Mar 13, 2015

Sweet Milk Buns Recipe / Asian Sweet Buns Recipe


You know i have a addiction to all things buns, i make them quite often. I love the smell and taste of freshly made homemade buns, there is something in them which makes it so tasty. After my attempt of making homemade brioche,  i thought they are the best buns and i am gonna keep that recipe in my repitore. But yesterday i made this buns and now i am thinking these are the best.


Similar Recipes,

Homemade Brioche
Whole Wheat Dinner Rolls
Garlic Rolls
Hamburger Buns
Bagels
Whole Wheat Submarine Rolls
Pav Buns


These sweet milk buns are made using tangzhong starter, but i made the paste using flour and milk, normally it is made with flour and water. These are also called as Hokkaido bread or buns. I will soon share a bread recipe using this method.


These buns are so soft and fluffy. These taste so yum. Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 15 mins
Baking Time : 25 to 30 mins
Resting Time :  3 hours
Makes : 6 Big Buns or 12 Medium Size Ones

Ingredients:


All Purpose Flour / Maida - 2 cup + 1/2 cup for kneading

Dry Yeast - 1.5 tsp
Egg - 1
Milk - 1/2 cup / 120 ml
Butter - 50 grams melted
Sugar - 1/2 cup / 100 grams
Warm Water - 1 tblspn for activating yeast

For the Paste:

All Purpose Flour / Maida - 2 tblspn
Milk - 1/2 cup

For Egg Wash:

Egg - 1
Milk - 1/4 cup

(My 1 cup measures 240 ml)

Method:


First make the paste, take flour and milk in a sauce pan, heat it on low heat till it gets pasty like. remove and set aside to cool.


Take yeast in a bowl, add in warm water and let it sit for 5 mins or so till it is acivated. 


Now take the cooked flour paste in a bowl, add in sugar, 1/2 cup of milk, egg, melted butter, yeast liquid and mix really well.


Take flour in a large bowl, add this sugary liquid into the flour and knead to a sticky dough. Cover and set aside for 1.30 hours to2 hours till the dough is doubled in size.


Now add more flour and knead it for 10 mins or so till it is soft, smooth.


Divide it into equal portions.


Take one portion and roll it into a smooth ball.


Arrange it in a parchment lined baking tray and cover with plastic wrap. Set aside for 1 hour or so till it is doubled in size.


In the last 10 mins of the proofing stage, preheat oven to 180 degree C.


Now mix egg and milk for egg wash and use a brush to paint this all over the buns.


Now bake this in the oven for 25 to 30 mins till the top is golden.


Remove it and let it cool for 5 mins.


Remove it serve warm with a cup of milk.


Notes:


1) I made 6 big buns, you can make 12 small ones. It will take around 12 to 15 mins to bake those buns.

2)You just just leave the egg in the egg wash and brush it with just milk. But egg gives the beautiful golden colour.

Pictorial:
Take all your ingredients


Lets start by making the paste..Take flour in a sauce pan


Add in milk and mix well


cook it on low heat till it gets thick and pasty..
Set this aside till it cools 


Take yeast in a small bowl


i added 1 tblspn of warm water to activate it..
Important, the yeast has to bubble up, if it didn't bubble up then start a new batch..or the buns wont rise at all


take butter in a microwave safe bowl


melt it down
Now take the flour paste in a bowl


add in sugar


Pour in milk


Add in egg


use a whisk to whip this up


now it is all mixed well


add in melted butter


and the yeast water


Mix well 


Now take flour in a bowl


Pour this liquid mix in


mix well


the dough will be sticky at this stage


cover with a plastic wrap and set aside till it is doubled in size


Now it is doubled in size


add in some more flour and knead it for 5 to 10 mins


you have to keep kneading this dough till it is totally
nonsticky and smooth and soft


Just like this


divide it into equal portions..I made 6 big buns, you can
 make 12 medium size buns from this mixture


take a portion of dough


roll it into a smooth ball


arrange it on a tray


cover with plastic wrap and let it rise for another hour


look how it has risen


now for the egg wash, this gives the golden sheen
on top of the buns


add little milk to the egg


mix well


dip a brush in this egg wash


and paint all over the buns


time to bake


look at those beauties


enjoy

28 comments:

