Japanese Milk Buns Food

JAPANESE MILK BUNS

Steps:

• First, make the tangzhong roux starter. Combine the water and flour in a small saucepan, and whisk until no lumps remain
• Put the saucepan on low heat and whisk continuously until it thickens and the whisk leaves lines on the bottom of the pan, about 3-5 minutes. Cool to room temperature
• Add the flour, yeast, sugar, and salt into a big bowl. Stir to combine all the ingredients
• Take a small bowl and whisk the egg. Add ¾ of the egg to the tangzhong roux in the saucepan and stir. Set the remaining ¼ egg aside for later use
• Now add the milk, melted butter, and roux starter to the flour mixture. Knead into a consistent dough by hand, stand mixer, or food processor
• When the dough is no longer sticky, transfer it to an Instant Pot and let it proof for 30 minutes. If you do not own an Instant pot transfer it to a lightly oiled bowl. Cover with a clean kitchen towel and let the dough rise for 1 hour
• Gently deflate the dough and divide it into 6 equal pieces. Roll one piece into an oval. Fold the dough like you would wrap a gift
• Now shape into a ball and put the bun onto a parchment paper-lined baking tray. Repeat for the remaining bunsCover the buns with a clean kitchen towel and leave to rise again for 40 minutes
• Preheat your oven to 400℉/200℃. Brush the top of the buns with the remaining whisked egg
• Bake the milk bread buns for about 20 minutes until golden brown. Halfway through the baking turn the baking tray 180 degrees so the buns in the back are now at the front of the oven
• Take the baking tray out of the oven and let the buns cool for 5 minutes on a cooling rack before serving

JAPANESE TANGZHONG MILK BREAD (WATER ROUX)

Steps:

• Make tangzhong (water roux) by wisking together the 25 g flour with the 125 ml of water in a small saucepan.
• Heat mixture over medium-low heat while stirring constantly until it thickens enough that your stirring leaves 'lines' or 'trails' on the surface, and then remove from heat immediately and scrape into a small bowl.
• Cover bowl with plastic wrap to prevent it from drying on the surface and cool to room temperature.
• Put milk, egg and cooled tangzhong in mixer bowl or bread machine pan.
• Add remaining ingredients except butter and turn on machine to begin mixing.
• Mix until ingredients just come together and then add butter.
• Knead until dough is smooth and elastic and will form a windowpane when stretched.
• Proof dough, covered, until it doubles.
• Deflate dough and divide into 4 equal portions, trying to make them as equal as possible (weighing is the best way).
• Cover and rest 15 minutes.
• Roll out each portion into an oval shape.
• Fold each side of the oval to the middle and roll again to flatten the seam.
• By hand, roll up each portion of folded dough starting at the unfolded end, so it resembles a swiss roll.
• Place all four rolls into a greased 9" x 5" bread pan with the ends of the rolls facing the long sides of the pan.
• Cover and proof until doubled.
• At this point you can apply an egg-wash by beating an egg and lightly brushing it over the top of the dough (optional).
• Bake in preheated 350 degree F oven for about 30 minutes, until a deep golden brown.
• Remove from pan and cool on wire rack.
• If you didn't use an egg wash, you can brush tops of hot bread with melted butter if desired.
• NOTE: for those of you who do not have a scale, the measured ingredients would be: tangzhong=2 Tbsp + 2 tsp flour, 1/2 c water, Recipe=2 1/2 c bread flour, 2 tsp instant yeast, 4 T sugar, 1 tsp salt, 4 tsp milk powder, 1 egg, 1/2 c milk, 3 T butter.

JAPANESE MILK BUNS

Steps:

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