Hokkaido Milk Bread Soft Fluffy Asian Buns Myfavouritepastime 1 large egg, beaten. 56g (¼ cup, ½ stick, 4 tablespoons, 2oz) unsalted butter, softened. 1 teaspoon salt (original recipe called for ½ teaspoon) 2 4 tablespoons fine granulated sugar (i used 2 tablespoons) instructions. preheat the oven to 375ºf (190ºc) ten minutes before using. mix the 320g flour with yeast in the bowl of a stand mixer. My favourite pastime simple everyday recipes. hokkaido milk bread (soft, fluffy asian buns) myfavouritepastime (soft, fluffy asian buns) 640 × 480 share.
Hokkaido Milk Bread Soft Fluffy Asian Buns Myfavouritepastime Turn the dough around to coat the dough in oil on all sides, the cover and let proof at room temp for 1 hour or until double in size. (continue with the recipe starting from where it says "once the dough is proofed".) in a large mixing bowl, stir together the remaining 320g of bread flour and the yeast. The ultimate soft, fluffy, asian style bread with tender but chewy texture it seems impossible to recreate at home but as i will show you, it is so easy! w. Make the dough. put the bread flour, sugar, yeast, dry milk powder, and salt into the bowl of a stand mixer fitted with a dough hook. mix the dry ingredients briefly to combine, then add milk, cooled roux starter, and beaten egg. mix on low for 5 minutes until a shaggy dough forms. Cover the loaf pan or square pan with plastic wrap and let this dough proof in a warm place until doubled in size. once proofed, brush the top with an egg wash (egg yolk water) or a milk wash (milk or cream). pre heat oven to 350°f 180°c. when the oven is preheated, place the pans in the oven to bake.
Hokkaido Milk Bread Soft Fluffy Asian Buns Myfavouritepastime Make the dough. put the bread flour, sugar, yeast, dry milk powder, and salt into the bowl of a stand mixer fitted with a dough hook. mix the dry ingredients briefly to combine, then add milk, cooled roux starter, and beaten egg. mix on low for 5 minutes until a shaggy dough forms. Cover the loaf pan or square pan with plastic wrap and let this dough proof in a warm place until doubled in size. once proofed, brush the top with an egg wash (egg yolk water) or a milk wash (milk or cream). pre heat oven to 350°f 180°c. when the oven is preheated, place the pans in the oven to bake. Bake at 356° for 25 minutes or until there's a golden brown crust. immediately apply a thin layer of egg wash. to do this, crack an egg in a small bowl and mix together. using a pastry brush, brush on a thin layer of the egg mixture. the heat from the bread will cook the egg, giving you a shiny golden crust. In a stand mixer with the dough hook attachment (or bowl), stir together the bread flour, yeast, milk powder, sugar, and salt. pour the egg and milk liquid and move the medium level (or level 5 on my kitchen aid). add the tangzhong. continue to mix for about 2 minutes or until the dough forms into a ball.
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