Fluffy Bak Kwa and Meat Floss Buns – Whip It UP!


Fluffy Bak Kwa and Meat Floss Buns 


By Adeline Song Jun Ling

Bake a batch of fresh buns using leftover bak kwa (barbecued meat jerky) from Chinese New Year. Double the deliciousness of these pillow-soft buns with meat jerky and meat floss. Whip up this quick bread for breakfast or tea. It takes just 10 minutes of light kneading and 12 minutes of baking. So easy and so delish!

Total Time: 3 hours
Difficulty: 3/5
Cost: S$25
Yields: 16 x 9cm buns


A: Bread Dough

300g bread flour
180ml water, room temperature
40g sugar, granulated or brown
½ teaspoon salt
1 teaspoon instant yeast
30g butter, cold and cubed

B: Egg or Milk Wash

1 egg, lightly beaten or
2 tablespoons milk

C: Filling & Topping

4 square pieces of bak kwa i.e. barbecued pork or chicken jerky, each cut into 4 pieces
100g meat floss (pork or chicken)
6 tablespoons mayonnaise



1. In a food processor, combine A ingredients. Pulse until they come together as a ball of dough. Knead in processor using a dough hook at medium speed for 6-10 minutes. Alternatively, remove dough from food processor and knead by hand for around 30-45 minutes.


2. To check if dough is sufficiently kneaded, do a windowpane test. Pinch a small piece of dough – using both your thumbs and index fingers, gently stretch dough in opposite direction.

If you can stretch dough to resemble a windowpane, without it breaking or tearing, the gluten is well developed. If not, continue to knead another 3-5 minutes and do another windowpane test.

3. Place dough in a deep bowl that has been greased with some oil. Rest in a warm place (turned off oven with a bowl of hot boiling water) for 30-45 minutes.

4. Flatten dough using a rolling pin, then divide it into 16 equal pieces at approximately 28-30g each.


Cover with a moist kitchen towel and let it rest for 10 minutes.

5. Punch each ball of dough down. Using a rolling pin, roll out dough into a rectangular shape. Wrap it around 1 piece of bak kwa.


Place it seal side down onto a baking tray. Continue until dough is used up. Place buns in a warm place for 45 minutes-1 hour until dough doubles in size.

6. Meanwhile, pre-heat oven to 160°C for at least 10 minutes.

7. When dough has risen to double its size, brush with egg or milk wash with a pastry brush. Bake for 12-15 minutes or until bun tops are golden brown.


NOTE: oven temperature and baking time vary with different brands, so adjust accordingly.

8. Allow buns to cool down for 10-15 minutes.


Spread 1 teaspoon (or more as desired) of mayonnaise on top of each bun. Embellish with meat floss, around 2 teaspoons per bun.


9. Serve while buns are still warm. Eaten oven-fresh, it is light, fluffy and so tender.


PHOTOS: Adeline Song Jun Ling

TIP: For freshness, consume buns within 3 days.

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