Hokkaido Milk Buns
Hokkaido Milk Buns

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, hokkaido milk buns. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Hokkaido Milk Buns is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Hokkaido Milk Buns is something which I’ve loved my entire life. They’re fine and they look fantastic.

This Almond milk buns recipe is easy to do. Its remaining soft for a few days. This recipe is my new favorite besides Sweet Purple Yam Milk buns.

To get started with this recipe, we must prepare a few ingredients. You can have hokkaido milk buns using 15 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Hokkaido Milk Buns:
  1. Get Flour and Water Paste
  2. Take 35 g flour
  3. Prepare 175 g water
  4. Prepare Dough Ingredient
  5. Get Flour + Water Paste
  6. Make ready 370 g flour (plus extra for when kneading)
  7. Take 30 g sugar
  8. Take 3 g salt
  9. Get 5 g active dry yeast
  10. Get 40 g egg (room temperature)(1 egg is around 50g)
  11. Prepare 140 g warm milk
  12. Prepare 40 g softened unsalted butter
  13. Take Milk and Egg Mixture
  14. Get 10 g egg (the remainder of the egg)
  15. Make ready Splash milk

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. Hokkaido Milk Bread (Soft, Fluffy Asian Bread). Vegan Hokkaido milk bread - a vegan version of the softest, fluffiest bread ever!

Instructions to make Hokkaido Milk Buns:
  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.

This eggless and dairy free milk bread has a cloud-like texture and is perfect for breakfast and snacking. Cotton-soft Hokkaido milk bread recipe, it's like a dream… I think it was on January of this year, I P. I'm now testing mini milk buns with chocolate chips using this recipe, I'll let you know how. In making this Hokkaido Milk Loaf using my Bread Maker machine, it was literally fuss-free. This simple Hokkaido White Bread is based on my other recipe, the hokkaido milk buns.

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