Tuesday, March 3, 2015

Bak Kwa Buns (Pork Jerky Buns) 肉干面包

This year I am blessed to have 2 packs of bak kwa (pork jerky) given to us during the CNY. I knew we would not be able to finish munching on them and I had plans to use them for cooking and baking.  After using some for bak kwa fried rice, I use another portion for bak kwa buns this time.

Bak kwa buns are not sold cheap here. If I were to sell my bak kwa buns, I am sure to make a loss! My homemade bak kwa buns were heavily stuffed with bits of bak kwa. A sinful yet heartening breakfast - 2 buns over a cuppa hot coffee. YUMYUM!!

Gotta go plan what to do with my last box of bak kwa!

Bak Kwa Buns (Pork Jerky Buns)
Gelatinized Basic Sweet Bread recipe by Alex Goh

Gelatinized dough
50g bread flour
35ml boiling water

1. Place flour in a mixing bowl.
2. Add hot boiling water and mix with wooden spoon to form a rough dough.
3. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour, and up to 48 hours.

Basic sweet bread dough
(Yield 1000g to 1100g dough)
I got about 500g of dough and divided them into 9 equal portions

150g bread flour
50g plain flour
40g sugar
10g milk powder
1/2 tbsp instant yeast
1/4 tsp salt
87ml cold water
1/2 cold egg (about 30g)
30g cold butter, cubed 

200g bak kwa, cut into little square bits

1. Combine flour, sugar, milk powder, yeast and salt together in a mixing bowl.
2. Tear the gelatinized dough into pieces and add to the bowl along with the eggs
3. Using a stand electric mixer, mix on low speed, adding cold water gradually.
4. Mix until dough is well combined and leave the side of bowl.
5. Add in the cold butter cubes and mix on medium speed until dough is smooth.
6. Shape dough into a ball, leave to proof for 40 min or until doubled.
7. Punch down dough to rid excess air, roll it round and set aside for 5 min to let it relax for easier rolling.

8. Roll out dough into a rectangle shape with even thickness, about 40cm in length.
9. Spread bak kwa bits all over dough and roll up lengthwise, like swissroll.
10. Seal ends of dough to secure bak kwa bits from spilling out. Set dough with sealed ends at bottom.
11. Use a sharp knife and cut dough into 9 even pcs.
12. Place dough with exposed bak kwa bits side up (like sugar cinnamon buns) into greased round baking tin.

13. Cover with clean moist cloth and leave to proof for 30min.
14. Brush top with the leftover beaten egg from the dough mix.
15. Bake in preheated oven at 180deg C for 15 to 20 min. Remove to cool on rack.


  1. Janice, your bak kwa buns will be too expensive to sell hah..hah.... Must be very delicious what with generous stuffing of bak kwa. My brothers ans I used to make sandwich with it. This year, there is no bak kwa for me :(

  2. Hi Phong Hong, yes! I like buns ladened with bak kwa bits! So yummy (and sinful), but who cares lor, right? Kekeke! You can make them when you get your hands on some bak kwa. If you are my neighbour,you can have the bak kwa rightaway... i still have 1/2 kg stashed away inmy fridge :P


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