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.
Findings: 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 pulverised the raw sugar first.
Now that we are used to cooked dough method in making buns so, we prefers 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
Dough
400g bread flour
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 dissolve. 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 butter milk filling. Seal well and shape into a ball. Let it proof for ½ hour.
Bake for 20-23 minutes at 180°C.
Enjoy!
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