Luncheon Bun

Luncheon Bun

Ingredients :
195g bread flour
3g instant yeast
100g warm water
18g egg (leave remaining for egg wash)
15g sugar
2g salt
15g butter
9 pieces of luncheon meat
a few slices of ready-to-eat nori

Method :
1. Combine all ingredients (except butter) to form a dough.
2. Transfer to working top and knead until dough is smooth.
3. Add butter and continue kneading until membrane stage.
4. Roll dough into ball and leave, covered, in a greased bowl for proofing (about 45 mins) to double its size.
5. When proofing is done, divide dough into 9 portions. Roll into balls and leave, covered, for 10 mins.
6. Knead each ball into teardrop shape. Roll out dough thinly.
7. Place a luncheon meat at the wider end. Roll up the dough with closing edge facing downwards.
8. Place dough on lined baking tray, covered, for second proofing.
9. When dough has risen to twice its original size, brush surface gently with egg wash.
10. Stick on nori as decoration. Bake in preheated oven at 180°C for 14-18 mins (my oven requires 25 mins).