Bak Kwa Bread

[Dough]

• 500g bread flour

• 1tsp salt

• 90g caster sugar

• 1/2tsp chicken powder

• 11g instant yeast

• 280g cold fresh milk

• 2 eggs, beaten, set aside 2tbsp for glazing*

• 140g butter, cubed

[Others]

• 200g bak kwa, chopped

• 60g scallions, chopped

• *2tbsp eggs

[Steps]

1. Add dry ingredients into a mixing bowl and mix for 1min using a hook attachment.

2. Gradually mix in eggs, followed by milk, then butter. Continue mixing on medium speed till a soft dough is formed.

3. Sprinkle flour over worktop. Transfer dough to floured surface and shape it into a ball. Place it in a deep bowl and cover with a damp tea towel. Let proof for 20mins.

4. Return dough to floured worktop and stretch it out into a rectangle.

5. Spread bak kwa and scallions evenly across. Roll it up and cut into 6 portions.

6. Place 3pcs, swirl side face up into a loaf tin. The other 3pcs in another tin. Cover with a damp tea towel and let proof for 50mins.

7. Brush dough with egg and bake at 180degC for 25mins.

8. Allow bread to cool in the tin, set over a wire rack.

9. Remove bread from tin and cut into serving slices.

Adapted from The Meatmen Singapore