Japanese milk buns
Description
Homemade baked goods for tea. The special feature of these Japanese buns is that they contain not a single drop of butter. Instead, cream is used as a substitute. Dry milk gives them an even richer milky flavor. And they are very easy to make, especially if you have a bread machine. But even without one, the dough is effortless to prepare—it's very pleasant to work with. Then shape the buns, let them rise, and bake until done. The baked goods are ready. Serve them at the table.
Instructions
- 1
Step 1
Prepare all the ingredients for Japanese milk buns.
- 2
Step 2
Slightly warm the milk. Add a little sugar and pour in the yeast. Stir. Let it sit for about 15–20 minutes to activate the yeast. The yeast will start working, and a foamy layer will form on the surface.
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Step 3
Place all ingredients into the bread machine pan and set the "Dough" program. After completion, the dough should increase in volume by 2-3 times.
- 4
Step 4
Remove the dough from the bowl and knead it slightly.
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Step 5
Lightly dust the surface of the dough with flour. Divide it into 18 equal parts. Roll each part into a ball.
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Step 6
Then roll between your palms, shaping into an elongated form.
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Step 7
Transfer the shaped dough pieces onto a baking sheet lined with parchment paper and let rise in a warm place for 30 minutes. Mix egg yolk with cream, brush the buns, and make cuts on the surface with scissors. Let rest for another 10–15 minutes.
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Step 8
Bake in a preheated oven at 180°C for about 25 minutes (until done). Adjust according to your oven.
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Step 9
Remove from the oven and cool on a wire rack. Serve warm or cooled.
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Step 10
Here are what the buns look like when broken open.