Recipe: Delicious Hokkaido Milk Buns

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Hokkaido Milk Buns. The fluffiest burger buns, Japanese milk bread using the Hokkaido method. I have this bread all the time here in Seattle since Japanese culture is really. We have not purchased hot dog buns in years!

Its remaining soft for a few days. This recipe is my new favorite besides Sweet Purple Yam Milk buns. If you have no idea what a Hokkaido milk bun is, don't worry i hadn't heard of it either until recently. You can have Hokkaido Milk Buns using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients of Hokkaido Milk Buns

  1. It’s of Flour and Water Paste.
  2. It’s 35 g of flour.
  3. Prepare 175 g of water.
  4. You need of Dough Ingredient.
  5. Prepare of Flour + Water Paste.
  6. Prepare 370 g of flour (plus extra for when kneading).
  7. It’s 30 g of sugar.
  8. Prepare 3 g of salt.
  9. You need 5 g of active dry yeast.
  10. It’s 40 g of egg (room temperature)(1 egg is around 50g).
  11. It’s 140 g of warm milk.
  12. Prepare 40 g of softened unsalted butter.
  13. It’s of Milk and Egg Mixture.
  14. You need 10 g of egg (the remainder of the egg).
  15. It’s Splash of milk.

It creates the puffiest cloud like bread! you will loose your mind when you tear one of these buns off. The softest, & milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls! The technique for making Hokkaido milk bread involves a water roux (or tangzhong) which is the secret. Milk bread is a staple in Asian bakeries.

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Hokkaido Milk Buns step by step

  1. 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..
  2. In a mixing bowl, put together the flour, sugar, salt, and yeast and mix..
  3. 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..
  4. 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..
  5. 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..
  6. 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..
  7. 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..
  8. Place the tray back in a warm area to let it rise again. The dough may even rise to double its size again..
  9. Once the dough is risen again, remove from the warm area. Set the oven to 350°F..
  10. 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..
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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. Hokkaido Milk Buns (Soft, Fluffy Asian Buns). Vegan Hokkaido milk bread – a vegan version of the softest, fluffiest bread ever! This eggless and dairy free milk bread has a cloud-like texture and is perfect for breakfast and snacking.