Hokaido Milk bun loaf with Chai Seeds -By Alyssa Yeo

Hokaido Milk bun loaf with Chai Seeds

Ingredient :
4 cups of Bread Flour
1/2 cup of Cake flour
31/2 tsp of instant yeast
1/2 cup of sugar
1 tsp of salt
1 large egg
250 ml of fresh milk ( I use meiji)
200 ml of whipping cream (emborg )

I used the bread maker set the function to dough.
(Can use the mixer..use your dough hook)
1.Place all your wet ingredients below.
2.Follow by the dry ingredients
placing the yeast last (make a well in the center of the dry ingredients than place the yeast inside)
3.Once the dough is mixed (around an hour...take out knead the dough and place in a large bowl. Cover with cling wrap another 1/2 hour for proofing)
3 a. If you using mixer once the dough is mixed with all the ingredients. Knead the dough place on large bowl for proofing.. wrap with cling wrap put aside for an hour)
4.Once it's done scoop an ice cream size ball roll and brush with egg wash.
5.Bake at 220 for top and bottom heat oven for approximately 10-15mins or till golden brown.

PS: you can make your own shape buns no hard rule. ..let the kids do it ...they love the fun.
This is really a great recipe...thanks to. Fiona
I change the measurements to cups and ML though... I lazy to weight my ingredients.

Happy baking...Once you got it right..trust me you be making this very often.


Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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