Hong Kong-Style Spam & Egg Buns
This recipe for Hong Kong-Style Spam & Egg Buns features pan-fried savory luncheon meat and egg wrapped in a soft and fluffy baked dough.
Servings 8
Calories 531kcal
Ingredients
Spam:
- 1 can SPAM luncheon meat cut into 8 slices
Eggs:
- 8 large eggs scrambled
- 2 tablespoon water
Dough:
- 250 ml whole milk
- 15 g granulated sugar
- 8 g active dry yeast
- 500 g all-purpose flour
- 1 large egg
- pinch of sea salt
- 60 ml avocado oil
Egg wash:
- 1 large egg beaten
- 1 teaspoon black or white sesame seeds optional
Instructions
Prepare the spam:
- Lay the sliced spam onto a baking sheet lined with parchment paper.
- Bake at 375°F/191°C for 15-20 minutes, flipping halfway through, until lightly browned.
- Remove from the tray and drain on paper towel. Let cool.
Prepare the egg sheet:
- Combine scrambled egg and 2 tablespoon water in a small baking pan lined with parchment paper.
- Pour the egg mixture into the tray and bake at 350°F/177°C for 20 minutes, or until the egg is set.
- Remove from oven and cool on a wire rack.
- Cut the egg into 8 pieces, about the same size as the luncheon meat.
Make the dough:
- In a bowl, add the warmed milk, granulated sugar and yeast. Give it a stir and let the yeast activate.
- To a stand mixer bowl fitted with a dough hook attachment, add the flour, egg, salt, and oil. Add the activated yeast mixture and knead until the dough becomes smooth and shiny, about 5-8 minutes.
- Transfer the dough to a lightly greased bowl and cover with a tea towel.
- Let the dough rise in a warm location until doubled in size, about 1-1.5 hours, depending on how warm it is.
- Once the dough has doubled in size, deflate it and divide into 8 portions, about 75g each (note: with the remaining extra dough, you can make regular buns).
Assemble:
- Roll each portion of dough out into a oval/rectangular shape about 6" in length and about 2.5" side (or the width of the SPAM).
- Place one slice of egg in the center of the dough.
- Add a piece of SPAM on top of the egg.
- Fold up the ends of the dough together to meet and pinch to seal the seam.
- Flip it upside down and place seam-side down onto. a large (13" by 18") baking tray lined with parchment paper.
- Repeat with the remaining buns.
- Lightly cover and place in a warm location to rise, until slightly puffy.
- Preheat oven to 375°F/191°C.
- Once the buns are puffy, lightly brush the tops with egg wash.
- Sprinkle sesame seeds on top of the buns (if using).
- Bake at 375°F/191°C for 15-18 minutes, or until the bun reaches an internal temperature of 190°F/88°C.
- Remove from oven and let cool on a wire rack.
Nutrition
Calories: 531kcal | Carbohydrates: 54g | Protein: 21g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 239mg | Sodium: 692mg | Potassium: 375mg | Fiber: 2g | Sugar: 4g | Vitamin A: 349IU | Vitamin C: 0.003mg | Calcium: 80mg | Iron: 4mg