Thank you! Tried this today, finally turned out perfectly fluffy! I have been baking Tan Zhong bread at home for almost ten years, I have achieve the right fluffiness texture with your help. The main tip that improved my bread making is to make the dough paste (tan zhong) and refrigerate a day ahead of time. I actually did not have any milk powder and milk, so I just left out the milk powder and subbed in oat milk, still turned out great!
I saw your recipe and wanted so much to taste it. So I baked this bun 2 weeks ago and my family love it. The pandan aroma smells so heavenly. I would say, using coconut milk in buns taste nicer.
Hello Sylvia, I am happy to hear that. Coconut milk help keeping the bread moist and the creamier. I totally agree. :0) You can use ube extract instead of pandan extract in this recipe as well. Thank you so much for sharing. :)
Thank you so much for sharing this recipe which looks incredibly yummy! I’m hoping to make it this weekend. Just a quick question: you mention to preheat the oven to 200F and shut it off for the dough proving? Would you prove the dough at the 200F or is this just to warm up the oven to create a humid environment? Can I do this first prove at room temperature? Thank you so much.
Hello Erinna, I preheat 200 then turn it off. By the time, I'm proofing the dough, it should be around 115F. You can try 175F. During summer time, you can just leave it outside for proofing. :) Thank for asking.
Trying this recipe today, can i use regular milk for dry milk powder? Or maybe coffee creamer?.. And is this milk bread sweet like King's Hawaiian bread? Thanks for the recipe, excited to taste it
Sweetness here is less compared to the Hawaiin bread. You can add 1-2tbsp more if you like more sweet. You can't substitute milk power with other liquid content. This recipe has enough liquid (coconut milk ). Too much liquid will make the dough too wet. You can leave it out. Good luck! :)
@@jennistestkitchen1984 Thanks for your reply! I made the bread yesterday. I thought it tasted pretty plain, followed your directions to the T. I couldnt really taste the pandan in the bread and still wasn't really sweet even with the added 2 tbsp of sugar. Overall a very cool looking bread, texture is great too, it pulls into feathery strands. Thanks again for the recipe!
Connected Locally im glad that you tried it. The pandan extract doesnt give much of a flavor, but more like the fragrance of it. Add more sugar to your liking. The tradition Hokkaido milk bread is not leaning toward sweet bread. I do add more sugar sometimes when i want to make sweet bread. :0) Thanks for watching my video.
Hello Shaling, You can substitute coconut milk with half and half milk. If you have access to fresh pandan extract, yes. :) I assume you will use at least a few tbsp of the extract, in this case, add less half and half milk. Good luck and thank you for visiting my channel. ;)
Hi may i know how many grams is your 4 cups of flour as the volume in each country measuring spoon may be vary., and, can the milk powder be omitted? Thank you
Hello, Thank you for asking. 4 cups of flour is about 600gram. Dry milk powder helps with the rise and boost up the flavor. You can try it without. I'm sure is still taste delicious. :) The dough might be wet, but it is normal. Good luck and let me know how its turned out.
I wolud love to bake this. My question is, do you have to stretch the dough twice with the rolling pin, I mean you have to let ir rise twice? Thanks for your help!
Each time you work the dough, you need to let it rest. Rolling the dough will help push out the air. You can use your hands as well. For milk buns, I let the dough rise twice, so it will result in a finer gluten structure. I hope this help. Very good questions. :)
thank you for the awesome video! are you using instant yeast because I did not see you activate the yeast. If i am using active dry yeast, do i still need to activate it? thanks.
I used active dry yeast for my bread making. Active dry yeast gave more yeasty flavor and it maintain the rise a little better compared to instant yeast. Instant yeast works great as well. 1tsp of active yeast = 3/4tsp instant yeast. Good Luck.
I have tried your recipe four times now and every time my dough doesn’t come together. It just sticks to the side of the bowl and when I stretch it, it just breaks apart
Hello Thuy, Sorry to hear that your dough didn't come out right. If the dough is sticking to the bowl, maybe take it out and fold it manually. Sprinkle more flour on top to work on the dough. Add less milk next time, perhap. The dough can be sticky, but its normal.
Could I add the extract in last so that I can make two flavors? Or would it not mix well at that point? Also, thank you for this! I can't wait to try!!
