Delicate milk buns with cinnamon Hokkaido

Step-by-step cooking

1. Step 1:

   

   We prepare the necessary products and heat the milk.

2. Step 2:

   

   To activate the yeast, add 2 tablespoons of sugar, 7 gr. of dry yeast to 150 ml. of warmed milk and mix.

3. Step 3:

   

   Pour 100 ml of warm milk into a saucepan, add 20 gr. mix the flour well, then put it on a hot stove and bring it to the consistency of pudding for 5-7 minutes, stirring, turn off the stove, remove and cool the tang-jong custard base.

4. Step 4:

   

   Pour the activated yeast into a bowl, break 1 chicken egg, add 2 tablespoons of butter and mix.

5. Step 5:

   

   Add the cooled tang-jong custard base and stir until smooth.

6. Step 6:

   

   Sift the flour into a bowl and add a pinch of salt.

7. Step 7:

   

   Knead the dough and mix it with a spoon, then add the 100 grams left for kneading. flour and continue to knead with your hands.

8. Step 8:

   

   Pour a little flour on the table and begin to knead the dough qualitatively, for baking porous buns.

10. Step 9:

    

    The resulting dough with a soft consistency should be put on proofing and we put it in a suitable container, greased inside with vegetable oil for 1.5 hours, cover with a towel and put it in a warm place.

11. Step 10:

    

    We spread the finished fluffy dough on the table, which we pre-sprinkle with flour, crumble and make a roll out of it.

12. Step 11:

    

    Cut the roll into 8 identical parts and roll out each part of the dough into an oblong tortilla with a rolling pin. Mix cinnamon with sugar for filling buns.

13. Step 12:

    

    Grease each tortilla with butter and sprinkle with an even layer of sugar and cinnamon.

14. Step 13:

    

    Fold the edges of each tortilla inwards and roll out with a rolling pin tightly wrapped in rolls. We spread the buns seam down in a baking sheet covered with parchment and, covering with a towel, we melt for 1 hour.

15. Step 14:

    

    Grease each bun with egg broken in a bowl and mixed until smooth and put it to bake in a preheated 180 degree oven for 20 minutes. Let the buns stand in the oven off for another 5 minutes, after which we take them out and let them cool down.

16. Step 15:

    

    Turned out very lush, beautiful and softest milk buns "Hokkaido"!

17. Step 16:

    

    I wish everyone a pleasant appetite!