Sarawak Butter Buns
Sarawak Butter Buns

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sarawak butter buns. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Sarawak Butter Buns Kneading by hand instruction is included here. This one uses #breadmaker. ☺️ For this #bun, be generous with its filling. Alternatively, any #sweetbunrecipes can be used. Great recipe for Sarawak Butter Buns.

Sarawak Butter Buns is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Sarawak Butter Buns is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook sarawak butter buns using 25 ingredients and 9 steps. Here is how you cook that.

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

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…. It is divine especially eaten with a cup of tea or coffee. It is ideal as a breakfast item or afternoon snacks. The use of tanzhong in this recipe made the bread softer even after a day or two.

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.

It is ideal as a breakfast item or afternoon snacks. The use of tanzhong in this recipe made the bread softer even after a day or two. Sarawak style butter buns shall not be confused with the butter soft buns that are mentioned in other recipe books. The so called butter buns in recipe books are mostly refer to buns with no filling. It shall also not to be confused with the Hong Kong cocktail buns where the fillings are shredded coconuts and butters.

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