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Hokkaido Milk Buns
Hokkaido Milk Buns

Before you jump to Hokkaido Milk Buns recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. Those days are over, and it appears we all recognize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we cannot change things for the better without everyone’s active involvement. These kinds of modifications need to start taking place, and each individual family needs to become more environmentally friendly. Continue reading for some approaches to go green and save energy, mainly in the kitchen.

A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. The right temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and also 0F. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.

From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is quite straightforward to live green, of course. It’s about being sensible, most of the time.

We hope you got benefit from reading it, now let’s go back to hokkaido milk buns recipe. To make hokkaido milk buns you only need 15 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Hokkaido Milk Buns:
  1. Provide Flour and Water Paste
  2. You need 35 g flour
  3. Take 175 g water
  4. Prepare Dough Ingredient
  5. You need Flour + Water Paste
  6. You need 370 g flour (plus extra for when kneading)
  7. Use 30 g sugar
  8. Get 3 g salt
  9. Take 5 g active dry yeast
  10. Use 40 g egg (room temperature)(1 egg is around 50g)
  11. Get 140 g warm milk
  12. Take 40 g softened unsalted butter
  13. Take Milk and Egg Mixture
  14. Prepare 10 g egg (the remainder of the egg)
  15. You need Splash milk
Instructions to make Hokkaido Milk Buns:
  1. In a small pot, mix the flour and water over medium heat until it becomes a pudding texture. When finished, transfer into a bowl to let it cool.
  2. In a mixing bowl, put together the flour, sugar, salt, and yeast and mix.
  3. In the dry ingredients, mix in the warm milk and egg. You can use a wooden spoon or just your hands. It will form a shaggy dough.
  4. Once the flour and water “pudding” is cooled down, mix that into the shaggy dough. Once that is thoroughly mixed in, mix in the softened butter.
  5. Once the dough is all mixed together, prepare a floured work surface to knead. The dough will be really sticky and wet at first but as you knead and incorporate more flour, the dough will become firm and less sticky. Knead for about 15 minutes until firm dough is made but still soft and has a sticky touch to it.
  6. Set the dough in a large bowl and cover with plastic wrap or a slightly damp towel. Place it in a warm area and let it rise until doubled in size. The oven with the lamp on is good enough of a warm space.
  7. Once the dough has doubled in size, remove it from the bowl and separate into 12 pieces by first cutting the dough in quarters and then cutting the quarters into threes. Roll each piece into a circle and place of a baking sheet with parchment paper. 6 on a sheet, 2 sheets.
  8. Place the tray back in a warm area to let it rise again. The dough may even rise to double its size again.
  9. Once the dough is risen again, remove from the warm area. Set the oven to 350°F.
  10. Take the remaining egg and mix in a splash of milk. Brush this mixture on the top of each bun and bake the buns for 15-20 minutes.

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