Japanese Basic Bread or Bun

Tuesday, 18 July 2017







We were running out of bread at home. I did a quite search online for Japanese Soft Bread and discovered this recipe. The buns came out soft and fluffy.

Recipe is adapted from Japanese Cooking 101


Yields: 8 buns

INGREDIENTS:

200ml milk, lukewarm
5g active dry yeast
30g sugar
240g bread flour
60g cake flour or multipurpose flour
5g salt
10g dry milk powder
30g butter (room temperature)

Egg wash: 1 egg plus pinch of salt, mixed well
Roasted almond flakes for topping


METHOD:

1.  Put lukewarm milk, yeast, and sugar in a bowl of stand mixer, then whisk well. Let it sit for 5 minutes.

2.  Add bread flour and cake flour to the milk mixture. Add salt and milk powder, and knead with a dough hook at medium speed.

3.  When the dough is becoming a ball (after about 8 minutes), add soft butter and knead for another 4-5 minutes until the butter is completely incorporated. Cover with plastic or kitchen towel, and leave in a warm place about 1 hour until the dough has doubled in size.

4.  Take the dough and push gently to deflate the gas from the dough. Put on to a cutting board, and cut into 8 equal pieces about 70g each. Form into small balls. Let them rest for 15 minutes covered.

5.  Place shaped dough balls on a baking sheet lined with parchment paper, leaving 5cm space between the balls. Brush the surface with egg wash and sprinkle some almond flakes on top. Let them rest for another 1 hour or double in size.

6.  Bake in a preheated oven at 205C for about 10 minutes until golden brown.