img_3863this was so popular since mid 2016.. well, that shows how long i haven’t been baking?

ingredients (makes about 12 rolls)

180g bread flour
60g cake flour
10g full cream milk powder
2.5g instant dry yeast
15g caster sugar
4.5g salt
35g egg
115g water
22g whipping cream
16g butter

50g salted butter, softened

1 egg yolk + 1 tsp water
coarse sea salt


面包粉 180克
蛋糕粉 60克
全脂奶粉 10克
即溶干酵母 2.5克
绵白糖 15克
盐 4.5克
蛋液 35克
水 115克
淡奶油 22克
黄油 16克

有盐黄油 50克、软化

蛋黄一颗 + 水 一小匙


img_3837mix all ingredients together (except butter) and knead till you get a rough dough
this is how mine look like after 10 mins

incorporate butter and continue kneading till you achieve window pane stage
note: after another 10 mins of kneading, my dough was very sticky
remove it from the mixer bowl, and with lightly greased palm, give the dough a knead a few times till it comes together
(you can also grease your mixer bowl lightly)
place dough back into mixer bowl and continue kneading till window pane stage
注:面团续揉了 10分钟后,还是灰常粘手

allow dough to proof in 24 degrees C for an hour till double in size
面团以 24摄氏度发酵一小时至双倍大

img_3846punch dough down and divide into 12 equal portions
roll into a cone shape and rest for 15 mins
面团排气、分割成 12等份
揉成椭圆形、静置 15分钟

roll dough out and brush it with salted butter
do not brush on the smaller tip

roll dough up, working from top to bottom and seal seams well
allow to proof till 1.5x in size
发酵至 1.5倍大

brush dough with egg wash and sprinkle with coarse sea salt

bake in centre rack of 180 degrees C preheated oven for 15 mins or till golden brown
送入预热至 180摄氏度中层烤箱烤 15分钟或至金黄色



(12) Comments

  • Rachel (February 21, 2017)

    nice to see your post again … interesting buns .. will give it a try

  • Lynne (February 21, 2017)

    Hi, can the tough part be done in a breadmaker? If so, what should be the kneading time?

    • Victoria (February 21, 2017)

      Hi, are you referring to tough part as the kneading process? If so, yes, ur BM can do the job. You just need to run it on a knead and first rise process before removing dough, punching down and shaping. The time is dependent on your Bm which i cannot comment

      • Emma Tho (June 1, 2019)

        Hi Victoria,
        Would the timing for putting in different ingredient (step 1 and 2) be the same as above if I use the breadmaker?

  • baba (February 22, 2017)

    I love Japanese breads. Thanks for this recipe, will be trying this out soon.

  • Veronica (February 22, 2017)

    Wow your salted buns look sos so soft and fluffy. Thanks for sharing,

  • Andrea ooi (May 31, 2017)

    Bread flour is also high protein flour right ? Very new to baking , pls asssit

  • Jean (January 13, 2018)

    what type of salt are you using?
    when you brush salted butted before roll up, do you sprinkle salt too?

    • Victoria (January 30, 2018)

      Hi just normal coarse sea salt. This is sprinkled only after roll up

  • Grace Lim (January 15, 2018)

    hi the full cream milk is it powder or liquid? mine was really sticky and i couldnt get it to work…

    • Victoria (January 30, 2018)

      Hi my apologies it’s milk powder. How Long did yours stay sticky ? Mine was initially as well. If yours was sticky like a batter which shouldn’t be the case, it means you need lesser hydration.

  • Sharon (February 27, 2018)

    Hi Victoria, just wanted to say it is so nice ro see your replies to the comments. I hope you will bake and post again soon. I really miss it and often check for new posts 🙂 Take care.

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Victoria Bakes – Baking into the Ether