Hello, Thank you for asking. Yes you can, but it might not blend well with the dough. The flavor still be there. Try it, I don't see why not. Let me know how it will turn out. :)
Hi! I am allergic to dairy (milk) can I use almond milk instead of dry milk and maybe reduce the amount of coconut milk to compensate for too much liquid? Also, what was the purpose of making the flour paste, can that step remove from the recipe?
You may skip the dry milk portion (they do help with the rise). Flour paste helps with the fluffiness and keep the bread/buns moist longer. You can start with 1 cup of coconut milk.
Hello Crystal, I can't think of a sub for milk powder. Milk powder help the bread rises. You can skip it, i'm sure it will rise. Or try this recipe without the milk. Please see the link below. I just baked them for thanksgiving. You can add in the pandan extract as well.
Hi!! Did you use bread flour or all purpose flour for this recipe? All I have at home is all purpose flour and definitely want to try out this recipe. Also, I don't have a stand mixer so could I knead this by hand instead? Thank you!!
You can cut my Recipe in half for a smaller portion. Egg is needed for this recipe. Egg: you can whisk the egg first, then divide it in half with a scale before adding it to the milk. Use the remaining half to coat the bread on top if you like. Coconut Milk: Try 1/2 cup of coconut milk first. If needed add in 1tbsp more. Dry Milk Powder: it helps the bread rise high and add a hint of milky flavor. If you don't have it on hands, you can opt it out. I'm sure it will rise great as well. Enjoy Baking!
Hello Shella, Thank you for asking. The packaged say, "Coconut Milk or Coconut Cream" ?. Coconut Cream is thicker and creamier compared to coconut milk since it uses 1 part of water compared to milk it used 4 part of water. You can try to reconstitute: 2TBSP of coconut cream = 3/4cup of water. If you like it creamier, do 3TBSP of coconut cream with 3/4 cup of water. Good luck! :)
Yes! You can try 1/4cup of dried shredded coconut for textures. I would recommend to add 2-4tbsp sugar in addition to the recipe. The sweetness will balance out with the coconut.
Hello, No option as I can think of for substitution of the dried milk. Dried milk help the bun rise high. You can try without it, i'm sure the buns will still be soft. Let me know how it turn out for you. Thank you for checking out the video.
Hi. I dont have pandan extract, can you use pandan juice from frozen pandan leaves? Also seems alot of liquid for 1 cup 2 table spoon of coconut milk. I'd that right? Thanks
The extract gives a nice color since after baked. I haven't experiment with the fresh one to answer. Very good question. 1cup + 2tbsp of coconut milk is correct in this recipe. You can add in the milk slowly, and if you see the dough are getting too wet, you can stop add more milk. Try with one cup first.
Hi i also would like to try with fresh pandan blend with coconut milk. May i know how much in ml the total liquid combining egg, milk and coconut milk? As eggs might differ in sizes. Im just scared the dough is too wet n wont come together. Thanks
Hello Nicola, Yes, 1cup and 2 tbsp of coconut milk. The dough might be a little wet, but it is normal. You can try 1 cup first. The extract is very condense in flavor. You can you fresh/frozen pandan leaves. I haven't try it to be honest with you. I would suggest to blend it with the milk and strain out the pandan leaves. Try 10-12 leaves. Good Luck. Thanks for asking.
@@487992 Hello, Thank you for the question, I haven't try this recipe with the fresh pandan leave. I would suggest to blend it with the coconut milk and strain out the leaves. Use about 10-12 pandan leaves. 1 cup of milk is about 225ml.
Hello Thuy, It is about 580g. I don't press down the flour when I scoop the flour. Good Luck Thuy! Are you using bread flour or all purpose? Try with 200gram of coconut milk first, if needed add more. I used all of the milk as I mentioned in my recipe. Some say it is too wet for them, so try with 200g first.
@@kellyngo4244 I suggest to check the yeast to make sure it is still active. For any baking of course. You can add the yeast directly to the milk and wait for 5min. It should foam up. I baked with old active yeast, and it didn't proof that well which made the bread harden.
Hi, how many grams is the dough? also, am i right after cutting into portions, need to proof twice? 15mins then roll again and shape then another 15mins to proof?
