Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sarawak butter bun. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sarawak Butter Bun is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Sarawak Butter Bun is something that I have loved my whole life. They are fine and they look fantastic.
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.
To begin with this recipe, we have to prepare a few components. You can cook sarawak butter bun using 22 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Sarawak Butter Bun:
- Get A. Butter milk filling
- Prepare 160 g Unsalted Butter
- Make ready 100 g Pure Icing sugar
- Take 1/2 tsp Salt
- Make ready 1 large Egg
- Make ready 3 tbsp Corn flour
- Take 3 tbsp Custard powder
- Prepare 200 g Milk Powder
- Make ready B. Basic Sweet Bun
- Take 200 ml warm water (lukewarm) *
- Make ready 4 tbsp sugar *
- Get 2 tbsp condensed milk *
- Make ready 1 packet yeast *
- Make ready 1 egg
- Prepare 2 tbsp butter
- Make ready 1 tsp salt
- Get 3 C flour / bread flour
- Take 2 tbsp milk powder
- Prepare 1 tsp bread improver
- Make ready 👉🏻 Note:
- Prepare INSTANT dried yeast requires no blooming. Blooming is necessary only for usual active dried yeast
- Prepare SKIP STEP 2 IF USING INSTANT DRIED YEAST and add yeast last to the bread pan or stand mixer
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Step by Step to make Sarawak Butter Bun:
- 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 for 10mins.
- Place the above ingredients into bread-maker baking pan (or a stand mixer if using). Next, place 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, remove dough from the baking bowl 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’s stretched without 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 double in size. Once done, move to a floured working top and deflate the dough lightly (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 10mins at least 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 deflate the dough lightly (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 20-30mins.
- Preheat oven at 160-170’C. Bake for 15mins or until golden brown. Once out from the oven, immediately brush buns with melted butter. Remove buns out from pan/baking tray and leave to cool on a cooling rack.
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So that’s going to wrap it up with this special food sarawak butter bun recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this site on your browser, and share it to your family, friends and colleague. Thank you for reading, I hope My page becomes “the place to be” when it comes to sarawak butter bun cooking. Go on get cooking!
