Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, sarawak butter buns. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Sarawak Butter Buns is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Sarawak Butter Buns is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have sarawak butter buns using 25 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Sarawak Butter Buns:
- Prepare A. Butter milk filling
- Take Unsalted Butter
- Prepare Pure Icing sugar
- Take Salt
- Get large Egg
- Take Corn flour
- Take Custard powder
- Make ready Milk Powder
- Get B. Basic Sweet Bun
- Prepare warm water (lukewarm) *
- Prepare sugar *
- Take condensed milk *
- Make ready active dried yeast *
- Take egg
- Prepare butter
- Make ready salt
- Get flour / bread flour
- Prepare milk powder
- Make ready bread improver
- Prepare 👉🏻 Note:
- Make ready . INSTANT dried yeast requires no blooming
- Take . ACTIVE dried yeast need to be proofed
- Make ready . Check your yeast
- Prepare skip step 2 if using instant dried yeast
- Prepare add it last to the ingredient list
Steps to make Sarawak Butter Buns:
- 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 & Let rest for 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 each dough into a small ball, flatten, add filling, wrap and then seal tightly. Place on a greased pan. Set aside to rest for at least 45 mins.
- 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 exceptional food sarawak butter buns recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
