Japanese Milk Bun [eggless]

Mix milk and yeast, stir until yeast dissolves. Set aside.

Mix dry sugar and sugar in a bowl the pour the milk (1) mixture and whipped cream. Knead it well.

Eventually add salt and butter. Knead it until reaching a window pane.

Put in a clean bowl. Cover it using plastic wrap and rest it for about 45-60 mins.

Release gasses then divide into smaller dough portions. Rest for about 15 mins.

Take one dough, release the gas, fill it as you wish the set it in the baking pan (well covered with parchment paper). I normally use 20x20 baking pan and 9 or 16 buns. Do for all your remaining doughs.

Rest in until it double in size (for about 45 mins depends on your room temperature)

You can sift flour on top before baking time. Or simply make it plain.

Bake it for about 20-30 mins at 150-160 degcel.

Enjoy!