Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..

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UPDATED POST ON 11-10-2014

Craving for the buns that I can get hold in Singapore, and I have decided to prepare these buns to surprise my wife. We usually bought back from Sarawak if we visited our home town. 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.  Please refer here for the BASIC BREAD DOUGH RECIPE. I find that the basic dough is much faster without compromise quality of the buns.

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INTRODUCTION

This is a rather simple basic bun of which I am yet to trace the history. The uniqueness of this bun is its filling. The filling is made of butter, sugar and flour. Throughout my years overseas, I have yet to find buns that have this filling. The nearest that I have came across is butter milk buns where milk powder is used used instead of pure butter.

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I came from Sarawak, Malaysia. Sarawak is located in the island of Borneo. Since young, I have been eating these buns for breakfasts and snacks.

I missed the buns. The fillings are aromatic. It is sweet and buttery in flavour. 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. What shocked me is that most of them in Google plus communities have never seen or eaten the buns before. Apparently, they are either curious about the fillings based on my descriptions.

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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.

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SARAWAK STYLE BUTTER BUNS

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. It shall also not to be confused with the Hong Kong cocktail buns where the fillings are shredded coconuts and butters. 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. Since there are possibilities of misunderstanding, I shall call these special buns as “Sarawak Style Butter Buns”.

Butter Buns – Normal buttery buns with no filling. (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. This is also the type of buns commonly found in the famous Malaysian chain store called “Rotiboy” .http://thenewartofbaking.blogspot.sg

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Sarawak Style Butter Buns – Butter fillings. Found in Sarawak only.

   


THE PROCESS OF MAKING SARAWAK STYLE BUTTER BUNS

This illustration will use the Tangzhong method of bread making and it involved 5 stages in the following orders:

Part 1 – Making the Tanzhong (Water Roux) ..– Best to prepare the night before

Part 2 – Preparing the Dough for the 1st Proofing

Part 3 – Preparing the Butter Fillings

Part 4 – Preparing the Dough – Wrapping the Fillings and 2nd Proofing

Part 5 – The Baking Process

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TANZHONG METHOD OF BREAD MAKING

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. Previously, bread improver were used to make the bread softer for a longer period of time. However, this method have used all natural ingredients without any chemicals  to get the same effect.

According to Cookipedia:

“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. 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. Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives.

To make the tang zhong, you mix together one part flour with five parts liquid (by weight) to make a smooth paste. This is usually water, but can be milk or a mixture of both. The mixture is then heated in a saucepan until it reaches exactly 65°C (149°F), removed from the hob, covered and left to cool until it is down to room temperature, when it will be ready to use. It would be useful have a digital thermometer with a probe when making this as other types of thermometer tend to be too large. If you are not making your bread immediately, the tang zhong will keep in the fridge for a couple of days, but will need to be brought up to room temperature before use. The tang zhong is added to the main flour with the liquid and mixed in and kneaded as normal.

The amount of tang zhong used should be about 35% of the weight of the main flour. It is best to make a little extra, because the liquid will evaporate slightly during heating. To make a loaf weighing about 1kg, I would suggest using 480g flour, 200g liquid and 170g tang zhong (made with 30g flour and 150g liquid), which will give a hydration of about 68%. You can of course adjust the amount of liquid either side of the 200g, but the tang zhong proportions should not be adjusted. “

(http://www.cookipedia.co.uk/recipes_wiki/Tang_zhong)

You will note that my recipe for Tang zhong (that are detailed below) are different from what is mentioned above. You can either use my recipe or the recipe as mentioned above.

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PROCESS OF MAKING THE SARAWAK STYLE BUTTER BUNS

PART 1 – MAKING THE TANG ZHONG (WATER ROUX) …..

What is required

  • 50g bread flour
  • 50g boiling water (water should be boiling hot, otherwise you have to put it over the stove to cook it)

Steps of preparation

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  • Get ready the bread flour in a mixing bowl. Pour the boiling hot water into the flour, mixed well and shaped into a ball.
  • Let the ball cooled down at room temperature. Once cooled, covered bowl with a cling wrap and keep it in the fridge overnight.
  • This recipe will make about 90 g of tanzhong. If you cannot finish tanzhong, you can put it in a container and keep it in the fridge for future use.

