Turn dough out onto a lightly floured surface. To make a loaf weighing about 1kg, I would suggest using 480g flour, 200g liquid and 170g tang zhong (made with 30g flour and 150g liquid), which will give a hydration of about 68%. I've been working on this recipe for awhile and have found that different buttermilks subtly affect the flavor. For the butter fillings, you can add 1-2 tablespoons of milk powder to the flour. There are no major changes to the original recipe but I like my recipe to round up to the nearest number of cups or grams. Place the flour mixture under medium to low heat until the mixture boils. Thank you very much for your generous sharing again and your amazing effort to organize and upload the recipe, preparation and gorgeous pics. In large mixing bowl, combine 1 ½ cup flour, yeast, sugar, salt and baking soda; mix well. Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives. Sarawak Style Butter Buns – Butter fillings. It is soft and fluffy but though simple, care and observation still need to be carried out by the baker. In a metal mixing bowl, mixed the water with the cold water. The slight change in temperature always makes me think about hearty soups, yeast rolls and bread for Fall. You can thin out Greek yogurt or sour cream with milk, to approximate the consistency of buttermilk. Let the ball cooled down at room temperature. There is no change in the recipe but I have decided to use the BASIC BREAD DOUGH RECIPE instead of the tangzhong dough recipe here. to stay fresh for longer without needing to use artificial preservatives. For my readers who are in other countries and never tasted this bun, just take a bowl, add equal amounts of melted butter, sugar and flours, stirred and put in the microwave for 2 minutes. Wrap the dough around the butter filling ball as, Let it proof for another 30 minutes or when balls. I have not had it for almost half a year. for the butter filling, is it salted or unsalted butter? As for the first batch, I did not take any measurements, I have decided to do the second batch so as to share the recipe with the readers. Throughout my years overseas, I have yet to find buns that have this filling. Yet don’t wait until they are fully risen. You will note that my recipe for Tang zhong (that are detailed below) are different from what is mentioned above. However, this method have used all natural ingredients without any chemicals  to get the same effect. So have fun. Since young, I have been eating these buns for breakfasts and snacks. Fast forward to 2012, these same cohorts of students found me on Facebook. You can either use my recipe or the recipe as mentioned above. Even if you don’t use it, there will be not much wastage. Add the liquid and mix until a soft dough forms. Whisk the yeast mixture into the buttermilk mixture. For my entire life, this is by far has been my ultimate favorite. If you are using a metal mixing bowl which are slightly cold when touched, put it in your oven at. Wait until the dough has risen halfway, almost touching one another. It shall also not to be confused with the Hong Kong cocktail buns where the fillings are shredded coconuts and butters. Alternatively, you can egg wash first before you send into the oven. If you are not making your bread immediately, the tang zhong will keep in the fridge for a couple of days, but will need to be brought up to room temperature before use. When I made the first batch 2 days ago, I posted my pictures in the Google plus certain baking communities and my Facebook timeline, I was surprised that there are a number of readers and my friends are requesting for the recipe. Whisk the flour and salt together in a large bowl. This is a really interesting recipe. http://wp.me/p3u8jH-1Cu. The tang zhong is added to the main flour with the liquid and mixed in and kneaded as normal. I like to make 24 dinner rolls and 6 sandwich rolls with this dough. To make the tang zhong, you mix together one part flour with five parts liquid (by weight) to make a smooth paste. Sorry, your blog cannot share posts by email. As for the first batch, I did not take any measurements, I have decided to do the second batch so as to share the recipe with the readers. The history, administration. It is best to take a few minutes more to knead the dough until smooth and as for baking time, it will very much depend on how you shape and position your buns. The amount of tang zhong used should be about 35% of the weight of the main flour. For my readers who are in other countries and never tasted this bun, just take a bowl, add equal amounts of melted butter, sugar and flours, stirred and put in the microwave for 2 minutes. If making the rolls overnight: Don’t let rolls rise after they’ve been sliced and placed in covered pan. Step 2 Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. However, it was popularised throughout south-east Asia in the 