These Luncheon Meat Buns are a old school classic of Singapore bakeries. I fondly remember buying at least once per week from local bakeries around my area. However, with other up and coming breads, these Luncheon Meat Buns are losing popularity, but will still remain in our heart. Especially so if we know how to make them on our own!
These Luncheon Meat Buns are really fuss free and easy to prepare, if you have an electric stand mixer or a bread machine ( the recipe is pertaining to electric stand mixer only though! ).
You can definitely work your way with your bare hands but I do not like the mess created and afterall, no one can tell the difference between a head kneaded bread or one that is created by an electric stand mixer. Ultimately it is up to you, and how much time you have available!
These buns are really soft and fluffy due to the Chinese or Japanese method of using Tangzhong or Water Roux to be incorporated into these buns, hence also allowing these buns to be able to remain relatively fresher compared to buns without these additions.
As such, they will last well into the third day, but not anything after. The method will be taught in the recipe.
Here’s the consistency of the tangzhong or water roux. It should be thick enough for you to form some patterns using a whisk or a fork:
Apart from which, these Luncheon Meat Buns are also easy to prepare once the bun is prepared since you just have to cut up some luncheon meat slices and add it in.
Of course, its up to you what brand and what kind of luncheon meat to use. I am sure there are different cuts out there and different qualities as well. Personally for me, the taste of luncheon meats are more or less the same and I can accept most of them in general and as such, I am just using a canned one.
I would also suggest you cutting thicker slices of luncheon meat to be used here because who would not like more filling?
On a side note, this recipe is made not just because I have luncheon meat on hand ( okay maybe! ), but also to commemorate Singapore’s National Day on 9th August 2017, where Singapore is now officially 52 years old!
I thought it would be good to share a old school recipe ( not that I am very old, but still, I really miss these buns ), and hence share a part of the culture and development of Singapore’s local bakeries.
Also, here’s how the creation process of folding is done, I think if you see this image you will understand it better!
Without further ado, the recipe!
Luncheon Meat Buns
by Javier Tan August-9-2017
These Luncheon Meat Buns are an old school classic of Singapore local bakeries. You no longer need to miss them if you can make them yourself!
For The Buns:
- 2 and 1/4 Cups or 160g Bread Flour
- 1/4 Cup or 32g All Purpose Flour
- 1/3 Cup + 2 Tablespoons or 105g Caster Sugar
- 2 and 1/2 Teaspoons or 7g Instant Dry Yeast
- 1/8 Teaspoon or a small pinch Salt
- 1, approx 55g Large Egg at Room Temperature
- 2 Tablespoons or 30g Unsalted Butter, Softened at Room Temperature
- Up to 1/4 Cup + 1 Tablespoon or 75ml Water
- 1 Tablespoon or 15ml Extra Milk, for coating
For The Tangzhong/ Water Roux
- 1/3 Cup or 45g All Purpose Flour
- 1/3 Cup or 80ml Milk
- 1/4 Cup + 1 Tablespoon or 75ml Water
Personal Preference, I used one can of 200g Luncheon Meat
- Make the Tangzhong or Water Roux by heating the three ingredients in a saucepan over medium low heat, stirring constantly until it forms a thick mixture ( consistency in pictures in preview ). Leave to cool while you make the buns.
- Mix together all purpose flour, bread flour, caster sugar and salt and stir well. Then add in the instant dry yeast and stir well.
- Add in the lightly beaten egg and stir until small pea sized lumps start to form.
- Add in the tangzhong or water roux and water and start stirring until it starts coming together.
- Using a mixer with hook attachment, beat for about 5-6 minutes on medium speed.
- Stop the mixer, add in the unsalted butter, and beat for another 8-10 minutes.
- Do the windowpane test ( description in notes ) to determine if the bun is ready to be left to rise. If it’s not ready, beat at medium speed for another 2-3 minutes, and do the test again.
- Transfer to a lightly floured surface to form a ball of dough.
- Transfer the ball of dough to a lightly greased bowl, covering it and leaving it to rise until it doubles in size, which takes about an hour.
- Poke a hole in the middle to release excess gas and transfer to a lightly floured surface.
- Divide your dough into 8 portions.
- Pat and extend each dough into a rectangle and place the slice of luncheon meat in the middle. Fold the dough from the left and from the right to the center. Refer to recipe preview for pictures if you don’t understand. Pinch to seal. If it doesn’t seal, use some water to gently seal it.
- Preheat your oven to 190 degrees C and line baking trays with parchment paper. ( Please read ahead to Step 14 ).
- Meanwhile, leave the dough to rest while covered for about 15 minutes.
- Using a pastry brush, apply a thin coat of milk to the buns. Bake for 13-15 minutes or until lightly golden brown.
- Once out, cool for about 15-25 minutes before serving.
- Prep time: 30 mins
- Cook time: 30 mins
- Total time: 1 hour
- Yield: 8 Buns
- The buns will keep well for up to 3 days maximum in an airtight container.
- It will be good to read through the whole recipe before starting on it.
- If dough is too dry, add some water. If it is too wet, add some flour. Add teaspoonfuls or tablespoonfuls at any one time to allow greater control.
- Do pin the recipe ( Click here ), and share with me your creations at social media platforms such as on Instagram ( @Bakeomaniac ) or Facebook!
- I will gladly accept feedback as well!
Bakeomaniac, Javier Tan!