2020-04-01_Bake_from_Scratch

53 bake from scratch

Makes 8 buns

Fluff y and just a touch sweet, these buns

have a milk bread base—the cotton-like white

bread that hails from Japan.

3¼ cups (406 grams) all-purpose fl our,

divided

3 tablespoons (36 grams) granulated

sugar

2½ teaspoons (7.5 grams) kosher salt

2¼ teaspoons (7 grams) active dry yeast

Flour Paste (recipe follows)

½ cup (120 grams) water

⅓ cup (80 grams) plus 1 tablespoon

(15 grams) whole milk, divided

¼ cup (57 grams) unsalted butter

2 large eggs (100 grams), room

temperature and divided

1. In the bowl of a stand mixer fi tted with
   the paddle attachment, combine 3 cups
   (375 grams) fl our, sugar, salt, and yeast by
   hand. Add Flour Paste.


2. In a medium saucepan, heat ½ cup
   (120 grams) water, ⅓ cup (80 grams)
   milk, and butter over medium heat until an
   instant-read thermometer registers 120°F
   (49°C) to 130°F (54°C). Add warm milk

HOT DOG BUNS

mixture to fl our mixture, and beat at low

speed until combined. Beat in 1 egg

(50 grams).

3. Switch to the dough hook attachment.
   Beat at low speed until a soft, somewhat
   sticky dough forms, 8 to 9 minutes,
   stopping to scrape sides of bowl and dough
   hook. Add up to remaining ¼ cup (31 grams)
   fl our, 1 tablespoon (8 grams) at a time, if
   dough is too sticky. Turn out dough onto
   a lightly fl oured surface, and shape into a
   smooth round.


4. Lightly oil a large bowl. Place dough in
   bowl, turning to grease top. Cover and let
   rise in a warm, draft-free place (75°F/24°C)
   until doubled in size, 45 minutes to 1 hour.


5. Line a baking sheet with parchment paper.


6. Punch down dough, and let stand for
   5 minutes. Turn out onto a lightly fl oured
   surface. Divide dough into 8 portions (about
   97 grams each). Press 1 portion into a
   5x4-inch rectangle. (Keep remaining dough
   covered to prevent it from drying out.) Place
   rectangle widthwise in front of you. Starting
   with bottom 5-inch edge, fold dough, about
   ½ inch at a time, pressing to seal each time
   before folding again. Repeat until you have
   a tight cylinder. Place seam side up, and fold
   ends in. Place seam side down, and shape to

5 inches long and even thickness. Place on

prepared pan, and press gently to fl atten top.

Repeat with a second portion of dough, and

place about ¼ inch from fi rst bun; press fl at.

Repeat with remaining dough, making 2 rows

of 4 buns. Cover and let rise in a warm, draft-

free place (75°F/24°C) until puff ed, 30 to

45 minutes.

7. Preheat oven to 350°F (180°C).


8. In a small bowl, whisk together
   remaining 1 egg (50 grams) and remaining
   1 tablespoon (15 grams) milk. Brush buns
   with egg wash.


9. Bake until golden brown and an instant-
   read thermometer inserted in center
   registers 190°F (88°C), 18 to 20 minutes.
   Let cool on pan for 10 minutes. Remove
   from pan, and let cool completely on a wire
   rack before slicing.

FLOUR PASTE

Makes about ⅓ cup

⅓ cup (80 grams) whole milk

2 tablespoons (16 grams) all-purpose fl our

1. In a small saucepan, cook milk and fl our over
   medium-low heat, whisking constantly, until
   thickened and whisk leaves lines on bottom of
   pan. Transfer to a small bowl, and let cool until
   an instant-read thermometer registers less
   than 130°F (54°C) before using.