Cara Membuat Japanese milk bun Kekinian

Japanese milk bun. Japanese Milk Buns are known for their distinct, milky taste and their soft, melt in your mouth texture. These soft dinner rolls are perfect with any kind of jam or spread but are delicious on their own. Okay, I have to admit that I found it hard to lift a finger and bake these Japanese Milk Buns last week.

Ultra soft, light and fluffy, these Japanese milk buns are the best! They stay fresh for days and taste amazing. Baked with a tangzhong roux so your bread buns stay fresh way longer than regular buns. Cara membuatnya tidak susah Japanese milk bun menggunakan 10 bahan dan 11 langkah. Berikut cara memasak nya.

Bahan yang diperlukan Japanese milk bun

1. Dibutuhkan 250 gr tepung cakra.
2. Siapkan 40 gr gula pasir.
3. Dibutuhkan 1 sdm munjung susu bubuk full cream.
4. Siapkan 5 gr ragi instant.
5. Dibutuhkan 1 butir telur.
6. Dibutuhkan 30 gr whipping cream (bisa pakai yg bubuk tambah air dikit).
7. Siapkan 200 cc susu cair tuang pelan².
8. Dibutuhkan 80 gr tang zhong (langkah pembuatan ada di step 1).
9. Dibutuhkan 30 gr butter (me : buttermix).
10. Siapkan 4 gr garam halus.

Serve as a dinner roll, hamburger bun or breakfast bread. These buns and the way they are made are definitely the best buns ever, I will definitely use this method by making a starter next time! what a difference that makes in texture and softness. JAPANESE MILK BREAD ROLLS (recipe - adapted from →here) p.s I doubled the original recipe. These vegan milk bread buns use the Japanese method of tangzhong to make the most soft and pillowy buns that stay fresh for days!

Langkah Pembuatan Japanese milk bun

1. Bikin dl pasta tang zhong nya : aduk 120 cc air + 20 gr tepung diatas api kecil sampai meletup² kental spt pasta sisihkan biarkan suhu ruang.
2. Campur semua bahan kecuali garam dan butter.
3. Setelah ½ kalis masukkn butter dan garam uleni lagi sampai bener² kalis elastis empuk.
4. Bagi adonan menjadi 2 dan beri pewarna (me kuning sama merah @2 tetes biar warna soft).
5. Bagi adonan ±30 gr (sesuai selera).
6. Gilas masing² dan beri isi sesuai selera, kemudian bulatkan dan tata di loyang.
7. Boleh dikreasikan bentuk nya.
8. Diamkan selama ±1 jam atau mengembang 2x.
9. Panggang di oven yg sdh dipanaskan ±30 menit di suhu 170°.
10. Biar permukaan tidak golden brown loyang bisa ditutup atasnya dg alumunium foil, kalau saya tdk di tutup alumumium foil tp roti taruh di rak paling bawah dan rak paling atas taruh loyang kosong supaya menghambat panas pd bagian atas agar tdk cpt gosong.
11. Selamat mencoba.

They're a delicious dinner roll and make a bomb burger bun! The secret to these buns is in the method, which is a popular Japanese technique called tangzhong. Japanese Milk Buns are known for their distinct, milky taste and their soft, melt in your mouth texture. These soft dinner rolls are perfect with any kind of jam or spread but are delicious on their own. This light and fluffy Japanese milk bread features a smart technique that keeps the sandwich bread soft and pillowy for days.

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