Japanese Milk Buns "Hokaido" - A Step By Step Recipe With A Photo

Soft, delicious buns originally from Japan have a delicate milky taste. Perfect for every day. If you haven't tried it, I highly recommend it.

Cooking description:

The peculiarity of these Japanese buns is that there is not a drop of oil in them. Its replacement is cream. Powdered milk gives it an even richer milky flavor. Well, they are made very simply, especially if you have a bread maker. But even in its absence, the dough is made without difficulty, it is very pleasant to work with. Then you need to shape the buns, wait until they come up, and bake them until tender.

Purpose: For breakfast / For afternoon tea

Main ingredient: Dough

Dish: Baking / Buns

Cuisine geography: Japanese / Asian

Ingredients:

• Flour - 600 Grams (premium grade)
• Milk - 250 grams (fresh, raw)
• Powdered milk - 30 grams
• Cream 15% - 160 grams (150 g per dough, 10 g for brushing)
• Chicken egg - 1 Piece (2 small)
• Sugar - 80 Grams (you can increase the amount)
• Salt - 10 Grams
• Dry yeast - 7 grams
• Vanillin - 1 To taste
• Egg yolk - 1 Piece (lubricated)

Number of Servings: 9

How to make Hokaido Japanese Milk Buns

Prepare all items for Japanese milk buns. Heat the milk slightly. Add some sugar and yeast. Stir. Leave it on for about 15-20 minutes. to activate yeast. They will begin their work, and a foam cap will form on the surface. Put all the ingredients in the bowl of the bread machine, set the "Dough" program. After its completion, the dough should increase in volume by 2-3 times. Remove the dough from the bowl; you need to knead it a little. Lightly dust the surface of the dough with flour. Divide it into 18 equal parts. Roll each into a ball. Then roll between your palms, making an oblong shape.