I promised to post the recipe for the Japanese buns that I made when attending bread class in Pastrypro recently. Apparently there are a few variety of Japanese buns. The famous one is using the water-roux technique which will give a very soft texture. The one that I learnt at Pastrypro, to me tasted more like the Chinese style sweet bun. The ingredients are also similar. The Chef who taught us said that the Japanese prefer some bite or chewiness in their bread. Since I am not in Japan, I’m not sure which is true. Chewy or supersoft ? The recipe below doesn’t taste at all chewy, its nice and also soft and definitely a keeper.
IngredientBread flour 500gm Ireks wheat sour (starter dough) 5 gm Ireks soft plus (bread softener) 5 gm Milk powder 22 gm Salt 10 gm Sugar 45 gm Instant yeast 10 gm Eggs 50 gm Margerine 50 gm Whip cream 75 gm Water, approximately 162 gm
Add all ingredients except the margerine. Mix on slow speed for 3 minutes. Then on medium speed for about 8 minutes. Add the margerine halfway thru the process. After the dough is smooth and doesnt stick to the side of the bowl, stop kneading. Scale into 60 gm each. Smooth into a tight ball and leave to rest for 15 minutes. Add any fillings you want and leave again for another 1 hour. Preheat oven at 190C, drop to 180C when baking. Baking time is about 25 to 30 minutes.
See more pictures in http://www.facebook.com/bakingproject photo albums. Cheers