Update:

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.

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What is required

  • 25 g of bread flour
  • 125 g of cold water

Steps of preparation

  • In a metal mixing bowl, mixed the water with the cold water. Stirred until well mixed.
  • Place the flour mixture under medium to low heat until the mixture boils.
  • Continue to stir until it resembles some types of glue or when the mixtures start to dissociate itself from the wall of the bowl. Cool and keep it in the refrigerator for the portion that was not used.

PART 2 – PREPARING THE DOUGH – 1st Proofing

What is required

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  • 180 g of bread flour (you can substitute 5 g of bread flour with milk powder, in that case you need only 175 g of bread flour)
  • 30 g of sugar
  • 4 g of instant dry yeast
  • Pinches of Salt
  • 35 g of beaten egg (the above picture is for illustration. 35 g of eggs is equivalent to about 1 egg)

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  • 55 ml of fresh milk
  • 20 g of butter – soften
  • 45 g of tangzhong, refer to recipe above (about half of the tangzhong made above)

 


Steps of preparation (dough)

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  • Mix all ingredients except softened butter and beat at slow speed for about 5 minutes.
  • 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.
  • In the flat surface dusted with normal or bread flour, take out the dough from the mixing bowl and slightly knead it using hand for 1-2 minutes and shape it into a ball.
  • lightly oil you mixing bowl and place the ball in the bowl. Cover with damp cloth or cling wrap (to prevent moisture loss).

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  • Leave it to proof until almost double in size. This should be about 30-45 minutes depending on the day’s temperature.
  • If you are using a metal mixing bowl which are slightly cold when touched, put it in your oven at temperature of about 30 degree Celsius for about 10 minutes or when your bowl feel warm when touched.

 


PART 3 – PREPARING THE BUTTER FILLINGS

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What is required

  • 150 g of butter
  • 150 g of sugar
  • 180 g of flour

Steps of preparation

  • Melt the butter in the microwavable bowl (1 minute). Alternatively, you can also melt it over the smallest heat directly under the fire.
  • Add the sugar to the hot melted butter, stirred until dissolved.
  • Add in the sifted flour gradually and used a spoon to stir until well mixed.
  • Let the flour mixture cooled down and let it rest for at least 5-10 minutes (note that the flour need sometime to absorb the liquid and don’t worry if it is too watery. After 5 minutes, the flour will also expand and you can see a slight increase in volume.
  • Once cool, shaped it into 10 small balls of about 40 g each. Set aside for later use.

 


PART 4 – PREPARING THE DOUGH – Wrapping the fillings and 2nd Proofing

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  • Take the dough out, punch into the dough to let any trapped air escaped. Knead for one minute and divide into 10 equal size round ball.

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  • Wrap the dough around the butter filling ball as even as possible. Put it in a baking tray and cover with the same damp cloth.
  • Let it proof for another 30 minutes or when balls were almost double in size.

 


PART 5 – THE BAKING PROCESS

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  • Set the oven to temperature 190 degree Celsius.
  • Put  in the oven and bake at 10-15 minutes. 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. Alternatively, you can egg wash first before you send into the oven. I prefer to egg wash at the latter stage as I can control the colour better.
  • Egg wash – Crack one egg and mixed with 3 teaspoons of water and 2 drops of oil, slightly beat and sift into a small box, use the brush to brush on top of the surface. The purpose is to let the buns looks shinny and golden brown. 

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  • Take out from the oven and transfer to a rack for cooling.

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MODIFICATIONS AND VARIATIONS

  • For the butter fillings, you can add 1-2 tablespoons of milk powder to the flour. Personally, I do not prefer to have milk powder added since it will negate the butter aroma. However, commercially, they do add milk powder to this and in fact, my kids loved the fillings that have milk powder.
  • For the dough, you can add 1 teaspoon of milk powder as well. However, both this modification are not traditional methods of preparation.

