Hokkaido Milk Buns
Hokkaido Milk Buns

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, hokkaido milk buns. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Hokkaido Milk Buns is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Hokkaido Milk Buns is something which I’ve loved my entire life.

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

So that’s going to wrap this up for this exceptional food hokkaido milk buns recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!