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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.
Alright, don’t linger, let’s task this sarawak butter buns menu with 25 substances which are surely easy to acquire, and we have to process them at the very least through 8 methods. You should invest a while on this, so the resulting food could be perfect.
Ingredients requirements Sarawak Butter Buns:
- Take of A. Butter milk filling
- Require 160 g for Unsalted Butter
- Give 100 g for Pure Icing sugar
- Get 1/2 tsp of Salt
- You need 1 large Egg
- Make ready 3 tbsp Corn flour
- Give 3 tbsp for Custard powder
- Get 200 g Milk Powder
- Require - B. Basic Sweet Bun
- You need 200 ml of warm water (lukewarm) *
- Make ready 4 tbsp for sugar *
- Prepare 2 tbsp of condensed milk *
- Need 1 packet of active dried yeast *
- Get 1 - egg
- Give 2 tbsp for butter
- Give 1 tsp of salt
- Take 3 C for flour / bread flour
- Prepare 2 tbsp - milk powder
- Make ready 1 tsp - bread improver
- Require 👉🏻 Note:
- Need 1 of . INSTANT dried yeast requires no blooming
- Get 2 of . ACTIVE dried yeast need to be proofed
- Provide 3 . Check your yeast
- Need skip step 2 if using instant dried yeast
- Make ready add it last to the ingredient list
Butter Sugar Buns, Buttery buns, Bread, Butter Bun, Sugar Buns. These Butter Sugar Buns will still stay moist even after few days! I added more Tangzhong this time and the bread is even softer. Butter Buns Goat's Milk Soap is a natural unscented extra moisturizing goat's milk soap.
Sarawak Butter Buns instructions:
- 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 & 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).
- 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.
It does have a rich light creamy and cocoa butter scent. I have collected a few packets of milk powder from my son cereal pack, so was thinking to use up before it is expired. Butter Milk Buns come across my mind. Find butter buns stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.
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