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Kuching Butter Milk Buns
Kuching Butter Milk Buns

Before you jump to Kuching Butter Milk Buns recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

The benefits of healthy eating are now being given more publicity than ever before and there are good reasons why this is so. The overall economy is impacted by the number of individuals who are dealing with health problems such as hypertension, which is directly related to poor eating habits. No matter where you look, people are encouraging you to live a healthier way of life but but then, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. Most likely, a lot of people think that it takes a lot of work to eat healthily and that they will have to drastically change their way of life. It is possible, though, to make several minor changes that can start to make a difference to our everyday eating habits.

These changes can be done with all sorts of foods and can apply to the oils you cook in and the spread you put on bread. For example, monounsaturated fat such as olive oil can help to offset the bad cholesterol in your diet. It also provides vitamin E which is great for your skin, among other things. If you currently eat lots of fresh fruits and veggies, you may want to think about where you’re buying them and if it’s the best source. Organic foods are an excellent alternative and will reduce any possible exposure to harmful chemicals. If you can find a good local supplier of fresh fruit and leafy greens, you can also ingest foods that have not lost their nutrients because of storage or not being harvested at the right time.

Thus, it should be somewhat obvious that it’s not difficult to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to kuching butter milk buns recipe. To cook kuching butter milk buns you only need 21 ingredients and 5 steps. Here is how you achieve that.

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

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