Monday, September 16, 2013

Luncheon Meat Buns

Luncheon Meat Buns. I used to love the smell and taste of these whenever I am early enough at the neighbourhood bakery in secondary school days before Girls' Brigade on Saturdays. The smell is something I can hardly forget. I bought this bread machine with the intention to bake loads of these luncheon meat buns but as you know me... I'm really good at procrastinating! XD I've also baked a lot of other stuff with the bread machine so this bun sort of got 'forgotten'. As my hands were itchy despite a really long first day back at school for the new school term, I decided to bake these Luncheon Meat Buns.

I had just the right amount of milk for the bread dough but I ran out of milk for the 'wash'! Hence, I tried using some soya bean milk to wash the bread... while keeping my fingers cross. Well, it worked! (: Now we've got another option for our bread 'wash'. 

I'd rate this a difficulty level 2 out of 5 and it takes about 2h 30 mins in all to complete.

Luncheon Meat Bun Recipe
This recipe yields 11 - 12 buns 

1 egg yolk
210g fresh milk
230g bread flour
70g cake flour
4g yeast
30g sugar

18g unsalted butter
4g salt

2/3 can of luncheon meat
1 tbsp milk or soya bean milk (for milk wash)
some bread flour for dusting hamds


*For Kenwood BM 250
Have the wet ingredients placed into the bread machine.
Top with flour (2 types).
Add sugar on one side.
Add yeast in the middle of the flour 'bed'.
Let cycle run. (Function 8)
When second mixing starts, add salt and butter.
Remove dough when cycle is over. (Total of 1 h 30 minutes)

Else, mix accordingly in a mixer and proof for 1 h 15 minutes in a warm dry place. 

Here's my dough after the proofing.

Slice the luncheon meat and set aside.

Dust hands/fingers and shape accordingly. Each bun is 50g. Line baking tin with baking sheet or silpat.

Keep the buns at a distance as they will spread and grow as they bake. Allow bread to proof for 15 minutes while you preheat your oven to 170 degree Celsius.

I ran out of milk so I tried my luck at using some soya bean milk.. lo and behold....... it works! (: But of course, you may choose to 'wash' the bread with egg wash (I'd recommend one yolk and 1 tbsp of egg white) or milk wash.

This is my bread after the 15 minutes of proofing.

Brush with choice of 'wash'.

Bake for 17 - 20 minutes or till buns are brown the way you like them.

Serve the hot (better than warm) and enjoy these lovely Luncheon Meat Buns! (: 

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to OR OR via email at! I look forward to hearing from you! (: 


  1. Hello Cynthia, thanks for sharing all your recipes. I do not own a breadmaker. Do u mind to list down the steps before i can 'proof' the buns? Is there any kneading required? Thank u.

    1. hello! im sorry but i havent done this by hand so i wont be able to advise you on the sequence. but yes, a lot of kneading is needed for this recipe that's why I use the BM (:

  2. Hi can I use SR or plain flour in place of cake flour? Or even 300g of bread flour? Thanks.

    1. Hello, bread flour is fine but not the other 2.. the bread won't be as fluffy..


Related Posts Plugin for WordPress, Blogger...