Japanese Milk Buns with flax seeds and chia seeds
These Japanese buns are a little more tastier than your typical dinner rolls because they have a slightly distinct milky flavour. I threw in some flax seeds and chia seeds to create a delicious variation which also adds some nice textural elements to the plain buns.
Japanese Milk Buns- Dinner roll style.
I am someone who loves homemade bread and wishes to eat it everyday; but of course my metabolism is against it. This doesn't keep me back from trying different types of breads, buns and rolls though. I first came across this type of bread, which I never knew existed, in a food group that I belonged to. The person shared their pics after making it and it looked so enticing. I decided to research it and was intrigued by a technique used in the making of it. Because of this, I knew I had to share it with you guys. Trust me when I say it's so easy and effective.
My first lesson for you in bread making is the use of a starter or, as the Japanese call it, tangzhong. The recipe below is from King Arthur Flour which I followed and it did not disappoint. Throw in some flax seeds and chia seeds, and you have a multigrain bread!
Define tangzhong
Noun, t-ang-j-ong .
This is the name for a paste made by whisking liquid milk, flour and water on low heat which is used when making certain types of bread . One of it's functions is to keep the bread moist and airy.
Ingredients
For the Tangzhong
3 tablespoon water
3 tablespoon whole milk
2 tablespoon all purpose flour
For the Dough
2 1/4 cups flour
2 tablespoon milk powder, full cream or low fat can work.
1/4 cup sugar
1 teaspoon salt
1 tablespoon of flax seeds
1 tablespoon of chia seeds
1 packet of yeast
1/4 cup melted butter
1 egg
1/2 cup milk
Method
Make the tangzhong : In a small saucepan, combine all ingredients and place on low heat. Keep stirring until it forms a paste. Remove from heat and allow to cool.
The tangzhong will look like this when it is ready
Add all dry ingredients to a mixing bowl, including the seeds.
Add the Tangzhong
Mix all other wet ingredients and add to the dry ingredients.
Mix until combined. I like to use my Danish dough whisk for this part.
A danish dough whisk is ideal for combining wet and dry ingredients such as these.
Once it's all combined, knead until it forms a nice elastic dough. You will know it is ready when you press gently with your finger and it springs back. You can knead the dough by hand or using the dough hook of your stand mixer or food processor. Both can give you the same results.
Form dough into a ball and let rise.
Cover and allow to rest for 60 to 90 minutes.
Form in a ball, and place in a warm place for proofing.
Punch down the dough and form into balls. You can form into 8 large balls, or 16 small ones. Place in a 9 inch round pan, or a 9x9 square pan, and allow to rise for another 30-40 minutes.
Preheat oven to 350 degF. Brush the buns with an egg wash, milk or spray with olive oil. The egg wash (1 egg plus 1 tablespoon water/milk) will give the darkest colour on top.
Bake the buns for 20-30 minutes or until done. I usually know it's done when it's golden brown at the bottom.
Slather on some butter or whatever may suit your fancy and enjoy!!
