Japanese milk bun
Japanese milk bun

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, japanese milk bun. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Japanese milk bun is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Japanese milk bun is something that I have loved my entire life. They’re fine and they look wonderful.

Japanese Milk Buns are known for their distinct, milky taste and their soft, melt in your mouth texture. These soft dinner rolls are perfect with any kind of jam or spread but are delicious on their own. Okay, I have to admit that I found it hard to lift a finger and bake these Japanese Milk Buns last week. Japanese Milk Bread Rolls Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have japanese milk bun using 6 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Japanese milk bun:
  1. Prepare 250 g bread flour
  2. Get 25 g sugar
  3. Take 130 g warm milk
  4. Make ready 3 g dry yeast
  5. Get 3 g salt
  6. Prepare 20 g soft unsalted butter

And one of the most popular Japanese bread which becomes worldwide is Japanese milk buns. This bun has a really soft texture and milky taste. This recipe is our take on Japan's Hokkaido milk bread, a loaf so light it's often described as feathery. The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong.

Steps to make Japanese milk bun:
  1. Activate the dry yeast in 100 ml of warm milk.
  2. Add the sugar, warm milk and milk yeast mixture into the flour and mix well. Add the salt afterwards but do not directly add to the yeast.
  3. Knead it on the table for 10 minutes.
  4. Add butter and knead for 5 minutes.
  5. Make it round and rest it in a warm place for 40 minutes until it is doubled in size. Cover it with wet towel or a lid.
  6. Degas the dough. Divide into 7 pieces and make them round.
  7. Cover them with a wet towel and rest for 15 minutes.
  8. After resting, deflate and round them. Line them up on the baking plate with a cooking sheet.
  9. Cover them with a wet towel and rest them for 40 minutes until they are doubled in size.
  10. Sift some bread flour on top to decorate it. Bake at 150°C for 20 minutes.

This recipe is our take on Japan's Hokkaido milk bread, a loaf so light it's often described as feathery. The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong. This simple step yields a loaf that's tender, moist, and stays fresh longer than loaves prepared the standard way. Bread made with tangzhong is far and away superior to the pre. For the taste and texture, these fluffy Hokkaido milk buns are soft and slightly chewy.

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