Hokkaido Milk Buns.
Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, hokkaido milk buns. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
Hokkaido Milk Buns is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It's enjoyed by millions every day. Hokkaido Milk Buns is something that I've loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have hokkaido milk buns using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Hokkaido Milk Buns:
- {Make ready of Flour and Water Paste.
- {Prepare 35 g of flour.
- {Take 175 g of water.
- {Get of Dough Ingredient.
- {Get of Flour + Water Paste.
- {Prepare 370 g of flour (plus extra for when kneading).
- {Take 30 g of sugar.
- {Prepare 3 g of salt.
- {Prepare 5 g of active dry yeast.
- {Prepare 40 g of egg (room temperature)(1 egg is around 50g).
- {Prepare 140 g of warm milk.
- {Get 40 g of softened unsalted butter.
- {Get of Milk and Egg Mixture.
- {Get 10 g of egg (the remainder of the egg).
- {Take Splash of milk.
Steps 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..
So that's going to wrap it up for this exceptional food hokkaido milk buns recipe. Thank you very much for reading. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!