Even though Germany is very famous for its bread, I still miss the bread in the Hong Kong bakery. Those fluffy and soft sweet buns, filled with all sorts of sweet and savory fillings, are the BEST in my opinion.
This time I’m trying to make another classic in those bakery – Spam and Egg Bun. Spam and egg are a super great combination! We like to have it for breakfast, go with noodles and of course with some bread.
Imagine the soft, sweet, and fluffy bread, with the savory spam and eggs in the middle. With each bite, you will taste everything! It is really the BEST!
We don’t usually eat spam so much (because it’s not so healthy). But especially having a thick-cut, this spam & egg bun is epic! If you don’t have the chance to find it in a Hong Kong bakery, try it to make your own following our recipe!
Spam and Egg Bun
Utane dough (Tangzhong)
- 12 g Bread Flour
- 70 mL Water
- 185 g Bread Flour
- 15 g Sugar
- 3 g Active dry yeast
- 3 g Salt
- 60 mL Milk
- 30 g Egg (Plus a bit for egg wash)
- 15 g Butter
- Spam/Luncheon Meat
- 2 Eggs
- Add the flour and water to a small pot.
- Heat over medium heat. Keep mixing until it becomes a paste.
- Leave it aside to cool down. (Alternatively prepare it the night before, and leave it in the fridge - take it out 1 hour before to reach room temperature.
- Add flour to a big bowl. Then sugar and yeast in one side of the bowl, and salt on the other side.
- Add egg and milk to the bowl too. Mix roughly. Then add the utane dough as well.
- Knead the dough until smooth. Add the butter in. Continue to knead again until the dough is smooth. Cover with cling film/damped cloth and prove for 45 mins at a warm place.
- In the meanwhile, cut 3 slices of spam.
- To cook the omelette, heat up the pan and keep it at medium heat. Pour a thin layer of egg into the pan just enough to cover the whole pan. Tilt the pan so that the egg spread evenly. When it's cooked, divide the egg horizontally into 4 parts, flip the outer parts to the middle, and again towards each other. Put the omelette to one end of the pan and pour the rest of the egg. Tilt the pan so the egg spread evenly. Once it's cooked, roll the omelette over and create more layers. Cut the omelette into 3 equal pieces.
- When the first proof is done, take the dough out of the bowl onto a floured surface. Press out all the air. Split equally into 3 doughs. Leave it to rest for 10 mins.
- Roll it out to a long rectangular shape. I like to have a fluffier bun on the top, so I keep the center thicker than the two ends.
- First, add one egg omelette, then spam. Bring the two ends together, and close it tightly. Repeat for the rest.
- Cover it for the second proof for 30 mins.
- Preheat the oven to 175°C.
- Brush some egg wash on top of the buns and bake it for 12-15mins.