Kuching Butter Milk Buns
Kuching Butter Milk Buns

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, kuching butter milk buns. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Kuching Butter Milk Buns is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Kuching Butter Milk Buns is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have kuching butter milk buns using 21 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Kuching Butter Milk Buns:
  1. Get A. Tan Zhong/water roux
  2. Make ready 30 g bread flour/flour
  3. Make ready 150 g water
  4. Prepare B. Dough
  5. Take 300 g water
  6. Prepare 1 egg (lightly beaten)
  7. Prepare 2 tbsp melted butter/oil
  8. Get 1 tsp salt
  9. Make ready 2 tbsp sugar
  10. Prepare 570 g bread flour/flour
  11. Get 3 tbsp milk powder
  12. Get 1 tsp bread improver
  13. Make ready 2 1/4 tsp INSTANT dried yeast
  14. Prepare C. Butter and milk filling
  15. Take 160 g unsalted butter
  16. Take 100 g fine sugar
  17. Take 1/2 tsp salt
  18. Prepare 1 large egg
  19. Make ready 3 tbsp corn flour
  20. Make ready 3 tbsp custard powder
  21. Get 200 g full cream milk powder
Steps to make Kuching Butter Milk Buns:
  1. A. Tangzhong - Mix flour and water in a small pot and whisk until there is no lump. Heat this mixture over low heat, keep stirring until it turns into a thick paste. Tangzhong is ready when the spoon used to stir leaves a visible trail all the way to the bottom of the pan. Turn off the heat and leave to cool completely. Cover with plastic wrap to keep it from drying before adding to the bread dough. This tanzhong can be prepared the night before or few hours before baking.
  2. B. Dough - Place all cooled tangzhong in a bread pan followed by the rest of the ingredients in B according to the order listed. Set bread maker to dough function and wait for it to beep and stop. In the meantime, prepare the filling.
  3. C. Butter and milk filling - Cream butter, sugar and salt until pale and fluffy. Add egg and mix well. Next, sift in combined corn flour, custard powder and milk powder. Use spoon or wooden spatula to do the mixing first. Then continue mixing using electric hand mixer until filling is well combined and soft dough is formed. This doughy filling should feel firm yet still soft to touch. Keep in the fridge while working on the dough.
  4. To assemble the bun - Remove dough from the bread pan to a generously floured working top. Dust hands with flour before working on the sticky bread dough. Deflate lightly and divide into small equal portions. Each weighing around 50g. Roll each portion into a small ball and rest for 15 minutes. Next, flatten the small rolled ball, add filling, wrap and seal neatly. Lightly roll into preferred shape, oblong or round. Place on a greased pan. Rest buns for 45 minutes or until buns double in size.
  5. Preheat oven to 160°C (depending on the oven). Bake for 15 minutes or until buns are golden brown. Once baked, immediately brush hot buns with melted butter and transfer to a cooling rack to cool.

So that’s going to wrap this up with this exceptional food kuching butter milk buns recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!