Hokkaido Milk Buns (Soft, Fluffy Asian Buns) 

I found these buns from my friend Jhuls who apparently calls herself the not-so-creative cook. I don’t know why, because she is very creative in writing and baking as well. These buns are extra, extra soft and easy to make. I had mine for breakfast with some egg and mung beans (green grams). It was a memorable breakfast. I wish you a very pleasant week!

To make tangzhong or milk roux: mix the ½ cup milk with 20g flour in a small saucepan and stir with a wooden spoon until completely mixed. Heat the mixture on the stove stop over high heat stirring constantly until it comes to a boil and thickens. Immediately remove from heat (do not burn it).

Stage one: Add the evaporated milk to the roux and stir for 5-10 minutes until it cools down considerably (it will have lumps but do not worry). Add the beaten egg and roux mixture to the flour

mix with the dough hook on minimum speed until the dough comes together, 1-2 minutes. Cover with a kitchen towel and let rest for 20 minutes. Follow steps for adding butter and sugar then knead and form the dough into a ball.

Cover the dough cling film and leave in a warm place for one hour or until dough is doubled in size.

Knock back the dough and divide into 12 pieces (56g/2oz). Form into balls and arrange on a 13 x 9 inch (33 x 23 cm) baking pan. Cover for about one hour or until doubled in size. Brush with egg wash and transfer into the oven

Immediately reduce the temperature to 350ºF (180ºC) and bake for 15-18 minutes or until golden on top.

Please watch the video before making the buns.

Hokkaido Milk Buns (Soft, Fluffy Asian Buns)

Ingredients for the tangzhong or milk roux

  • ½ cup (120 ml) whole milk
  • 20g (2 tablespoons) all-purpose flour (bread flour recommended) 

Ingredients for the buns

  • 320g (2½ cups, 11oz) all-purpose flour ( bread flour recommended)
  • 1½ teaspoons Fleischmann’s instant yeast
  • 120ml (½ cup) evaporated milk (I used ¼ cup whole milk mixed with ¼ cup 10% cream)
  • 1 large egg, beaten
  • 56g (¼ cup, ½ stick, 4 tablespoons, 2oz) unsalted butter, softened
  • 1 teaspoon salt
  • 2-4 tablespoons fine granulated sugar (I used 2 tablespoons)

Instructions

  1. Preheat the oven to 375ºF (190ºC) ten minutes before using. Mix the 320g flour with yeast in the bowl of a stand mixer. Make a well in the centre and set aside. (Speeds based on Kenwood stand mixer)
  2. To make tangzhong or milk roux: mix the ½ cup milk with 20g flour in a small saucepan and stir with a wooden spoon until completely mixed. Heat the mixture on the stove stop over high heat stirring constantly until it comes to a boil and thickens. Immediately remove from heat (do not burn it).
  3. Stage one: Add the evaporated milk to the roux and stir for 5-10 minutes until it cools down considerably (it will have lumps but do not worry). Add the beaten egg and roux mixture to the flour, and mix with the dough hook on minimum speed until the dough comes together, 1-2 minutes. Cover with a kitchen towel and let rest for 20 minutes.
  4. Adding salt and sugar: turn the mixer back on on and gradually add the salt and sugar as you continue mixing. Once incorporated beat for another 5-6 minutes or until the dough is smooth.
  5. Adding the butter: turn the mixer back on and gradually add the butter with the motor running. Once all the butter is added continue kneading until the mixture becomes smooth, 7-8 minutes. (at first it will look like a mess but just continue mixing).
  6. Remove the dough and knead 2-3 times on the counter top, form into a ball, and place in a lightly buttered bowl. Cover with cling film and leave in a warm place for one hour or until dough is doubled in size. Knock back the dough and divide into 12 pieces (56g/20z). Form into balls and arrange on a 13 x 9 inch (33 x 23 cm) baking pan. Cover for about one hour or until doubled in size. Brush with egg wash and transfer into the oven. Immediately reduce the temperature to 350ºF (180ºC) and bake for 15-18 minutes or until golden on top.
  7. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
  8. Last Updated: November 4, 2018

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

8 thoughts

  1. Liz, your buns look so beautiful and I am sure they are delicious. 😀
    Thank you so much for the mention and for trying the recipe. I am very happy that you enjoyed them. 🙂

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