Bacon Buns 火腿面包

I wanted to get rid of the back bacon sitting in my fridge. These Bacon Buns 火腿面包 have to be one of the easiest buns that I'd made. Didn't refine the shaping and didn't want to crack an egg just for the egg wash....so they're quite raw looking....but trust me....they're yummy! Personally, I prefer to steam my buns for about 5 minutes before consumption as I like them really soft, fluffy and hot! How about you?

Recipe : 

Ingredients for Tangzhong/Starter :

• 2 tbsp bread flour
• 3 tbsp full cream milk
• 3 tbsp water

Ingredients for Bread Dough (Yield 10 to 12 Buns) :

• 2.5 cups bread flour
• 2 tbsp baking milk powder
• 1/2 cup full cream milk
• 1/4 cup coconut oil
• 1 large egg (beaten)
• 1/4 tsp salt
• 3 to 4 tbsp sugar (or to taste)
• 1 tbsp instant yeast

Ingredients for Bread Fillings :

• 10 to 12 pcs streak bacon 

(tsp = teaspoon; tbsp = tablespoon) 

Method :

1. Prepare tangzhong first by mixing all ingredients in a small saucepan. Whisk until texture is smooth. Then cook the mixture at very low heat for 3 to 5 minutes. Whisk continuously. Tangzhong is ready when mixture thickens and leaves lines at bottom of saucepan as you whisk. Transfer to bowl and set aside to cool down.
2. Prepare dough by mixing room temperature tangzhong with all bread dough ingredients in a bread maker, mixer or knead by hand. Knead until dough is smooth and elastic.
3. Proof entire dough for 1.5 hour in oven. To proof, set oven to 50C, put dough in a tin and send to oven. Place a small bowl of room temperature water in the oven as well.
4. Meanwhile, roll 10 to 12 pcs streak bacon (1 pc per roll). Set aside.
5. Remove dough from oven when time's up. The dough should be puffed up by then. Shape dough to 10 or 12 equal size balls.
6. Lightly flatten each ball in palm and insert 1 bacon roll into dough. Roll into ball shape again in between palms.
7. Line 10 to 12 dough balls (with bacon fillings) in a lined baking pan or tray.
8. Send buns to proof in oven again at 50C for further 45 minutes.
9. Remove bun tray/pan and bowl of water from oven when time's up. The bun doughs should have risen nicely. 
10. Adjust oven to 180C. 
11. Bake buns for 20 to 25 minutes (or till buns turn golden brown colour). 
12. Remove buns from oven and allow to cool in bun pan/tray for 15 minutes before serve. The buns would be even more soft and fluffy if you steam them another 5 minutes just before consumption.

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

Share this post