Kitchen appliances and utensils:
- oven;
- plate;
- mixer;
- ladle (stewpan);
- whisk;
- scapula;
- liter cup;
- tablespoon;
- sieve;
- large and small bowls;
- cling film;
- brush;
- fork;
- rolling pin;
- a baking sheet;
- baking paper.
Ingredients
| Product | amount |
| Milk | 260 ml |
| Wheat flour | 370-420 g |
| Granulated sugar | 2 tbsp. l |
| Active dry yeast
or fresh |
7 g
20 g |
| Salt | 1 tsp |
| Eggs | 2 pcs. |
| Butter | 3 tbsp. l |
| Brown sugar | 3-4 tbsp. l |
| Ground cinnamon | 0.5 tsp |
Step cooking
- These buns are prepared using Tangzhong. To make it, pour 100 ml of milk into a stewpan and pour 20 g of flour.
- Mix everything with a whisk until smooth.
- We put the stewpan on the stove and cook, constantly stirring first with a whisk and then with a spatula, for about 2-2.5 minutes. The mass should be like pudding or sour cream. Then immediately remove from heat and cool to room temperature.
- While Tangzhong is cooling, in a liter cup we combine 160 ml of warm milk, 7 g of active dry yeast and 2 tablespoons of sugar. Mix everything with a spoon and leave it for 15-20 minutes before raising the “cap”.
- You can knead the dough for buns with your hands, using a mixer or using a bread machine. Let's do it with a mixer. Sift 350 g of flour into the mixer bowl.
- Add 1 teaspoon of salt and mix with a spatula. Add the egg at room temperature, activated yeast and cooled Tangzhong to the flour mixture.
- Mix all the ingredients for a few seconds. Once the ingredients are mixed, choose the method of kneading. If with your hands, then put the dough on the work surface and knead for 7-10 minutes. If with a mixer - 5 minutes at low speed.
- Next, add 1 tablespoon of melted butter and continue kneading for another 5 minutes at low speed. If you knead the dough with your hands, then you need to knead another 10 minutes.
- The dough should turn out to be very smooth, elastic and not sticky to the hands. Grease a large bowl with sunflower oil and shifting the dough there, making a gingerbread man from it.
- Close the bowl with cling film and leave the dough in a warm place for proofing for 1.5 hours. The dough should double. You can put the dough into the oven by turning on the light. The dough is cozy and good there.
- We will grease the buns inside with butter, and also sprinkle with a mixture of cinnamon and brown sugar. Melt 2 tablespoons of butter. To do this, put the pan on the stove, pour water into it and put a bowl with oil. When the water boils, the oil will melt. The oil can also be melted by placing a bowl in a microwow. The oil should be slightly cooled, it should not be hot.
- In a bowl, mix 0.5 teaspoons of cinnamon and 3-4 tablespoons of brown sugar. If you do not have brown sugar, use regular granulated sugar.
- We also prepare 1 egg, whipped with a fork, to grease the buns.
- After one and a half hours, we spread the dough on a work surface dusted with flour, slightly crush it with our hands and divide it into 8 segments. Can be divided into more parts. Then you get more buns, but smaller.
- We assemble each segment into a ball and roll a little on the board.
- Sprinkle the working surface with flour a little and roll each bun into an oval.Then grease the cake with melted butter and sprinkle with a mixture of cinnamon and brown sugar.
- Next, we form hokkaido buns. To do this, bend one long side to the center and the opposite as well.
- Next, we press a little and roll out with a rolling pin.
- Then we turn into a roll. If desired, the seam can be plucked.
- We spread the buns on a baking sheet covered with baking paper with the seam down. Cover the baking sheet with buns with cling film or a kitchen towel and leave the buns for proofing in a warm place for 1 hour.
- After one hour, when the buns have risen, grease them with a beaten egg on top.
- We send the rolls to the oven preheated to 190 ° C for 20 minutes. When the buns are baked, they must immediately be transferred to the wire rack to cool.
Video recipe
This video shows the whole process of making Hokkaido rolls in dynamics.
In this article, you learned how to bake unusually tender and airy Hokkaido rolls. You also learned that the Tangzhong method of Japanese confectioners is used to knead them. Do you want to try these buns too? Then start cooking and share your impressions in the comments.
Loading...