Japanese milk bun
Japanese milk bun

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, japanese milk bun. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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

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.

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

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

JAPANESE MILK BREAD ROLLS (recipe - adapted from →here) p.s I doubled the original recipe. These vegan milk bread buns use the Japanese method of tangzhong to make the most soft and pillowy buns that stay fresh for days! They're a delicious dinner roll and make a bomb burger bun! The secret to these buns is in the method, which is a popular Japanese technique called tangzhong.

Instructions 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.

Most Japanese milk bread recipes have butter in them. However, as I wanted a more enriched dough, for the Hotdog buns, I now mix up a separate batch of dough and use whole eggs, which I find makes even a softer Hotdog bun. With this Japanese Hokkaido Milk Hotdog Buns recipe, you will get a very soft bread, just as if using the Tanzhong. This light and fluffy Japanese milk bread features a smart technique that keeps the sandwich bread soft and pillowy for days. Milk bread (also known as Hokkaido milk bread) is a lightly-sweetened Japanese white bread that's incredibly soft and fluffy.

So that is going to wrap this up for this special food japanese milk bun recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!