I have been searching for a buttermilk filling recipe that is really nice, really rich milky and buttery taste. Guess what? I got this recipe from a friend and I do some changes and the outcome really awesome. I make a streusel crumble to garnish the buns. The streusel gives a crunchy texture...^^ So have to serve while it is hot.
~ 香香的奶油馅再加了脆脆的奶油酥在上面。。哇！^^ 。。好好吃
Basic bun dough:
Please refer to my coconut buns basic dough..^^1 portion of basic dough..here
(Makes about 25 buns with 35g eaches)
Buttermilk filling:
125g anchor brand unsalted butter
120g castor sugar
150g fern leaf brand instant milk powder
80g plain flour
Method:
1) Beat butter and castor sugar until just combine. Add in milk powder mix well and lastly add in plain flour and mix well. That is all, simple right...
2) Divide the basic bun dough into 35g eaches and let it sit for 10 minutes.
3) Flatten the small bun and wrap a spoonful of buttermilk filling and seal up with the sealed side facing down.
4) After you have filled up all the small buns cover and let the buns proof for 40 minutes or double its size. Before baking egg wash the buns and sprinkle the buutermilk crumble on top.
5) Perheated oven at 180℃ and bake the buns for 15 minutes.
**note: When wrapping up the buttermilk must sealed neatly to prevent the buttermilk from leaking when baked.
^..^ ^..^ ^..^ ^..^
~ 香香的奶油馅再加了脆脆的奶油酥在上面。。哇！^^ 。。好好吃
Basic bun dough:
Please refer to my coconut buns basic dough..^^1 portion of basic dough..here
(Makes about 25 buns with 35g eaches)
Buttermilk filling:
125g anchor brand unsalted butter
120g castor sugar
150g fern leaf brand instant milk powder
80g plain flour
Method:
1) Beat butter and castor sugar until just combine. Add in milk powder mix well and lastly add in plain flour and mix well. That is all, simple right...
2) Divide the basic bun dough into 35g eaches and let it sit for 10 minutes.
3) Flatten the small bun and wrap a spoonful of buttermilk filling and seal up with the sealed side facing down.
4) After you have filled up all the small buns cover and let the buns proof for 40 minutes or double its size. Before baking egg wash the buns and sprinkle the buutermilk crumble on top.
5) Perheated oven at 180℃ and bake the buns for 15 minutes.
**note: When wrapping up the buttermilk must sealed neatly to prevent the buttermilk from leaking when baked.
^..^ ^..^ ^..^ ^..^
Ever since I came across your recipe many years ago, I have been baking these buttermilk buns. Family favorite and now friends favourite too. Thank you .
ReplyDeleteThank you for sharing this recipe. I have been making buttermilk buns using your recipe for family & friends for years. Today I baked a batch for colleagues, one scoffed 4 buns in one sitting.
ReplyDelete