April 14, 2015

Wholemeal Almond Butter Buns (QQ糯米全麦杏仁奶油面包)

If you are from Sarawak maybe you are familiar with the Sarawak Butter Buns. Today my buns are not the local soft buns but it is a soft buns made of glutinous flour, wholemeal flour, almond meal and bread flour with Sarawak butter buns filling. The actual recipe i use for this buns is this recipe QQ glutinous rice loaf (that i tweak a little) from 'The second book of baking for beginners' from Carol Hu The other day i show my hubby a post hereIt is the butter filling that attracted him. I use to make the other version of Buttermilk filling here and here which my family love very much. To kill the curiosity we venture into trying out this butter filling.

面包没刷上蛋液,就喜欢那自然烤黄的感觉。。哈哈!


做了一盘12粒的小面包 Made a tray of 12 small buns
Sometimes making bread can be so fun especially when you can mix and match the ingredients that you have. But of course the bread have to turn out nice and successful :p

宝贝们带走当小点心就剩下这些了。After my boys take away for their recess snack this is what left for us :D


Butter Filling (奶油馅)
Ingredients;
150g butter /奶油
150g sugar /tang
180g flour /面粉
2 Tbsp milk powder (i added) /奶粉

奶油馅; 
1) 先把奶油融化(我用微波炉,高热1分钟 15秒-我的微波炉是850瓦特)
2) 加入糖拌均匀。
3)加入面粉拌均。
4)这就是奶油馅了。休面5到10分钟。
Butter filling: 1) Melt butter in the microwave oven (i zap in my mircowave oven for 1 minutes 15 second-my mircowave oven is 850 watts only, if your mircowave oven is high you may need lesser time)
2) Add in sugar stir till it is dissolve.
3) Add in flour, blend till it form into a soft dough. 
4) This is the butter filling. Let it sit for 5-10 minutes.
**Personally i found 150g of sugar is a bit too sweet for me. If the next time i make i will reduce the sugar to 110g
分成40克一份,刚刚好12粒。Divide the butter filling into small portion of 40 grams each. It will be about 12 pieces.

把面团分12份。搓圆再包入奶油馅。放入预备好的烤盘。 Divide the bread dough into 12 portions. Round them round. Wrap them with butter filling and place into a prepared baking tray. (tray size is 9.5inches x 12 inches)

Wholemeal Almond Butter Buns (全麦杏仁奶油面包)
Recipe adapted from 'The second book of baking for beginner' by Carol Hu
Filling recipe: Guai ShuShu
Method: Straight dough
makes: 12 small buns

Ingredients:

250g bread flour
50g glutinous rice flour
20g almond meal
30g wholemeal flour
3/4 tsp instant yeast
20g brown sugar
50g egg whites 
1/4 tsp salt 
30g unsalted butter
170ml milk

To Do:
1) Add all ingredients (cold milk, sugar, salt, yeast and bread flour) expect butter, in a mixing bowl combine and knead well.  
2) Add in butter and continue to knead the dough till elastic and smooth. Roll round and place in a oiled mixing bowl, side aside to rise to double in size. (i add all the ingredients into my bread machine pan and press 'dough mode' - the process takes 1 hour 30 minutes including first rising time)

3) Punch down the dough to expel air. Divide the dough into 55g each and roll into a small ball, rise for 10 minutes.

4)Take a small dough, flatten it with a rolling pin, add one butter filling and wrapped up. Seal it properly and place the sealed side facing down in the prepared baking tray.  Repeat the rest till finished. Let it proof for 30-45 minutes. Bake in a preheated oven at 180C for 25 minutes. (i baked mine on the lowest rack) Transfer the buns onto a wire rack once it is cooked. Let it cool and serve.
柔软的面包夹着香香的奶油馅!你要试试吗?

Enjoy~

I am joining Joyce with this lovely buns in Cook-Your-Books #22
  
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