Bak Kwa Bread

2 hours


6 pax

With a bit of bak kwa that you probably have purchased for your CNY stash, be ready to create this fluffy bread recipe that’s perfect not just for the festivities, but any day of the week! Make sure to distribute the bak kwa and spring onions evenly, and ensure that the bread sounds hollow after baking by tapping it with a knife.
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Adjust Servings
200g bak kwa, chopped
60g spring onions, chopped
2tbsp of egg wash (for glaze)
500g bread flour
1tsp salt
90g fine sugar
½tsp chicken buillion powder
11g instant yeast
280g cold fresh milk
2eggs (see step 2)
140g butter, chilled



Add bread flour, salt, fine sugar, chicken stock powder, instant yeast together in the mixing bowl of a stand mixer (use the dough hook attachment). Mix for a minute.
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Beat 2 eggs with a fork. Set aside 2 tbsp of egg for the glaze.
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Add cold milk and eggs to the mixing bowl. Mix for 5 minutes on medium speed
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Add chilled butter and mix for another 5 minutes. The dough should be stretchy.
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Flour the work surface. Transfer dough to the work surface. Shape into a round.
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Place the dough in a bowl. Cover with a clean damp cloth. Proof for 20 min.
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On a clean work surface, stretch the dough into a large rectangle.
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Distribute bak kwa and spring onions evenly.
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Roll up the dough and cut into 6 pieces.
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Place 3 pieces in each greased loaf mould.
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Cover the loaves with a clean damp cloth. Proof for 50 min.
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When the dough has doubled in size, it is ready to be baked.
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Brush egg glaze on surface. Bake for 25 minutes at 170-180ºC. When it is done, the bread should sound hollow when tapped with a knife.
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