Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, kuching butter milk buns. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Kuching Butter Milk Buns is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Kuching Butter Milk Buns is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook kuching butter milk buns using 21 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Kuching Butter Milk Buns:
- Get A. Tan Zhong/water roux
- Make ready bread flour/flour
- Take water
- Make ready B. Dough
- Prepare water
- Make ready egg (lightly beaten)
- Get melted butter/oil
- Take salt
- Get sugar
- Take bread flour/flour
- Prepare milk powder
- Get bread improver
- Make ready INSTANT dried yeast
- Prepare C. Butter and milk filling
- Get unsalted butter
- Take pure icing sugar
- Prepare salt
- Get large egg
- Make ready corn flour
- Prepare custard powder
- Take full cream milk powder
Instructions to make Kuching Butter Milk Buns:
- A. Tangzhong - Mix flour and water in a small pot and whisk until there is no lump. Heat this mixture over low heat, keep stirring until it turns into a thick paste. Tangzhong is ready when the spoon used to stir leaves a visible trail all the way to the bottom of the pan. Turn off the heat and leave to cool completely. Cover with plastic wrap to keep it from drying before adding to the bread dough. This tanzhong can be prepared the night before or few hours before baking.
- B. Dough - Place all cooled tangzhong in a bread pan followed by the rest of the ingredients in B according to the order listed. Set bread maker to dough function and wait for it to beep and stop. Meanwhile, prepare the filling.
- C. Butter and milk filling - Cream butter, sugar and salt until pale and fluffy. Add egg and mix well. Next, sift in combined corn flour, custard powder and milk powder. Use spoon or wooden spatula to do the mixing first. Then continue mixing using electric hand mixer until filling is well combined and soft dough is formed. This doughy filling should feel firm yet still soft to touch. Keep in the fridge while working on the dough.
- To assemble the bun - Remove dough from the bread pan to a generously floured working top. Dust hands with flour before working on the sticky bread dough. Deflate lightly and divide into small equal portions. Each weighing around 50g. Roll each portion into a small ball and rest for 15 minutes. Next, flatten the small rolled ball, add filling, wrap and seal neatly. Lightly roll into preferred shape, oblong or round. Place on a greased pan. Rest buns for 45 minutes or until buns double in size.
- Preheat oven to 160°C (depending on the oven). Bake for 15 minutes or until buns are golden brown. Once baked, immediately brush hot buns with melted butter and transfer to a cooling rack to cool.
So that’s going to wrap this up for this exceptional food kuching butter milk buns recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
