Homemade Sweet Maska Bun is easy Milk Bread Bun recipe made using Tangzhong starter. This recipe helps keeps the bread fresher for longer period and they are also called Hokkaido Buns. It is easy recipe for starters and turns out perfect. These buns taste mildly sweet and can be had at tea time or breakfast. Apply generous layers of butter to give it a yummy heavenly taste. Do try this recipe today!
Click the PLAY BUTTON below to view the video recipe of Homemade Sweet Maska Bun:
INGREDIENTS:
For Tangzhong:
1 1/2 tbsp all purpose flour (maida)
1/8 cup water
2 tbsp + 2 tsp milk (room temperature)
For Bread Dough:
1 1/2 cup all purpose flour
1 1/2 tbsp milk powder
1 tsp instant dry yeast
1/4 tsp salt
2 tbsp granulated sugar
1/2 cup warm milk (approx)
2 tbsp oil
2 tbsp tutti-frutti (candied fruit)
1 tsp poppy seeds
oil for greasing
butter for greasing
SERVES: Makes 6 Sweet Maska Bun
PREPARATION TIME: 20 Mins
COOKING TIME: 25 Mins
TOTAL TIME: 45 Mins
* 1 CUP = 237 ML
METHOD:
Making Tangzhong or Water Roux:
1. In a pan mix all purpose flour (maida) and water to form lump free batter.
2. Add milk at room temperature and mix well.
3. Cook the mixture on low flame stirring continuously till it becomes like a thick lump. Turn off flame and allow it cool down completely.
Making the Bread Dough and Baking the Buns:
1. In a separate bowl take all purpose flour, milk powder, instant dry yeast, salt, granulated sugar, and prepared tangzhong mixture.
2. Using warm milk knead a soft dough.
3. Add 1 tbsp oil and knead dough for 10 min on kitchen counter by using stretch and pull method. Throw dough on kitchen counter for 3-4 times. Add 1 tbsp oil more if required while kneading.
4. Make the dough in to round shape and put it in greased large bowl. Cover it and allow it to prove in dark place for 1 hour.
5. After 1 hour, punch the dough and knead for 2 min.
6. Roll it in to a log shape and cut in to 6 equal portions.
7. Grease a muffin tray or regular baking tray with oil.
8. Flatten each ball and place little tutti-frutti (2 tbsp approx for 6 buns) in it and then roll it back to ball again. Place it in the muffin tray.
9. Prepare all buns in same way.
10. Grease top of buns with oil and sprinkle poppy seeds on top.
11. Cover the buns with cloth and prove it for 30 min in dark place.
12. After 30 mins, brush the top with oil/milk.
13. Bake in pre-heated oven for 20-25 min at 180C/350F at the bottom rack. After 15 min keep a close eye and take them out once they form a golden on top.
14. Brush salted butter on top.
15. Allow buns to sit in tray for 5 min and then transfer to cooling rack for at least 1 hour.
16. Enjoy the maska bun with dollops of butter along with cup of tea/coffee.
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