old school luncheon meat bun...

Luncheon meat bun has always been my favourite type of bun!! I could eat these buns every single day & never get tired of them. Teehee =P Who can resist such sweet soft fluffy bun with savoury yummy luncheon meat fillings?! Its such a comfort snack from childhood memory!! 


This is my first attempt making bread using water roux "tangzhong" method. This amazing method is the secret to soft fluffy homemade bread that will stay cotton-soft for days (if your bread lasts that long)!! =) Its healthy & easy & all you need is some bread flour, water/milk, mix together under small flame till 65 C. Try it & you will fall in love with this yummy yet simple to bake bun!! ;)

Tangzhong (starter dough)

Ingredients:

25gm bread flour

125 ml water/milk

Method:
1. Mix flour in water well until without any lumps.
2. Cook over medium low heat, stirring consistently with a egg whisk/ spoon/spatula to   
    prevent the mixture from burning.
3. The mixture will thicken up (takes about less than 2 minutes) while cooking. Once you 
    notice some “lines” appear in the mixture, it's done.
4. Transfer the cooked dough into a clean bowl and cover with a cling wrap sticking onto 
    the surface of tangzhong to prevent it from drying up. Let cool.
5. The tangzhone can be used straight away once cool to room temperature or you can 
    store it in the fridge up to few days as long it doesn't turn grey. 

Note: flour-to-water ratio for tangzhong is always 1 (bread flour) : 5 (water). The recipe shown above make about 150gm tangzhong.

Old School Luncheon Meat Bun (makes 8 medium size buns)

Ingredients:

•Dough•

175gm bread flour

5gm milk powder

3gm instant yeast (about 1 tsp)

30gm caster sugar

1/8 tsp salt

30ml beaten egg (room temperature)

60gm tangzhong

60ml fresh milk

15gm unsalted butter, soften

•Fillings•

Half can of luncheon meat, diced/minced

Note: alternatively you can fill the buns with ham, eggs or tuna etc.

Method:
1. Add fresh milk, egg & tangzhong into the mixing bowl, followed by all the dry 
    ingredients.
2. Using dough hook attachment (KA), knead the dough at medium speed.
3. Add butter after the dough has come together and the gluten has at least halfway 
    developed.
4. Continue at medium speed for another 15 to 20 mins until window pane stage.
5. Place dough into lightly floured mixing bowl & proof for 45 mins to an hour or until 
    double in size.
6. Divide dough into 8 equal portions & roll into round shape. Place the diced/minced 
    luncheon meat in the middle, seal & roll into a ball.
7. Place with seal side facing down onto baking sheet (with parchment paper). Let dough 
    proof for 45 minutes or until double in size.
8. Preheat oven to 175 C & bake about 15 to 20 minutes or once brown.