My one trip to Kuching was years ago and it was a vague memory as I just had slipped disc surgery and I needed walking stick to walk around. It was a trip planned with my parents and family before my surgery so I still want to go before I fully recovered.
Come to think about it, it was a right decision as we no longer go on trips with my parents due to their old age. Thus each memory counts.
So when BA shared this Sarawakian Butter Milk Bun, I was curious to try it because I did not get a chance to eat them.
Learning experience:
I was afraid that it will be too sweet as I am sharing these with my parents so I reduced the filling proportion. So if you have a sweet tooth, double the filling proportion.
I don't know whether is it because I am using raw sugar, the filling still has this grainy texture. So next time, I will pulverise the raw sugar first.
Now that we are used to cooked dough method in making buns so, we prefer a softer texture than this one.
Overall, it is nice when fresh out of the oven.
I would recommend toast it a little before eating.
Thanks, BA for sharing.
I was afraid that it will be too sweet as I am sharing these with my parents so I reduced the filling proportion. So if you have a sweet tooth, double the filling proportion.
I don't know whether is it because I am using raw sugar, the filling still has this grainy texture. So next time, I will pulverise the raw sugar first.
Now that we are used to cooked dough method in making buns so, we prefer a softer texture than this one.
Overall, it is nice when fresh out of the oven.
I would recommend toast it a little before eating.
Thanks, BA for sharing.
What you need:
Yield : 12 buns
Butter Milk
100g butter
100g castor sugar
100g cake flour, sifted
15g milk powder
100g castor sugar
100g cake flour, sifted
15g milk powder
Dough
400g bread flour
70g caster sugar
3g salt
1 egg
213g milk
1½ tsp instant yeast
40g butter
70g caster sugar
3g salt
1 egg
213g milk
1½ tsp instant yeast
40g butter
Method:
Butter Milk
In a pot, melt butter over low heat.
Add sugar & stir until dissolved. Remove from heat.
Mix in cake flour and milk until mixture is well blended and smooth. Set aside to cool & mix the mixture a few more times, in between.
Roll into balls (approx 25g) and chill before using.
Dough
In a cup, combine instant yeast and warm milk. Set aside for 5 mins.
In a mixing bowl, combine bread flour, castor sugar, salt,
egg and mix to combine.
Add in yeast mixture and knead to form a rough dough.
Add in butter and knead until reached elastic stage.
Shape into a ball and proof until double in size.
Divide into 12 portions and shape into a ball.
Flatten and wrap in the buttermilk filling. Seal well and shape into a ball. Let it proof for ½ hour.
Enjoy!
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