はいじ白パン. Haiji White Bun
My boy said these are like baby's butts!! ( Pardon me)
I am not sure why it is named 'Haiji' , may be it's someone who created this white bun name "Haiji'?? Even my son's Japanese teacher doesn't know why it has this name though.
A super soft milk roll you will not just stop at one. I love the pale and powdery looking buns which I find it pretty eye catching. The first glance it looks like an unbaked bread roll....These are like cotton puffy pillow when holding it in your hands. We love them for making sandwiches. In just 2 weeks, I have made these the fifth time. I hope you will give it a try too!
Ingredients:
Bread Four 250g
Instant Yeast 3g
Milk 200g
Sugar 10g
Salt 3g
Butter 10g
Method:
1. Pre heat oven t 190'C. In a bowl, except butter, mix all the ingredients to get a rough dough. Add in butter and continue to knead till the dough is springy and smooth. This should takes about 10 minutes.
2. Let dough rise till double the volume. cover the dough and keep in warm place.
3. Portion into 7 equal size and roll up to form a ball. Let dough rest for 15 minutes.
4. Press each dough flat and re roll to form ball shape. Dust the dough with some flour, and use a rolling pin give an impression across each dough. Place them on baking tray and let them rise for 40 minutes.
5. Bring the oven temperature down to 140'C, bake dough in the oven for 15 minutes.
Comments
Yes, this is a really good recipe if you are looking for soft and smooth bun yet without having to use the water doux method. Do give it a try!
Yes they are. Must give it a try.
Anncoo,
Hope to see you blog about the white buns ya!
200gm milk with 250gm flour, wow, much be a very very sticky dough, almost batter like.
The dough is very friendly dough in fact. Easy to knead. Just like any other normal bread douhg.
Jess,
I am sure this bun will not disppoint you! A lovely bun indeed.
The bun is a lot more lighter and softer than boa! You will leave an indentation whenever you hold the bread !
I just want to thank you for sharing this super soft bread/bun recipe. I tried it and really loved it and had linked back to you. Thanks! :)
great to know you made it! it's ultra soft and smooth indeed!
it remains white is due to low temperature baking through out the baking process. DO LET ME KNOW HOW YOURS TURN OUT YA?!
Each time I receive reader comes back with good feedback about their experience of making this buns I feel so so happy. At least I know this is truly a great recipe that wins many peoples' heart! Iq shall try out your variation that should bring my family a new haiji bread. Thanks!! Really glad you liked this bun.
I just stumble this post and would like to ask you some questions, is 200gr of milk the same as 200ml of milk?Do you use fresh milk or the powder? thanks
cheers
stella
200ml is not the same to 200g. you will have to use a measurement cup to measure 200ml. And it's fresh milk. Happy baking!
Preheat the oven at 190 and then after the bread goes in, it should be lowered to 140C? Fan on or off?
But the preheating doesn't need to be done 2 hours ahead before the kneading even starts, right?
thanks
No, you don't need to pre heat the oven so long before baking. Just pre heat the oven about 15 minutes before will do.
Yes, you lower to 140'c after the bread goes in the oven. No fan please, or else all the bread will turn dry and brown. All my bread baking I don't use fan.
Do post it when you have done i ya?!
happy baking!!
I have a couple of questions:
- Is there a reason to preheat the oven at a higher temperature, then lowering it to 140 deg? Any idea if it would be the same if I just use 140 deg right from the start?
- Does the milk need to be warm?
Thanks in advance. Really apprec it.
Bread baking needs higher temperature in general. So that the crumb of the bread will be cooked properly and remain/ produce the right and soft texture. For this white bun it is a must to preheat in higher temperature then lower the heat in order to keep the bun white. So the higher preheating is to keep the temperature to the usual level at the initial stage, then slowly the temperature will drop gradually not to brown the crust.
You may or may not need to warm the milk.
Hope this explanation would help. :) happy baking.
Can you pls advise if the butter should be at room temp or cold?
Thanks
Nic
Nic
Glad you tried this out! I am so happy to know people are still looking through my old recipe and gave it a try!
By the way I clicked on your link cuoca and it's in Japanese. Is there a way to translate it or one has to know the language to shop there?
Thanks.
I'm afraid the online shopping page doesn't have the translated page. Do you have a software that can do that?
I'm keen to know which are the recipes you bookmarked, and please update me ya!
Cheers,
Angie
Christine
Great! Glad you made it rite!
Read it from a baking book: These white buns appears in the Jap anime -[阿尔卑斯山少女]（Heidi). I can't remember much but I vaguely remember it is a touching story where Heidi saved these soft white buns for old Grandmama.