  1. How can we make bun without using egg

    ReplyDelete
  2. Dear aarthi pl give me suggestion can we use active dry yeast. if we use is that also need to be activated with luke warm water. then can I do this recipe in convection mode of microwave oven

    ReplyDelete
  3. @srianthjust skip eggs and add more milk

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  4. @AnonymousIf u use active dry yeast, no need to activate it

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  5. Hi how can i make them in convection microwave? Which mode should i use? Grill, micro, convection? Coz if i use convection things gets too hard!! I am so upset coz of that! Pls help! Thanks

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  6. thank u aarthi I am looking your recipes only before few days I am very much impressed with ur recipes and tried ur thalapakatti biryani it turns very yummy and ur presentation is very detail thank u

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  7. @neha saxenaConvection should be used. DOnt over bake. if u do then it will get hard

    ReplyDelete
  8. Luv ur recipes. ..hatsoff to u...pictorial makes recipe easier

    ReplyDelete
  9. Please tell how much milk to add to replace egg??

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  10. Can we do it in microwave?? if yes how long baking? ??

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  11. Plz suggest some healthy foods for my 10 months

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  12. Suggest some healthy foods for my 10 months old angel

    ReplyDelete
  13. @AnonymousIf you have convection mode, you can bake, else you cannot.

    ReplyDelete
  14. Hi aarti..so shiney buns...I didn't understand that why do we have to make the paste....can't we just prepare dough like we do for bread

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  15. Hi thank you for sharing. Can I use whole wheat powder instead of maida. ?

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  16. @kalpanayou could use whole wheat flour, but it will be a little dense...You can use half maida and half wheat flour.

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  17. @Deeksha Pathakadding the sticky paste into the dough will result in a really fluffy textured buns

    ReplyDelete
  18. Hiii Aarthi in pics u hv added tutti fruitty in buns plz mention when to add tutti fruiy ......n ......can v add nuts on top of d bun before baking
    Thanks & regards
    Avni

    ReplyDelete
  19. Hiii Aarthi in pics u hv added tutti fruitty in buns plz mention when to add tutti fruiy ......n ......can v add nuts on top of d bun before baking
    Thanks & regards
    Avni

    ReplyDelete
  20. @Avnicheck this link for the tutti fruity buns
    http://www.yummytummyaarthi.com/2015/05/coconut-tutti-frutti-buns-recipe.html

    ReplyDelete
  21. Hi Aarthi.. I have been trying quite few recipes from your blog recently.. They all turned quite good, thanks to your perfect recipes :)

    I faced few problems while making the sweet buns..
    1> I had to add more than 1 cup extra flour to knead the dough after raising it for 2 hours. The dough was too sticky.. Can you help me out if I am wrong somewhere
    2> The inside of the buns were fluffy and soft, but the outer layer turned hard.. Any tips here ??

    Thank you again for your Yummy recipes, they are a life saver many a times ;) :)

    ReplyDelete
  22. @Eshwariits not a issue, you can add as much flour as it needs to make the dough soft.

    Brush the top generously with milk or egg, this makes them soft. And never over bake.

    ReplyDelete
  23. Hi,

    I am new to baking and I tried making bread without loaf pan yesterday (recipe not yours). Even after the prescribed time, 20 minutes, the bread's top portion was still while, so I decided to bake it further 10 minutes, but no good. Finally I changed the oven setting to grill mode with only top element. That made the bread brown on top. But unfortunately, the bread was so hard on the outer part (top and bottom) but it was good inside. I understood that this was because of over baking.

    So I approached this recipe with utmost care. I baked on the middle position with Convection mode on (only bottom heating element active). But same result this time also. My bun's top was white, so after 25 minutes, I changed oven setting to convection with top & bottom element active. That brought little bit brown color. Then I moved the rack position one step higher and turned oven knob to grill mode with only top element. Within 1 minute, it got brown.

    So total time 31+ minutes. But the bun's bottom was too hard and looked like over baked. But top and center parts were very good.

    What could have gone wrong?

    I am using Morphy Richard 36L Convection OTG.

    ReplyDelete
  24. @Classmatesit depends for each oven, what you can do it bake till the bread is done, then brush some milk or butter on top and grill for a min for that colour

    ReplyDelete
  25. shall I do this in pressure cooker

    ReplyDelete
  26. thanx, it came out nicely, perfect recipe

    ReplyDelete

You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..

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