These soft and fluffy pull-apart milk buns use a clever trick called tangzhong which helps them stay fresh longer – if they last that long at all.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Cooking A Dream | 2016-11-21 01:15:21 |  14,492,932 Views |
bread rolls/milk bread recipe/bread roll/soft & chewy — Cooking A Dream
Simple Recipes / Mark Beahm
When I was growing up milk bread was just bread or ppang in Korean. It was our family’s daily bread that we ate in all forms: buns filled with sweet black beans vanilla custard and whipped cream and loaves sliced for sandwiches. I considered all other store-bought or bakery-bought breads fancy.
That speaks volumes about the ease of making these milk buns. The ingredients are thrown into a stand mixer that does all the hard work. You do need to make tangzhong the secret to lasting softness but that’s simply boiling flour and milk into a paste. Don’t be surprised if your family asks for these buns for every dinner.
