Step-by-Step Guide to Prepare Favorite Hokkaido Milk Buns

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, we're going to make a special dish, Simple Way to Make Quick Hokkaido Milk Buns. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Hokkaido Milk Buns, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hokkaido Milk Buns delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Hokkaido Milk Buns using 15 ingredients and 10 steps. Here is how you can achieve it.

Since I can’t go to Japan every time I want to eat their bread, I’ve just decided to make it here in Canada! It doesn’t use the actual milk from Hokkaido, Japan but this recipe replicated it really well!

Ingredients and spices that need to be Prepare to make Hokkaido Milk Buns:

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

Instructions 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.

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So that's going to wrap it up with this special food How to Prepare Ultimate Hokkaido Milk Buns. Thank you very much for reading. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember 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!

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