Luncheon Meat Mayo Bun Filling
This savoury bun uses water roux [tangzhong] which is soft, fluffy and light. Serve warm or at room temperature, it tastes equally good. It can be kept for up to a week in an airtight container in the refrigerator. Just reheat in the oven @ 100 degrees C for 15 minutes [best to wrap in foil] or microwave before serving.
Water Roux Paste [tangzhong]
[yields about 150 gm tangzhong]
25 gm [slightly less than 2 tbsp] bread flour
125 ml [1/2 cup] water
- Mix flour and water in a small saucepan.Cook over medium-low heat, stirring continuously until it reaches 65ºC (should thickened to a paste at this stage) and when you stir you can see the bottom of the pan.
- Remove from heat and place a cling film over the paste (making sure that it touches the paste) and leave until lukewarm before using.
Note: This water roux can be kept in an airtight container after cooling in the refrigerator for a day if not using immediately. If after several days, discard if roux already turned grey.
Ingredients for Savoury Buns
- dough weighs about 800 gm
[makes 16 pieces x 50 gm]
325 gm bread flour
150 gm plain flour
20 gm milk powder [I used 1 tbsp]
50 gm castor sugar [I used 3 tbsp]
3/4 tsp salt
2 1/2 tsp instant yeast
100 ml lukewarm water [adjust as necessary]
75 gm butter [I used 50 gm]
- Knead all dough ingredients including all the water roux [except water and butter] on slow speed to combine. Gradually add in water [don't add all, it may be too much], then continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
- Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined. Knead for about 5-7 minutes until smooth, elastic and dough is not sticky.
- Form dough into a ball. Place in a bowl covered to rest for 25 minutes or double in size.
- Punch down rested dough. Divide into 4 equal portions. Round up into a ball and rest for 10 minutes. Divide each portion into 4 equal portions of about 50 gm each.
- Shape into round balls. Roll into circle and wrap each portion with a tablespoon of filling. Bring the edges together and seal well.
- Place sealed side down on paper casing. Leave prepared dough on baking tray. Do the same for the others.
- Leave in oven to proof until double in size or in heated oven at 40 degrees C for 45 minutes. Brush with egg glaze, sprinkle with sesame seeds, then snip a small criss-cross on top before baking.
- Bake in preheated oven at 190 degrees C for 12-15 minutes on middle shelf. Remove and cool on wire rack.
|Proof dough until double in size|
|Brush with egg glaze, sprinkle sesame seeds|
|Cut criss-cross on top before baking|
Fillings - Luncheon Meat With Mayo
200 gm luncheon meat [diced] - can replace with ham
1 onion - chopped
1 tsp oil
1 tsp black pepper
3-4 tbsp mayonnaise
- Brown diced luncheon meat or ham in pan. Push aside.
- Fry onions in oil to soften slightly, then mix with fried meat. Add in pepper.
- Mix well. Dish out to cool before mixing with mayonnaise.
- Refrigerate before using.