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Friday, 22 April 2011

Haiji White Bun

Haiji White Bun - a Japanese White Bun.  The blogger Cosy Bake doesn't even know why it was named Haiji too.  I think I would like to name it as Milk Bun.

It is good to bake your own bread as it is more healthier than buying at the supermarket which baked with preservatives.  I am sure you all will notice that those sandwich loaf bread sell at the supermarket even after storing in your kitchen table, it still look nice and whitish and not even a patch of molded fungus growing on it!  So it is good to bake your own bread and bun once in a while.

My oven was a little too hot even for 15 minutes baking for this bun.  The edges was brown.  Maybe next time to cut temperature to 130C.

250g bread flour
3g instant yeast
200g milk
10g sugar
3g salt
10g butter

1. Pre-heat oven t 190'C. 
2. In a bowl, except butter, mix all the ingredients to get a rough dough. Add in butter and
    continue to knead till the dough is springy and smooth. This should takes about 10 minutes.
3. Let dough rise till double the volume. cover the dough and keep in warm place.
4. Portion into 7 equal size and roll up to form a ball. Let dough rest for 15 minutes.
5. Press each dough flat and re roll to form ball shape. Dust the dough with some flour, and
    use a rolling pin  give an impression across each dough. Place them on baking tray and let
    them rise for 40 minutes.
6. Bring the oven temperature down to 140'C, bake dough in the oven for 15 minutes.