The fluffiest burger buns, Japanese milk bread using the Hokkaido method. I have this bread all the time here in Seattle since Japanese culture is really prominent here. Love it, and you will too.

#burgerbuns #milkbread #hokkaidobread

Ingredients:
(For the slurry “Tanzhong”)
-60 grams Milk
-20 grams Flour
-10 grams H2O

(For the rest of the bread)
-150 grams warm milk
-15 grams Yeast
-65 grams Honey
-400 grams flour
-4 grams salt
-170 grams butter
-2 yolks
-2 whole eggs

(Egg wash)
-1 whole egg
-1 tablespoon heavy cream

Combine the Slurry and the rest of the ingredients and mix for ten minutes.

Proof until size doubles.

Roll into desired shape

Proof again

Brush with egg wash

Bake at 400°F for about five minutes then lower to 350°F until golden

Brush with butter and finish with flake salt.

Thanks so much for watching

Please like the video if you enjoyed, really helps me out. -Matt

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