Cook Along with Elk Cove!
Scroll down for video instructions for our weekly recipe: Japanese Milk Buns. This is part one of a two-part recipe for our Fried Chicken Sandwich.
During the COVID-19 shutdown, we know many of you are cooking from home and would like some fresh inspiration for what to cook. We’re calling this series “Lockdown Kitchen.”
Each week Chef Amy and her sous-chef LJ share a favorite recipe that uses common shelf-stable items from your pantry. The emphasis is on fun, easy recipes that pair well with Oregon wine.
Here’s what you’ll need to make LJ’s Japanese Milk Buns:
INGREDIENTS:
For the slurry:
- 60 g milk
- 20 g flour
- 10 g water
For the dough:
- 150 g warm milk
- 15 g yeast
- 65 g honey
- 400 g flour
- 4 g salt
- 170 g butter (soft)
- 2 whole eggs
- 2 egg yolks
For the egg wash:
- 1 egg
- 1 tablespoon cream
DIRECTIONS:
To make the slurry, combine the water, milk, and flour in a small saucepan over medium heat and stir until a paste forms. Cool.
Add the yeast and the honey to the warm milk and let bloom for about 10 minutes. Then, in the bowl of a stand mixer with the dough hook attached, combine the slurry with all ingredients except butter. Mix until a soft dough forms. Add the butter, about a tablespoon at a time and knead on low for about 10 minutes, until the dough is very soft and smooth.
Place the dough into a buttered bowl and cover, and let rise for about 90 minutes, until doubled in size. Form 100 gram buns and place on a baking sheet covered with parchment and let rise for about 45 minutes. Preheat your oven to 400. Brush the buns with egg wash and bake at 400 for 5 minutes. Reduce the heat to 350 and bake until golden brown, about 20 more minutes. For extra deliciousness, brush them with butter and sprinkle with flake salt, poppy seeds, or sesame seeds when they’re warm.
Stay tuned for part 2 where we’ll show you how to make our famous fried chicken!
