9799692b348 Nivedhanam: Buns using Tangzong Method–Super Soft Buns

Thursday, April 9, 2015

Buns using Tangzong Method–Super Soft Buns

Today's recipe is super soft Buns using the Tangzong Method.. I made a home made Pav bun recipe here and this is another version I tried.. I got this recipe from our friend blogger - Gayathri..



For the Tangzong
All Purpose Flour - 1/6 cup
Milk - 1/2 cup

For the Dough
All Purpose Flour - 2 1/2 cups
Sugar - 3 1/2 table spoons
Salt - 1 tea spoon
Curd - 1/4 cup
Baking Soda - A pinch
Milk Powder - 2 table spoons
Butter - 3 table spoons
Instant Yeast - 2 1/4 tea spoons
Warm Water - 1/2 cup (approx)



First prepare the tangzong

Mix flour and milk and whisk until there are no lumps
Keep it on the stove and continuously stir until it becomes a clumpy dough
Remove from flame and transfer to a bowl and cover with a cling wrap and allow it to cool. The cling wrap should touch the surface of the tanzong to avoid crusting

IMG_4138IMG_4140IMG_4142IMG_4146Buns (2)

Now Prepare the bread
Beat together curd and baking soda and set aside
Add the yeast and sugar to the warm water and mix well
Set the yeast mixture aside covered for about 10 minutes or until it is foamy
In another bowl, sieve together flour and salt. Add milk powder and mix well
Make a well in the center of the dry ingredients and add the prepared tangzong, curd and yeast mixture
Mix well and make a soft sticky dough.
Add the butter and knead until incorporated. Knead it well for about 10 minutes
By now the dough will be smooth and stretchy
The dough should pass the window pane test - take a small piece of dough and stretch to a thin square. The dough should stretch without breaking and the the dough should be thin enough for light to pass through. If the dough breaks, then more kneading is required.
Make the dough to a ball and place it in a greased bowl
Slightly rotate the dough to coat all the sides with oil..
Cover with a sling wrap and set aside for an hour or until it doubles in size
Now poke a hole in the center of the dough. If the hole stays, the proceed. if it bounces back, then proof little longer
Punch down the dough and roll it into a thin disc. Cut it in 4 equal parts..
Cut each portion into 5 equal parts. Now we will have 20 dough pieces
Roll each dough piece into a tight ball and place all the roll in a 12*9 greased tray
Cover with a cling wrap and allow them to double in size
Preheat the oven to 175 degrees C
Brush the top of the buns with milk and bake it in the preheated oven for 20 - 25 minutes
Remove from oven and brush the buns with butter
Remove from the tray and place it on a wire rack and allow it to cool completely.
Enjoy the delicious buns!!



  1. looks really good Sowmya! I also made these from Gayathri's blog and it came out awesome. I will be posting mine next week :)

  2. Sowmya, Gayathri gave us a live demo of these buns and since we have tasted these we know how soft these are. The texture of your buns is excellent , wonderful choice.

  3. Am sooooo tempted to try out The tangzhong method of baking ! Great spongy bread there Soumya

  4. This seems to be one of the popular posts of this BM. :) They have come out good.

  5. The pav has turned out so spongy and fuffy...As Sums said this is one of the popular post for this bm..

  6. super super soft buns. Look so nice.
    I am hosting an event on my blog. Please participate by linking your baked dishes. Thank you.

  7. This is always a flavorful recipe to try. Nice to see so many posts with this pav :-)

  8. It is raining tangzong bread this marathon. Buns have come out soft

  9. spoongy and super soft.. This method of baking is new. thanks for sharing

  10. These buns have a such a different texture. Lovely color!

  11. Tangazong method gives excellent crumb and crust to breads, buns looks fabulous.

  12. i like the color and crust you have achieved for the buns..it looks very tempting

  13. These buns look super soft. I love baking these buns too

  14. What soft and fluffy buns. Perfectly made Sowmya.

  15. For a moment I thought you had joined us for the meet as well..lol..your buns texture has turned out great!..

  16. This is the popular bake this BM!!! Looks super soft !

  17. This seems to be so popular from Gayathri's space! Even I have baked them and is in line for next week :) Love the texture Sowmya!

  18. The buns have turned out amazing Sowmya. I am so glad that every one is trying this recipe..

  19. The buns ahve turned out super soft.


Dear Friends,
Thank you for reading my blog post. Your comments and feedback is very valuable and I appreciate it very much. Please leave your valuable comments and feedback for this post. Thanks Sowmya

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