Here is the recipe only — simple and clean.
🥯 Japanese Milk Buns – Recipe Only
Ingredients
Tangzhong:
- 20 g flour
- 120 ml milk
Dough:
- 400 g flour
- 50 g sugar
- 1 tsp salt
- 7 g dry yeast
- 1 egg
- 180 ml warm milk
- 50 g softened butter
Egg wash:
- 1 egg yolk + 1 tbsp milk
Instructions
- Tangzhong: Cook flour + milk on low heat until thick paste. Cool.
- Yeast: Mix warm milk + sugar + yeast, rest 5–10 min.
- Add egg, flour, salt, tangzhong, then butter. Knead 10 min.
- Rise 1 hour.
- Divide into 12 balls, place in pan.
- Rise 30–40 min.
- Brush with egg wash.
- Bake 18–20 min at 180°C (350°F).
If you want a no-egg version or extra fluffy version, tell me!
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