Sarawak Butter Buns.
Saw this recipe online from guaishushu and it looks so good I wanna try. It's very fragrant with a buttery sweet filling. Next time could do a little twist.
Kek Lapis Sarawak - Sarawak Layer Cakes.
Butter Sugar Buns, Buttery buns, Bread, Butter Bun, Sugar Buns.
These Butter Sugar Buns will still stay moist even after few days!
You can have Sarawak Butter Buns using 25 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Sarawak Butter Buns
- You need of A. Butter milk filling.
- Prepare 160 g of Unsalted Butter.
- It's 100 g of Pure Icing sugar.
- It's 1/2 tsp of Salt.
- You need 1 of large Egg.
- Prepare 3 tbsp of Corn flour.
- It's 3 tbsp of Custard powder.
- It's 200 g of Milk Powder.
- Prepare of B. Basic Sweet Bun.
- It's 200 ml of warm water (lukewarm) *.
- Prepare 4 tbsp of sugar *.
- You need 2 tbsp of condensed milk *.
- It's 1 packet of active dried yeast *.
- Prepare 1 of egg.
- Prepare 2 tbsp of butter.
- Prepare 1 tsp of salt.
- It's 3 C of flour / bread flour.
- Prepare 2 tbsp of milk powder.
- Prepare 1 tsp of bread improver.
- It's of 👉🏻 Note:.
- It's 1 of . INSTANT dried yeast requires no blooming.
- Prepare 2 of . ACTIVE dried yeast need to be proofed.
- It's 3 of . Check your yeast.
- You need of skip step 2 if using instant dried yeast.
- You need of add it last to the ingredient list.
I added more Tangzhong this time and the bread is even softer.
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Sarawak Butter Buns instructions
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..
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