Whole Wheat Milk Buns | How to make Whole Wheat Milk Buns

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ByPriyanjali Joardar
Created on 8th Jul 2017
  • Whole Wheat Milk Buns, How to make Whole Wheat Milk Buns
Whole Wheat Milk Bunsby Priyanjali Joardar
  • Whole Wheat Milk Buns | How to make Whole Wheat Milk Buns (3 likes)

  • 1 review
    Rate It!
  • By Priyanjali Joardar
    Created on 8th Jul 2017

About Whole Wheat Milk Buns

Traditional milk bread made healthy with wheat flour by the Japanese method Tangzhong.

Whole Wheat Milk Buns, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Priyanjali Joardar. Whole Wheat Milk Buns is a dish which demands no explanations, it's a whole world of flavour in itself. Whole Wheat Milk Buns is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Whole Wheat Milk Buns by Priyanjali Joardar is perfect to serve 8 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Whole Wheat Milk Buns.

  • Prep Time30mins
  • Cook Time25mins
  • Serves8People
Whole Wheat Milk Buns

Ingredients to make Whole Wheat Milk Buns

  • Tangzhong Method:
  • Water 4 tablespoon
  • Milk 4 tablespoon
  • Wheat flour 2 tablespoon
  • For the Dough
  • Whole wheat flour 2 and 1/2 cups
  • Sugar 1/4 cup
  • Milk powder 1/4 cup
  • Salt 2 teaspoon
  • Instant yeast 1 teaspoon
  • Milk 3/4 cup approximately
  • Egg 1
  • Butter 2 tablespoon
  • Olive oil 2 tablespoon

How to make Whole Wheat Milk Buns

  1. Tangzhong preparations- Mix water, milk and wheat flour till no lumps remain.
  2. Place it in a sauce pan over medium, stir constantly till it thickens and whisk line leaves the bottom of the pan.
  3. Transfer the Tangzhong to a small bowl and allow it to cool down.
  4. Dough preparation- take the Tangzhong along with all the ingredients mentioned under dough preparation except the butter and oil in a bowl. Combine them well and form a rough dough.
  5. Transfer it to a smooth surface and knead for about 10-12 minutes by the standard stretch and pull method. Knead till the dough bounces back.
  6. Add the butter and oil, knead for another 5 minutes. Keep the dough in an oiled bowl, cling wrap and allow it to proof.
  7. Deflate the dough, knead for a minute. Divide it into 8 equal portions and shape them into a ball.
  8. Place them on a greased baking dish, leaving a little space in between. Keep in a warm place covered with a wet cloth for the second rise.
  9. Brush with milk or egg wash and bake in a preheated oven at 180 degrees C for 25-30 minutes.
  10. Rub butter on the hot buns once out of the oven. Serve after 10 minutes.
My Tip: Time and temperature as per your oven.

Reviews for Whole Wheat Milk Buns (1)

Amrisha Vohraa month ago
Yummy!
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