Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, sarawak butter buns. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Sarawak Butter Buns is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Sarawak Butter Buns is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook sarawak butter buns using 25 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Sarawak Butter Buns:
- Take A. Butter milk filling
- Take Unsalted Butter
- Get Pure Icing sugar
- Make ready Salt
- Take large Egg
- Get Corn flour
- Make ready Custard powder
- Make ready Milk Powder
- Make ready B. Basic Sweet Bun
- Make ready warm water (lukewarm) *
- Prepare sugar *
- Make ready condensed milk *
- Get active dried yeast *
- Make ready egg
- Get butter
- Make ready salt
- Get flour / bread flour
- Prepare milk powder
- Get bread improver
- Make ready 👉🏻 Note:
- Prepare . INSTANT dried yeast requires no blooming
- Make ready . ACTIVE dried yeast need to be proofed
- Get . Check your yeast
- Prepare skip step 2 if using instant dried yeast
- Make ready add it last to the ingredient list
Instructions 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 is going to wrap it up with this special food sarawak butter buns recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
