Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, hokkaido milk buns. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Hokkaido Milk Buns is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Hokkaido Milk Buns is something that I’ve loved my whole life.

If you have no idea what a Hokkaido milk bun is, don't worry i hadn't heard of it either until recently. It creates the puffiest cloud like bread! you will loose your mind when you tear one of these buns off. Vegan Hokkaido milk bread - a vegan version of the softest, fluffiest bread ever! This eggless and dairy free milk bread has a cloud-like texture and is perfect for breakfast and snacking.

To begin with this recipe, we must prepare a few ingredients. You can have hokkaido milk buns using 15 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Hokkaido Milk Buns:

1. Make ready Flour and Water Paste
2. Make ready 35 g flour
3. Get 175 g water
4. Get Dough Ingredient
5. Get Flour + Water Paste
6. Make ready 370 g flour (plus extra for when kneading)
7. Prepare 30 g sugar
8. Take 3 g salt
9. Take 5 g active dry yeast
10. Make ready 40 g egg (room temperature)(1 egg is around 50g)
11. Prepare 140 g warm milk
12. Prepare 40 g softened unsalted butter
13. Make ready Milk and Egg Mixture
14. Take 10 g egg (the remainder of the egg)
15. Take Splash milk

Please watch the video before making the buns. Hokkaido Milk Buns (Soft, Fluffy Asian Buns). This is the post you were waiting for if you follow me on Instagram. I'm now testing mini milk buns with chocolate chips.

Steps to make Hokkaido Milk Buns:

1. In a small pot, mix the flour and water over medium heat until it becomes a pudding texture. When finished, transfer into a bowl to let it cool.
2. In a mixing bowl, put together the flour, sugar, salt, and yeast and mix.
3. In the dry ingredients, mix in the warm milk and egg. You can use a wooden spoon or just your hands. It will form a shaggy dough.
4. Once the flour and water “pudding” is cooled down, mix that into the shaggy dough. Once that is thoroughly mixed in, mix in the softened butter.
5. Once the dough is all mixed together, prepare a floured work surface to knead. The dough will be really sticky and wet at first but as you knead and incorporate more flour, the dough will become firm and less sticky. Knead for about 15 minutes until firm dough is made but still soft and has a sticky touch to it.
6. Set the dough in a large bowl and cover with plastic wrap or a slightly damp towel. Place it in a warm area and let it rise until doubled in size. The oven with the lamp on is good enough of a warm space.
7. Once the dough has doubled in size, remove it from the bowl and separate into 12 pieces by first cutting the dough in quarters and then cutting the quarters into threes. Roll each piece into a circle and place of a baking sheet with parchment paper. 6 on a sheet, 2 sheets.
8. Place the tray back in a warm area to let it rise again. The dough may even rise to double its size again.
9. Once the dough is risen again, remove from the warm area. Set the oven to 350°F.
10. Take the remaining egg and mix in a splash of milk. Brush this mixture on the top of each bun and bake the buns for 15-20 minutes.

This is the post you were waiting for if you follow me on Instagram. I'm now testing mini milk buns with chocolate chips. In making this Hokkaido Milk Loaf using my Bread Maker machine, it was literally fuss-free. This simple Hokkaido White Bread is based on my other recipe, the hokkaido milk buns. The ultimate vegan recipe for soft, fluffy, Asian-style bread with a tender-but-chewy texture.

So that is going to wrap it up with this exceptional food hokkaido milk buns recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!