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Tuesday, 21 October 2014

Happy Froggy Hokkaido Milk Bun 开心小青蛙北海道牛奶软面包

Hokkaido Milk Bun, I made this last night on demand. My boy wants to have bread for breakfast and myself, I just want some sweet bun to go with the pork jerky. As for the shapes, usual, I like to make something different from an ordinary bun. Need not to be perfect, just something special and unique that my little boy may remember. This is my 2nd attempt at making frog bun after my Pumpkin Frog Bun. Hmm...Slightly improved but not perfect yet because the EYES keep dropping while waiting to go into the oven. May think of some way to fix the eyes next time. :)

Click here for more Peepy Chicks Hokkaido Milk Bun gallery, using the same recipe.

My boy joined me while I playing with his food....

Halloween Themed Hokkaido Bun??? 



270g Bread Flour
30g Cake Flour
1 tsp Instant Yeast
15g Milk Powder
50g Sugar
1/2 tsp Salt


28g Egg (lightly beaten)
125g Fresh Milk
80g Whipping Cream

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!  

1. Mix all (A) ingredients in a mixer bowl. Combine all (B) ingredients in a bowl.
2. Pour in (B) mixture into (A) mixture. Knead until the dough passes the membrane test.

The dough is 'elastic' at this stage
3. Cover with cling wrap and let it proof doubled in size. About an hour.

4. Deflate and divide dough to make 8 balls. Let it rest for 15 minutes. Shaped as desired. Sprinkle some water and let it proof double in size. About an hour.

5. Egg wash. Bake in a preheated oven 170'C for 15-20 minutes. If you like my recipe, click here, follow Miki's Food Archives Facebook Fan Page to receive more recipe updates. Enjoy!

After egg wash

**For froggy bun baked in a cake tin, bake 175'C, bottom rack for 20-25mins**

Soft and fluffy...even on the 2nd day, not sure about 3rd day because....there's none left on the 3rd day :)

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