We’ve been receiving many requests for a ‘banas’ recipe similar to the ones you get from Alcyon and make ‘cream jehi banas’ with. The closest thing we found to those yellow little Alcyon delights are milk buns, and let us tell you straight up, making buns is tough, especially for people us who are inexperienced like us.
In the quest for coming up with this recipe, we’ve ruined quite a few batches and somehow even managed to get one burned. We are really thankful to all those who’ve shared milk bun recipes online. Especially Alexis deBoschnek, Cookist Wow, and How Tasty because from them we picked up some really helpful tips.
One of those tips is using the Japanese Tangzhong method. In the method, a small amount of flour is cooked in a small amount of liquid until the flour is hydrated and this is added to the dough. The method really does yield soft and pillowy buns; ours when we finally started nailing it, came out so soft that when pressed and released they were springing right back.