Plant-based milk bread buns that are tender with a tight but soft crumb and hints of buttery sweetness. Perfect for burgers and sandwiches, as well as a stand-alone snack.
The milk bread I’m showing today does not utilize the Chinese-style Tangzhong (湯種) method, and instead utilizes a lesser-known method known as Yudane (ゆだね). It involves scalding the flour with boiling water instead of making a roux to achieve softness/springiness. As in both Yudane and Tangzhong, you are essentially pre-cooking a portion of the flour, thereby increasing water-holding capacity and partially inhibiting gluten development (which in turn gives the signature soft yet springy texture). I chose the Yudane method because it is a much less time-consuming process, and yields a tight yet light crumb that I really like. Regarding shelf-life, either method can yield bread that stays fresh for days to come.