Japanese milk buns "Hokkaido"

Category: Yeast bread
Kitchen: japanese
Hokkaido Japanese Milk Buns

Ingredients

Wheat flour 600 g
Milk 2.5% fat 250 ml
Cream 33% fat 150 ml
Salt 9 g
Sugar 80 g
Compressed Yeast \ Dry Yeast 21 g \ (7 g)
Whole milk powder 30 g
Chicken egg 1 PC. (~ 75 g)
Ingredients for glaze:
Large chicken yolk 1 PC.
Water 20 ml
Cream 50 ml

Cooking method

  • Dissolve fresh yeast in milk. Place all ingredients except salt into a food processor bowl and knead 5 minutes on 2th speed. Then add salt and continue kneading for another 12 - 15 minutes for 3th speed. Knead until a smooth elastic dough is obtained, which first separates from the sides of the processor bowl and then begins to separate from the bottom. Place the dough in a clean bowl, lightly oiled with vegetable oil, cover with foil and leave to rise at room temperature for about 1.5 hours.
  • The dough should double in size.
  • Knead the matched dough. Roll the dough into a ball and let it rest for 10 minutes. Divide into 18 pieces, each 60-65 grams, and form into oblong rolls. Arrange the buns on a baking sheet lined with parchment and flour, cover with a napkin and leave on 40 minutes to come up at room temperature.
  • Beat the yolk with water and cream. Grease the buns that have come up with this mass and leave them uncovered for another 20 minutes. After 20 minutes, grease the buns again with the egg mixture.
  • Make 4-5 cross cuts on the dough pieces for buns with scissors.
  • Bake in a preheated oven at 175 ° C for 20-25 minutes until golden brown.
  • Cool the finished buns on a wire rack.
  • I dare to add more
  • Since everyone 18 dough pieces for buns on one baking sheet is not very convenient to place - when baking, they will stick together- I use two baking trays with 9 pieces each.
  • You need to bake buns by placing both baking sheets in the oven: one on the middle, the second on the lower shelf
  • at t = 150 ° C with CONVECTION!
  • Who does not have two baking sheets in the oven kit, I advise you to do this:
  • We form the first 9 rolls by placing on a baking sheet with parchment paper for baking, after sprinkling it with flour - so you avoid the buns sticking to the parchment at the end of the baking - oh, how sad it is to tear it off! ... After all, the lubricant flows down the workpiece to the bottom of the workpiece, which softens the parchment - we don't need this at all!
  • Form the second batch of buns and put them on a cutting board (I have it the size of a baking sheet) or directly on the desktop, also pre-covering with baking paper sprinkled with flour. I have to mold 9 workpieces takes about 20 minutes is just the time it takes to bake the first buns!
  • Dropped the first 9 buns on a wire rack - let them cool down - and the second batch, marking them on hot - WORK WITH GLOVES!- baking sheet, place the rest 9 blanks in the oven. Pay attention to the baking mode, as it takes less energy to heat a hot pan, therefore, less time is needed to bake the second batch ...
  • Hokkaido Japanese Milk Buns
  • Hokkaido Japanese Milk Buns
  • Hokkaido Japanese Milk Buns
  • Hokkaido Japanese Milk Buns

The dish is designed for

buns

Note

A source:
🔗
🔗./2010/07/molochnye-bulochki-hokkaido.html

Bon Appetit!
even the most capricious child will not refuse to take to school for breakfast.

I used cream in the beginning 10-th fat- (it was difficult to find on sale 30-ti percent fat) - and came to the conclusion: the dough is much more obedient when adding cream to the recipe 30 % fat, but in my opinion, the buns are much tastier when you put cream with a lower fat content in the dough.
Look like that's it
Enjoy your buns !!!

