Tempeh Bak Kwa Bun Floss

Name: Tempeh Bak Kwa Floss Bun
Prep time: 1 h 25 min
Cook time: 25 min
Total time: 1 h 50 min
Yield: 4 Appetiser
Cuisine: Chinese
Ingredients: 300 g bread flour; 180 ml water (room temperature); 40 g sugar; 1 tsp salt; 1 tsp instant yeast; 30 g vegan butter (cold and cubed); 2 tbsp almond milk (for brushing); 4 slices tempeh bak kwa (cut into 4 for each slice); 100 g vegan meat floss; 6 tbsp vegan mayonnaise; 1 tsp olive oil

August 2, 2022 Marketing Angie's Tempeh

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Tempeh Bak Kwa Floss Bun

Want to try your hand at baking? Well, we've got the perfect recipe for you! Introducing our Tempeh Bak Kwa Floss Bun 😁 The bread is soft and fluffy like a pillow. It's good match with our sweet and savoury tempeh bak kwa! Enjoy this as your afternoon tea break :)

Servings: 4 Appetiser

Keywords: Vegan, Vegetarian, Bread

Prep Time: 1 hours 25 mins
Cook Time: 25 mins
Total Time: 1 hours 50 mins

Ingredients

Instructions

Ingredients

300 g bread flour
180 ml water (room temperature)
40 g sugar
1 tsp salt
1 tsp instant yeast
30 g vegan butter (cold and cubed)
2 tbsp almond milk (for brushing)
4 slices tempeh bak kwa (cut into 4 for each slice)
100 g vegan meat floss
6 tbsp vegan mayonnaise
1 tsp olive oil

Instructions

In a mixer, combine bread flour, water, sugar, salt, instant yeast and cold butter until they come together as a ball of dough. Knead in the mixer with a dough hook at medium speed of 10 minutes.
Place the dough in a deep bowl that has been greased with some olive oil. Rest it in the oven for 30 minutes, with a bowl of hot water under it.
After 30minutes, flatten the dough with a rolling pin then divide into 16 equal pieces, approximately 30g each.
Cover with moist kitchen towel and let it rest for 10 minutes.
After 10 minutes, punch each ball down. Using a rolling pin, roll out dough into a rectangular shape. Wrap it around 1 piece of bak kwa. Place it sealed side down on a baking tray and let it rise to double in size, about 45 minutes.
Tip: Keep it in the oven, with a bowl of hot water underneath to fasten the process.
After the buns has doubled in size, preheat oven at 160°C for at least 10 minutes.
While the oven is heating up, brush the buns with almond milk with a pastry brush. Bake for 12 – 15 minutes or until buns top are golden brown.
Allow buns to cool down for 10 minutes. Spread 1 tsp of vegan mayonnaise on top of each bun.
Place vegan meat floss on a flat plate. Holding one bun with the mayonnaise side facing downwards, press the bun onto the meat floss firmly to allow the floss to stick to the bun. Repeat this for all buns.
Serve while buns are warm. Buns will be soft, fluffy and tender.

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