Kitchen Corner

August 6, 2009

Milk Crisp Buns 奶酥面包

I've no idea how to translate 奶酥面包 to English, kindly advise, thanks! I find this recipe is quite different which is using 汤种 method that I named it "water dough", please correct me if I'm wrong. The whole recipe books of 65C度汤种面包 is using this water dough formula which I find it's quite interesting and hope it turns out soft and nice.
PS: Just noticed it's translated as "water roux" and the bun named as Milk Crisp Bun. Many Thanks to MH
I'm quite happy with this formula as the buns turn out really soft. This 汤种formula came from the Japanese according to the book. It needs to be prepared with a water dough that using water and bread flour to cook until 65C and cool down before adding it into all other ingredients for kneading. This would definitely took some time but worth it! I like the buns very much as well as the milky fillings which contains quite a lot of milk powder. There are few buns that I didn't seal it tightly ended up it burst out during the baking. Yes, I need more practice :P I don't have enough dessicated coconut so the last bun topped with sesame seeds. It looks like an alien sitting with others bun that topped with desiccated coconut. I've try out another water dough of bread which is another good attempt and will definitely share with you here on next posting.

Recipe for the water dough "water roux": Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey, feed the bin :P OK OK don't waste it, use it for making other doughs before it turn to dark grey color OK!

Recipe for the 9 buns (approximately 60g for each dough): 210g bread flour / 56g plain flour / 20g milk powder / 42g caster sugar / half teaspoon of salt / 6g yeast / 30g beaten eggs / 85g water / 84g water dough / 22g unsalted butter

Recipe for the fillings: 70g butter / 30g sugar powder / 1/8 tsp salt / 30g beaten eggs / 1 tsp corn flour / 80g milk powder


  1. Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
  2. For the fillings, beat the butter with sugar until light and pale. Gradually add in the beaten eggs. Mix in the corn flour and milk powder with a spatula until everything well combine. Do not over mix. Divide each dough with an ice-cream scoop and place on a plate lined with greaseproof paper. Let it chill in the fridge until needed.
  3. Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes.
  4. Flatten each dough with your hand and wrap the filling into the dough. Seal it tightly.
  5. Prepare some water on a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of desiccated coconut. Place on a baking tray and let the dough proof for 40 minutes.
  6. Bake at 180C for 15 minutes. Enjoy!


MH said...

OOps! Think there's a typo error... Should be "bake at 180 deg C" and not at "108 deg C". 汤种 is widely translated as "water-roux" method. And 奶酥面包 may be as "Milk Crisp Bun"?!

Your buns look very pretty and lovely! :) For your sesame topping, you used raw sesame seeds?

KatK said...

Wow Grace, these buns look really yummy! Where did you get this 65C度汤种面包 book? I have heard so much about it but was not able to source it. Where in Singapore did you get it? I'm from Sarawak but I may be able to get a friend to help me buy in Singapore. Thanks

Kitchen Corner said...

Hi MH,
Thank you so much for the translation and notice of typo error. I shall change the bun's name soon. I used raw sesame seeds. Cheers!

Hi Kathleen,
I get this book from Kinokuniaya Singapore. Hope you'll like it.

Honey Bee Sweets said...

Hi Grace,
Lovely & yummy looking buns! Just wondering why is it call Milk butter buns...the butter referring to the filling? Because there is no butter in the dough recipe. I presume the filling is custard right? Heehee, sorry, I always read the recipe whenever I read any of the bloggers' post, ignore my question if that is how the buns are called. ;D

Honey Bee Sweets said...

Sorry Grace, I did not see MH's comment for you. Seems like she already told you the name of the buns is Milk Crisp and not Milk Butter Buns. Ignore my previous comment! I so blur larr!

Kitchen Corner said...

Hi Honey Bee Sweets,
That's ok no worries :) Actually I didn't know it named as Milk Crisp Buns until MH correct it for me. The filling is not custard, I've no idea how to describe it :( I feel that it's something like the filling of coffee buns I made but it uses more milk powder.

ann low said...

The buns look perfect to me. Good Job :D

Happy Homebaker said...

What perfect buns you have made! I have no guts to try making 汤种, how I wish I can reach out to grab a bun from you off the screen ;)

ICook4Fun said...

This method of making bread is really new to me. I have to give it a try. Your buns look so soft and tender. Thanks for sharing the wonderful recipe with us.

Sonia ~ Nasi Lemak Lover said...

I have heard this 汤种面包 before, but never think to try it, but after see your result, I think I will try it soon. Thanks for sharing so details steps.

Kitchen Corner said...

Thanks Anncoo!

Thanks! With your expertise I'm very sure you could make it. My bread making was actually inspired by you at first. Come on.. do it!!

Hi ICook4Fun,
Hi Sonia,
It's new to me too! Hope you will like it and tell me the result ok.

Federica Simoni said...

questi panini sono straordinari!! complimenti!!

Food For Tots said...

I saw a new cookbook by Alex Wong who used this water-roux" method in his recipes. But the process is slightly different and he stored the dough overnight before mixing it with the rest of the ingredients. Your buns look fantastic and much better than those sold at bakery shop. I am so inspired to try it out. Tks for sharing.

Kakda said...

mmI love this a lot.

Pei-Lin said...

I made these buns not too long ago. Love them, too! Not too rich, not too creamy and just the right sweetness for me!


Kitchen Corner said...

Hi Pei-Lin,
Glad to know you like it. Have a nice day!

Anonymous said...


I tried making the milk crisp bun on sunday. It tastes great. Tks for sharing the recipe.

abigail said...

hi, may i know wat brand of milk powder did u use?

Kitchen Corner said...

Hi abigail,
I use Anlene milk powder :)

Can said...


Thank for sharing the recipe. I tried making the milk butter bun last night, it taste nice. May I know how did you make the filling look powdery? My filing more like custard. Did you put your baking tray in the centre while baking?