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 flour32g all-purpose plain flour1 tbsp milk powder30g caster sugar1 and 1/2 tsp instant yeast1/4 tsp fine salt125g fresh milk100g whipping cream (dairy)25g egg
Topping20g coarse sugar18g parmesan cheese powderMethod: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 buns275g bread flour50g all-purpose plain flour40g caster sugar1 and 1/2 tsp instant yeast1/4 tsp fine salt140g fresh milk100g whipping cream (dairy)25g eggTopping20g coarse sugar18g parmesan cheese powderMethod: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
Love the texture , so soft and fluffy ! Will have to try it sometime :D
ReplyDeleteHi Sonia,
ReplyDeleteBeautiful buns, looks so soft & tempting. Hey is there any way to substitute bread flour? We don't get bread flour in my city.
Hi Sonia,
ReplyDeleteNo butter is required for this Hokkaido soft milk bun??
Anonymous, yes don't need butter as whipping cream give the same result
ReplyDeleteRimli, without bread flour , you will not get bread texture
ReplyDeleteHi,this bread look nice,i try to copy n print out but its doesnt work,its can send me ur recipe?thank u
ReplyDeleteHi Sonia, may I know I know how much is 25g of egg? Is it in beaten form? Thks. �� -Anne
ReplyDeleteAnne, less than an egg, lightly beaten then weight it
ReplyDeleteSonia, will the texture remain the same on the nxt day? Cn we keep the dough overnite in the fridge after kneading for later bake?
ReplyDeleteHi Sonia, can I replace whipping cream with butter? Jasmine
ReplyDeleteHi Sonia,
ReplyDeleteYou 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!
Sonia, great to see back baking again !
ReplyDeleteKristy
Hi Sonia, there is no need to knead the dough till it reaches the window pane stage? 10-15mins is good enough? Thanks!
ReplyDeleteHi Sonia,
ReplyDeleteLooks 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.
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
ReplyDeleteJill, Dust working table and hands with flour during shaping? It helps .
ReplyDeletewah mau donk kelihatanya enak.
ReplyDeleteWisata Menarik Kediri
Perawatan Burung Hutan
Dear Sonia, Im an aredent follower of your blog and had tried so many recipes of yours.
ReplyDeleteNeed 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
Trishana, usually I just use electric hand mixer and it is easy achieve the stiff peak .
ReplyDeleteThanks for the recipe! I just baked it successfully. I don't have a bread maker or stand mixer so hand kneaded the dough.
ReplyDeleteHi Sonia,
ReplyDeleteI made the buns this morning and they turned out soft and fluffy! Very yummy! Thanks for sharing the recipe. It's a keeper! :)
BTW, I have been following your recipes faithfully for the past 2-3 years. Most of them work for my and my family's tastebuds. Thank you!
- Jancy
Hey Sonia,
ReplyDeleteWill the bread taste nice if I were to replace Parmesan cheese powder with shredded cheddar cheese instead ?
Thanks!