Japanese Soft Bun with Syrup

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Japanese Soft Bun with Syrup

Japanese bun is soft, sweet and delicious. It is a great bun for a burger and a delicious partner for soup. Enjoy Japanese bun!
Prep Time 30 mins
Rest Before Cook 2 hrs
Cook Time 30 mins
Servings 9 pieces
INGREDIENTS
INSTRUCTIONS
Primary fermentation
  • If you use raw yeast, you need to heat milk to 40 degrees and mix it well with the yeast first.
  • Combine all ingredient in a baking bowl and mix quickly.
  • When the dough is firm, it has a smooth surface and it feels soft to touch, stop mixing and kneading.
  • Form the dough into a ball and cover with plastic wrap or damp dish cloth.
  • Let it come in room temperature (approximately 25 degrees) for about 30-60 minutes or until it doubles in size. Oven works well also.
Secondary fermentation
  • Knead the dough down gently to release air.
  • Divide into 9 pieces and make into ball shape.
  • Cover with plastic wrap or damp dish cloth. Let the dough come in 25 degrees for about 30-60 minutes or until they double in size.
Baking
NOTES
●You can buy almost any kind of bread, of course. But something is different in Japanese bread. Though I like sour bread and rye bread, sometimes I strongly feel like to eating Japanese style soft and sweet bread.
●Which do you use, dried yeast or raw yeast? For this recipe, I recommend using raw yeast. The texture becomes softer than with dried yeast, and the smell is better.
●Of course, in some situations, dried yeast works better. For example, with dried yest you can prepare the dough and form it to small balls, then put them in the fridge to rise slowly over night. In the next morning, the dough is ready to be baked. You can enjoy freshly baked bread in the morning quite easily this way. Dried yeast helps in that. If you do it with raw yeast, the dough doesn’t rise in the fridge because the temperature is too low.
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