Milk Bun

These cute little looking buns, attracted me while I was flipping through the pages. I find it looks very comforting, and I decided to give it a try.A smooth and a little chewy texture which My hubby loved a lot. I find it's best to have it as a mini sandwich bun with filling like egg and ham mayo. It has the smooth and milky taste, as well as that pillow texture. The best is the skin has the woody smell just like the french loaf. A rather interesting bun to experience.

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I added some chopped onion to the ham and egg mayo. It tastes just as the sandwich that we had during our trip. For people who like it plain, it's worth having it with fermented butter ( available at Meidi-ya supermarket). It's simply awesome.

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While making the dough, it took longer to rise than instructed. So I left the dough to rise in the fridge till the next morning and continue with the rest and we managed to have them as our brunch.

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Ingredients:

Nisshin bread Flour 200g

Salt 4g

Sugar 8g

Yeast 2g

Milk 40g

Warm Water 100g

Butter 6g

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Method:

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1. Mix all ingredients with stand mixer, till it becomes a rough dough.

2. Bring dough to work top and knead by hands till the dough is smooth and springy. Cover the dough and let it rise till double the volume.

3. Bring the well risen dough to work top and portion them into 8 small balls and let it rest for 10 minutes. ( cover the dough)

4. After the resting, roll the dough flat and reform them to ball shapes and pair them to make 4 pairs of buns. Let it have the last proving for about 50 minutes. Spray some water on ready bake dough, and sprinkle with some flour on top of each bun. Bake them at 200'c for 10 minute. Cool the baked buns on wire rack.