Hokkaido Milk Buns
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We made burger buns with our Hokkaido milk loaf dough!
Made with locally milled flour, a tiny bit of atta, Woohoo milk, best possible quality butter and of course the technique of adding water roux or tangzhong to the dough which gives this bun it's characteristic pillowy, longer lasting softness, beautiful milky aroma AND great structure. Because of said structure, this lends itself to being a perfect vehicle for all kinds of fillings and will do very well with cutlets/burgers, vegetables, ham & cheese or just butter and jam.
Made with locally milled flour, a tiny bit of atta, Woohoo milk, best possible quality butter and of course the technique of adding water roux or tangzhong to the dough which gives this bun it's characteristic pillowy, longer lasting softness, beautiful milky aroma AND great structure. Because of said structure, this lends itself to being a perfect vehicle for all kinds of fillings and will do very well with cutlets/burgers, vegetables, ham & cheese or just butter and jam.