Once cooled, covered bowl with a cling wrap and keep it in the fridge overnight. In a 2-cup liquid measure pour the boiling water over the buttermilk and let it stand for 10 minutes. If you are using a metal mixing bowl which are slightly cold when touched, put it in your oven at. Let the flour mixture cooled down and let it rest for at least 5-10 minutes (note that the flour need. Anlene)? Preheat oven to 350°F. The filling is made of butter, sugar and flour. Do make it a smaller bun with a small fillings if preferred. The fillings are aromatic. Fast forward to 2012, these same cohorts of students found me on Facebook. For the butter fillings, you can add 1-2 tablespoons of milk powder to the flour. The amount of tang zhong used should be about 35% of the weight of the main flour. It would be useful have a digital thermometer with a probe when making this as other types of thermometer tend to be too large. I love the buns. (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. In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, buttermilk, instant yeast, salt, honey, and butter.Mix the ingredients by hand or with the dough hook until well combined. Make sure the butter is room temperature. Set the oven to temperature 190 degree Celsius. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, It is best to make a little extra, because the liquid will evaporate slightly during heating. Craving for the buns that I can get hold in Singapore, and I have decided to prepare these buns to surprise my wife. Set aside for later use. The so called butter buns in recipe books are mostly refer to buns with no filling. Just a matter of practice for experience kitchen expertise like you. Since I've chose to eat naturally, I've to limit eating this delicious bun… I prefer unsalted and my wife prefer salted. Then add egg & mix well again. We usually bought back from Sarawak if we visited our home town. Hi there, just a question. You will note that my recipe for Tang zhong (that are detailed below) are different from what is mentioned above. Apparently, they are either curious about the fillings based on my descriptions. It shall also not to be confused with the Hong Kong cocktail buns where the fillings are shredded coconuts and butters. 2) Divide the basic bun dough into 35g eaches and let it sit for 10 minutes. Homesick Buns? So have fun. Thank you for sharing this treasure recipe. Melt the butter in the microwavable bowl (1 minute). I get the urge to start baking with yeast in August. “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. The history, administration. Hope you take a move in trying out this new recipe. 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. Do give this simple recipe a try and lastly, thanks to Ms Diana Gale for this wonderful recipe of hers. Prepare some and put it in the fridge. This is a rather simple basic bun of which I am yet to trace the history. “, (http://www.cookipedia.co.uk/recipes_wiki/Tang_zhong). Post was not sent - check your email addresses! You can refer the original recipe here. However, this method have used all natural ingredients without any chemicals  to get the same effect. Please refer here for the, This is a rather simple basic bun of which I am yet to trace the history. The next morning, remove the As you said, the dough was very easy to work with. In the bowl of a stand mixer, whisk together 1¼ cups (156 grams) flour, sugar, salt, yeast, and baking soda by hand. Taking a bite resembles having a piece of bread spreads with butter and sugar.. History of this unique bun have yet to be traced and this will be my second post on this fillings. Yes, I am homesick of Sarawak Style Butter Buns.. If you wish, you can refer to my earlier post : Homesick Buns? Sprinkle 1/4 teaspoon cinnamon mixture and 1 tablespoon raisins over half of each biscuit. Sarawak style butter buns shall not be confused with the butter soft buns that are mentioned in other recipe books. This is also the type of buns commonly found in the famous Malaysian chain store called “Rotiboy” .http://thenewartofbaking.blogspot.sg. Butter Buns – Normal buttery buns with no filling. 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. 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