Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, sarawak butter buns. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Sarawak Butter Buns is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Sarawak Butter Buns is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have sarawak butter buns using 25 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Sarawak Butter Buns:
- Make ready A. Butter milk filling
- Get Unsalted Butter
- Make ready Pure Icing sugar
- Get Salt
- Get large Egg
- Make ready Corn flour
- Get Custard powder
- Get Milk Powder
- Get B. Basic Sweet Bun
- Get warm water (lukewarm) *
- Take sugar *
- Prepare condensed milk *
- Prepare active dried yeast *
- Prepare egg
- Prepare butter
- Take salt
- Prepare flour / bread flour
- Take milk powder
- Get bread improver
- Make ready 👉🏻 Note:
- Prepare . INSTANT dried yeast requires no blooming
- Prepare . ACTIVE dried yeast need to be proofed
- Get . Check your yeast
- Make ready skip step 2 if using instant dried yeast
- Take add it last to the ingredient list
Steps to make Sarawak Butter Buns:
- Check out my 👉🏻 Kuching Butter Milk Bun 👈🏻 for another version of this buns, the same filling, with simplified bun recipe that includes Tangzhong, leaving the buns softer and stay fresh longer.
- Butter milk filling - beat butter, pure icing sugar & salt until creamy (pale). Then add egg & mix well again. Next, add corn flour, custard powder & milk powder. Mix until well-combined. Add extra corn flour/custard powder if filling is still too soft. It should feel soft yet firm enough when touched. Keep in the fridge while doing the dough.
- Sweet dough - combine ingredients marked (*) and leave aside to proof for 5-10mins.
- Place the yeast mixture into a bread-maker baking pan (or a stand mixer if using) followed by the rest of the ingredients in the exact order listed in the recipe.
- Lock the bread pan into position in the baking chamber & close the lid. Choose dough setting. Wait for bread maker to beep and stop. Once done, transfer dough to a floured working top and deflate the dough lightly (proceed to step 7).
- 👉🏻 If using a stand mixer, knead dough using dough hook for 7-10 minutes. Test the readiness of dough by doing a ‘window pane’ test. The dough is ready when it stretches well (not breaking) when pulled. Transfer it to a greased bowl, cover with a cling film and leave to proof for 45mins to 1 hour or until dough doubled in size. Once done, move to a floured working top and gently deflate the dough (proceed to step 7).
- 👉🏻 If kneading by hand, mix all dry ingredients first. Then add yeast mixture from step 2. Mix well. Keep kneading for at least 10mins until dough is stretchy & not breaking when stretched. Cover with a cling film & rest 45mins to 1 hour or until dough double in size. Once done, move to a floured working top and gently deflate the dough (proceed to step 7).
- Divide dough into equal portions (30-40g each). Roll into small balls and rest for 10-15 minutes. Next, flatten, add filling, wrap, seal tightly and shape every ball into a round bun. Place on a greased pan. Set aside to rest for at least 45 minutes or until buns double in size.
- Preheat oven at 160°C-170°C. Bake for 15mins or until golden brown. Once out from the oven, immediately brush buns with melted butter and transfer to a cooling rack to cool.
So that’s going to wrap this up with this special food sarawak butter buns recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