Elenka
AXIOMAwhat buns are wonderful! Maybe I'll try ...
We sell similar ones in Amstor - the store itself bakes these. Delicious and tender. Home ones, I think, will be much more beautiful.
Axioma
Quote: Elenka69

AXIOMAwhat buns are wonderful!
We sell similar ones in Amstor - the store itself bakes these. Delicious and tender. Home ones, I think, will be much more beautiful.
Elenka69rather inform, please, the address of your store! I want to go to Zaporozhye and buy these buns to compare with homemade
Let my pride die !!!
Thank you very much for appreciating the buns!
Elenka
AXIOMA, this is the Amstor supermarket chain, there are already 5 or 6 of them in the city. You don't have to go yet. They have not baked for a long time - they are lazy.
How can store baked goods be compared to yours? Everything is masterpiece with you!
Axioma
Sorry, sorry
And then I was already on fire to go - some 80 km from my house to the dam ...
More things to do on Saturday ...
I'll have to put my bread on the forum tomorrow Hokkaido
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83021.new#new
Axioma
Quote: Stеrn

At least fill up with heavy cream, so I'll buy 30%.
Dear, Stеrn !
It remains only to envy you, because we offer the consumer mainly cream culinary type "On health", vegetable origin. They have nothing to do with cow's milk. Such "cream" is obtained by hydrogenation of vegetable oil, and then there are trans fats, like shoe polish !!!
The systematic consumption of trans fats is a direct path to cancer.
Why do we need this?
Such cream does not sour, but rather coagulates (stratifies) into water and into a mass of an undefined color.
Try for yourself in a trade organization to demand to look at a quality certificate or certificate of origin - in Ukraine, it's like taking the Bastille
In supermarkets (not to mention the small ones), in response to my request, they look at me like an alien. The impression is that it is beneficial for manufacturers not to provide such documents, because NOBODY is interested!
They glued the label "GMO-free" - and everyone is happy. FULL trust.
In a word:
I WANT TO BERLIN!
Gaby
Axiom, but what about the proverb: where he was born - there he fit? Maybe you should look for real natural cream in your hometown. You can buy them in my city, so don’t worry.
Elenka
I WANT TO BERLIN!

AXIOMA, but I'm sorry for the state!
I saw 30% natural cream, 200ml each, I don't remember the manufacturer, if I see it, I will unsubscribe.
Axioma
Then: Elenka69 , Gaby
I can’t be silent.
Either I poorly stated my thought or, you did not quite understand me correctly:
I use 10% cream (tops) from Zlagoda and Prostokvashino 10, 15, 20 and 33% cream, where the packaging says -
Structure: tops of cow's milk. Without GMO
"If I do not understand something, I am afraid that I will be deceived!"
And I I do not understandWHY, as a consumer, I am denied, under various pretexts, in the provision of a certificate of quality and a certificate of origin. Why is the chemical composition of food products a military secret for the consumer ???
Do you doubt the veracity of my words? I'm waiting for someone who can boast of at least reading such documents!
Take care of yourself!
Gaby
Quote: AXIOMA

Dear, Stеrn !
It remains only to envy you, because we offer the consumer mainly cream culinary type "On health", vegetable origin.

Excuse me Axiom, obviously not only I did not understand you, but Yelenka too, such a reaction was to your words. And you wrote about the cream of Prostokvashino and Zlagoda later.

Axiom, I forgot to say the most important thing - your buns are incredibly attractive!
Axioma
Another solution for Hokkaido bun molding:
Hokkaido Japanese Milk Buns
After baking:
Hokkaido Japanese Milk Buns

Hokkaido Japanese Milk Buns
I guess you need to put less yeast - naughty buns
Axioma
How do you like this option?

