5 Homemade Asian Bread with just ONE dough! - Tiffy Cooks (2024)

It is almost back to school season, and one of my happiest memories growing up was eating my mom’s homemade Asian bread while walking to school.

Super fluffy homemade Asian bread is the perfect breakfast for an afterschool snack, and believe it or not, we can make five different types of buns with just ONE dough.

I also filmed this whole process of making FIVE different kinds of homemade Asian bread on my YouTube channel, so if you are also a visual learner like me, we can bake together.

In this blog post, we will be going over FIVE different homemade Asian bread together.

First, let’s talk about why homemade Asian bread is so fluffy and soft!

The secret to fluffy, soft, and tender Milk Bread is “Tangzhong.”

Do you ever wonder why Asian bread is always so soft yet slightly chewy? It is because of Tangzhong. What is Tangzhong? It is a roux made with flour and water, which helps keep the bread extra moist and soft.

Adding in Tangzhong guarantees that your Milk Bread will come out perfect every time.

Make sure after you make your Tangzhong, it is completely cooled down before adding it to the rest of the ingredients; I recommend making it the night before to help you save time.

#1 MILK BREAD aka, the MASTER DOUGH

I get asked to share my mom’s homemade Milk Bread at least five times a day; my most HIGHLY requested recipe is FINALLY here!

Today I am showing you how to make my mom’s fluffy, Fail-proof Milk Bread that will blow your mind. Soft, tender, rich, smooth, and super buttery, this homemade Milk Bread recipe is one of my favorite recipes from my mom.

Ingredients (makes one milk bread)

Tangzhong:

• 2 tbsp of All Purpose Flour
• ½ cup of Water

Bread:

• 2 ½ cups of All Purpose Flour
• 3 tbsp Sugar
• ½ tsp of salt
• 1 tsp of Yeast
• 1 Egg (beaten)
• 60 ml of Milk
• 50 ml of Water
• 2 tbsp of Butter, room temperature

Egg Wash:

• 1 Egg Yolk
• 2 tbsp of Milk

Tangzhong

1. Mix two tablespoons of flour and ½ cup of water. Once combined, bring it to a simmer.
2. Simmer on medium heat for 3-4 minutes or until it thickens and becomes a roux. Remove from heat and store in an air-tight container in the fridge for 2 hours or until it has thoroughly cooled down. You can prepare the step the night before to save time.

Milk Bread:

1. Add flour, sugar, salt, yeast, egg, milk, chilled tangzhong, and water in a stand mixer. Mix until thoroughly combined; this will take around 10 minutes; the dough may seem sticky at first, but keep mixing until it is thoroughly combined.
2. Next, add in room temperature butter, turn on the stand mixer, and mix for another 10-15 minutes or until combined. You can check if the dough is ready by stretching the dough; it should be elastic and see-through. Refer to Youtube Video to get a sample of how to test the dough.
3. Once the dough is smooth and no longer sticky, form it into a ball, cover it with a damp towel, and let it rest for 1 hour or until it doubles in size.
4. After 1 hour, punch out the air bubble, and cut it into three even pieces. You can weigh the dough to make sure it is all even.
5. Roll out each piece until there are no longer any air bubbles. Fold in the sides and roll the dough from the top down. Repeat for all three pieces.
6. Place the dough into a bread container and let it rest for 40 minutes
7. After 40 minutes, mix one egg yolk and 2 tbsp of milk in a small bowl. Brush the egg yolk mixture on top of the bread.
8. Bake at 350 F for 25-30 minutes. Keep an eye to ensure the top doesn’t burn, and you can also place a tin foil on top halfway through baking to prevent the top from burning. After removing the bread from the pan and letting it rest on its side for 10 minutes, it stays fluffy and keeps its shape.

Homemade Asian Bread #2 CHOCOLATE MILK BREAD

The best part about making homemade Asian bread at home is that you can customize it to anything you like!

I like adding different flavors such as chocolate powder, matcha powder, or beetroot to make flavors of swirled bread. Today we are making chocolate milk bread, which is super delicious and the perfect breakfast!

