For those of you, who stay in Singapore, luncheon meat buns are a popular stuffed bread that does not need much introduction. I topped the bun with fragrant garlic butter and added superfine wholegrain flour to the dough to make a healthier version. A low-sodium luncheon meat also helped to make this bun less sinful 😜
Yield: 10 small buns
Raw dough weight: 563g
Pan size:
Baking temperature: Preheat oven to 200℃, middle rack, bake at 180℃ for 12 minutes, lower to 170℃ for 6 minutes, turn off oven and continue to bake for 2 minutes.
Dough Ingredients
210g bread flour
30g superfine wholegrain flour/plain flour
40g raw sugar
2g instant dry yeast
50g natural yeast/sourdough, 100% hydration*
30g yudane dough^
10g condensed milk
125g low-fat milk, cold
15g beaten egg
30g cold water, to be added depending on dough condition
3g low sodium salt
20g unsalted butter, softened
Filling
1 can low-sodium luncheon meat, 340g
Trim off sides, and cut into 10 strips
Glazing
Beaten egg + whipping cream
Toppings
10g salted butter
5g chopped garlic
Pinch of low-sodium salt
4g golden syrup
Some green scallions
* 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.
^ 30g yudane dough is prepared by combining 16g of bread flour with 16g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.
Directions:
1. Knead the dough following your preferred method.
For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage,
2. After kneading the milk tea dough to window pane, shape the milk tea dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep the dough in the fridge overnight.
3. In the next day, remove the outer plastic bag, and let the dough thaw at room temperature for about 90 to 100 minutes.
4. Divide the dough into 10 portions, shape into balls and let them rest for about 15 minutes.
5. Roll flat a dough, fold the two wings towards the middle, roll flat again to get an even thickness. Place a luncheon meat stick at one end, and roll up the dough.
6. Arrange the shaped dough over a non-stick baking pan. Spray some mist over, and let the shaped dough proof in a cold oven for about 30 to 40 minutes.
30 minutes later 👇
7. Remove the proofed dough from the oven. And start to preheat the oven to 200℃ for about 10 minutes.
Brush some glaze over the entire face of the shaped dough. Cut a slit along the middle of the dough, and pipe garlic butter into the grooves.