Hokkaido Japanese Milk Buns

There were 12 buns in total, but while they were cooling down, creating an enchanting aroma, only 7 hit the lens ...
Where the rest disappeared - nobody confessed!
Axioma
Complete family:
Hokkaido Japanese Milk Buns
Yesterday's "elite":
Hokkaido Japanese Milk Buns Hokkaido Japanese Milk BunsHokkaido Japanese Milk Buns
Aristocrat:
Hokkaido Japanese Milk Buns
I baked goods on a silicone mat - less problems than on parchment!
Hokkaido Japanese Milk Buns
Satalya
AXIOMA , oh what beauties!
Please show me how to mold the second version of the buns? with pigtails?
And I also want to ask: if you buy cream from the grandmothers on the market, how much are they in interest? One hundred percent? And very thick ... We can dilute it with: :) milk, for example ...
And I somehow bought "Prostokvashinskie" 20%, and there - whey separately, and all in pieces ...
By the expiration date - everything is fine. I don't take it anymore.
Axioma
Quote: Satalya

AXIOMA , oh what beauties!
THANK YOU! Satalya
Quote: Satalya

Please show me how to mold the second version of the buns? with pigtails?
I'll try to clearly explain:
As you've obviously already noticed, I have larger buns with "pigtails" than mini-loaves - it's so convenient for me:
Hokkaido Japanese Milk Buns
I cut a piece weighing about 100 grams from the dough. I use electronic scales.
From the same piece, two more ten grams each - for bundles. I shape the bun itself and make a longitudinal groove in the middle of the workpiece using a silicone spatula.
Hokkaido Japanese Milk Buns
Having folded a pigtail from two plaits, I place it in the groove. Try to roll the harnesses longer so that you can pinch the long "pigtail" to the bottom of the workpiece.
Hokkaido Japanese Milk Buns
And then you make the number of blanks for buns, as you like or as much as fit on the baking sheet of the first batch:
Hokkaido Japanese Milk Buns Hokkaido Japanese Milk BunsHokkaido Japanese Milk Buns
Delicious buns for you!
nut
Take me to the ranks of lovers of buns I made the dough strictly according to the recipe, and then a little gag, made half with buns, and half with buns stuffed with coconut chips - well, how glorious these buns are Thank you AXIOME for the master class, you have golden hands
My buns are certainly not a masterpiece, but for a start I think it's good:
Hokkaido Japanese Milk Buns
Elenka
Quote: nut

and then a little gag, made half with buns, and half with buns stuffed with coconut chips-
Nut, the buns are great! And about the filling, please, in more detail, how do you make it?
Are these Bounty buns already made?
nut
Elenka69 took the coconut filling from here 🔗
but now I saw that Gasha also made it in melon buns
Elenka
Thank you, nut! Very interesting filling!
I love coconut.
Axioma
Quote: Elenka69

... Very interesting stuffing!
I love coconut.
I also love the smell of coconut!
But I didn’t dare to make the filling, because I think that a bun is already a pie (not to be confused with a donut).
I used coconut flakes as a powder:
Hokkaido Japanese Milk Buns Hokkaido Japanese Milk Buns
I'm not happy with the taste
And here is the next option with poppy seeds:
Hokkaido Japanese Milk Buns Hokkaido Japanese Milk BunsHokkaido Japanese Milk Buns
Inferior to the variant with sedona

It is NOT tastier than buns:
Hokkaido Japanese Milk Buns Hokkaido Japanese Milk Buns
AND THE SMELL!
Mila007
AXIOMA , Your buns are always on top!
Where did you get such skill and knowledge in baking? If it `s not a secret. There are just so few male bakers and chefs on our site. They are worth their weight in gold here.
Axioma
Quote: Mila007

AXIOMA , Your buns are always on top! ...
Mila007!
Thank you for such kind words!

Quote: Mila007

AXIOMA ,...
Where did you get such skill and knowledge in baking? If it `s not a secret. There are just so few male bakers and chefs on our site. They are worth their weight in gold here.
I do not consider myself to be an avid culinary specialist. ...
But I have been in awe of baking bread for over a year!
I give all my unspent tenderness, attention and warmth, deep respect and love to bread - and he reciprocates me, pleases the soul.
Sometimes his whims and behavior are also surprising.
But here I am very forgiving ... I leave in silence to cook miso - soup or Thai Tom Yam ...

