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Easy Wholemeal Buns
(Tang Zhong Style)
Recipe by:
Chef Forest Leong
forest leong.jpg
What you'll need:

Makes 2 loaves/16 buns

Tang Zhong

Yeast Mixture

  • 10g Instant Dried Yeast

  • 250ml Milk (lukewarm)

  • 20g Sugar


BJ Wholewheat SQF no bg

Blue Jacket Wholewheat Flour

BJ Bread SQF no bg

Blue Jacket Bread Flour

  1. Prepare Tang Zhong by mixing Blue Jacket Bread Flour and water in a pot. Cook in medium to low heat till paste like. Set aside to cool or leave in fridge.

  2. Mix yeast mixture (B) and set aside for a few minutes to ferment and add egg

  3. Combine dough ingredient (C), Tang Zhong and yeast mixture. Mix and knead for 5-7min.

  4. Cover and set aside for 1st proofing for 1 hour or dough double in size.

  5. Remove dough and knead for a few minutes. Shape into balls or loaf.

  6. Set aside for 2nd proofing, 30-45min. Brush dough with egg yolk.

  7. Bake 180 degree for 25-30min.

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