Simple Way to Make Super Quick Homemade Sarawak Butter Buns

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We hope you got benefit from reading it, now let's go back to sarawak butter buns recipe. To cook sarawak butter buns you only need 25 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Sarawak Butter Buns:

1. You need of A. Butter milk filling.
2. Prepare 160 g of Unsalted Butter.
3. You need 100 g of Pure Icing sugar.
4. You need 1/2 tsp of Salt.
5. Use 1 of large Egg.
6. You need 3 tbsp of Corn flour.
7. Prepare 3 tbsp of Custard powder.
8. Take 200 g of Milk Powder.
9. Take of B. Basic Sweet Bun.
10. Get 200 ml of warm water (lukewarm) *.
11. Provide 4 tbsp of sugar *.
12. Use 2 tbsp of condensed milk *.
13. You need 1 packet of active dried yeast *.
14. Provide 1 of egg.
15. Use 2 tbsp of butter.
16. Provide 1 tsp of salt.
17. Take 3 C of flour / bread flour.
18. Get 2 tbsp of milk powder.
19. Use 1 tsp of bread improver.
20. Provide of 👉🏻 Note:.
21. Provide 1 of . INSTANT dried yeast requires no blooming.
22. You need 2 of . ACTIVE dried yeast need to be proofed.
23. Take 3 of . Check your yeast.
24. Get of skip step 2 if using instant dried yeast.
25. Use of add it last to the ingredient list.

Steps to make Sarawak Butter Buns:

1. Check out my 👉🏻 Kuching Butter Milk Bun 👈🏻 for another version of this buns, the same filling, with simplified bun recipe that includes Tangzhong, leaving the buns softer and stay fresh longer..
2. 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..
3. Sweet dough - combine ingredients marked (*) and leave aside to proof for 5-10mins..
4. 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..
5. 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)..
6. 👉🏻 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)..
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)..
8. Divide dough into equal portions (30-40g each). Roll into small balls and rest for 10-15 minutes. Next, flatten, add filling, wrap, seal tightly and shape every ball into a round bun. Place on a greased pan. Set aside to rest for at least 45 minutes or until buns double in size..
9. 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..

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