Recipe of Gordon Ramsay Sarawak Butter Buns

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, sarawak butter buns. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sarawak Butter Buns Pinkblanket's Tiny Kitchen Australia 🇦🇺 Kneading by hand instruction is included here. This one uses #breadmaker. ☺️ For this #bun, be generous with its filling. Sarawak style butter buns shall not be confused with the butter soft buns that are mentioned in other recipe books. The so called butter buns in recipe books are mostly refer to buns with no filling.

Sarawak Butter Buns is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Sarawak Butter Buns is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook sarawak butter buns using 25 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Sarawak Butter Buns:

1. Take A. Butter milk filling
2. Get 160 g Unsalted Butter
3. Make ready 100 g Pure Icing sugar
4. Prepare 1/2 tsp Salt
5. Prepare 1 large Egg
6. Take 3 tbsp Corn flour
7. Prepare 3 tbsp Custard powder
8. Prepare 200 g Milk Powder
9. Take B. Basic Sweet Bun
10. Take 200 ml warm water (lukewarm) *
11. Make ready 4 tbsp sugar *
12. Take 2 tbsp condensed milk *
13. Make ready 1 packet active dried yeast *
14. Make ready 1 egg
15. Prepare 2 tbsp butter
16. Take 1 tsp salt
17. Make ready 3 C flour / bread flour
18. Prepare 2 tbsp milk powder
19. Take 1 tsp bread improver
20. Get 👉🏻 Note:
21. Prepare 1 . INSTANT dried yeast requires no blooming
22. Take 2 . ACTIVE dried yeast need to be proofed
23. Make ready 3 . Check your yeast
24. Get skip step 2 if using instant dried yeast
25. Get add it last to the ingredient list

It's enjoyed by millions every day. 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…. It is divine especially eaten with a cup of tea or coffee. It is ideal as a breakfast item or afternoon snacks.

Steps to make Sarawak Butter Buns:

1. 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.
2. Butter milk filling - beat butter, pure icing sugar & salt until creamy (pale). Then add egg & mix well again. Next, add corn flour, custard powder & milk powder. Mix until well-combined. Add extra corn flour/custard powder if filling is still too soft. It should feel soft yet firm enough when touched. Keep in the fridge while doing the dough.
3. Sweet dough - combine ingredients marked (*) and leave aside to proof for 5-10mins.
4. Place the yeast mixture into a bread-maker baking pan (or a stand mixer if using) followed by the rest of the ingredients in the exact order listed in the recipe.
5. Lock the bread pan into position in the baking chamber & close the lid. Choose dough setting. Wait for bread maker to beep and stop. Once done, transfer dough to a floured working top and deflate the dough lightly (proceed to step 7).
6. 👉🏻 If using a stand mixer, knead dough using dough hook for 7-10 minutes. Test the readiness of dough by doing a ‘window pane’ test. The dough is ready when it stretches well (not breaking) when pulled. Transfer it to a greased bowl, cover with a cling film and leave to proof for 45mins to 1 hour or until dough doubled in size. Once done, move to a floured working top and gently deflate the dough (proceed to step 7).
7. 👉🏻 If kneading by hand, mix all dry ingredients first. Then add yeast mixture from step 2. Mix well. Keep kneading for at least 10mins until dough is stretchy & not breaking when stretched. Cover with a cling film & rest 45mins to 1 hour or until dough double in size. Once done, move to a floured working top and gently deflate the dough (proceed to step 7).
8. Divide dough into equal portions (30-40g each). Roll into small balls and rest for 10-15 minutes. Next, flatten, add filling, wrap, seal tightly and shape every ball into a round bun. Place on a greased pan. Set aside to rest for at least 45 minutes or until buns double in size.
9. Preheat oven at 160°C-170°C. Bake for 15mins or until golden brown. Once out from the oven, immediately brush buns with melted butter and transfer to a cooling rack to cool.

It is divine especially eaten with a cup of tea or coffee. It is ideal as a breakfast item or afternoon snacks. The use of tanzhong in this recipe made the bread softer even after a day or two. SARAWAK BUTTER BUNS (砂拉越 牛油面包） Photo courtesy, Kenneth Goh. It was after my high school/ upper six before I went to Canada when I went to teach as a temporary teacher.

So that is going to wrap it up for this exceptional food sarawak butter buns recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!