Today make some hokkaido milky buns for tomorrow breakfast
540 gm Bread flour
60 gm Plain Flour
80 gm caster sugar
10 gm instant yeast
30gm milk powder
1 egg (Grade A)
150 gm whip cream
250 gm Fresh milk
9 gm salt
Using bread maker to knead the bread till elastic and passed the membrane test.
Let first proof for an hour or till double.
Knead to release the air . And divide into 80 gm each dough. Round and let rest , covered for 10 mins.
After 10 mins, shape bun and proof for second time for about 60 mins or till double.
Brush with egg wash and bake at preheated oven at 180 Celcius for 16 mins.
Result : Fluffy , milky bun !