The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How to make soft all around (chinese) buns?

Wek's picture

How to make soft all around (chinese) buns?

I'm interested in making buns like those sold in chinese bakeries. They are soft all around, no crust and have a sticky glaze (not really sweet). I haven't been able to find a recipe for these type of breads that aren't sweet.

Basically what I'm looking to make is a bread that is soft and chewy but not sweet. Does anyone know if this is possible? Here's  an example of a chinese bun found on wikipedia.


flournwater's picture
mido_mijo's picture

It all depends on which type you're looking for. Chinese bakeries use probably about 3-4 different types of dough for their breads.


  • Milk toast
  • Regular toast (not really sure what the English equivalent is)
  • Sweet bread

Most recipes I've came across use two flours and whipping cream instead of milk. I found that most recipes don't have the chewy textuer to them though.

Not sure about the glaze though. i can only think of a sugar glaze, brushed after.


Crider's picture

2 tablespoons cornstarch -- dissolved in
1/4 cup cold water

While bringing 1 cup water to a boil, dissolve 2 Tablespoons cornstarch in 1/4 cup cold water; whisk into boiling water until mixture thickens. Brush on loaf before slashing & placing in the oven, and again as soon as you take the bread out of the oven.

Yippee's picture

even though this bread is under Japanese influence:

The glaze is whole egg wash. If you're interested in the 'white thingy' on top, I might be able to look it up for you. Please let me know.

Yippee (Chinese)

mido_mijo's picture

It's probably mayo, well at least where I'm externing at. (Taiwan) And if it's crunchy then it's something similar to a dutch crunch, or what we call mexico.

jennyloh's picture

It's certainly what Yippee had suggested... Chinese buns, though not too sweet tends to be made with sugar, butter and milk powder. Certainly an egg wash gives that golden brown top. Do not use steam, as that makes bread crispy. Water roux or old dough methodology is the usual way to make it soft and brings out the flavor.