Japanese Milk Buns “Hokkaido”

Japanese Hokkaido Milk Buns are incredibly fluffy and soft baked goods. The recipe has a secret, and it consists in using the tan-jong (or tang-jong) technique when kneading the dough. This is a completely simple step, but it is thanks to it that you can get an excellent result.

Cook: 4 hors

Ingredients

For tan-jong (tan-jong):

Milk – 100 ml
Wheat flour – 20 g

For the dough:

Wheat flour – 350-400 g + for working with dough
Milk – 160 ml
Sugar – 2 tbsp
Salt – 1 teaspoon
Chicken egg – 1 pc.
Butter – 20 g (1 tablespoon)
Dry yeast – 7 g
Vegetable oil – for greasing bowls and parchment

For filling:

Brown sugar – 3-4 tbsp
Ground cinnamon – ½ teaspoon
Butter – 20-30 g (1-2 tablespoons)

To grease buns:

Chicken egg – 1 pc.

Directions

The meaning of the Japanese tan-jong technique is that part of the flour and liquid (milk, water) is heated, and then the resulting mixture is added to the yeast dough. Buns made using the tan-jong technique are fluffier, softer, more moist than ordinary buns.
Cooking tang-jong (tan-jong) tea leaves. To do this, combine flour (20 g) and milk (100 g) in a saucepan. Mix with a whisk until smooth.
Cook the contents of the stewpan for 2-3 minutes, stirring constantly. Remove tang-jong from the stove, let it cool.
Cooking dough.
Heat the milk a little.
In a glass, mix warm milk, yeast and sugar. Leave the dough for 15 minutes to activate the yeast.
Meanwhile, sift the flour, add salt and stir.
Break one egg into flour.
This is how the dough rose with such a hat.
Pour the dough into a bowl of flour.
Add cooled tang-jong.
We mix. We put the dough on a table well dusted with flour and begin to knead actively. It should take at least 7-10 minutes to knead the dough.
Then add soft butter to the dough and knead for another 10 minutes.
The dough should be soft, elastic and not sticky to your hands.
Put the dough in a bowl greased with vegetable oil, cover with cling film and leave warm for 1.5 hours.
After 1 hour and 20 minutes, we start preparing the filling. In a frying pan, melt the butter to grease the buns.
Mix cinnamon and brown sugar. You can use regular white sugar.
Beat the egg with a fork.
After an hour and a half, the yeast dough more than doubled.
Put the dough on the desktop, lightly knead it with your hands and divide it into 8 parts.
We form a bun from each part of the dough.
Sprinkle the work table with flour and roll each part of the dough into an oval.
Lubricate the dough with melted butter.
Sprinkle with a mixture of cinnamon and sugar.
Shaping the Hokkaido bun. To do this, bend one side of the oval to the center, then overlap the other.
Press and lightly roll out with a rolling pin.
We turn into a roll. Place on the surface with the seam down.
We do this with each kolobok.
We put all the buns seam down on a baking sheet covered with parchment paper. To be on the safe side, you can grease the paper with vegetable oil.
Cover the buns with a towel or cling film and leave for 1 hour.
After 50 minutes, turn on the oven at 190 degrees. Then grease the buns with a beaten egg and put them in the oven for 20 minutes.
We take the finished milk buns out of the oven and transfer them to the wire rack. Let it cool.

The Japanese Hokkaido milk buns are ready.
Bon Appetit!

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