Hello Nina, Sorry for mistaken your question with the flour. For the dough, I can't recall the exact gram per dough. I woud assume it is between 150-160g/dough. Don't quote me on this. :) You can do 8, 12, or 16 portions if you like. The resting time is still the same and the baking time is between 26-28min. Depends on your oven. I hope this help. :0)
Am I the only one finding the dough extremely wet? I think I will not bother with recipes using cup sizes… just too hit and miss with US/UK cup sizes. Dont know why people dont just use weight measurements in grams or pounds
Thank you! Tried this today, finally turned out perfectly fluffy! I have been baking Tan Zhong bread at home for almost ten years, I have achieve the right fluffiness texture with your help. The main tip that improved my bread making is to make the dough paste (tan zhong) and refrigerate a day ahead of time. I actually did not have any milk powder and milk, so I just left out the milk powder and subbed in oat milk, still turned out great!
I tried it today and it came out perfect. Thank you so much! This gives me confidence for baking bread now!
wow...... bread looks sooooooo soft
I made this and it was so good! The texture is soft and fluffy! Thanks for the recipe. :)
Thank you for trying out my recipe.
Tq for sharing this recipe.. I'm going to try it this weekend 😘❤️
I saw your recipe and wanted so much to taste it. So I baked this bun 2 weeks ago and my family love it. The pandan aroma smells so heavenly. I would say, using coconut milk in buns taste nicer.
Hello Sylvia,
I am happy to hear that. Coconut milk help keeping the bread moist and the creamier. I totally agree. :0)
You can use ube extract instead of pandan extract in this recipe as well.
Thank you so much for sharing. :)
Can i change the dry milk powder to soy milk powder?
Thank you so much for sharing this recipe which looks incredibly yummy! I’m hoping to make it this weekend. Just a quick question: you mention to preheat the oven to 200F and shut it off for the dough proving? Would you prove the dough at the 200F or is this just to warm up the oven to create a humid environment? Can I do this first prove at room temperature? Thank you so much.
Hello Erinna,
I preheat 200 then turn it off. By the time, I'm proofing the dough, it should be around 115F. You can try 175F. During summer time, you can just leave it outside for proofing. :)
Thank for asking.
@@jennistestkitchen1984 Thank you so much Jenni :) Appreciate your help...
Trying this recipe today, can i use regular milk for dry milk powder? Or maybe coffee creamer?.. And is this milk bread sweet like King's Hawaiian bread? Thanks for the recipe, excited to taste it
Sweetness here is less compared to the Hawaiin bread. You can add 1-2tbsp more if you like more sweet.
You can't substitute milk power with other liquid content. This recipe has enough liquid (coconut milk ). Too much liquid will make the dough too wet. You can leave it out. Good luck! :)
@@jennistestkitchen1984 Thanks for your reply! I made the bread yesterday. I thought it tasted pretty plain, followed your directions to the T. I couldnt really taste the pandan in the bread and still wasn't really sweet even with the added 2 tbsp of sugar. Overall a very cool looking bread, texture is great too, it pulls into feathery strands. Thanks again for the recipe!
Connected Locally im glad that you tried it. The pandan extract doesnt give much of a flavor, but more like the fragrance of it.
Add more sugar to your liking. The tradition Hokkaido milk bread is not leaning toward sweet bread. I do add more sugar sometimes when i want to make sweet bread. :0)
Thanks for watching my video.
Hii may i askk.. Whether can i substitute coconut milk with just milk and pandan extract with pandan water? Thank you!! 😁
Hello Shaling,
You can substitute coconut milk with half and half milk.
If you have access to fresh pandan extract, yes. :) I assume you will use at least a few tbsp of the extract, in this case, add less half and half milk.
Good luck and thank you for visiting my channel. ;)
@@jennistestkitchen1984 thank you so much for the reply!!! Gona try it out soon.. Thank youu😁
Hi may i know how many grams is your 4 cups of flour as the volume in each country measuring spoon may be vary., and, can the milk powder be omitted? Thank you
Hello,
Thank you for asking. 4 cups of flour is about 600gram.
Dry milk powder helps with the rise and boost up the flavor. You can try it without. I'm sure is still taste delicious. :)
The dough might be wet, but it is normal. Good luck and let me know how its turned out.
@@jennistestkitchen1984 Thank you very much. Will make on Day off:)
I wolud love to bake this. My question is, do you have to stretch the dough twice with the rolling pin, I mean you have to let ir rise twice? Thanks for your help!
Each time you work the dough, you need to let it rest. Rolling the dough will help push out the air. You can use your hands as well.
