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Hokkaido Milk Buns
Hokkaido Milk Buns

Before you jump to Hokkaido Milk Buns recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

Many of us have been taught to believe that comfort foods are not good and must be avoided. But if your comfort food is candy or junk food this holds true. Otherwise, comfort foods can be really healthy and good for you. There are several foods that basically can raise your moods when you eat them. If you seem to be a little bit down and in need of an emotional pick me up, try several of these.

It’s not difficult to fight your bad mood when you are eating grains. Quinoa, barley, teff, millet, etc are all excellent for helping you feel happier. They help you feel full too which can really help to make your mood better. Feeling hungry can really make you feel terrible! The reason these grains can improve your mood is that they are easy for your stomach to digest. These foods are easier to digest than others which helps kick start a rise in your blood glucose which in turn takes your mood to a happier place.

You can see, you don’t need to eat junk food or foods that are terrible for you to feel better! Try these hints instead!

We hope you got insight from reading it, now let’s go back to hokkaido milk buns recipe. You can have hokkaido milk buns using 15 ingredients and 10 steps. Here is how you do that.

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

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