7+ Sarawak Butter Buns References

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Sarawak Butter Buns. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sarawak Butter Buns is one of the most well liked of current trending foods on earth. It is easy, it's quick, it tastes delicious. It's enjoyed by millions every day. Sarawak Butter Buns is something that I've loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Sarawak Butter Buns, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sarawak Butter Buns delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sarawak Butter Buns is 24 mini buns. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Sarawak Butter Buns using 24 ingredients and 17 steps. Here is how you can achieve that.

Kneading by hand instruction is included here. This one uses #breadmaker. ☺️ For this #bun, be generous with its filling. Alternatively, any #sweetbun recipes can be used. It's the filling that reminds us, sarawakians, of home, especially those from Kuching.

👩🏼‍🍳 For more bread-related recipes, buns and rolls, from my profile, go to 👉🏻search👈🏻 and just type ‘bread’, ‘buns’ or ‘rolls’. More step by step recipes with tips, all are tried and tasted, loved by many. Check them out.

Note : Recipe is in Australian Standard Metric measuring tools (cups, spoons and weighing scale)


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Ingredients and spices that need to be Take to make Sarawak Butter Buns:

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

Instructions to make 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. For 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. For 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 8).
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 8).
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 8).
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. Notes: the buttery filling with be nicely firmer once cold, like the one from the shop.
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13. Beautiful Bread Cinnamom Bread that can be made into sweet or savoury by changing the filling to your liking.
14. Our Staple. Guaranteed yummy even without jam or butter.
15. For Kids' lunch box
16. Reminiscing our past with this one. We love it!
17. Very soft dinner Rolls!

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So that is going to wrap this up with this exceptional food How to Make Award-winning Sarawak Butter Buns. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!