For milk buns, I let the dough rise twice, so it will result in a finer gluten structure.
I hope this help. Very good questions. :)
@@jennistestkitchen1984 Thank you!
thank you for the awesome video! are you using instant yeast because I did not see you activate the yeast. If i am using active dry yeast, do i still need to activate it? thanks.
I used active dry yeast for my bread making. Active dry yeast gave more yeasty flavor and it maintain the rise a little better compared to instant yeast. Instant yeast works great as well.
1tsp of active yeast = 3/4tsp instant yeast.
Good Luck.
I'm sorry that I miss your last question. No, you don't need to activate the yeast.
Hello
How can you use pandan powder instead of pandan extract?
I have tried your recipe four times now and every time my dough doesn’t come together. It just sticks to the side of the bowl and when I stretch it, it just breaks apart
Hello Thuy,
Sorry to hear that your dough didn't come out right.
If the dough is sticking to the bowl, maybe take it out and fold it manually. Sprinkle more flour on top to work on the dough. Add less milk next time, perhap. The dough can be sticky, but its normal.
It needs more kneading.
Could I add the extract in last so that I can make two flavors? Or would it not mix well at that point? Also, thank you for this! I can't wait to try!!
Hello,
Thank you for asking. Yes you can, but it might not blend well with the dough. The flavor still be there. Try it, I don't see why not. Let me know how it will turn out. :)
@@jennistestkitchen1984 thank you! I'll let you know!
@@jennistestkitchen1984 I didn't end up doing the two flavors but this turned out soooooo good! I shaped them like turtles and the kids loved them!
@@Chevronsevenlocked how cute!!!! :0)
Hi! I am allergic to dairy (milk) can I use almond milk instead of dry milk and maybe reduce the amount of coconut milk to compensate for too much liquid? Also, what was the purpose of making the flour paste, can that step remove from the recipe?
You may skip the dry milk portion (they do help with the rise). Flour paste helps with the fluffiness and keep the bread/buns moist longer. You can start with 1 cup of coconut milk.
Hi can i just use 2 cups of bread flour? coz 4 cups is a little much for 1 person to finish. shall I adjust half half for the rest of the ingredients?
Hello July,
You can cut the recipe in half. I don't see why not. :0) I do it all the time.
Thanks for asking. :)
Hi I was wondering if you knew of any substitutes for milk powder?
Hello Crystal,
I can't think of a sub for milk powder. Milk powder help the bread rises. You can skip it, i'm sure it will rise. Or try this recipe without the milk. Please see the link below. I just baked them for thanksgiving. You can add in the pandan extract as well.
th-cam.com/video/7eM5Guq_xhw/w-d-xo.html
Hi!! Did you use bread flour or all purpose flour for this recipe? All I have at home is all purpose flour and definitely want to try out this recipe. Also, I don't have a stand mixer so could I knead this by hand instead? Thank you!!
You can use all purpose flour. I baked Hokkaido milk bread with all purpose flour, and it came out great. :)
Kneading by hands are great as well. After the dough is smooth outside, you can let it proofing.
Dear Jenni can I omit dry milk portion and eggs for this recipe? I’m intending to bake a smaller portion.
You can cut my Recipe in half for a smaller portion. Egg is needed for this recipe.
Egg: you can whisk the egg first, then divide it in half with a scale before adding it to the milk. Use the remaining half to coat the bread on top if you like.
Coconut Milk: Try 1/2 cup of coconut milk first. If needed add in 1tbsp more.
Dry Milk Powder: it helps the bread rise high and add a hint of milky flavor. If you don't have it on hands, you can opt it out. I'm sure it will rise great as well.
Enjoy Baking!
Sorry, packaged coconut milk(the texture more cream like) or fresh one?
Hello Shella,
Thank you for asking. The packaged say, "Coconut Milk or Coconut Cream" ?.
Coconut Cream is thicker and creamier compared to coconut milk since it uses 1 part of water compared to milk it used 4 part of water.
You can try to reconstitute:
2TBSP of coconut cream = 3/4cup of water. If you like it creamier, do 3TBSP of coconut cream with 3/4 cup of water.
Good luck! :)
Hi Jenni, nice video. A question - can I add in some shredded coconut? If yes, how should I adjust this recipe? Thank you!
Yes! You can try 1/4cup of dried shredded coconut for textures. I would recommend to add 2-4tbsp sugar in addition to the recipe. The sweetness will balance out with the coconut.
