Viral Froggy Pandan Milk Bread Recipe by Kat Lieu — modern asian baking (2024)

Bread

Written By Kat Lieu

Hi friends! Kat Lieu here. I’ve been baking a lot of bread. (Who hasn’t, lol?) And who hasn’t seen the cute froggy cakes from Oracle Bakery yet? Well, here are my cute froggy milk buns!

Milk bread is straightforward to make. It is soft, fluffy, and light, and it can usually stay covered for a few days on the countertops before needing refrigeration. Quick toasting will bring your bread back to life!

There are some tricks we’ve learned when making milk bread. Egg washes are not necessary. Cover the bread mid-bake with aluminum foil to prevent burning. If you underbake your milk bread, it will sink or be too dense instead of springy.

Finally, you don’t want to over-proof or over-knead your bread. And with this method, you don’t need a thick roux or starter. You need to activate the yeast in warm milk! Now let’s get baking!

Viral Froggy Pandan Milk Bread Recipe by Kat Lieu — modern asian baking (3)

Yield 9 buns

Author Kat Lieu

Cook time

30 Min

Inactive time

90 Min

Total time

3 H & 2 M

Fluffy Soft and Delicious Viral Froggy Milk Bread (Tangzhong Method) Matcha or Pandan flavor by Kat Lieu

( 0 reviews )

Make a delicious fluffy and soft viral froggy milk buns using a simple #tangzhong method and flavor them with matcha or pandan to make them green!

Ingredients

Instructions

Notes

If the buns sink in the middle, or get wrinkly, they are under baked. Store your buns in the fridge for them to last longer. Serve fresh and warm, with a slab of butter, some condensed milk, honey, chocolate sauce, jam, or just by themselves :)

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Viral Froggy Pandan Milk Bread Recipe by Kat Lieu — modern asian baking (5)

Viral Froggy Pandan Milk Bread Recipe by Kat Lieu — modern asian baking (6)

milk breadfroggy milk breadpandan

Kat Lieu

Kat Lieu is a doctor of physical therapy, certified lymphedema therapist, and the editor-in-chief of Phil and Mama.

http://www.philandmama.com

Viral Froggy Pandan Milk Bread Recipe by Kat Lieu — modern asian baking (2024)
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