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Before you jump to Hokkaido Milk Buns recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater
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We hope you got insight from reading it, now let’s go back to hokkaido milk buns recipe. You can have hokkaido milk buns using 15 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Hokkaido Milk Buns:
- You need Flour and Water Paste
- Take 35 g flour
- You need 175 g water
- You need Dough Ingredient
- Use Flour + Water Paste
- Provide 370 g flour (plus extra for when kneading)
- Provide 30 g sugar
- You need 3 g salt
- You need 5 g active dry yeast
- Provide 40 g egg (room temperature)(1 egg is around 50g)
- Take 140 g warm milk
- Get 40 g softened unsalted butter
- Take Milk and Egg Mixture
- Prepare 10 g egg (the remainder of the egg)
- Take Splash milk
Instructions to make Hokkaido Milk Buns:
- 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.
Hokkaido milky buns - my favourite for breakfast (and dinner, also ). People are going crazy over these little Hokkaido Milk Cream Bun from Little C By Cakewalk in Bangkok. They are little soft buns with milk cream filling, topped. Hokkaido Milk Bread (Soft, Fluffy Asian Bread). In making this Hokkaido Milk Loaf using my Bread Maker machine, it was literally fuss-free.
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