@@jennistestkitchen1984 Thank you
@@Que_Sara_Sara I meant to write tbsp in the comment above. :)
@@jennistestkitchen1984
Noted with thanks 👍😊
Is there any substitution if no dry milk powder?
Hello,
No option as I can think of for substitution of the dried milk. Dried milk help the bun rise high. You can try without it, i'm sure the buns will still be soft. Let me know how it turn out for you.
Thank you for checking out the video.
Hi. I dont have pandan extract, can you use pandan juice from frozen pandan leaves? Also seems alot of liquid for 1 cup 2 table spoon of coconut milk. I'd that right? Thanks
The extract gives a nice color since after baked. I haven't experiment with the fresh one to answer. Very good question.
1cup + 2tbsp of coconut milk is correct in this recipe. You can add in the milk slowly, and if you see the dough are getting too wet, you can stop add more milk. Try with one cup first.
Hi i also would like to try with fresh pandan blend with coconut milk. May i know how much in ml the total liquid combining egg, milk and coconut milk? As eggs might differ in sizes. Im just scared the dough is too wet n wont come together. Thanks
Hello Nicola,
Yes, 1cup and 2 tbsp of coconut milk. The dough might be a little wet, but it is normal. You can try 1 cup first.
The extract is very condense in flavor. You can you fresh/frozen pandan leaves. I haven't try it to be honest with you. I would suggest to blend it with the milk and strain out the pandan leaves. Try 10-12 leaves. Good Luck. Thanks for asking.
@@487992 Hello,
Thank you for the question, I haven't try this recipe with the fresh pandan leave. I would suggest to blend it with the coconut milk and strain out the leaves. Use about 10-12 pandan leaves.
1 cup of milk is about 225ml.
How many grams is your flour measurement, I can’t tell if your flour is tightly packed in the measuring cup or loosely packed
Hello Thuy,
It is about 580g. I don't press down the flour when I scoop the flour.
Good Luck Thuy!
Are you using bread flour or all purpose? Try with 200gram of coconut milk first, if needed add more. I used all of the milk as I mentioned in my recipe. Some say it is too wet for them, so try with 200g first.
Thank you!
What’s the flour paste for? Thank u in advance.
The flour paste - tanzhong help keeping the bread/buns soft longer.
Thanks for a great question. :)
Could I use bread flour? Would it affect the recipe?
All purpose flour works as well Amanda. I made it with all purpose flour before. Soft as well. :)
Will the texture change if i dont add pandan extract?
It won't. It won't have the fragrance of the pandan that's all.
I tried today and fail. how long did you knead the dough?
Oh no! around 8 mins. Let me know next time you make them, I can walk you through it. :0).
@@jennistestkitchen1984 I tried again last weekend and the dough was super sticky. It turned out very hard. :(
@@kellyngo4244 I suggest to check the yeast to make sure it is still active. For any baking of course. You can add the yeast directly to the milk and wait for 5min. It should foam up.
I baked with old active yeast, and it didn't proof that well which made the bread harden.
@@kellyngo4244 Alright Kelly, let schedule a time, we can do it together. I want you to success in this recipe. :)
@@kellyngo4244 how about try this basic bread first and see.
th-cam.com/video/7eM5Guq_xhw/w-d-xo.html
Good Luck!
Hi,
Is 1 cup about 145g flour?
Hello Sharon,
Is around 150g of flour. 145g is close enough. :0)
What’s the size of the baking tin?
9"x11" Anne. :)
Hi, how many grams is the dough? also, am i right after cutting into portions, need to proof twice? 15mins then roll again and shape then another 15mins to proof?
Hello Nina,
Sorry for mistaken your question with the flour.
For the dough, I can't recall the exact gram per dough. I woud assume it is between 150-160g/dough. Don't quote me on this. :)
You can do 8, 12, or 16 portions if you like. The resting time is still the same and the baking time is between 26-28min. Depends on your oven.
I hope this help. :0)
Can I use bread flour?
Yes! Bread flour is perfect for these buns.
Am I the only one finding the dough extremely wet? I think I will not bother with recipes using cup sizes… just too hit and miss with US/UK cup sizes. Dont know why people dont just use weight measurements in grams or pounds
Where are the measurements?
Hello,
The recipe is featuring in the video as well as in the body content below. Is this what you are referring to? :)