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Friday, May 18, 2018

Hokkaido Milk Buns

I bought a packet of cooking cream recently and had a continuous supply of creamy pasta, creamy mac n cheese and even creamy sauce that I couldn't bear to eat anything with cooking cream again.

But of course, this recipe is the thing to solve my excess cooking cream problem. The buns turned out so well that I proceeded to make a second one 2 hours after that. That's excessive indeed but no one was complaining.

Makes 8 buns. Credits KAF with modifications.

43g water
43g full cream milk
14g bread flour

Dry ingredients:
298g bread flour
11g instant yeast
50g fine sugar
½ tsp fine salt
14g milk powder – full cream

Wet ingredients:
113g cooking cream
1 egg
57g unsalted butter

To make the roux, combine water, milk and flour in a sauce pan.
Cook over medium heat , stirring continuously until it starts to form lines with the whisk , at about 60C.
Remove from heat instantly and continue to stir on a cool surface or wet cloth.
Leave to cool.
Add wet contents. Mix.

In a mixer, combine dry contents.
Add wet contents.
Mix at low until gluten forms and pulls off the mixer wall.
Form a ball on a lightly floured surface.
Transfer to an oiled bowl and leave to ferment in a warm place, covered.
Dip a finger in flour and poke a hole in the risen dough.
Proceed to the next stage when the hole springs back halfway.

Meanwhile, grease a Pullman and flour the inside.
Remove excess flour. Set aside.

Divide the dough to  8 small dough balls, about 86g each mini  dough.
Use fingers as a cage and roll to shape the buns.

Arrange buns in the Pullman.
Leave to rise in a warm place.

Preheat oven to 180C.

When the buns are risen about slightly double the height, brush the top of the buns with cooking cream.
Bake in the preheated oven at 180C for 32 mins on a raised rack.
Buns should be tanned.

To remove buns, drop the Pullman a couple of times.
Invert and remove the buns.
Upright the buns, cool further.
Enjoy warm. As for me, I am filling it with leftover cream cheese from my previous carrot cake and eat it for like a burger!

Keeps well for 1 day. Freeze the buns to keep longer than that.

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