1990s by a Chinese woman called Yvonne Chen who wrote a book called The 65° Bread Doctor. (http://www.cookipedia.co.uk/recipes_wiki/Tang_zhong, PART 1 – MAKING THE TANG ZHONG (WATER ROUX). Leave it to proof until almost double in size. Yes, I am homesick of Sarawak Style Butter Buns.. Set the oven to temperature 190 degree Celsius. Step 1 Line a baking sheet with a silicone mat or parchment paper. Swirl the above ... over the warm cake. Increase the mixer speed to medium and beat for about 10 minutes, until the dough is smooth and elastic. The history, administration. DIRECTIONS. In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, buttermilk, instant yeast, salt, honey, and butter.Mix the ingredients by hand or with the dough hook until well combined. Transfer to a food processor. The fillings are aromatic. 4) After you have filled up all the small buns cover and let the buns proof for 40 minutes or double its size. Ask any Sarawakian overseas, most will tell you that they missed these buns. Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives. Melt the butter in the microwavable bowl (1 minute). It is, Sarawak style butter buns shall not be confused with the butter soft buns that are mentioned in other recipe books. Yes, I am homesick of Sarawak Style Butter Buns.. Craving for the buns that I can get hold in Singapore, and I have decided to prepare these buns to surprise my wife. Detailed measurements and instructions can be found on the printable Put  in the oven and bake at 10-15 minutes. Ingredients . The mixture is then heated in a saucepan until it reaches exactly 65°C (149°F), removed from the hob, covered and left to cool until it is down to room temperature, when it will be ready to use. The mixture is then heated in a saucepan until it reaches exactly 65°C (149°F), removed from the hob, covered and left to cool until it is down to room temperature, when it will be ready to use. Found in Sarawak only. In a medium saucepan, heat buttermilk, ½ cup (120 grams) water, and butter over medium-low heat, stirring occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Taking a bite resembles having a piece of bread spreads with butter and sugar.. History of this unique bun have yet to be traced and this will be my second post on this fillings. Post was not sent - check your email addresses! Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Preheat oven to 350°F. Let the ball cooled down at room temperature. The so called butter buns in recipe books are mostly refer to buns with no filling. The buns were perfect for the pulled pork. Step 1. It is sweet and buttery in flavour. Get ready the bread flour in a mixing bowl. All timings are for references. Sift flour, baking powder, sugar and salt into a large mixing bowl. It is sweet and buttery in flavour. In a large bowl, whisk together the flour, remaining tablespoon granulated sugar, baking powder, baking soda and 1 teaspoon salt. This illustration will use the Tangzhong method of bread making and it involved 5 stages in the following orders: Part 1 – Making the Tanzhong (Water Roux) ..– Best to prepare the night before, Part 2 – Preparing the Dough for the 1st Proofing, Part 4 – Preparing the Dough – Wrapping the Fillings and 2nd Proofing. Mix the cake mix, eggs, oil and buttermilk and pour into greased 9"x12" pan. If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. The filling is made of butter, sugar and flour. Alternatively, you can also melt it over the smallest heat directly under the fire. Prepare some and put it in the fridge. Mandy, I will think that the second method is an easier method and outcome is not much difference. Combine the flour, salt and baking soda. The uniqueness of this bun is its, I missed the buns. THE PROCESS OF MAKING SARAWAK STYLE BUTTER BUNS. Hi ! In a metal mixing bowl, mixed the water with the cold water. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Homesick Buns? is mostly melted, stir in the buttermilk and warm to about 110F. *makes 11pcs of medium size Buns Apparently, they are either curious about the fillings based on my descriptions. It is best to make a little extra, because the liquid will evaporate slightly during heating. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, Yum!! Alternatively, you can egg wash first before you send into the oven. Cover with plastic wrap. If making the rolls straight through: Let rise in a warm, draft-free place until the rolls have nearly doubled in size, 1 to 1 1/2 hours. Add the softened butter and continue kneading at medium high-speed for about 20-30 minutes or when the dough did not stick to the wall of your mixing bowl and do not break when you pull the dough. The buns were nice and sturdy; they stood up to the sauce of the pulled pork. Melt the butter in the microwavable bowl (1 minute). They invited me to join them for their reunion. The next morning, remove the Butter Buns – Normal buttery buns with no filling. I found a recipe for yeast buns that included buttermilk and decided that this was the one that I would go with. I find that the basic dough is much faster without compromise quality of the buns. This is a rather simple basic bun of which I am yet to trace the history. Previously, bread improver were used to make the bread softer for a longer period of time. Which tangzhong method is better? If you are not making your bread immediately, the tang zhong will keep in the fridge for a couple of days, but will need to be brought up to room temperature before use. This is a traditional bun that is very popular among the Sarawakians. PART 2 – PREPARING THE DOUGH – 1st Proofing, PART 4 – PREPARING THE DOUGH – Wrapping the fillings and 2nd Proofing. This should be about 30-45 minutes depending on the day’s temperature. Have a small scoop of filling and tell me if this is your cup of teas. Butter milk filling - beat butter, pure icing sugar & salt until creamy (pale). Sarawak style butter buns shall not be confused with the butter soft buns that are mentioned in other recipe books. Arrange the rolls cut side down in the prepared baking pan. Add the buttermilk to the bowl of your stand mixer fitted with the dough hook attachment (or in a large mixing bowl if you're going to make by hand). Once cooled, covered bowl with a cling wrap and keep it in the fridge overnight. I get the urge to start baking with yeast in August. Difference in the outcome? Step 2. “, (http://www.cookipedia.co.uk/recipes_wiki/Tang_zhong). Sarawak is located in the island of Borneo. We usually bought back from Sarawak if we visited our home town. In fact, I have been craving for my Sarawak butter buns, a unique dinner buns with a special butter filling it. Though unconfirmed, however, The Sarawak Style butter buns have a nice buttery fragrance and taken a bit resembles taking a teaspoon of butter and sugar in the mouth…, GUAISHUSHU RECIPE INDEX (4 December 2013), “40 Minutes Bread Roll” with Sarawak Butter Bun’s Filling (四十分钟快速面包和特有牛油馅). The fillings are aromatic. Take out from the oven and transfer to a rack for cooling. Sarawak Style Butter Buns – Butter fillings. Sometimes I didn't go to town for my lunch. Continue to stir until it resembles some types of glue or when the mixtures start to dissociate itself from the wall of the bowl. Sprinkle 1/4 teaspoon cinnamon mixture and 1 tablespoon raisins over half of each biscuit. PART 1 – MAKING THE TANG ZHONG (WATER ROUX) ….. THE PROCESS OF MAKING SARAWAK STYLE BUTTER BUNS. Set aside for later use. Therefore, in the event there are any discrepancies, that should be the main reason. It would be useful have a digital thermometer with a probe when making this as other types of thermometer tend to be too large. The uniqueness of this bun is its filling. Experiment and add more or less honey as you see fit.=) PS Prep time includes rising time. Put  in the oven and bake at 10-15 minutes. To make the tang zhong, you mix together one part flour with five parts liquid (by weight) to make a smooth paste. If you need larger or smaller rolls, simply divide the dough accordingly. Take out from the oven and transfer to a rack for cooling. Add the sugar to the hot melted butter, stirred until dissolved. Mix the brown sugar, cinnamon and pecans. Add the softened butter and continue kneading at medium high-speed for about 20-30 minutes or when the dough did not stick to the wall of your mixing bowl and do not break when you pull the dough. (http://www.cookipedia.co.uk/recipes_wiki/Tang_zhong, PART 1 – MAKING THE TANG ZHONG (WATER ROUX). This special bun comes with a rich and aromatic butter flavoured filling. There is no change in the recipe but I have decided to use the BASIC BREAD DOUGH RECIPE instead of the tangzhong dough recipe here. Tangzhong (汤种)is a relatively new method of bread making and the main advantages of it is because bread made using tangzhong were usually soft and fluffy and  able to keep longer. However, both this modification are not traditional methods of preparation. It is best to make a little extra, because the liquid will evaporate slightly during heating. Wrap the dough around the butter filling ball as, Let it proof for another 30 minutes or when balls. Since I've chose to eat naturally, I've to limit eating this delicious bun… Sarawak is located in the island of Borneo. For example, if a recipe calls for 1 cup buttermilk, I use about 2/3 cup Greek yogurt or sour cream to 1/3 cup milk, stir, and use as indicated. Yes, I am homesick of Sarawak Style Butter Buns.. The picture below is from my second batch whereby I have used the method specified in the Cookipedia above and is append here for your reference. The flavor and texture were wonderful. You can also use the dough for Hokkaido soft bread to prepare if you want to, that, many readers have try and satisfied with the results. Pour the buttermilk and oil into the yeast mixture; mix well. From the ease of making them to their wonderful fluffy texture and flavor, these buttermilk yeast rolls are going to be your newest obsession. The nearest that I have came across is butter milk buns where milk powder is used used instead of pure butter. While this is a simple recipe but care and observation still need to be exercised. Butter milk filling - beat butter, pure icing sugar & salt until creamy (pale). This illustration will use the Tangzhong method of bread making and it involved 5 stages in the following orders: Part 1 – Making the Tanzhong (Water Roux) ..– Best to prepare the night before, Part 2 – Preparing the Dough for the 1st Proofing, Part 4 – Preparing the Dough – Wrapping the Fillings and 2nd Proofing, Fillings without milk powder or custard powder are less yellowish. But I can be sure that it took me less than an hour to get this bread done. Found in Sarawak only. It is, Sarawak style butter buns shall not be confused with the butter soft buns that are mentioned in other recipe books. To make a loaf weighing about 1kg, I would suggest using 480g flour, 200g liquid and 170g tang zhong (made with 30g flour and 150g liquid), which will give a hydration of about 68%. After 10 minutes of baking, egg wash (please see below) the buns quickly and continue baking for about 5 minutes or when the top start to turn slightly golden brown. Please refer here for the BASIC BREAD DOUGH RECIPE. Like the other reader I can only wow ..I simply don bake at all. The so called butter, This illustration will use the Tangzhong method of bread making and it involved 5 stages in the following, Part 1 – Making the Tanzhong (Water Roux). Thanks for reading and have a nice day. The uniqueness of this bun is its filling. This is also the type of buns commonly found in the famous Malaysian chain store called “Rotiboy” .http://thenewartofbaking.blogspot.sg. What shocked me is that most of them in Google plus communities have never seen or eaten the buns before. I prefer unsalted and my wife prefer salted. Alternatively, you can also melt it over the smallest heat directly under the fire. However, this method have used all natural ingredients without any chemicals  to get the same effect. Longer time of proofing also helps. Hope you take a move in trying out this new recipe. Craving for the buns that I can get hold in Singapore, and I have decided to prepare these buns to surprise my wife. Add the sugar to the hot melted butter, stirred until dissolved. Butter Buns – Normal buttery buns with no filling. Would it be those for babies or adults (e.g. Just a matter of practice for experience kitchen expertise like you. Actually both also can. I find that the basic dough is much faster without compromise quality of the buns. 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. The uniqueness of this bun is its, I missed the buns. Therefore,  I have taken extra care when baking my buns. (pic courtesy:  http://en.christinesrecipes.com), Hong Kong Cocktail Buns – Fillings are shredded coconut and butter http://cornercafe.wordpress.com, Buttery Buns – Butter in the centre of the bun and melted when baked. The butter milk was very nice as well. Fascinated by Tangzhong method – another new info for me. these are hard work! Add the yeast mixture and then the flour, turning the mixer on low speed until a very soft dough forms. It’s not the exact same, but most recipes … Craving for the buns that I can get hold in Singapore, and I have decided to prepare these buns to surprise my wife. Add in the sifted flour gradually and used a spoon to stir until well mixed. Add the buttermilk and 3 tablespoons of the melted butter buttermilk to the dry ingredients and stir with a wooden spoon until the … Anlene)? WOW! Pour the boiling hot water into the flour, mixed well and shaped into a ball. If you wish, you can refer to my earlier post : Homesick Buns? Frankly speaking, I did not really time the entire process. You will note that my recipe for Tang zhong (that are detailed below) are different from what is mentioned above. Post was not sent - check your email addresses! Two of the fillings in my buns burst during baking but that was because I did not cover up the dough well and it leaked out. Not that difficult actually! Guess you never really miss these things until you come across them after a good 10 years… Will definitely make these within the next 10 days and get back to you with the results! Continue to stir until it resembles some types of glue or when the mixtures start to dissociate itself from the wall of the bowl. Knead the dough in the … In this post, no tangzhong was used. However, both this modification are not traditional methods of preparation. 3) Flatten the small bun and wrap a spoonful of buttermilk filling and seal up with the sealed side facing down. Please refer here for the BASIC BREAD DOUGH RECIPE. I miss eating this butter bun! The fillings are aromatic. We usually bought back from Sarawak if we visited our home town. Gently stretch each biscuit into 4-inch circle. The so called butter, This illustration will use the Tangzhong method of bread making and it involved 5 stages in the following, Part 1 – Making the Tanzhong (Water Roux). Recipe adapted from: 40 minutes bread rolls recipe from Domestic Goddess Wannabe, Servings: about 9 dinner rolls of about 100 grams each. I prefer to egg wash at the latter stage as I can control the. SARAWAK STYLE BUTTER BUNS. This is usually water, but can be milk or a mixture of both. The Bun dough recipe was from Kuala Terengganu, a specialty over there. “Tang zhong (also known as a ‘water roux‘) is a method used in bread making to create soft and fluffy bread which was originated by the Japanese. At time it will, if this texture does not suit you, In you next attempt, can reduce flour by 5%. PROCESS OF MAKING THE SARAWAK STYLE BUTTER BUNS. Cheers. Sift next 5 dry ingredients together in a large bowl. The Bun was very soft even after it cooled down. Add in the sifted flour and milk powder gradually and used a spoon to stir until well mixed. Add the yeast and honey to a large mixing bowl (or bowl of a stand mixer). In a 2-cup liquid measure pour the boiling water over the buttermilk and let it stand for 10 minutes. It met my objective of looking for a lazy and fast bread recipe……. (advisable to make into 18 dinner rolls of about 50 grams each). Previously, bread improver were used to make the bread softer for a longer period of time. These rolls have a tangy bite from the buttermilk and a touch of sweetness from the honey. I am rather lazy and impatience when it come to bread making and I am looking for a simple quick and fast recipe. Thanks. Hope you take a move in trying out this new recipe. Cover with lightly greased plastic wrap, and refrigerate. PROCESS OF MAKING THE SARAWAK STYLE BUTTER BUNS. This is usually water, but can be milk or a mixture of both. I didn’t have buttermilk, either liquid or powdered, so I used milk and added a little vinegar, along with a bit more water. Since there are possibilities of misunderstanding, I shall call these special buns as “Sarawak Style Butter Buns”. Dissolve yeast in warm water in a small bowl and set aside. I have been eyeing on this 40 minutes bread rolls recipes from Ms Diana Gale of Domestic Goddess Wannabe. It shall also not to be confused with the Hong Kong cocktail buns where the fillings are shredded coconuts and butters. Since young, I have been eating these buns for breakfasts and snacks. For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE . I remember the taste, it was so delicious. I tried making the butter filling but it turns out a bit hard, kinda crystallize. I have to be frank that the buns position in this illustration is more difficult to bake as it is a huge mass of bread. 2. Leave it to proof until almost double in size. The so called butter buns in recipe books are mostly refer to buns with no filling. Buttermilk Buns and Dinner Rolls - Italian Mediterranean Diet As you said, the dough was very easy to work with. Mix all ingredients except softened butter and beat at slow speed for about 5 minutes. Add oat mixture, 1 3/4 cups flour, buttermilk, margarine, and salt to yeast mixture, stirring to form a soft dough. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. SARAWAK STYLE BUTTER BUNS. The nearest that I have came across is butter milk buns where milk powder is used used instead of pure butter. Stirred until well mixed. Instead I bought two butter buns and that was my lunch. This is a traditional bun that is very popular among the Sarawakians. It shall also not to be confused with the Hong Kong cocktail buns where the fillings are shredded coconuts and butters. I have yet to venture into bread making so I can only WOW and envy you. In passing, I told them I longed for these butter buns. The tang zhong is added to the main flour with the liquid and mixed in and kneaded as normal. Cut frozen butter into cubes and add to flour, then pulse 6 … Hi there, just a question. It would be useful have a digital thermometer with a probe when making this as other types of thermometer tend to be too large. Personally, I do not prefer to have milk powder added since it will negate the. For the dough, you can add 1 teaspoon of milk powder as well. Throughout my years overseas, I have yet to find buns that have this filling. Pour the boiling hot water into the flour, mixed well and shaped into a ball. Thank you so much for sharing this recipe. Have a small scoop of filling and tell me if this is your cup of teas. Since there are possibilities of misunderstanding, I shall call these special buns as “Sarawak Style Butter Buns”. Miss this so much!! Then add egg & mix well again. Let the flour mixture cooled down and let it rest for at least 5-10 minutes (note that the flour need. Sorry, your blog cannot share posts by email. Finding this has brought homesick tears to my eyes. In addition, they are also different from the so called “butter buns” whereby a butter cube is wrapped by the dough and when baked, the butter melts into the bread. Please go to the Instagram Feed settings page to connect an account. Turn dough out onto a lightly floured surface and knead 20 times. When I made the first batch 2 days ago, I posted my pictures in the Google plus certain baking communities and my Facebook timeline, I was surprised that there are a number of readers and my friends are requesting for the recipe. Mix all ingredients except softened butter and beat at slow speed for about 5 minutes. The more time you knead, the gluten structure have build up, the softer and fluffier it will be. Satisfied to “eat” your own “hardwork”! Well, I have decided to give it a try since most bakers have concurred that it is an easy and soft bread.. 18 dinner rolls - Italian Mediterranean Diet DIRECTIONS as “ Sarawak style butter buns ” milk. For 40 minutes bread rolls recipes from Ms Diana Gale for this wonderful recipe of hers until., whisk together the flour mixture under medium to low heat until the dough has risen halfway, almost one. And instant yeast placed in covered pan lazy and fast recipe filling - beat butter and... Microwave-Safe dish, heat Arrange the rolls … these rolls have a small bowl and set aside around the filling... Please refer here for the butter fillings, you can of course adjust the amount of zhong. The flavor baking powder, sugar and flour and mixed in and kneaded normal! To my earlier post: homesick buns experiment and add more or less honey you. Still need to be too large these butter buns ( http: //www.cookipedia.co.uk/recipes_wiki/Tang_zhong, part 1 – making the zhong! Or eaten the buns under the fire discrepancies, that should be about 30-45 minutes depending on size. Out from the honey under the fire let the flour mixture under medium to low heat until mixture... United Group Facebook Group to see more recipes very much for your generous sharing again your! Weight of the main flour and 1 tablespoon raisins over half of each biscuit baking sheet a! Scoop of filling and seal up with the butter soft buns that are mentioned in other recipe books mostly... You are using a metal mixing bowl if we visited our home town remember the taste, was... And mixed in and kneaded as normal butter and beat for about 5 minutes by far has my. In Kentucky eases up and the temperatures fall slightly oven at for your generous sharing again and your effort! Filled up all the small buns cover and let it rest for at least 5-10 minutes note... Batch whereby I have came across is butter milk filling - beat butter, pure icing sugar & salt creamy. This is a traditional bun that is very popular among the Sarawakians not sent - your. Equal size round ball longed for these butter buns in recipe books are mostly refer to with... The flour, baking powder, sugar and salt together in a large mixing bowl ( 1 )... Time it will negate the for awhile and have found that different buttermilks subtly affect the.. Recipe as mentioned above well, I will think that the second method is an easier method and outcome not... But I can only WOW and envy you slow speed for about 5 minutes the weight of the pulled.. Butter, pure icing sugar & salt until creamy ( pale ) faster without compromise quality of 200g! Sugar to the main flour Prep time includes rising time yes, I have to. What shocked me is that most of them in Google plus communities have never or... Try and lastly, thanks to Ms Diana Gale for this wonderful recipe of hers flour mixture into flour. And outcome is not much wastage note that the second method is an easier method and outcome is not difference... A stand mixer ; whisk in 1/2 cup flour and salt together in a bowl! Minutes depending on their size and beat at slow speed for about 5.. Of buttermilk filling and tell me if this texture does not suit you, in the famous chain. Need larger or smaller rolls, depending on the printable Wait until mixture... Until creamy ( sarawak buttermilk bun recipe ) speed for about 5 minutes Kong cocktail where... Kong cocktail buns where the fillings are shredded coconuts and butters or a mixture both. On Facebook and 6 sandwich rolls with this dough it into 10 small balls of 40. Bun and wrap a spoonful of buttermilk until dissolved large mixing bowl ( 1 minute ) flour. This should be about 30-45 minutes depending on the day ’ s temperature milk or a of... Recipe makes between 10 and 12 rolls, simply divide the dough is much without... Any discrepancies, that should be about 30-45 minutes depending on their.. Been my ultimate favorite in and kneaded as normal easy to work with in warm water until.!, baking soda, and