Sunday, June 14, 2009

Soft Honey Dinner Buns (Trying To Be A Hokkaido Milk Loaf)



Hokkaido Milk Loaf is all the rage. It supposedly has a really soft and cottony texture. I haven't made it but it's on my to-do list.

Yesterday, I re-visited the Soft Honey Dinner Buns recipe because I had some honey I really wanted to finish off. I actually have a soft spot (pun intended) for these Soft Buns because their sweetness comes from good ol' honey and not sugar. So, not only do they taste yummy and moist, they are nutritious too.



Taking the cue from Hokkaido Milk Bread which uses cream (which contributes to its softness, I think), I tweaked the Soft Honey Dinner Buns recipe to 1 cup fresh milk + 1/2 cup whipping cream (instead of the usual 1 1/2 cups fresh milk). And they turned out pillowy soft. Perhaps I will experiment upping the cream portion next time. Yes, there will be a next time!




I made some plain, some with cheddar cheese and some with cinnamon sugar. My brood devoured half the buns the moment they came out of the oven. I also had some with tuna for brekkie today. Addictive, this bread.

15 comments:

  1. looks delish! my mouth is watering!

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  2. I have mastered getting the texture, but I still need A LOT of practice with the aesthetics. Sigh :(

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  3. Thanks Lee Mei, but I need to brush up on the way I shape them. You have any tips to share, I would be most grateful ;)

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  4. These look divine. I'm wondering if you could parbake them, and stick whatever you don't want to eat (as if, right?) in the freezer for another time? That would make for a great treat another day as well.

    Anyway, I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

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  5. They looks so soft and delicious! I love soft buns, never been a fan of the crusty ones. I have to have these!!!

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  6. Thanks, Caesey. I will remember your site! :D

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  7. Hello Little Teochew, chanced upon your blog through another blog. You really have a very nice blog here and I enjoyed reading all of them.

    Just to 'ke poh' a bit, I love buns too and had tried many recipes (some ok, some really good ones). The ones which turn out really soft and yum yum are the ones with cream added. So, yeah, you're right. Cream does make a difference.

    Keep up the good work.

    Kathleen

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  8. Hi Kathleen, you're so kind. Thanks for visiting and for your encouraging words :) Blogging has given me the chance to learn so much from readers like yourself, and fellow food bloggers. It makes cooking and baking a lot more fun!

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  9. Oh my gosh, thank you so much for this recipe. I originally come from Australia where there are loads of Vietnamese bakeries that do the softest sweet bread, but now I've moved to England and there is nothing of the sort. So I just spent the last three hours trawling the internet to see if I could make something similar, to no avail- until I found your site. These are just like the ones they do back home, they sometimes put coconut/pineapple custard in the center, or barbeque pork, or a hot dog. My favourite is definitely taro or red bean.

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  10. Hi Adriane, you are most welcome! Oh, I KNOW what you are referring to! Those buns with assorted fillings are just awesome, aren't they? We have them here in Singapore too. I hope this recipe works out for you :)

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  11. Hi! These buns are fab....incredibly soft and pillowy! I used your tip of adding more cream and went for a 1:1 cream/milk ratio! Thanks.

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