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CONCLUSIONS

  • This is a traditional bun that is very popular among the Sarawakians.  The history has yet to be traced. However, this bun is usually prepared by Hainanese “kopitiam” (coffee shops) and most of the good bakers are Hainanese. Hainanese are the descendants of immigrants from the Island of Hainan in People’s Republic of China. It is also a Chinese dialect group and they are very good chefs and pastry chiefs. This is because they arrived South East Asia later than other Chinese dialect groups (like Cantonese, Hokkien, Foochow) and they were employed as chefs in the then British families and well to do local and nonya families. They were trained by the British in baking and when the colonial era ceased, they started to set up coffee shops cater for the Chinese immigrants in from China. The consumption and usage of butter in pastry were mostly influenced by the British administration. Though unconfirmed, however , it appeared to be logical because Chinese traditional cooking did not use its butter in its delicacies.
  • 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.
  • The use of tanzhong in this recipe made the bread softer even after a day or two. This newly developed baking method is widely used by bakers in the Asian region and that is one of the reasons that sweet buns and soft buns were popular in Asian region. The texture will definitely different from the traditional method of bread baking.

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Hope you take a move in trying out this new recipe. 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. Have a small scoop of filling and tell me if this is your cup of teas.

Thanks for reading and have a nice day. Cheers. 

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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I Am Short Of Time And Craved For A Cookie.. So I Made..–Microwave Cookies

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INTRODUCTION

Previously, I have a post on Microwave Mug Cake and yesterday when I browsed through the internet, a recipe in this Facebook Page – I love showing my personality in my cooking, caught my attention. I have always loved this Facebook Page because of its simple, unusual and daring recipes. In his/her post FOR THOSE DAYS WHEN YOU JUST WANT TO MAKE ONE COOKIE!, the Page owner was using microwave to prepare some cookies. Analysing at the ingredients, I was amazed how simple were the ingredients. Looking at the number of Likes in the post, at that time, there were 110 Likes and 736 re-shares. I thought I might as well give it a try.

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This morning, I am toying with his/her recipes. I started to try the original recipe and followed by additional recipes modified by me including 2 eggless recipes. Prior to this, I do know there are some eggless cookies recipes and I thought I might as well try to make these eggless cookies using microwave. My previous post of Eggless, Butter Less and Milk Less Cup Cakes was quite well received and I believed there will be some readers who are interested in microwave eggless cookies too.

Altogether, I have prepared 5 cookies:

  1. Butter Cookies with Caramel Chocolate Chips – As per the original recipe except substitute chocolate chips with caramel chocolate chips;
  2. Chocolate Cookies with Almond Chunks
  3. Eggless Strawberry Cookies with Strawberry Slices
  4. Eggless Blueberry Cookies with Fresh blueberries
  5. Strawberry Cookies with Strawberry Slices

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For eggless cookies, the eggs were substituted with equivalent volumes of strawberry milks or fresh milks. For this post, I will only list out the recipe of the  first cookie and highlight the changes in ingredients for the other cookies.


WHAT IS REQUIRED

Recipe adapted from: FOR THOSE DAYS WHEN YOU JUST WANT TO MAKE ONE COOKIE by I love showing my personality in my cooking

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  • 1/4 cup of plain flour

  • 1 tablespoon of butter (melted)

  • 1 tablespoon of white sugar

  • 1 tablespoon of brown sugar

  • 2 tablespoons of caramel chocolate chips (optional)

  • 1 egg yolk

  • 1/2 teaspoon of vanilla essence

  • Pinches of salt

STEPS OF PREPARATION

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  • In a bowl with melted butter, add in white and brown sugars, stir until well mixed. Add in egg yolks and followed by plain flour. Stir until combined and followed by addition of caramel chocolate chips.

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  • Place the cookie batter in the lightly greased  microwavable plate or bowl. Microwave 45-60 seconds or until the centre of the batter is set.

