Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, garlic butter bun. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Garlic Butter Bun is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Garlic Butter Bun is something that I’ve loved my entire life.
This week Friday baking is Chicken Buns with Garlic Butter. Delicious soft bread maybe not for you on diet. The texture is soft and spongy. Pile it all atop a toasted split-top bun that's been brushed with garlic butter and tell me if that's not the best dang lobster roll ever to cross your lips.
To get started with this particular recipe, we have to first prepare a few components. You can have garlic butter bun using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Garlic Butter Bun:
- Prepare 75 gr warm milk
- Get 15 gr dry active yeast
- Prepare 500 gr bread flour
- Prepare 100 gr granulated sugar
- Get 30 gr whole milk powder
- Get 5 large eggs
- Make ready 7 gr salt
- Take 125 gr unsalted butter
- Make ready Topping :
- Prepare 2 tbs unsalted butter, softened
- Take 1/4 tsp salt
- Take 4 garlic cloves, press in the garlic press or finely chopped
- Take 1/4 tsp garlic powder
- Make ready as needed green onion, thinly sliced
Combine all ingredients for desired garlic butter in bowl. Beat at medium speed until well mixed. Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavouring for Escargots à la bourguignonne. It is also spread on bread or used in shrimp scampi.
Instructions to make Garlic Butter Bun:
- Mix all the topping ingredients until well combined and put it in a piping bag. Set aside.
- Add 1 tbsp of sugar and yeast into the warm milk. Mix well then let stand until frothy (about 5 minutes).
- Add the flour, the remaining sugar, powdered milk, eggs and yeast mixture into a heavy duty mixer bowl with dough hook. Knead until everything is well blended. Add salt. Knead until the dough comes together. Add butter. Knead until smooth and elastic (if the dough is being stretched it will not get torn and look transparant).
- Put the dough in a greased big bowl. Cover with plastic wrap and allow it to rise in a warm place until doubled.
- When the dough is ready, turn it out onto a lightly floured surface. Divide the dough into 24 even pieces and shape each piece into a ball. Place the dough buns on a parchment-lined baking sheet. Allow the buns to rise on the baking sheet until doubled in size.
- Cut the top of each buns using a sharp scissor then pipe the topping into the openings.
- Bake the dough in a preheated oven 350°F for about 10 - 15 minutes or until the top becomes golden.
Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavouring for Escargots à la bourguignonne. It is also spread on bread or used in shrimp scampi. It is composed of butter and garlic pounded into a paste. These ingredients are well blended and chilled before use. Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon Brush buns with melted butter and toast on the grill for a few seconds.
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