Corner Café

April 8, 2009

Milky Buttercream Buns 奶酥麵包

Filed under: Breads & Quick Breads — SeaDragon @ 12:00 am
Tags: , , ,


Makes 8 buns

1/2 portion Japanese-Style Sweet Bun Dough
1 egg, lightly beaten for eggwash

Milky Buttercream Filling:
60g butter, softened
50g icing sugar mixture
60g milk powder
1. To prepare the Milky Buttercream Filling: Cream softened butter and icing mixture, then add in the milk powder to form into a dough. Divide into 8 equal portions. Cover and set aside.
2. Prepare the Japanese-Style Sweet Bun Dough as directed in Japanese-Style Sweet Bun Dough post up to step 3.
3. Take one of the 8 small divided balls and roll out with a rolling pin into a flat circle; with edges thinner than the centre. Place one portion of the buttercream filling in the centre of dough circle.
4. Gather the outer edges of the dough circle and wrap up the filling. Pinch the edges together to seal in the filling. Place sealed edges down on a lined or lightly greased baking tray. Repeat with the other 7 dough balls.
5. Let rise, lightly covered, until double in size. When ready, eggwash the top of each risen dough pieces.


6. Bake in preheated 190°C oven for about 12-15 minutes, or until golden brown.


Taste: Soft, fluffy and light buns with delicious milky buttercream filling
Consume: Best served warm but also good at room temperature
Storage: Can be kept for up to 2 to 3 days in airtight container at room temperature or up to 1 week in the refrigerator, re-heat in the oven or microwave before serving
Recipe References: ‘Milky Buttercream’ recipe adapted from various Taiwanese recipes


  1. hi SD,
    im a budding home baker trying to get similar dark brown finishing on this bread. the problem i get is (1)splotchy uneven color (2)not dark enough even after 25 mins.
    can u advise on any possible causes or share some expertise on glazing? right now i suspect its because i never try ‘lightly beaten’. i’ve tried well beaten, yolk only, white only & butter.

    Comment by mca — August 17, 2009 @ 6:13 pm | Reply

    • Hi mca,
      I suspect the problem is the temperature of your oven and not the glazing, it might be wise to buy an oven thermometer to check the temperature as compared to what the oven indicates. That said, splotchy spots are indication that oven temperature is not even inside the oven, causing some areas hotter and others cooler.
      One thing you can do is to crank up the temperature in the final 5 minutes of baking to see if it helps. Oh, btw, the dark brown finish is due more to sugar caramelisation rather the glazing, glazing helps a bit but it give the buns a shiny surface. (So do not reduce the sugar in the recipe, in case you did that, which would cause the buns not to brown.)

      Comment by SeaDragon — August 20, 2009 @ 6:43 am | Reply

      • thanks SD, sorry for the delay, i only bake this sweet bread once a week. in the last 2 wks i’ve tried:
        1. reinstate sugar as per recipe levels. this help a little and the taste is still not too sweet so from now on will stick to recipe.
        2. mix the sugar into liquid to improve mixing(hopefully improve evenness) and use brown sugar instead of white sugar for glaze. still not dark. im unable to take the baking further as the bread will burn in spots.

        going further, im think of looking into the oven/baking area to address my problem. maybe get convection oven. i wil also use butter/oils in the glaze to improve evenness.

        Comment by mca — September 5, 2009 @ 12:51 pm | Reply

  2. Hi,
    May I know what type of milk powder is used?

    Comment by Angeline — January 13, 2012 @ 4:01 am | Reply

    • I use basic full cream milk powder, please do not confuse it with baby formula!

      Comment by SeaDragon — January 14, 2012 @ 7:21 pm | Reply

  3. Thanks

    Comment by Angeline — January 14, 2012 @ 7:30 pm | Reply

  4. Hi, is the buttercream stable or will it melt easily when not refrigerated? Also, would I be able to use this buttercream to cover an entire cake, or is it very different? Thanks.

    Comment by Irene — July 24, 2013 @ 6:36 am | Reply

    • Not sure about using it as frosting/icing as it is quite stiff, more like a soft dough than something you would use to frost a cake.

      Comment by SeaDragon — July 25, 2013 @ 9:06 pm | Reply

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