This week, I reviewed The Woks of Life’s trusty Milk Buns Recipe. I made 8 (!!) of their recipes that use the same base, and below I’ll be sharing what I learned, my favorites, and what I would do different if making again. I highly recommend checking out The Woks of Life recipes and page for more detailed instructions and recipes!
This post is part 1 of my Chinese Bakery at Home Series. Stay tuned for the next parts coming soon!
Chinese Bakery at Home Part 2: Custard Buns (Coming soon!)
Chinese Bakery at Home Part 3: Egg Tarts (Coming soon!)
Overall Review
Overall, I was impressed by The Woks of Life’s milk buns recipes. I liked some better than others, but my favorite was the ham and cheese. The milk buns recipe base was the same for each recipe, and it was super easy and nearly foolproof!
The original milk buns recipe uses both bread and cake flour, but The Woks of Life says all-purpose flour works similarly. I tried both and had very similar results. The bread was a strong base, but my only critique is that it wasn’t quite as soft as my favorite milk breads. If I made again, I would make sure my yeast is fresh. Mine was older, so I doubled the amount but I’m sure this had an effect. I’d also spend more time on the second proofing and maybe try adding a dough enhancer!
The recipe also requires 5 minutes mixing on the stand mixer after the first rise. Usually, this step would be replaced by simply “punching” down the dough to release air bubbles. I am no expert on the science, but this step redistributes the yeast, sugar, and moisture within the dough. I’m curious as to how changing this step will change the dough.
- Ham & Cheese (My Personal Favorite!)
- Hot Dog
- Hot Dog Flowers
- Pork Floss
- Coconut
- Inside-Out Coconut
- Nutella
- Pineapple
1. Ham & Cheese Milk Buns
The Ham & Cheese Milk Buns were my favorite of all the recipes! Although this might not be the first thing you think of in a Chinese Bakery, they are a staple. They make for a great breakfast, lunch, snack, etc.
What I liked: Easily customizable with your favorite deli ham and cheese and the cheese keeps them from getting too dry.
Lessons Learned: I used cold provolone cheese, which was a little hard to roll. Next time, I’ll let my cheese sit at room temperature to be more flexible. I’d also like to double my ham and stuff my buns with more meet/cheese :).
Overall Review: 5 star recipe! Highly recommend making and customizing to make it your own. To make a less traditional but healthier option, you can also add spinach, or swap your ham for turkey.
2. Hot Dog Milk Buns
These Hot Dog Milk Buns are what I call an “Asian Kolache.” I’ve been wanting to make these for a while, and they inspired the entire post and series!
What I liked: I loved how huge and fluffy these buns got. The Woks of Life recommends browning the hot dogs before rolling, and I think this is a smart move, giving the hot dog a much tastier flavor and texture.
Lessons Learned: As much as I loved the huge fluffy roll, I would use less dough. The bread to hot dog ratio was a little lop-sided, and I would’ve liked a little less bread.
Overall Review: A solid recipe by a knowledgeable chef! I definitely recommend browning the hot dog first according to the recipe. This milk bun recipe also makes 12 buns, but next time I would rather divide my dough to make 16 and reduce the bread : hot dog ratio.
3. Hot Dog Flowers
I liked these Flower Hot Dog Buns even more than the original! The shape and flavor was super yummy, and the scallions on top were a perfect addition.
What I liked: The bun to hot dog ratio was much more enjoyable, and I liked the small pieces of hot dog better than a long sausage. The shape was also super fun, and the scallion topping was my favorite!
Lessons Learned: It took me a few tries to get the shape right, but practice makes perfect! Next time, I’d like to play around with other toppings like bacon and cheese, or potentially kewpie or siracha mayo.
Overall Review: A super yummy variation of the traditional hot dog bun! I felt this shape was more enjoyable for the hot dog and milk bun recipe texture.
4. Pork Floss Twists
These Pork Floss Milk Buns were super yummy with a fun twisted shape. This recipe brought my childhood back since these were one of the first Chinese Bakery goods I ever tried.
What I liked: I liked the twisted shape and scallion topping. The pork floss pairs well with the slightly sweet bun.
Lessons Learned: The Woks of life says to put only a thin layer of mayo, but these buns were a little bit dry. I would do more mayo, more pork floss, and maybe even a mayo or some other topping to elevate.
Overall Review: A yummy variation of the milk buns recipe! I’ve never tried the twisted shape before, but found that it didn’t hold quite as much pork floss in its roll. Next time I would pile on lots more pork floss, but overall a good recipe!
5. Coconut Milk Buns
The sweet Coconut Buns were much more complex to make then the savory buns. This coconut milk bun recipe had quite a few steps, but was super delicious.
What I liked: I really liked the filling, and the strips of coconut topping. I’m not a huge coconut fan always, but these were a win!
Lessons Learned: I didn’t make a whole recipe, so my proportions could have been a little off. In the future, I’d make a whole recipe and put more coconut filling in each bun.
Overall Review: A yummy bun, but too complicated for me to make on the daily. I really enjoyed the filling and topping, so would want to add more per each bun next time.
6. Inside-Out Coconut Milk Buns
These Inside-Out Coconut Milk Buns were a yummy variation of the coconut milk buns recipe! The filling was a little different, but the shape allowed the filling to more evenly distribute and look super beautiful.
What I liked: The shape and filling were highlights. It was also a little easier and less steps to make then the original coconut bun.
Lessons Learned: I preferred the other coconut bun filling, since this one had larger flakes. Next time, I’ll chop the flakes to create a more desirable texture for me.
Overall Review: I liked the shape and distribution of these buns, but the filling a little less. If I were to make again, I’d combine the two milk buns recipes to get the best of both worlds.
7. Nutella Buns
The Nutella Milk Buns were my least favorite, but the favorite of my family’s surprisingly. Although less traditional, I’d make again with a few tweaks!
What I liked: The flavor and almond toppings. I liked adding cocoa powder to the dough, instead of just Nutella to the inside.
Lessons Learned: Adding cocoa powder to the dough without adjusting the other proportions made the dough a little too dry and bitter for my personal tastes. If I made again, I would adjust with less flour and a little more sugar. I’d also add more Nutella filling for a less dry and super gooey bun!
Overall Review: Not my favorite, but my family still loved it! If making again, I’d made a few changes to make into a more moist and gooey bun.
8. Pineapple Buns
Did you know Pineapple Milk Buns get their name from their yellow cracked topping, not from having actual pineapple in them? Unfortunately, I did not execute these buns perfectly, but they were still super yummy.
What I liked: The sweet “pineapple” topping was super delicious and I liked the texture.
Lessons Learned: My topping ball was a little too thick, and there was a little too much bread for the bread : topping ratio in my opinion. If I were to make again, I would make smaller bread buns, a thinner topping, and more egg yolk in the topping for a more beautiful look.
Overall Review: This milk buns recipe seemed like the most simple sweet bun, but ended up being the most difficult to execute. It was still super yummy, and I recommend to anyone who is looking to make this popular bakery bun at home!
Thank you to The Woks of Life for some amazing recipes! Looking forward to trying more soon. Stay tuned!
Don’t forget to check out some of my recent recipes:
