Hokkaido Milk Buns
ID: 4d83c08f...
Soft, fluffy, and incredibly pillowy Hokkaido milk buns made using the classic Japanese Tangzhong method. These buns retain their moisture and stay fresh longer, making them perfect to serve warm with butter and jam.
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🍳 Cooking Flow
Cook flour, milk, and water to make the tangzhong, then let it cool. → Mix dry ingredients with the cooled tangzhong, egg, milk, and butter, and knead until smooth. → Let the dough proof for 1 hour, then divide into 12 balls and shape them. → Place in a pan, proof for another hour, brush with egg wash, and bake at 350°F for 25 minutes.
Cooking Steps
Brief Cooking Order
Cook flour, milk, and water to make the tangzhong, then let it cool. → Mix dry ingredients with the cooled tangzhong, egg, milk, and butter, and knead until smooth. → Let the dough proof for 1 hour, then divide into 12 balls and shape them. → Place in a pan, proof for another hour, brush with egg wash, and bake at 350°F for 25 minutes.
Introduction
Soft, fluffy, and incredibly pillowy Hokkaido milk buns made using the classic Japanese Tangzhong method. These buns retain their moisture and stay fresh longer, making them perfect to serve warm with butter and jam.
Step 1
Make the tangzhong by combining 14g flour, 43g milk, and 43g water in a saucepan. Cook over low heat, stirring constantly for 3 to 5 minutes until thick. Transfer to a bowl and let it cool completely.
Step 2
In a stand mixer bowl, combine 300g bread flour, 14g powdered milk, 50g sugar, and 6g salt. Mix well, then stir in 10g instant yeast.
Step 3
Turn the mixer on low speed, then add the cooled tangzhong mixture, 1 large egg, and 116g milk. Mix until the ingredients are combined.
Step 4
Add 57g softened butter and knead on medium speed for 10 to 15 minutes. If the dough looks too wet, transfer it to a work surface and manually perform stretch-and-folds until it becomes shiny and smooth.
Step 5
Transfer the dough back to a bowl, cover with a damp cloth, and let it proof in a warm place for 1 hour.
Ingredients List
Important Notes
The tangzhong method pre-gelatinizes the starches in flour, which allows the dough to retain more moisture, resulting in exceptionally soft bread with a longer shelf life.
Ensure the tangzhong has cooled down to room temperature before adding it to the dough mixture to prevent killing the yeast.
If using a tea towel for proofing causes the dough to stick, switch to greased plastic wrap.
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