Asian Bread: Hokkaido buns with Otah

What're u eating? 在吃什么?
吃不饱的. 不想吃饱.

Sated and happy

Hokkaido - a prefecture of massive land and its dairy industry supplying dairy products to half the country's need came no surprise to their famous bread and pastries. This water roux technique (tangzhong) of making softer bread originated in Japan; allows moisture to stay within bun for a couple of days. My first trial of baking such buns was after reading Christine blog.

I did some adjustment to the recipe for easier remembrance and personal taste.

25g bread flour to 125g water gets you going to bake your first batch of tangzhong buns. This amount of roux is sufficient for 300g flour .

Together with the other ingredients, they are kneaded to a smooth dough and set aside to proof for an hour.

Hokkaido milk buns alone are too plain to eat regardless of its superb softness. I chose a packet of Muar fish paste with chunks of bantang fish , a list long of aromatic spices, coconut milk and egg.

A generous scoop of otah on center of flatten dough and seal the edges...there you get a round smooth bun ready to be baked. Egg wash them for a golden finish.

Tangzhong Basic Sweet Dough Ingredients:  adjusted to personal taste

• 100g bread flour
• 200g Top flour + 20g to adjust when necessary
• 3 tsp instant yeast
• 50g tangzhong
• 1 egg 55g size
• 100g milk cream or coconut milk or half-half
• 30g sugar
• 60g salted butter chilled
• 1/4 tsp salt

Bible quote:  Luke 22:19  And he took bread, gave thanks and broke it, and gave it to them, saying, ‘This is my body given for you; do this in remembrance of me.

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers