Kuching Butter Milk Buns
Kuching Butter Milk Buns

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, kuching butter milk buns. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

These Easy Homemade Classic Buttermilk Buns are the perfect tender dinner roll! A simple buttermilk dough baked to perfection - makes the perfect addition to your holiday. Thank you for watching and don't forget to like, share and subscribe to my channel. I have collected a few packets of milk powder from my son cereal pack, so was thinking to use up before it is expired.

Kuching Butter Milk Buns is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Kuching Butter Milk Buns is something which I have loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Kuching Butter Milk Buns:
  1. Prepare A. Tan Zhong/water roux
  2. Take 30 g bread flour/flour
  3. Prepare 150 g water
  4. Take B. Dough
  5. Prepare 300 g water
  6. Get 1 egg (lightly beaten)
  7. Prepare 2 tbsp melted butter/oil
  8. Make ready 1 tsp salt
  9. Take 2 tbsp sugar
  10. Get 570 g bread flour/flour
  11. Get 3 tbsp milk powder
  12. Make ready 1 tsp bread improver
  13. Make ready 2 1/4 tsp INSTANT dried yeast
  14. Make ready C. Butter and milk filling
  15. Take 160 g unsalted butter
  16. Get 100 g fine sugar
  17. Take 1/2 tsp salt
  18. Prepare 1 large egg
  19. Make ready 3 tbsp corn flour
  20. Prepare 3 tbsp custard powder
  21. Take 200 g full cream milk powder

They are so versatile, you can enjoy them as sweet or savoury buns. As always, this recipe is easy and simple. I know nobody can resist soft and fluffy milk buns, right? The ones that spring back after you pressed them?

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.

I know nobody can resist soft and fluffy milk buns, right? The ones that spring back after you pressed them? Well today I'm sharing these Asian style. Make the buttermilk glaze by whisking the buttermilk, cream cheese and confectioners' sugar together in a small bowl. Drizzle the glaze liberally over the buns and enjoy warm.

So that’s going to wrap it up with this special food kuching butter milk buns recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!