Fluffy Airy Bak Kwa Buns

We were gifted with lots of bak kwa this year and so did not really get to even snack halfway through it even though the festivity is long over. This recipe solves the problem of the bak kwa that is languishing in the chiller and the issue of what to have for breakfast.

The bread recipe is adapted from my hokkaido milk bread recipe because it yields the softest and fluffiest bread. Make each nugget slightly smaller than your fist (about 50g) so that popping the airy bun into the mouth becomes an easy task.

Verdict: While it is a dangerous affair to eat it when steaming hot, this is one exception for a bun because all sorts of mixed emotions come from doing that. To reheat, wrap in foil and toast until for about 5 mins on high.

Makes 10 torpedo buns

If you have 4 hours to spare, then combine the following in the kitchen aid:

Ingredients:
½ cup milk ( room temperature )
2.5 fl oz whipping cream
2 small eggs
½ tsp salt
2-2.5 Tbsp sugar
2 T milk powder
2 cups bread flour
1.5 tsp instant yeast

2 pieces of bak kwa, cut to thumb nail size

Egg wash:
Egg + 2 Tbsp milk, mixed

Method:
Combine all of the above except bak kwa and egg wash.
Knead on medium speed until dough comes together.
Knead in bak kwa until homogenous.
Make out 10 torpedo buns, about 50g each.

Ferment:
Brush with egg wash.
Sprinkle sesame.
Leave to double in bulk.
Preheat oven to 170C.
Mist buns just before baking.

Bake:
Reduce the oven temperature to 160C.
Bake at 160 for 13 min.
Buns will appear slightly tan.

Enjoy!