Tangzhong:

• 2 tbsp of All Purpose Flour
• ½ cup of Water

Milk Bread:

• 1 ¼ cups of All Purpose Flour
• 1.5 tbsp Sugar
• ¼ tsp of salt
• ½ tsp of active dry Yeast
• ½ Egg (beaten)
• 30 ml of Milk
• 25 ml of Water
• 1 tbsp of Butter, room temperature

Chocolate Milk Bread:

• 1 ¼ cups of All Purpose Flour
• 1.5 tbsp Sugar
• ¼ tsp of salt
• ½ tsp of active dry Yeast
• ½ Egg (beaten)
• 35 ml of Milk
• 30 ml of Water
• 3 tablespoons of coco powder
• 1 tbsp of Butter, room temperature

Egg Wash:

• 1 Egg Yolk
• 2 tbsp of Milk

step #1 Tangzhong

1. Mix two tablespoons of flour and ½ cup of water. Once combined, bring it to a simmer.
2. Simmer on medium heat for 3-4 minutes or until it thickens and becomes a roux. Remove from heat and store in an air-tight container in the fridge for 2 hours or until it has thoroughly cooled down. You can prepare the step the night before to save time.

step #2 Milk Bread Dough:

1. Add flour, sugar, salt, yeast, egg, milk, chilled tangzhong, and water in a stand mixer. Mix until thoroughly combined; this will take around 10 minutes; the dough may seem sticky at first, but keep mixing until it is thoroughly combined.
2. Next, add in room temperature butter, turn on the stand mixer, and mix for another 10-15 minutes or until combined. You can check if the dough is ready by stretching the dough; it should be elastic and see-through. Refer to Youtube Video to get a sample of how to test the dough.
3. Once the dough is smooth and no longer sticky, form it into a ball, cover it with a damp towel, and let it rest for 1 hour or until it doubles in size.

step #3 Chocolate Milk Bread Dough:

1. Repeat all the above steps, but in step #1, add the chocolate powder.

Final Steps:

1. Punch out all the air bubbles, then cut both doughs into two even pieces.
2. Working with the milk bread dough first, roll it out to around 7 x 9”. Keep rolling to ensure there are no air bubbles.
3. Repeat the same with the chocolate dough, making it 1 inch smaller than the milk bread dough.
4. Place the chocolate dough on top of the milk bread dough and tightly roll it in. Pinch the dough together each time it is rolled to ensure it is secured and there are no air bubbles in between.
5. Repeat the same with the second dough.
6. Place both dough into a container and let it rest for another 40 minutes.
7. Dust flour over the bread and preheat the oven to 380F.
8. Bake at 380 F for 25-30 minutes. Keep an eye to ensure the top doesn’t burn. After removing the bread from the pan and letting it rest on its side for 10 minutes, it stays fluffy.

Homemade Asian Bread #3 SAUSAGE HOT DOG

Did anyone else also grow up eating Chinese Hot Dog Buns? My mom used to make Chinese Hot Dog Buns for me all the time for school for breakfast, and it is still one of my favorite Asian bun recipes. Hot dog wrapped in fluffy and soft milk bread, what is there not to love about Chinese Hot Dog Buns?

Ingredients

• 2 ½ cup (360 g) All Purpose flour
• 3 tablespoons (36 g) sugar
• ½ teaspoon salt
• 1 teaspoon active dry yeast
• 50 g water
• 1 egg
• 60 g milk
• 2 tablespoons butter, room temperature
• 8 hot dogs
• Egg yolk mixture: 1 egg yolk, 1 tablespoon milk
• 2 tablespoons black sesame seeds

Tang Zhong

• 2 tablespoons (16g) All Purpose flour
• ½ cup (114 g) water

Homemade Asian Bread #4: CREAMY TUNA BUNS

Ingredients

• 2 ½ cup (360 g) All Purpose flour
• 3 tablespoons (36 g) sugar
• ½ teaspoon salt
• 1 teaspoon active dry yeast
• 50 g water
• 1 egg
• 60 g milk
• 2 tablespoons butter, room temperature
• Egg yolk mixture: 1 egg yolk, 1 tablespoon milk

Creamy Tuna

• 1 can of tuna (170g), drain
• ¼ cup of corn
• ¼ cup of mayo
• Black pepper to taste
• 1 cup of shredded cheese

Tang Zhong

• 2 tablespoons (16g) All Purpose flour
• ½ cup (114 g) water
  

Tangzhong

1. Mix two tablespoons of flour and ½ cup of water. Once combined, bring it to a simmer.
2. Simmer on medium heat for 3-4 minutes or until it thickens and becomes a roux. Remove from heat and store in an air-tight container in the fridge for 2 hours or until it has thoroughly cooled down. You can prepare the step the night before to save time.

