Japanese Milk Bun [eggless].
You can cook Japanese Milk Bun [eggless] using 7 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Japanese Milk Bun [eggless]
- It's 250 gr of flour.
- Prepare 40 gr of sugar.
- It's 100 ml of milk.
- You need 85 ml of liquid whipped cream.
- Prepare 4 gr of yeast.
- You need 3 gr of salt.
- Prepare 20 gr of butter (room temperature).
Japanese Milk Bun [eggless] instructions
- Mix milk and yeast, stir until yeast dissolves. Set aside..
- Mix dry sugar and sugar in a bowl the pour the milk (1) mixture and whipped cream. Knead it well..
- Eventually add salt and butter. Knead it until reaching a window pane..
- Put in a clean bowl. Cover it using plastic wrap and rest it for about 45-60 mins..
- Release gasses then divide into smaller dough portions. Rest for about 15 mins..
- Take one dough, release the gas, fill it as you wish the set it in the baking pan (well covered with parchment paper). I normally use 20x20 baking pan and 9 or 16 buns. Do for all your remaining doughs..
- Rest in until it double in size (for about 45 mins depends on your room temperature).
- You can sift flour on top before baking time. Or simply make it plain..
- Bake it for about 20-30 mins at 150-160 degcel..
- Enjoy!.
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