Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives. Therefore, if you are not really rushing for time, do give the dough sometime to proof …I believed a 50 minutes or 60 minutes bread though is also acceptable to me since this is a simple, single proofing bread. Even if you don’t use it, there will be not much wastage. Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives. Miss this so much!! Take the dough out, punch into the dough to let any trapped air escaped. The slight change in temperature always makes me think about hearty soups, yeast rolls and bread for Fall. Step 2. to stay fresh for longer without needing to use artificial preservatives. is mostly melted, stir in the buttermilk and warm to about 110F. It is sweet and buttery in flavour. The picture below is from my second batch whereby I have used the method specified in the Cookipedia above and is. 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). I prefer unsalted and my wife prefer salted. The flavor and texture were wonderful. In a 2-cup liquid measure pour the boiling water over the buttermilk and let it stand for 10 minutes. This is usually water, but can be milk or a mixture of both. Post was not sent - check your email addresses! Craving for the buns that I can get hold in Singapore, and I have decided to prepare these buns to surprise my wife. If you need larger or smaller rolls, simply divide the dough accordingly. 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. Instead I bought two butter buns and that was my lunch. 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. PART 1 – MAKING THE TANG ZHONG (WATER ROUX) ….. 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. 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. Sarawak Style Butter Buns – Butter fillings. Add the yeast and honey to a large mixing bowl (or bowl of a stand mixer). Sarawak style butter buns shall not be confused with the butter soft buns that are mentioned in other recipe books. In a large bowl, whisk together the flour salt, sugar, and instant yeast. This is usually water, but can be milk or a mixture of both. Since this is a quite bread, I have by passed the step of yeast testing and put everything inside the whisking bowl and start the kneading. The history, administration. Hope you take a move in trying out this new recipe. I prefer to egg wash at the latter stage as I can control the. You can of course adjust the amount of liquid either side of the 200g, but the tang zhong proportions should not be adjusted. Throughout my years overseas, I have yet to find buns that have this filling. Swirl the above ... over the warm cake. Set the oven to temperature 190 degree Celsius. To make the tang zhong, you mix together one part flour with five parts liquid (by weight) to make a smooth paste. (http://www.cookipedia.co.uk/recipes_wiki/Tang_zhong, PART 1 – MAKING THE TANG ZHONG (WATER ROUX). Pour the buttermilk and oil into the yeast mixture; mix well. Personally, I do not prefer to have milk powder added since it will negate the. The fillings are aromatic. Transfer to a food processor. I prefer to egg wash at the latter stage as I can control the. Once cooled, covered bowl with a cling wrap and keep it in the fridge overnight. Finding this has brought homesick tears to my eyes. It is soft and fluffy but though simple, care and observation still need to be carried out by the baker. 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 . “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. Actually both also can. It is best to make a little extra, because the liquid will evaporate slightly during heating. Preheat oven to 425. Sometimes I didn't go to town for my lunch. Stirred until well mixed. Most Sarawakian knows about this bun, da scrumptious buttermilk bun. Hi, what type of milk powder is to be used? Wrap the dough around the butter filling ball as, Let it proof for another 30 minutes or when balls. This special bun comes with a rich and aromatic butter flavoured filling. Turn dough out onto a lightly floured surface and knead 20 times. You will note that my recipe for Tang zhong (that are detailed below) are different from what is mentioned above. This is also the type of buns commonly found in the famous Malaysian chain store called “Rotiboy” .http://thenewartofbaking.blogspot.sg. Add the buttermilk and 3 tablespoons of the melted butter buttermilk to the dry ingredients and stir with a wooden spoon until the … Therefore, in the event there are any discrepancies, that should be the main reason. Anlene)? Yet don’t wait until they are fully risen. This is a rather simple basic bun of which I am yet to trace the history. You can either use my recipe or the recipe as mentioned above. Ask any Sarawakian overseas, most will tell you that they missed these buns. PART 2 – PREPARING THE DOUGH – 1st Proofing, PART 4 – PREPARING THE DOUGH – Wrapping the fillings and 2nd Proofing. In saucepan or microwave-safe dish, heat 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. Place the flour mixture under medium to low heat until the mixture boils. Next, add corn flour, custard powder & milk powder. Dissolve yeast in warm water in a small bowl and set aside. The butter milk was very nice as well. Gently stretch each biscuit into 4-inch circle. It shall also not to be confused with the Hong Kong cocktail buns where the fillings are shredded coconuts and butters. It’s not the exact same, but most recipes … It is, Sarawak style butter buns shall not be confused with the butter soft buns that are mentioned in other recipe books. 