Singaporean Lunch Bun (ขนมปังมื้อกลางวันสิงคโปร์)

1.Add bread flour, sugar, yeast, salt, milk, and egg to a stand mixer. Mix on low speed until combined.

2.Increase to high speed and knead until the dough forms a slightly opaque film. Add the butter and continue kneading until the dough becomes smooth and can stretch into a thin, translucent windowpane.

3.Shape the dough into a ball, cover, and let rise for 40–60 minutes, or until doubled in size.

4.Beat the 4 eggs and cook in a pan to form a flat omelette. Fold into a rectangle and let cool. Slice the omelette and Spam into 8 even pieces and pair them up for the filling.

5.Once the dough has risen, divide into 8 pieces (45–50 g each). Roll each piece into a thin oval, place a Spam–omelette pair in the center, and wrap the dough to seal completely.

6.Proof again for 40–60 minutes until nicely puffed. Brush with milk and sprinkle with black sesame seeds.

7.Bake at 180°C (top–bottom heat) for about 18 minutes or until golden brown.

8.Serve with tomato ketchup, or pack them as a cute lunch set for kids.