May 7th 2020, have blessed Wesak day..celebrating the birth of Buddha. didn't know why i always postponing on my baking this white beauty known as Japanase milk bun or Japanese dinner rolls. They are fondly known for their milky taste and soft texture. Unlike other dinner rolls, Japanese milk bun stays white with very light golden top which hardly peeping through after baking. Credit goes to the dusting of cornflour which works magic in keeping them snowy white. In absence of corn flour, bread flour or all purpose flour will work well too for the "magic". Dandelions instantlt drawn to the bun for it's fluffiness. I shall admit, the temptation of feeling the smooth,soft fluffy bun within my fingers are at the peak while they are cooling on the pan. The buns goes very well with a slab of butter or fruit jam.
Ingredients
2 2/3 cups all purfpose flour
2 1/2 tsp active yeas
1 /4 cup unsalted butter
2 tbsp sugarc
3/4 cup + 1 tbsp warm milk
1/2 tsp salt
Methods
In a large bowl add flour,sugar and yeasr. Stir to combine. Add warm milk and mix well.
Add salt and stir. Using a stand or hand mixer attached with dough hook, knead for 10 minutes till the dough soft and smooth.
Gently flatten the dough and add butter. Knead the dough and make sure the butter are fold into the dough and well distributed.
Place the dough in a large greased bowl, cover with clean kitchen towel and let ti rise for 2 hours in a warm place.
Transfer the dough onto a clean working surface lightly dusted with flour. Knock the air out of the dough and divide the dough into equal sized balls.
Placr the balls onto a baking tray lined with parchment paper. Cover the tray with clean kitcheb towel and let it to rise in a warm place for 30 minutes.
After 30 minutes, dust the balls with corn flour. Bake in 180'C or 356'F preheated oven for 18-20 minutes.
Cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.
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