Japanese Style Savoury Buns with Luncheon Meat

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 

1. 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. 
2. 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

2 eggs

100 ml lukewarm water [adjust as necessary]

75 gm butter [I used 50 gm]

1. 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].
2. 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.
3. Form dough into a ball.  Place in a bowl covered to rest for 25 minutes or double in size.
4. 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.
5. Shape into round balls.  Roll into circle and wrap each portion with a tablespoon of filling.  Bring the edges together and seal well.
6. Place sealed side down on paper casing.  Leave prepared dough on baking tray.  Do the same for the others.
7. 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.
8. 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 

1. Brown diced luncheon meat or ham in pan. Push aside. 
2. Fry onions in oil to soften slightly, then mix with fried meat. Add in pepper. 
3. Mix well. Dish out to cool before mixing with mayonnaise. 
4. Refrigerate before using.