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. The feel or touch is important! 2. Difference in the outcome? Let the flour mixture cooled down and let it rest for at least 5-10 minutes (note that the flour need. From the ease of making them to their wonderful fluffy texture and flavor, these buttermilk yeast rolls are going to be your newest obsession. Please refer here for the BASIC BREAD DOUGH RECIPE. I miss eating this butter bun! Mandy, I will think that the second method is an easier method and outcome is not much difference. Since there are possibilities of misunderstanding, I shall call these special buns as “Sarawak Style Butter Buns”. 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. You can of course adjust the amount of liquid either side of the 200g, but the tang zhong proportions should not be adjusted. I have yet to venture into bread making so I can only WOW and envy you. Sorry, your blog cannot share posts by email. 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). It shall also not to be confused with the Hong Kong cocktail buns where the fillings are shredded coconuts and butters. Sarawak Style Butter Buns – Butter fillings. Let the ball cooled down at room temperature. This should be about 30-45 minutes depending on the day’s temperature. 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. Personally, I do not prefer to have milk powder added since it will negate the. The fillings are aromatic. It shall also not to be confused with the Hong Kong cocktail buns where the fillings are shredded coconuts and butters. Since I've chose to eat naturally, I've to limit eating this delicious bun… Detailed measurements and instructions can be found on the printable Hope you take a move in trying out this new recipe. 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. Turn dough out onto a lightly floured surface. This is also the type of buns commonly found in the famous Malaysian chain store called “Rotiboy” .http://thenewartofbaking.blogspot.sg. Mix the brown sugar, cinnamon and pecans. Can I use the normal wheat flour or superfine white flour instead of bread flour? This is a rather simple basic bun of which I am yet to trace the history. Which tangzhong method is better? In a metal mixing bowl, mixed the water with the cold water. The tang zhong is added to the main flour with the liquid and mixed in and kneaded as normal. The so called butter buns in recipe books are mostly refer to buns with no filling. In a large bowl, whisk together the flour, remaining tablespoon granulated sugar, baking powder, baking soda and 1 teaspoon salt. Set aside for later use. Well, I have decided to give it a try since most bakers have concurred that it is an easy and soft bread.. 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. Whisk the yeast mixture into the buttermilk mixture. SARAWAK STYLE BUTTER BUNS. These rolls have a tangy bite from the buttermilk and a touch of sweetness from the honey. Since there are possibilities of misunderstanding, I shall call these special buns as “Sarawak Style Butter Buns”. I've been working on this recipe for awhile and have found that different buttermilks subtly affect the flavor. Homesick Buns? If you are from singapore, try this recipe rather than roast meat buns as it is easier to wrap and you can’t get this elsewhere. Rest of the Buns were perfect. Continue to stir until it resembles some types of glue or when the mixtures start to dissociate itself from the wall of the bowl. Invaluable baking lesson. In a metal mixing bowl, mixed the water with the cold water. It is best to make a little extra, because the liquid will evaporate slightly during heating. The filling is made of butter, sugar and flour. Then add egg & mix well again. It met my objective of looking for a lazy and fast bread recipe……. Arrange the rolls cut side down in the prepared baking pan. (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. Sprinkle 1/4 teaspoon cinnamon mixture and 1 tablespoon raisins over half of each biscuit. 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. If you wish, you can refer to my earlier post : Homesick Buns? Recipe adapted from: 40 minutes bread rolls recipe from Domestic Goddess Wannabe, Servings: about 9 dinner rolls of about 100 grams each. Experiment and add more or less honey as you see fit.=) PS Prep time includes rising time. In large mixing bowl, combine 1 ½ cup flour, yeast, sugar, salt and baking soda; mix well. All timings are for references. Satisfied to “eat” your own “hardwork”! 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. Melt the butter in the microwavable bowl (1 minute). Butter milk filling - beat butter, pure icing sugar & salt until creamy (pale). 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. 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. 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. Do make it a smaller bun with a small fillings if preferred. Once cool, shaped it into 10 small balls of about 40 g each. Alternatively, you can egg wash first before you send into the oven. Mix all ingredients except softened butter and beat at slow speed for about 5 minutes. (advisable to make into 18 dinner rolls of about 50 grams each). The buns were nice and sturdy; they stood up to the sauce of the pulled pork. The more time you knead, the gluten structure have build up, the softer and fluffier it will be. We usually bought back from Sarawak if we visited our home town. 