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Tangzhong Buttermilk Buns



Yesterday was a hot day, nearly 32 degrees C. A good day for making bread. I decided to make some buttermilk buns again. It was still a very popular bread. It was actually a last min decision to make this bread. I started at about 3 PM. Since it was quite late already in the afternoon, this time I used the Tangzhong method to make the buns. After cooking the tangzhong, I let it cooled off about 15minutes before putting it inside the fridge to for another 15minutes to further made it cool down before using it.

For Full  details of this recipe visit my website Tangzhong coconut Buns
or my earlier posts of  this recipe under the same label.




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  1. CherylApril 25, 2016 at 10:03 PM

    I don't know if it's ok to put salted eggs sauce inside the buns

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