Sarawak Butter Buns
Sarawak Butter Buns

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, sarawak butter buns. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sarawak Butter Buns is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Sarawak Butter Buns is something that I’ve loved my entire life.

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. The Sarawak Style butter buns have a nice buttery fragrance and taken a bit resembles taking a teaspoon of butter and sugar in the mouth….

To begin with this particular recipe, we must prepare a few ingredients. You can cook sarawak butter buns using 25 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Sarawak Butter Buns:
  1. Get A. Butter milk filling
  2. Get 160 g Unsalted Butter
  3. Get 100 g Pure Icing sugar
  4. Get 1/2 tsp Salt
  5. Take 1 large Egg
  6. Make ready 3 tbsp Corn flour
  7. Take 3 tbsp Custard powder
  8. Take 200 g Milk Powder
  9. Make ready B. Basic Sweet Bun
  10. Make ready 200 ml warm water (lukewarm) *
  11. Get 4 tbsp sugar *
  12. Make ready 2 tbsp condensed milk *
  13. Get 1 packet active dried yeast *
  14. Prepare 1 egg
  15. Take 2 tbsp butter
  16. Make ready 1 tsp salt
  17. Get 3 C flour / bread flour
  18. Prepare 2 tbsp milk powder
  19. Take 1 tsp bread improver
  20. Prepare 👉🏻 Note:
  21. Get 1 . INSTANT dried yeast requires no blooming
  22. Prepare 2 . ACTIVE dried yeast need to be proofed
  23. Prepare 3 . Check your yeast
  24. Make ready skip step 2 if using instant dried yeast
  25. Make ready add it last to the ingredient list

It does have a rich light creamy and cocoa butter scent. It is a great option for anyone with sensitive skin or prefers. The quintessential soft, buttery dinner roll. Enter what I call Butter Buns.

Steps to make Sarawak Butter Buns:
  1. 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.
  2. 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.
  3. Sweet dough - combine ingredients marked (*) and leave aside to proof for 5-10mins.
  4. 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.
  5. 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).
  6. 👉🏻 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).
  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).
  8. 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.
  9. 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.

The quintessential soft, buttery dinner roll. Enter what I call Butter Buns. Now they can also be used for sandwich fillers, little side rolls, or These burger buns need good quality flour, and also good quality butter. Super Butter Buns started playthroughs of: Shadow of the Colossus. I have collected a few packets of milk powder from my son cereal pack, so was thinking to use up before it is expired.

So that’s going to wrap it up for this exceptional food sarawak butter buns recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!