Super soft milk buns

Super soft milk buns


Super soft milk lunch buns, this formula is super soft, not sweet, easy to film, and will not harden for a week


  • High-gluten flour 350g
  • milk 205g
  • fine sugar 40g
  • Salt 3 grams
  • High sugar resistant yeast powder 4 grams
  • Egg (1) 46 grams
  • butter 25g
  • whole egg liquid Appropriate amount
  • Black sesame seeds Appropriate amount


  1. First, put the high-gluten flour, sugar, and salt in the “dough” into the kneading cylinder, stir it evenly with a spatula, then add the yeast powder and stir it evenly, then add eggs and refrigerated milk (refrigerated milk has a lower temperature , to avoid the problem of the dough fermenting in advance during the kneading process), turn the chef’s machine on low speed and stir evenly for about 2 minutes, then turn it on high speed and knead the dough until it is 80% gluten, and the film can be pulled out, but the edge of the hole will appear after the film is poked. Zigzag, about 8 minutes
  2. Then add the softened butter at room temperature, turn the mixer on low speed and mix well, about 2 minutes, then turn to high speed and knead until fully expanded, about 4-5 minutes
  3. The fully expanded stage is when a large piece of film can be pulled out, and after poking the hole with your finger, the edge of the hole is smooth.
  4. Take out the kneaded dough, arrange it slightly, and cover the surface with plastic wrap for the first fermentation. The fermentation temperature is between 26-28 degrees.
  5. Ferment until about doubled in size. Dip your fingers in flour and poke holes on the surface of the dough. If the holes don’t shrink back, it means it’s fermented. Simply knead the dough.
  6. Divide the dough into 20 equal portions. Knead and deflate each portion and roll it into a round shape. Place it evenly into an 11-inch rectangular baking pan for the second fermentation. You can use the fermentation function of the oven to adjust to 40 degrees and ferment until it doubles.
  7. Use a wool brush to brush a thin layer of egg wash on the surface, sprinkle with black sesame seeds, and preheat the oven to 165 degrees.
  8. For the middle layer, bake at 165 degrees for about 20 minutes. Halfway through, cover with tin foil according to the coloring. I added it after 10 minutes, for a total of 19 minutes.
  9. Take it out after baking, smash the baking pan on the table to shake out the heat, and immediately place it on a drying net to cool.