NOTE:

Just like ovens, every microwave oven will have some differences in terms of heat released. Like the microwave oven I have in my house, it is a very simple basic microwave oven with no function to adjust the heat. As such, you can start using medium heat (if there is any) and see how is the result. If at the end of 60 seconds, the cookie still does not look set, add additional 10-20 seconds to the cooking time. It is considered as cooked when the centre of the cookie is set or not runny.

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CHANGES IN OTHER COOKIES’ RECIPES

For other cookies, the changes are as follows:

  • Chocolate Cookies with Almond Chunks – Addition of 1 teaspoon of chocolate powder to the batter and replace chocolate chips with almond chunks; 
  • Eggless Strawberry Cookies with Strawberry Slices – Replacement of egg yolk with 20 grams of strawberry milks and substituting chocolate chips with one fresh strawberry (cut in slices)

  • Eggless Blueberry Cookies with Fresh blueberries – Replacement of egg yolk with 20 grams of  fresh milks and replacing chocolate chips with 10 fresh blueberries (mashed)

  • Strawberry Cookies with Strawberry Slices – Replacement of almond chunks with one fresh strawberries (cut in slices).


OUTCOME OF THE EXPERIMENTS

Butter Cookies with Caramel Chocolate Chips 

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The texture of the cookie is definitely satisfactory. It is rather light and a chewy type of cookie. It is quite fragile and if you view the original website, you will see that the Page Owner is using a fork to eat the cookie. However, given adequate time to cool, the cookie can be cut into neat pieces and definitely worth a try.

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Chocolate Cookies with Almond Chunks

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As expected, since it is a change of dry ingredients (from chocolate chips to almond chunks) and addition of chocolate powder, the texture is the same as the first cookie. Definitely recommendable even though it is not as crispy as the traditional cookie.

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Eggless Strawberry Cookies with Strawberry Slices

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Well, for this cookie, there was a rather major modification to the ingredients. So, what is the impact of the substitution of egg yolk with strawberry milks and the addition of freshly cut strawberry slices to the cookie? As expected, as there is no egg, it become a very dense “cookie” or “cake” if you  want to call it.

As I have explained earlier in my Eggless, Butter Less and Milk Less Cup Cakes post, eggs have the role to support the structure of any baked products. Without eggs, the rise of any baked products (cookies included) will have to be solely depend on the leavening agents (baking soda or baking powders).

Since we are using plain flour (without any baking soda or baking powders), will the cookies rise? The answer is quite certain, NO.

How about if we substitute the plain flour with self raising flours? It may or may not since the milk have much more moisture content than the eggs and it may not be able to support the flours.

Taste wise, it is acceptable. It is moist and full of strawberry flavour. Having one full cookie with some strawberry ice cream will definitely be welcomed by your guest…For Asian taste, this resembles a steamed dense cake..

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Eggless Blueberry Cookies with Fresh blueberries

 

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I then continued my adventure with the blueberry cookie by substituting the yolk with fresh milk and addition of blueberries. The outcome is the same as the eggless strawberry cookie, dense but chewy and edible.

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Strawberry Cookies with Strawberry Slices 

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Looking at the dense eggless “cookie” that I have made, I have decided to revert back to the usage of yolk in the cookies. For this cookie,  I have only substituted the chocolate chips with one strawberry fresh slices.

The texture is slightly better than the eggless cookies but it is too moist. The reason was simple, the juices from the fresh strawberry slices have negate part of the structure supporting effects of eggs  in the cookie.  If strawberry is to be added, I personally think that some baking powder and more flour will be needed to make it less dense.

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CONCLUSION

Depending on individual tastes, I would strongly recommended making the first two cookies (butter cookie with caramel chocolate chips and chocolate cookie with almond chunks). These two cookies are very delicious and light. However, if you do not mind to have dense “cookies”, you can try eggless strawberries and blueberries cookies. It was moist and very tasty.

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Hope you like my adventure today and do take a step out to prepare this one minute cookie for yourself or share with your family members. Is it not baking and cooking is fun with endless possibilities to try?

Have a nice day and cheers.

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