I didn't know that these buns are cottony soft & fluffy▪Hokkaido Milk Buns
MiMi Bakery House
MiMi Bakery House
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 2 tbsp milk powder
  • 4 tbsp caster sugar
  • 3 tsp instant yeast
  • 1/2 tsp salt
  • 1. Place all the dry ingredients in the mixing bowl an make a well in the dry mixture. Pour all wet ingredients, using a spoon, gently mixed them to form a paste. Now, using the dough hook of your mixer to knead the dough in slow speed for about 5 minutes and increased it to high speed and knead it for about 10
  • 2. Remove the dough from the mixing bowl. Gently knead it into a round dough and allow it to proof in a greased bowl for about 45
  • 3. Remove the dough from the bowl and punched out all the excessive air. Shaped your dough to your desired shape or loaf, placed them in the pan and allowed it to proof for another 60 minutes. (
  • 4. Once ready, brushed your buns with egg wash and baked them in a preheated oven of 170
  • 1. Different oven varies on different heat temperature. You might need the recommended temperature of 190
  • 2. Egg wash
  • 1 beaten egg mixed with 1 tbsp of water.
  • 3. You can use your desired pan to make your desired bun shapes or loaves.



Log in or Register to write a comment.