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hk spam and egg bun

Hong Kong Spam and Egg Bun

Learn how to bake your very own fresh Hong Kong style spam and egg buns just like your local Chinese bakery. These hk style spam and egg buns are fluffy, sweet and savoury, and will be hard to resist once you've taken a bite.
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Prep Time 3 hours
Cook Time 15 minutes
Course baking
Cuisine Chinese
Servings 6

Equipment

  • 1 stand mixer
  • 1 Square baking tray

Ingredients
  

Tangzhong

  • 75 ml Water
  • 15 grams Bread flour

Dough

  • 185 grams Bread flour
  • 35 ml Milk
  • 1 Large Egg
  • 5 grams Instant Yeast
  • 25 grams Unsalted Butter
  • 40 grams White granulated sugar
  • 2 grams Table salt
  • 5 grams Milk powder

Egg Filling

  • 6 Large Eggs
  • 1 tsp Table salt
  • 1-2 tsp Milk
  • 1 tsp Vegetable oil

Spam Filling

  • 6 Slices Spam

Instructions
 

  • Start by pre-heating your oven to 275°F.
  • Then crack 6 eggs into a bowl and add in your milk, salt, and vegetable oil.
  • Mix everything well together in the bowl.
  • Then using a strainer, pour the eggs through the strainer to remove any impurities from the egg mixture.
  • Now pour the egg mixture onto a square baking pan and bake the eggs for about 25-30 minutes until the eggs are cooked.
  • Once the eggs are cooked and cooled down, remove it from the baking pan.
  • Now divide the egg mixture into 6 pieces and then set the eggs aside.
  • Next prepare the Tangzhong.
  • In a small sauce pan, add in your bread flour and water. Heat the pan on low heat while constantly stirring it until the mixture turns into a thick gelatinous paste.
  • Then remove the pan from the stove and transfer it to a small bowl or dish. Cover it with plastic wrap and then store in the fridge and let it cool down for at least 30 minutes before using.
  • In another large mixing bowl, add in your bread flour, sugar, salt, instant yeast, milk powder, and the cooled down Tangzhong from earlier.
  • Put the mixing bowl instead of your stand mixer, and give it a few whisks, then slowly add in your milk while the stand mixer is running.
  • Let it continue to knead the dough for 3-4 minutes then add in your room temperature unsalted butter.
  • Continue mixing the dough for an additional 9-10 minutes until the dough is nice and smooth.
  • Now grease a large bowl with some oil, and transfer your dough over to the bowl.
  • Add some oil to your hands, then shape the dough into a round ball using your hands.
  • Place the dough back onto the large bowl and cover it with some plastic wrap or a towel.
  • Now place the bowl in a warm environment to let it proof for about an hour until double in size.
  • While our dough is proofing, we're going to prepare our spam meat.
  • Open a can of spam and slice 6 medium sized slices of spam.
  • Heat a frying pan over medium heat, then add in some oil.
  • Once the oil has been heated, add in your sliced spam to the pan.
  • Brown both sides of the spam and then transfer the spam to a plate and set it aside.
  • Now once our dough has finished proofing, de-gase the dough and transfer it to a floured counter.
  • Shape the dough into a round ball and weigh the dough.
  • Now divide the dough into 6 pieces and weigh out each piece.
  • Then shape each piece into a round ball and cover it with a towel or plastic wrap to prevent it from drying.
  • Let the dough rest for 15 minutes to relax the dough.
  • After 15 minutes, grab 1 piece of the dough and roll it out into a long rectangular shape.
  • Add one piece each of the egg and spam that you made earlier to the top of the dough in the middle.
  • Now grab one end of the dough and wrap it over the spam and egg and do the same with the other end of the dough.
  • Pinch the ends of the dough to seal it and flip the bun over.
  • Repeat the process for the other 5 pieces of dough.
  • Once done, place the buns onto a baking tray lined with parchment paper, making sure to leave at least 1-2 inches of space between each bun.
  • Cover the buns with a towel or plastic wrap and place it in a warm place to proof for 35-40 minutes.
  • While the buns are proofing, prepare an egg wash by combining 1 egg with a splash of milk. Whisk the eggs and milk together until everything is well mixed together.
  • Now would also be a good time to preheat your oven to 350°F (180°C).
  • Once the buns are done proofing, apply the egg wash to the buns.
  • Then sprinkle some sesame seeds on top of the buns and bake the buns at 350°F (180°C) for 15-16 minutes until the top is browned.

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