Milk Bread:

1. Add flour, sugar, salt, yeast, egg, milk, chilled tangzhong, and water in a stand mixer. Mix until thoroughly combined; this will take around 10 minutes; the dough may seem sticky at first, but keep mixing until it is thoroughly combined.
2. Next, add in room temperature butter, turn on the stand mixer, and mix for another 10-15 minutes or until combined. You can check if the dough is ready by stretching the dough; it should be elastic and see-through. Refer to Youtube Video to get a sample of how to test the dough.
3. Once the dough is smooth and no longer sticky, form it into a ball, cover it with a damp towel, and let it rest for 1 hour or until it doubles in size.

Final Steps:

1. Punch out the air bubble and cut the dough into eight even pieces; cover with a damp towel to prevent the dough from drying out.
2. Take one piece of the dough, and flatten it with your hand. Roll out the dough with a rolling pin, pushing out all the bubbles. Roll the dough to an oval shape, around 5 inches lengthwise.
3. Next, Roll the dough down from the top, making sure there are no air bubbles, and pinch the opening close.
4. Using a scissor cut the dough slightly open in the middle; you want to cut the dough to around ⅓ of the way deep.
5. Cover with a damp towel, and rest the buns rest for 30 minutes.
6. In the meantime, prepare the creamy tuna mixture by mixing tuna, corn, mayo, and season with black pepper.
7. After 30 minutes, sprinkle on cheese, layer with creamy tuna mixture, and top with more cheese.
8. Brush the egg yolk mixture on the empty surfaces
9. Bake at 385F for 15 minutes.

Homemade Asian Bread #5: SCALLION BUNS

Ingredients

• 2 ½ cup (360 g) All Purpose flour
• 3 tablespoons (36 g) sugar
• ½ teaspoon salt
• 1 teaspoon active dry yeast
• 50 g water
• 1 egg
• 60 g milk
• 2 tablespoons butter, room temperature
• Egg yolk mixture: 1 egg yolk, 1 tablespoon milk

Scallion

• 4-6 Scallion, chopped
• 1 tsp white pepper
• 2 tablespoon oil
• Salt

Tang Zhong

• 2 tablespoons (16g) All Purpose flour
• ½ cup (114 g) water

Tangzhong

1. Mix two tablespoons of flour and ½ cup of water. Once combined, bring it to a simmer.
2. Simmer on medium heat for 3-4 minutes or until it thickens and becomes a roux. Remove from heat and store in an air-tight container in the fridge for 2 hours or until it has thoroughly cooled down. You can prepare the step the night before to save time.

Milk Bread:

1. Add flour, sugar, salt, yeast, egg, milk, chilled tangzhong, and water in a stand mixer. Mix until thoroughly combined; this will take around 10 minutes; the dough may seem sticky at first, but keep mixing until it is thoroughly combined.
2. Next, add in room temperature butter, turn on the stand mixer, and mix for another 10-15 minutes or until combined. You can check if the dough is ready by stretching the dough; it should be elastic and see-through. Refer to Youtube Video to get a sample of how to test the dough.
3. Once the dough is smooth and no longer sticky, form it into a ball, cover it with a damp towel, and let it rest for 1 hour or until it doubles in size.

Final Steps

1. Punch out the air bubble and cut the dough into nine even pieces; cover with a damp towel to prevent the dough from drying out.
2. Take one piece of the dough, and flatten it with your hand. Roll out the dough with a rolling pin, pushing out all the bubbles. Roll the dough to an oval shape, around 5 inches lengthwise.
3. Next, Roll the dough down from the top, making sure there are no air bubbles, and pinch the opening close.
4. Roll the dough around 12 inches length-wise.
5. Once all the dough has been rolled out, take three pieces of the dough, and braid it criss-cross style till the end, tucking in the ends. Repeat with the rest of the dough; you can make three loaves.
6. Let the bread rest for 30 minutes, then brush on the egg-wash mixture.
7. In the meantime, prepare the green onion by seasoning it with white pepper and oil. Mix well and set aside.
8. Evenly spread out the green onion mixture all over the dough, and sprinkle on salt to season.
9. Bake at 385 for 15-20 minutes.