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. 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…, (updated as at 8 June 2014)  here and you can follow me at, FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP, 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 2600 recipes worldwide and pinned by various bloggers, This error message is only visible to WordPress admins, 3.6 – Interesting Cooking Ingredients Series, 4.9 – South Asia (India, Pakistan, Sri Lanka, Banglade), 9.1.5 – Plant Survival and Inspiration Series, 9.1.6 – Plants Around My Neighborhood and In Singapore, 9.7 – Things I Just Discovered In Singapore Series, A Trendy Mooncake Festival Snack Dan Huang Su AKA Salted Egg Yolk Flaky Pastry or 蛋黄酥, Chinese New Year Recipes–Mixed Nuts Florentine (杂果仁脆片), Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖), Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽), Fried Dace With Fermented Black Beans (豆豉鲮鱼), Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子), Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇), Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡), Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡), Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶), Fermented Black Soya Bean Minced Meat (豆豉炒肉末), Homemade Sour Mustard or Sour Vegetable (家居自制酸菜). It is, Sarawak style butter buns shall not be confused with the butter soft buns that are mentioned in other recipe books. Once cooled, covered bowl with a cling wrap and keep it in the fridge overnight. Alternatively, you can also melt it over the smallest heat directly under the fire. 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! these are hard work! However, this method have used all natural ingredients without any chemicals  to get the same effect. 4) After you have filled up all the small buns cover and let the buns proof for 40 minutes or double its size. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Add in the sifted flour gradually and used a spoon to stir until well mixed. Apparently, they are either curious about the fillings based on my descriptions. 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. Take the dough out, punch into the dough to let any trapped air escaped. Please refer here for the BASIC BREAD DOUGH RECIPE. Then add egg & mix well again. I love the buns. Get ready the bread flour in a mixing bowl. Wait until the dough has risen halfway, almost touching one another. PROCESS OF MAKING THE SARAWAK STYLE BUTTER BUNS. http://wp.me/p3u8jH-1Cu. WOW! I find that the basic dough is much faster without compromise quality of the buns. 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. The nearest that I have came across is butter milk buns where milk powder is used used instead of pure butter. Prepare some and put it in the fridge. This is a traditional bun that is very popular among the Sarawakians. Sarawak is located in the island of Borneo. Cover with plastic wrap. It’s quick to put together and just the right size. (http://www.cookipedia.co.uk/recipes_wiki/Tang_zhong, PART 1 – MAKING THE TANG ZHONG (WATER ROUX). Yes, I am homesick of Sarawak Style Butter Buns.. 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. SARAWAK STYLE BUTTER BUNS. Add oat mixture, 1 3/4 cups flour, buttermilk, margarine, and salt to yeast mixture, stirring to form a soft dough. Cut frozen butter into cubes and add to flour, then pulse 6 … 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. Knead for one minute and divide into 10 equal size round ball. 2) Divide the basic bun dough into 35g eaches and let it sit for 10 minutes. 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. 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. The filling is made of butter, sugar and flour. I tried making the butter filling but it turns out a bit hard, kinda crystallize. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, 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. Since young, I have been eating these buns for breakfasts and snacks. Buttermilk Buns and Dinner Rolls - Italian Mediterranean Diet The amount of tang zhong used should be about 35% of the weight of the main flour. Increase the mixer speed to medium and beat for about 10 minutes, until the dough is smooth and elastic. Do give this simple recipe a try and lastly, thanks to Ms Diana Gale for this wonderful recipe of hers. Leave it to proof until almost double in size. While this is a simple recipe but care and observation still need to be exercised. However, this method have used all natural ingredients without any chemicals  to get the same effect. Thank you very much for your generous sharing again and your amazing effort to organize and upload the recipe, preparation and gorgeous pics. Please go to the Instagram Feed settings page to connect an account. Once cool, shaped it into 10 small balls of about 40 g each. You can either use my recipe or the recipe as mentioned above. Fascinated by Tangzhong method – another new info for me. Put  in the oven and bake at 10-15 minutes. This is a traditional bun that is very popular among the Sarawakians. Butter Buns – Normal buttery buns with no filling. Found in Sarawak only. PART 1 – MAKING THE TANG ZHONG (WATER ROUX) …..