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