Kuching Butter Milk Bun
Kuching Butter Milk Bun

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, kuching butter milk bun. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Kuching Butter Milk Bun is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Kuching Butter Milk Bun is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook kuching butter milk bun using 21 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Kuching Butter Milk Bun:
  1. Make ready A. Tan Zhong/water roux
  2. Make ready 30 g bread flour/flour
  3. Prepare 150 g water
  4. Make ready B. Dough
  5. Take 300 g water
  6. Make ready 1 egg (lightly beaten)
  7. Prepare 2 tbsp melted butter/oil
  8. Make ready 1 tsp salt
  9. Get 2 tbsp sugar
  10. Take 570 g bread flour/flour
  11. Prepare 3 tbsp milk powder
  12. Take 1 tsp bread improver
  13. Get 2 1/4 tsp active dry yeast
  14. Make ready C. Butter milk filling
  15. Take 160 g unsalted butter
  16. Prepare 100 g pure icing sugar
  17. Take 1/2 tsp salt
  18. Make ready 1 large egg
  19. Take 3 tbsp corn flour
  20. Get 3 tbsp custard powder
  21. Get 200 g full cream milk powder
Instructions to make Kuching Butter Milk Bun:
  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 thickens. Tangzhong is ready when the spoon used to stir leaves a visible trail all the way to the bottom of the pan or it turns into a thick paste. 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 machine to dough function. Meanwhile, prepare the filling.
  3. C. Butter 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. Mix again until well combined and soft dough is formed. Dough 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. Deflate lightly and divide into small equal portions. Each weighing around 40 g. Roll each portion into a small ball, then flatten, add buttermilk filling, wrap and seal neatly. Place on a greased pan. Rest buns for 20-30 minutes.
  5. Preheat oven to 170°C (depending on the oven). Bake for 15 minutes or until buns are golden brown. Once baked, brush hot buns with melted butter. Serve.

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