Hokkaido Milk Buns. I used a Japanese Milk bread dough. Hokkaido milk bread and laminated dough morning buns with white chocolate gianduja hazelnut spread. two recipes for fluffy tangzhong bread. Hokkaido Milk Bread (Soft, Fluffy Asian Bread).
Milk bread is a staple in Asian bakeries. This Hokkaido Milk Rolls will be the last dinner rolls recipe you'll ever need. All this drama ends here with this delicious Japanese Milk Rolls which employs the tangzhong method where a pudding like. You can cook Hokkaido Milk Buns using 15 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Hokkaido Milk Buns
- Prepare of Flour and Water Paste.
- You need 35 g of flour.
- Prepare 175 g of water.
- Prepare of Dough Ingredient.
- It’s of Flour + Water Paste.
- You need 370 g of flour (plus extra for when kneading).
- Prepare 30 g of sugar.
- It’s 3 g of salt.
- You need 5 g of active dry yeast.
- It’s 40 g of egg (room temperature)(1 egg is around 50g).
- Prepare 140 g of warm milk.
- It’s 40 g of softened unsalted butter.
- It’s of Milk and Egg Mixture.
- It’s 10 g of egg (the remainder of the egg).
- It’s Splash of milk.
The Japanese milk bread also known as Hokkaido milk bread makes the softest homemade burger buns you will ever have. Hokkaido milk bread is my absolute favorite bread, it is not the easiest bread to make by hand as the dough is very sticky and takes a long time to knead, but it is so worth the effort (and if you own a. Hokkaido Milk Buns with Ham & Cheese. (Inspired by Christine's Recipes). I LOVE all kinds of bread: baguette, croissant, Chinese steamed buns, and this Hokkaido milk bread.
Hokkaido Milk Buns step by step
- In a small pot, mix the flour and water over medium heat until it becomes a pudding texture. When finished, transfer into a bowl to let it cool..
- In a mixing bowl, put together the flour, sugar, salt, and yeast and mix..
- In the dry ingredients, mix in the warm milk and egg. You can use a wooden spoon or just your hands. It will form a shaggy dough..
- Once the flour and water “pudding” is cooled down, mix that into the shaggy dough. Once that is thoroughly mixed in, mix in the softened butter..
- Once the dough is all mixed together, prepare a floured work surface to knead. The dough will be really sticky and wet at first but as you knead and incorporate more flour, the dough will become firm and less sticky. Knead for about 15 minutes until firm dough is made but still soft and has a sticky touch to it..
- Set the dough in a large bowl and cover with plastic wrap or a slightly damp towel. Place it in a warm area and let it rise until doubled in size. The oven with the lamp on is good enough of a warm space..
- Once the dough has doubled in size, remove it from the bowl and separate into 12 pieces by first cutting the dough in quarters and then cutting the quarters into threes. Roll each piece into a circle and place of a baking sheet with parchment paper. 6 on a sheet, 2 sheets..
- Place the tray back in a warm area to let it rise again. The dough may even rise to double its size again..
- Once the dough is risen again, remove from the warm area. Set the oven to 350°F..
- Take the remaining egg and mix in a splash of milk. Brush this mixture on the top of each bun and bake the buns for 15-20 minutes..
This Japanese sweet bread is a staple in Asian bakeries. To make the hokkaido milk bread taste even more delicious and soft, I add another ingredient – dry milk It was abit rainy but my buns and loaf did double in size so I'm very puzzled. Milk bread was one of her specialties. I found these buns from my friend Jhuls who apparently calls herself the not-so-creative cook. Please watch the video before making the buns.