I inserted luncheon meat into some of the buns for a different taste option. The crust itself contains sugar and the luncheon meat adds a savory salty taste to the whole of the bun. As there is already sugar mixed into the bread dough itself, I reduced the sugar amount by 2/3 of the amount required for the crust part in the recipe. I omitted the addition of the condensed milk as I don't think it is necessary and the amount stated in the given recipe was negligible afterall.
For the bun part, I used the same recipe as the Taro Bun which yields 14 buns altogether for this recipe. The weigh of the bread dough for each individual bun will remain the same at 40g each and the crust also 40g each as it must cover the top half part of the bun dough prior to baking and once baked, the bun will expand, hence pushing the top crust apart. For the original version without filling, the dough is shaped into balls while for the one that contained the luncheon meat, I roll it out a little to 1/2 inch thick and rectangular and placed the meat in the middle and fold the 2 edges together to enclose.
The luncheon meat takes more time to cook and bake, around 15 mins and the one without filling will take between 10 to 12 mins. Egg wash is applied to give the yellow browning. The sizes of these buns were intently made smaller than those found in the coffeeshops for easier eating, especially kids.
For Bun , refer to here omitting the taro filling ingredient:
5 to 7 slices of luncheon meat/SPAM (1/3 inch thick)
1 cup all Purpose Flour
1 tbsp butter softened (room temperature)
1 tsp baking soda
5 tbsp dried milk powder
4 tbsp sugar
1/3 cup vegetable or corn oil
1/4 cup evaporated milk
1 egg yolk
1 egg, beaten
For Bun, refer here omitting the taro filling part
For Crust :
2)Take one of the crust ball and flatten it slightly on a clean surface, slightly bigger than the top surface of the buns. Use a scraper to lift up the crust and place on top of the bun, overlapping the top part of the buns. Continue with the rest. When done , cover with cling film and let everything rest for a further 20 mins.
4)Remove from oven and let cool or serve warm.
Makes : 12 to 14 buns