Imagine sinking your teeth into a soft, pillowy milk bun bursting with the rich, sweet-savory flavor of traditional barbecued pork (bak kwa). These aren't just ordinary bread rolls – they're a culinary journey that bridges comfort food with authentic Asian street food magic! Perfect for breakfast, snack time, or impressing your friends with your baking skills, these Bak Kwa Milk Buns are about to become your new obsession. Get ready to transform your kitchen into a fragrant bakery that'll have everyone begging for your secret recipe!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Asian
Serves: 12 buns
Ingredients
- 500g bread flour
- 250ml milk
- 50g sugar
- 50g unsalted butter
- 10g instant yeast
- 5g salt
- 1 egg
- 200g bak kwa (barbecued pork)
Instructions
- In a large mixing bowl, combine 500g of bread flour, 50g of sugar, and 5g of salt. Mix the dry ingredients together until well combined.
- In a separate bowl, warm 250ml of milk until it's lukewarm (about 37°C or 98°F). Be careful not to overheat, as this can kill the yeast.
- Add 10g of instant yeast to the warm milk and let it sit for about 5 minutes until it becomes frothy. This indicates that the yeast is active.
- Once the yeast is activated, add the milk mixture to the dry ingredients along with 1 beaten egg and 50g of unsalted butter (softened). Mix until a dough begins to form.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 10 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the bak kwa. Cut 200g of bak kwa into small, bite-sized pieces and set aside.
- Once the dough has risen, punch it down to release the air. Transfer it back to the floured surface and divide it into 12 equal pieces.
- Take one piece of dough and flatten it into a small disc. Place a spoonful of the chopped bak kwa in the center of the disc, then fold the edges over the filling and pinch to seal. Shape it into a smooth ball and place it seam-side down on a baking tray lined with parchment paper. Repeat with the remaining dough pieces and bak kwa.
- Cover the shaped buns with a clean kitchen towel and let them rise for another 30 minutes, or until they have puffed up.
- Preheat your oven to 180°C (350°F) while the buns are rising.
- Once the buns have risen, bake them in the preheated oven for about 20 minutes, or until they are golden brown on top.
- Remove the buns from the oven and allow them to cool on a wire rack. Enjoy your Bak Kwa Milk Buns warm or at room temperature!
Tips
- Yeast Temperature Matters: Ensure your milk is precisely lukewarm (around 37°C). Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Technique: When kneading the dough, use the heel of your palm to stretch and fold. This develops gluten and ensures a soft, fluffy texture.
- Rising Environment: Choose a warm, draft-free spot for dough rising. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Bak Kwa Preparation: Chop the bak kwa into small, uniform pieces to ensure even distribution in each bun.
- Sealing Technique: When filling buns, pinch the edges carefully to prevent the filling from leaking during baking.
- Egg Wash Option: For a golden, glossy finish, brush the buns with beaten egg before baking.
- Storage Tip: These buns are best enjoyed fresh but can be stored in an airtight container for 2-3 days. Warm slightly before serving for that just-baked taste.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 12g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 45mg
