Japanese milk buns are very popular in Asia. They are tastier and softer than a regular dinner roll. The technique for making Japanese milk buns involves a tangzhong, a roux made with flour, milk, and water.
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Ingredients
For Tangzhong
- 2 tablespoons Plain flour
- 2 tablespoons Whole milk
- 2 tablespoons Water
For the Dough
- 2 cups Plain flour
- 1/2 cup Whole milk warm
- 1 number Egg yolk beaten
- 2 tablespoons Whole milk powder
- 2 tablespoons Sugar
- 3 tablespoons Butter softened
- 1 1/2 teaspoons Instant yeast
- 3/4 teaspoon Salt
Other Ingredient
- Melted butter to brush on the top
Ingredients
For Tangzhong
For the Dough
Other Ingredient
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Instructions
- FOR TANGZHONG - In a pan add plain flour, whole milk, and water, bring to boil. Stir continuously at low heat until you get a thick paste. Keep aside to cool.
- Sift together the flour and salt, keep aside. In a large mixing bowl, combine the tangzhong with all the other ingredients except flour mixture and butter. Add sifted flour mixture and mix well. Once the dough is formed add butter and knead until smooth and elastic. This will take about 30 minutes.
- Transfer the dough into a greased bowl. Cover and let it rest for about 2 hours or until doubled.
- Knead again for about 5 minutes and divide the dough into 8 balls. Place the balls on a 9 inch round baking pan. Cover and let it rest for about 1 hour or until doubled.
- Preheat the oven at 180°C for 10 minutes. Brush the top of the bun with melted butter.
- Bake for about 16 minutes or until the tops are golden. Brush the top of the baked bun with melted butter. Serve warm.
- NOTE - No electric mixer or bread machine is used for this recipe.
- I divide the dough into 8 balls and weigh 65 grams each.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
- Recipe source - Ms.Teh, my neighbor.
Nice 😊👌👌👌👌
Thank you