Thursday, June 16, 2016

Hokkaido Soft Milk Buns (with cheese and sugar topping) 北海道牛奶小面包

Just knowing a new friend in my neighborhood, great that she also like to do baking especially baking bread with her homemade natural yeast. The other day, she gave me to try this bread, immediately i asked her to share recipe with me as these buns were so soft, light and fluffy.





The dough is slightly tacky, best to use mixer or bread maker to knead the dough.




Moist, soft, light and fluffy !

Hokkaido Soft Milk Buns (with cheese and sugar topping) 北海道牛奶小面包
*makes 16 buns

235g bread flour
32g all-purpose plain flour
1 tbsp milk powder
30g caster sugar
1 and 1/2 tsp instant yeast
1/4 tsp fine salt
125g fresh milk
100g whipping cream (dairy)
25g egg  


Topping
20g coarse sugar
18g parmesan cheese powder

Method:
1. Place all the dry ingredients in the mixing bowl of a stand mixer. Then add in all wet ingredients, using low speed to mix all ingredients together.  Increase to medium speed and knead it for about 10-15 minutes.
2. Remove the dough from the mixing bowl (the dough is quite tacky, use a scraper to remove dough from mixing bowl). Set aside to allow it to proof for about 45~60 minutes, or until the dough has doubled up in size.
3. Remove the dough from the bowl and punched out all the excessive air. Equally divide into 16 portions, shape to round ball and place on the prepared baking pan. Allowed it to proof for another 30-60 minutes.
4. Once ready, brushed the buns with egg wash (balance egg + milk) and sprinkle cheese and sugar on top. Bake in a preheated oven of 180°C for about 20 minutes. Remove the buns from the oven and cool them on a cooling rack. Store in air-tight container at all time.

Recipe adapted from here, with minor changes

(This recipe is without milk powder added)
Hokkaido Soft Milk Buns (with cheese and sugar topping) 北海道牛奶小面包
*makes 16 buns

275g bread flour
50g all-purpose plain flour
40g caster sugar
1 and 1/2 tsp instant yeast
1/4 tsp fine salt
140g fresh milk
100g whipping cream (dairy)
25g egg

Topping
20g coarse sugar
18g parmesan cheese powder

Method:
1. Place all the dry ingredients in the mixing bowl of a stand mixer. Then add in all wet ingredients, using low speed to mix all ingredients together.  Increase to medium speed and knead it for about 10-15 minutes.
2. Remove the dough from the mixing bowl (the dough is quite tacky, use a scraper to remove dough from mixing bowl). Set aside to allow it to proof for about 45~60 minutes, or until the dough has doubled up in size.
3. Remove the dough from the bowl and punched out all the excessive air. Equally divide into 16 portions, shape to round ball and place on the prepared baking pan. Allowed it to proof for another 30-60 minutes.
4. Once ready, brushed the buns with egg wash (balance egg + milk) and sprinkle cheese and sugar on top. Bake in a preheated oven of 180°C for about 20 minutes. Remove the buns from the oven and cool them on a cooling rack. Store in air-tight container at all time.



Recipe by Sonia a.k.a Nasi Lemak Lover

19 comments:

Anne Regalado said...

Love the texture , so soft and fluffy ! Will have to try it sometime :D

Rimli said...

Hi Sonia,
Beautiful buns, looks so soft & tempting. Hey is there any way to substitute bread flour? We don't get bread flour in my city.

Anonymous said...

Hi Sonia,
No butter is required for this Hokkaido soft milk bun??

Sonia ~ Nasi Lemak Lover said...

Anonymous, yes don't need butter as whipping cream give the same result

Sonia ~ Nasi Lemak Lover said...

Rimli, without bread flour , you will not get bread texture

mio mio said...

Hi,this bread look nice,i try to copy n print out but its doesnt work,its can send me ur recipe?thank u

Anonymous said...

Hi Sonia, may I know I know how much is 25g of egg? Is it in beaten form? Thks. �� -Anne

Sonia ~ Nasi Lemak Lover said...

Anne, less than an egg, lightly beaten then weight it

arwen said...

Sonia, will the texture remain the same on the nxt day? Cn we keep the dough overnite in the fridge after kneading for later bake?

Anonymous said...

Hi Sonia, can I replace whipping cream with butter? Jasmine

Rachael said...

Hi Sonia,

You have 2 recipes for with or without milk powder, do they both end up tasting the same? Which recipe is the one you backed in the picture?

Thank you!

My Little Space said...

Sonia, great to see back baking again !
Kristy

teo ai li said...

Hi Sonia, there is no need to knead the dough till it reaches the window pane stage? 10-15mins is good enough? Thanks!

HM said...

Hi Sonia,

Looks great! Are the buns still soft overnight? I have tried dinner roll recipes and buns are soft when first baked but hardens overnight. Tangzhong method works best for me so far.

Thanks.

Jill Tan said...

Hi Sonia, can I know how did u manage to shape the dough in round shape so nicely? Was shaping the dough a min ago but it was tooooo sticky to handle. I basically just divide the dough in small portion and simply put them on the baking tray. Impossible to shape with such a sticky dough

Sonia ~ Nasi Lemak Lover said...

Jill, Dust working table and hands with flour during shaping? It helps .

im septian said...

wah mau donk kelihatanya enak.

Wisata Menarik Kediri
Perawatan Burung Hutan

Trishana said...

Dear Sonia, Im an aredent follower of your blog and had tried so many recipes of yours.
Need your advice, im using an ordinary stand mixer for my bakes..In order to bake Cheesecakes or your buttercake i need to makesure the egg white reaches the stiff peak but it seems by using the normal stand mixer its very difficult.
Mind to share how to reach the stiff peak for egg whites using normal stand mixer
thanks

Sonia ~ Nasi Lemak Lover said...

Trishana, usually I just use electric hand mixer and it is easy achieve the stiff peak .

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