Soft & Fluffy Japanese HandKnead Milk Buns

Soft & Fluffy Japanese Handknead Milk Buns

By : All Cooking Stuff (utube)

A

5g yeast

55g sugar

5g salt

2 eggs / 100g

260g cold milk

B

562g bread flour

C

74g soft butter

Method:-

* Mix A, Add B, mix well with a spatula,  knead until all combine, rest for 20 minutes. 

* After 20 minutes,  pull and check texture already more easy to fold.

* spread butter knead until windowpane.  

* rest for 60 minutes. 

*After 60 minutes,  punch down dough, seperateinto 16 balls weight 60g each.

* Cover with cloth rest for 30 minutes. 

* Fill Redbeans 40g each, seal tightly.  Brush with Milk.

* rest for 15 minutes.  

* Bake 190°c for 30 minutes or until golden brown. 

* When it's done  removed from oven and brush with melted butter. 

* Serve warm.