Butter Milk Buns- 奶油包

25.11.2013 -  Batam.   I have collected a few packets of milk powder from my son cereal pack, so was thinking to use up before it is expired.  Butter Milk Buns come across my mind. Ta Da, yes i told myself, im gonna make butter milk bun as i have been longing for ages.  Butter Milk Bun is one of my childhood favourite.

I have been collecting several buttermilk bun recipes earlier, i search once again for my final decision of making buttermilk bun and somehow many recipes were different and eventually i went back to my buttermilk bun recipes collection and picked up this recipe from Shoonyin Home Cooking : Butter Milk Buns recipe.

I read through Shoonyin Home Cooking recipe process and it seems like pretty much the recipe that i've been looking for.  But her recipe is very brief in steps, so basically i just need to compare to other buttermilk buns recipes read more in details about the steps and method and do some comparison.  Hui....pls don't think just to follow and copy the recipe. If you want to make a success cooking or baking. You need to do some other study not only base on one recipe.  so doing comparison and get the detail steps by steps for a beginner like me is very important.

Here are some important fact that why i choose her recipe and i write into details for you guys who is reading and using my recipe.

As she mentioned Butter Milk Buns are very popular in Malaysia and Brunei.  She said this was her 2nd attempt with the fillings. The first filling recipes which she copied from a US website was totally useless and a failure. This time she used this recipe was from a Brunei friend and it was a success.  ( i am very happy to hear that actually! i said to myself...ah..ha!! finally i've got the right one )

She also mentioned that the Bun dough recipe was from Kuala Terengganu, a specialty over there.  The Bun was very soft even after it cooled down. The butter milk was very nice as well. Two of the fillings in her buns burst during baking but that was because she did not covered up the dough well and it leaked out. Rest of the Buns were perfect.  And so i chose her recipe for my 1st ever bread making!! duh...

Anyway, same as my buns, i have got 3 buns buttermilk eventually leaked out. but it was ok, overall my Buttermilk Bun was a success. I love it, it was so soft and the filling is simply delicious and it was not too sweet. Im glad i use this recipe and this recipe sure good to keep.

Butter Milk Buns- 奶油包

Gelatinised dough
50g bread flour ( cekar kembar )
35ml hot boiling water

1. Place Bread flour in a mixing bowl.
2. .Add hot boiling water and mix with wooden spoon to form a rough dough..
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour or up to 48 hours ( i made this overnight )


To prepare Basic sweet bread dough
150g bread flour ( cekar kembar indonesia flour product )
50g plain flour ( segitiga biru indonesia flour product )
40g granulated sugar
1/2 tbsp instant yeast
1/4tsp salt
88ml cold milk
1 small egg
30g cold butter, cubed

1. Combine flours, sugar, yeast and salt together in a mixing bowl.

2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs.

3. Using a stand electric mixer, mix on low speed, adding cold milk gradually. Until evenly knead through.

4. Mix until dough is well combined and leave the sides of bowl. ( only used electric hand mixer )

5. Add in the cold butter cubes ( i shave the butter technique from chef Micheal kitchen ) and mix on medium speed until dough is smooth. Leave stand to prove for 2 hour or until double in size.

6.Remove the dough from the bowl and give a few light kneading to press out the air in the dough. Divide the dough into 9 equal portions (60g each) original recipe make 11 portion with 30g each. Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the doughs rest for 30mins.

7.  Remove the chilled filling from fridge.

8. On a lightly floured work surface, roll each dough into a round disc (I used my hands).  Flatten the dough. Wrap each dough with one portion of the filling. Pinch and seal the seam tightly.

9. Once completed, set aside to rest for 15mins.

10. Pre-heat oven at 180.

11. Brush egg wash on top of the dough buns.

12. Put tray at the centre of the oven and bake for 25 minutes.

13. Served hot with coffee or tea.

Butter Milk Fillings

Butter Milk Fillings
70g butter
30g icing sugar
1/8 tsp salt
30g whole egg (about half egg 15g )* 1 use one small egg
1 tbsp cornflour (can add more)
80g skimmed milk powder

*you can use the other ½ egg for egg wash.

Method:
1. Cream butter, sugar and salt until creamy.
2. Add in egg in batches mixing well each time.
3. Put in corn flour and skimmed milk powder, mix well with rubber spatula. Add more corn flour if dough is still too soft or watery depending on your egg size.
4. in the fridge while doing the dough.

 After mixing and kneading.  Leave stand to prove for 2 hour or until double in size.  After 2 hours, punch down air

 .Remove the dough from the bowl and give a few light kneading to press out the air in the dough

Divide the dough into 9 equal portions (60g each). Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the doughs rest for 30mins.  

 After set for 30mins, double in size, knead and filling one by one

 On a lightly floured work surface, roll each dough into a round disc with a rolling pin. Flatten the dough. 

Wrap each dough with one portion of the filling. Pinch and seal the seam tightly. 

 Once completed, set aside to rest for 15mins. 

 When it is ready to bake, brush egg wash on each bun

 Bake away in 25 minutes and Ta Da!! Ready to eat.

 There you have it, soft and fluffy butter milk buns!!

 This is the kind of Butter Milk Bun that im dying to eat. What a bliss!! Perfect!

I am the happiest person on earth!!