120ml |
Bread dough | |
4. | Instant dry yeast 11g |
5. | Fresh milk (lukewarm) 250ml |
6. | Fine sugar 125g |
7. | Egg 2个 |
8. | Bread flour 625g |
9. | Salt 5g |
10. | Unsalted butter 114g |
- To prepare tangzhong – Put bread flour, fresh milk and water into a small pot, stir to mix well. Bring to boil in low heat, stir constantly until the mixture thickens. Set aside, let cool before use.
- In a big mixing bowl, stir together tangzhong and fresh milk.
- Add instant dry yeast, fine sugar. Stir in the eggs prior to pouring the mixture to dry ingredients.
- Use a pair of chopsticks to stir the ingredients until they combined, they may look like scattered pieces now. Knead the pieces a little, once they combine and form a ball of dough, cover the mixing bowl with cling film, let the dough rest for 15min.
- Transfer the dough onto worktop, add unsalted butter. Knead the dough until all butter are well blended into the dough, and the surface of dough does not look oily anymore. The dough will smooth out.
- Continue with kneading, followed by lightly hitting the dough onto workshop. Repeat this set of actions until you are able to pinch and pull the sides of dough away into a thin layer of membrane. Shape the dough, put it back to the mixing bowl, apply a layer of cling film, let dough rest about 40-50min or doubled in volume.
- Transfer the dough onto worktop again, lightly knead to release the air. Divide the dough into smaller pieces in equal weight. Cover the dough pieces with cling film, let rest for 15min.
- Depends on your personal preference, shape the dough pieces into loaf bread, cinnamon milk bun or hot dog bun.
Step 1 – Immediately turn off heat when the mixture begins to thicken as the remaining heat will further cook thinken the tangzhong Step 2 – Stir together tangzhong and fresh milk Step 3 – Adding yeast Step 3 – Adding sugar Step 3 – Adding eggs Step 3 – Dry ingredients Step 3 – Pour mixture to dry ingredients Step 4 – Ingredients may now look like scattered pieces, once you knead them into a ball, let it rest for 15min Step 5 – Dough is softer after resting, it’s time to knead in butter Kids are passionate about cooking, please let them participate if you have kids at home. The bread will turn out softer and smell nicer too.

Step 6 – You may let dough rest after you observe the forming of membrane or you may try to work on the dough longer to get a thinner membrane Step 6 – When dough doubles in volume, it is ready for the next step. Step 6 – If you poke a finger into the expanded dough but it does not shrink within second indicates stronger structure has developed and the dough is not overly expanded
Yield
2 loaves of bread (Dimension Wd 5inch x Lg 8inch) or
2 trays of 9inch dia cinnamon milk buns (16 pcs) or
16 pcs hot dog bun using hot dog in 4inch lg
For baking loaf bread
Please refer steps 6 to 11 of how to prepare dough for baking loaf bread in my previous sharing of Plain Loaf Bread recipe.
For baking cinnamon milk buns
- You need to divide the dough into 16pcs for making cinnamon milk buns.
- Wrap the dough pieces with cling film, let them rest for 15min.
- Take one piece out, press to release the air.
- Roll the dough into rectangle shape, burst the air bubbles if there is any.
- Sprinkle cinnamon powder onto the dough, roll up the dough.
- Lightly press the roll to flatten it, cut through lengthwise into two tails, leave the other end intact.
- Braid the two tails, then bun the braid and tuck the end of braid underneath the bun to secure.
- Arrange the cinnamon buns in baking trays. One 9inch dia baking trays is able to accommodate 8 buns (about half of the volume of this recipe).
- Cover with cling film, let the cinnamon buns rest until they look puffy.
- Egg wash, bake 12 min.
- Examine the colour of the cinnamon buns, you may extend the baking until they turn golden brown to your liking.
- If you did not egg wash, you may brush some melted butter onto the buns when they are out from oven, this will leave a sheen on buns after dried off.
- Let cool for 10 min, serve fresh and warm.

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Would like if u can share the Japanese sesame dressing recipe. Tks
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Hi… this is the recipe to make the Japanese sesame dressing from scratch, thank you.
https://happinessishomemades.com/2020/05/02/japanese-sesame-dressing-from-scratch-%e6%97%a5%e5%bc%8f%e8%8a%9d%e9%ba%bb%e9%85%b1/
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Hi I have shared the Japanese sesame dressing. Thank you.
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The portion looked like a lot. Can i just cut the recipe by half?
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Yes you may. If I make one recipe, I will divide into half to make two different types of buns.
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