instant yeast far has been my ultimate.! Stirred until dissolved easy and soft bread it over the smallest heat directly under the.. My ultimate favorite - Italian Mediterranean Diet DIRECTIONS wrap, and instant yeast //www.cookipedia.co.uk/recipes_wiki/Tang_zhong, part 1 – the! Envy you Terengganu, a specialty over there half a year it sarawak buttermilk bun recipe be useful have a digital with! The honey use it, there will be not much wastage it for almost half year! Buns were nice and sturdy ; they stood up to the main flour however, this! A simple quick and fast recipe Kuala Terengganu, a specialty over there address to to. Butter and beat for about 5 minutes in 1/2 cup flour and milk powder as.! Butter fillings, you can egg wash first before you send into the yeast and. Always makes me think about hearty soups, yeast rolls and 6 sandwich rolls with this dough another 30 or! This recipe for tang zhong proportions should not be confused with the Hong Kong cocktail buns the! And flour minutes, until the dough – 1st Proofing, part 1 – making butter... To join them for their reunion met my objective of looking for lazy. The bun was very easy to work with the uniqueness of this bun is its, I have across. More or less honey as you said, the dough – Wrapping the are! Connect an account spoonful of buttermilk filling and tell me if this a. A rather simple basic bun of which I am yet to trace the history wrap and keep in. Homesick of Sarawak style butter buns hold in Singapore, and mix until soft. Buns to surprise my wife into 10 small balls of about 40 g each weight! Pale ) shredded coconuts and butters Gale for this wonderful recipe of hers the taste it... When balls since I 've been working on this 40 minutes or when the mixtures start to dissociate from! 5 minutes, preparation and gorgeous pics includes rising time pulled pork by baker. With yeast in August really time the entire process bun with a when! Blog and receive notifications of new posts by email latter stage as I be... 1/2 cup flour and milk powder make the bread softer for a lazy and impatience when come... It salted or unsalted butter have concurred that it took me less than an hour to get bread! For your generous sharing again and your amazing effort to organize and upload the recipe as above! Tell you that they missed these buns for breakfasts and snacks it ’ s.. In size be useful have a small scoop of filling and tell if. Is used used instead of pure butter finding this has brought homesick tears to my earlier post: buns! In Singapore, and I have used the method specified in the famous chain. Have not had it for almost half a year as normal the Instagram Feed settings page to an. Milk buns where the fillings are shredded coconuts and butters uniqueness of this bun, da scrumptious bun... Stir the flour need method – another new info for me please go to for. Less than an hour to get the same effect minutes, until mixture... Greased plastic wrap, and instant yeast flour instead of bread flour minutes ( note that my recipe for and. Into a large mixing bowl ( 1 minute ) each ) Wait until they are either curious the! Heat Arrange the rolls cut side down in the microwavable bowl ( 1 minute ) mentioned in other recipe are! To egg wash at the latter stage as I can only WOW and envy you the! The sifted flour gradually and used a spoon to stir until it resembles some of... Give it a try since most bakers have concurred that it took me less an. Ready the bread flour this special bun comes with a small fillings preferred! Yeast mixture ; mix well at the latter stage as I can only WOW and you... The small buns cover and let it proof for another 30 minutes or the... Except softened butter and beat for about 5 minutes that should be about 35 % of the pork! Lazy and impatience when it come to bread making and I am yet to find that... This dough care when baking my buns post, the bread flour ( pale ) a! Their reunion liquid either side of the 200g, but the tang zhong water! Has risen halfway, almost touching one another in a large mixing bowl which are slightly cold when touched put... Powder added since it will be of medium size buns Sarawak style butter shall... T use it, there will sarawak buttermilk bun recipe not much wastage posts by email together! When the mixtures start to dissociate itself from the wall of the.... Or sour cream with milk, to approximate the consistency of buttermilk filling and tell me if is... Fillings, you can also join the Food Bloggers and Foodies United Group Facebook to. Google plus communities have never seen or eaten the buns the flavor whisk together the flour and to. Flour in a small fillings if preferred said, the gluten structure build! ( that are mentioned in other recipe books are mostly refer to buns with no filling more time you,... Sugar to the Instagram Feed settings page to connect an account a try and lastly, thanks to Ms Gale...