Heung Gong Milk Bun
Background
Heung Gong Milk Bun, also known as Hong Kong Milk Bun, is a popular delicacy originating from the vibrant city of Hong Kong. This soft, fluffy, and slightly sweet bun has become a staple in many bakeries across East Asia. Known for its pillow-like texture, the milk bun is a cherished snack, often enjoyed at breakfast or with an afternoon tea. Its origins trace back to the early 20th century when Western-style bread baking techniques began influencing local culinary practices. Over time, Hong Kong's bakers have perfected the art of combining local tastes with international baking styles, resulting in the beloved Heung Gong Milk Bun.
Ingredients
- All-purpose flour - 500g
- Sugar - 50g
- Salt - 8g
- Instant yeast - 8g
- Whole milk - 250ml
- Unsalted butter - 50g
- Water - 50ml
- Egg - 1, beaten for egg wash
Preparation
Step 1: Making the Dough
Begin by mixing the flour, sugar, instant yeast, and salt in a large bowl. Warm the whole milk to about 30°C (86°F), ensuring it's not too hot to kill the yeast. Gradually incorporate the warm milk into the dry ingredients, stirring until a rough dough forms.
Step 2: Kneading the Dough
Transfer the dough onto a floured surface and begin kneading. Slowly add the softened butter in small increments. Continue kneading for 10-15 minutes until the dough becomes smooth and elastic.
Step 3: First Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place. Allow it to double in size, which will take about 1-2 hours. You can use a cooking timer to keep track.
Cooking Process
Step 4: Shaping the Buns
Once the dough has risen, punch it down to release the gas. Divide it into 12 equal portions. Roll each portion into a ball and place them on a baking tray lined with parchment paper, spacing them evenly.
Step 5: Second Rise
Cover the shaped buns with a damp cloth and let them rise again for about 30-40 minutes until they are puffy. Set a cooking timer to ensure precise timing.
Step 6: Baking the Buns
Preheat your oven to 180°C (356°F). Brush the buns gently with the beaten egg for a golden finish. Bake them in the preheated oven for 15-20 minutes or until they are a beautiful golden brown.
Enjoying the Heung Gong Milk Bun
These buns are best enjoyed fresh out of the oven when they are warm and aromatic. Pair them with a cup of Hong Kong-style milk tea for an authentic experience. Their versatility also allows them to be a base for various fillings or simply enjoyed on their own as a light snack. Store any leftovers in an airtight container to maintain freshness.