I wish your hands warmth and delicious bread!
mazharik
Looks beautiful!
Svetla
Japan is a dream!
Story! I just want to touch her!
Japanese Hokkaido buns are the first step.

Hokkaido Japanese Milk Buns

Hokkaido Japanese Milk Buns
The taste and aroma of these buns perfectly complement the Japanese cuisine style!
Axioma
SVETLA, Hello!
Fabulous country, fabulous fluffy buns!
What can you add here?
nut
I am grateful to AXIOMA for the wonderful buns Light, airy, tender
Hokkaido Japanese Milk Buns
The dough was kneaded by native cotton
Axioma
Quote: nut

I am grateful to AXIOMA for the wonderful buns Light, airy, tender
The dough was kneaded by native cotton

nut !
I embrace your gratitude with both hands!
THANK YOU!
Thanks for the idea of ​​kneading dough in a bread maker!
Moreover, my Bosh MUM 8400 combine unexpectedly failed
Tired, obviously ...
A spare repair kit is not promised soon
Svetla
Quote: nut

I am grateful to AXIOMA for the wonderful buns Light, airy, tender
... The dough was kneaded by native cotton

I join your gratitude !!!
My LG bread maker did the job too, and as always, Japanese buns delighted my family at the holiday table.

Hokkaido Japanese Milk Buns

Svetla
Spring came…
Sakura will bloom soon in Japan ...
In the meantime (already six months) my family is delighted with all the same Japanese milk buns.
In this version, I changed the shape and notches.
A very good recipe !!!
Thanks to the Author !!!
Hokkaido Japanese Milk Buns Hokkaido Japanese Milk Buns Hokkaido Japanese Milk Buns

Axioma
SVETLA !

THERE IS NO LIMIT TO PERFECTION!

Thanks for the novelty in the design of the buns!
The cuts are very original!
serebro
Hokkaido Japanese Milk Buns


I really like this dough.
Only it seems to me that I still had to let him rise - they were not very lush for me, but it was already deep evening and so I hurried.
You should take your time on the weekend to try to bake these buns.
Axioma
Hello, serebro !
I could not open your picture:
Hokkaido Japanese Milk Buns

It's funny, isn't it? They, the drops, are located for some reason along the edges ...

Hokkaido Japanese Milk Buns
Lantana
3am, your buns are baked. I am satisfied with the result 100%.
The recipe had to be changed. I added 120 grams of flour, very fat milk. homemade 6% !!, and even find it difficult to say the cream.
The most delicate weightless buns. very fragrant. the photo didn't show any strength
Lantana
I can't calm down, take it to the list of your fans, where there is a suitable smiley now I will go through the whole list, creative inspiration to you.
Axioma
Quote: Lantana

3am, your buns are baked. I am satisfied with the result 100%.
The recipe had to be changed. I added 120 grams of flour, very fat milk. homemade 6% !!, and even find it difficult to say the cream.
The buns are the most delicate, weightless, very fragrant, there is no strength left in the photo

Hello, Lantana!
I'm glad you liked the Japanese buns!
I hope you show off photos of your most delicate weightless and very fragrant masterpieces?

Quote: Lantana

I can't calm down, take to the list of your fans, where there is a suitable smiley now I will go through the whole list, creative inspiration to you.
We accept to the list of fans of this theme!
The main thing is not to worry, otherwise you will not have enough strength to overcome the entire list.
Is it conceivable not to sleep until morning for buns?

Thanks for the wishes - added inspiration!
I will try.
IRR
Quote: fugaska

We dedicate this holiday post to men of this topic!
Please accept our sincere congratulations for delays due to technical reasons.


Natasha K
AXIOMA, and if I don't have milk powder, then it won't work, right? Or can I somehow correct

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