Step 1

Make the roux starter. Combine the water and flour in a small saucepan, and whisk until all lumps are gone

Step 2

Put the saucepan on low heat and whisk continuously for 3-5 minutes until it thickens and has a glue-like consistency. Cool to room temperature

Step 3

Add the flour, yeast, sugar, and salt into a big bowl. Stir to combine all the ingredient

Step 4

Whisk and egg and add ¾ of the egg to the roux in the saucepan and stir. Set the remaining ¼ egg aside

Step 5

Then add the milk, melted butter, and the roux starter to the flour mixture. Knead into a consistent dough by hand, stand mixer, or food processor

Step 6

When the dough is no longer sticky, transfer it to an Instant Pot and let it proof for 30 minutes or in a lightly oiled bowl. Cover with a clean kitchen towel and let the dough rise for 1 hour

Step 7

Deflate the dough and knead by hand. Fold the dough like you would wrap a gift

Step 8

Now shape it into a ball and it in a parchment paper-lined Air Fryer cake pan.

Step 9

Cover the dough with a clean kitchen towel and leave to rise again for 40 minutes

Step 10

Preheat the Air Fryer to 400℉/200℃. Brush the top of the buns with the remaining whisked egg

Step 11

Bake the milk bread for about 12-15 minutes until golden brown.

Step 12

Take the cake pan out of the Air Fryer and put the bread on for 5 minutes on a cooling rack before serving