Skip to main content
logo
Food Advertising by

Bak Kwa ~ BBQ sweetmeat Sandwich Loaf



Bak kwa or Long Yoke are just different names for this BBQ sweetmeat which is a popular delicacy during CNY.  Since I've brought back a packet of '00' Italian flour from Melbourne, thought I'll try making bread with this and came up with 'Bak Kwa ~ BBQ Sweetmeat sandwich loaf'.



'00' Italian flour which cost slightly less than 3AUD for 1 kg.


Cut up bak kwa and some canola oil.
Roll out the ball of dough, flatten a bit, apply a thin layer of oil, place the bak kwa pieces, sandwhich with the plain dough in the middle.


Loaf in the dish before proving.
Loaf after proving, apply egg glaze and a generous sprinkling of black sesame seeds.



Should have put another layer of bak kwa pieces, well, will do so next time.


You don't need a serrated knife to slice up the bread, just tear it apart with your fingers!


Fluffy texture, soft and yummy!


Just couldn't resist snapping this, ok..... one for the road!

Ingredients
  • 360 gm '00' flour - sifted   
  • 30 gm caster sugar
  • 1/4  tsp salt
  • 1.1/8  tsp dried yeast
  • 200 ml milk
  • 55 gm butter/margarine
  • 150 gm bak kwa - cut
  • Black sesame seeds or nuts of your choice  (optional)
  • 1 egg yolk + 1 tsp water  - egg glaze
Method
  1. Mix sifted flour, salt, yeast and sugar with the dough hook for a short while till well mixed.
  2. Add in milk, beat for a second, then mix in the butter and continue to beat till dough is smooth and leaves the sides of the bowl.
  3. Remove dough hook, cover the bowl with a damp cloth, let prove for an hour or till double in size in a warm place.
  4. Punch dough to release air, knead for a few minutes till smooth.
  5. Divide dough into 2 portions.  Subdivide each portion into 8 small pieces, totalling 16 small pieces of dough.
  6. Shape each piece into a flat round, roll out about 3 inch diameter, apply a thin layer of oil on 8 pieces of dough.  Place the sweetmeat and sandwhich together with a plain round piece of dough.
  7. Arrange them into a lightly greased 8" x 4" dish, standing on their sides close together. Cover with a damp cloth and let rise for 40 mins.
  8. Brush top of loaf with beaten egg glaze, sprinkle on black sesame seeds.
  9. Bake in a preheated oven @ 180 degC for 20 to 25 mins. or till golden brown.
  10. Let cool in dish for 5 mins. before removing and letting it cool completely on a wire rack.


Note :  You can substitute '00' Italian flour with high protein or bread flour.


I'm submitting this entry to  Malaysian Monday.  Do check it out  here  for more information.

Also, I'm submitting this to  'YeastSpotting'.  Do check it out too.

Comments

  1. this looks really soft and fluffy!! can i have a slice?

    ReplyDelete
  2. Oooo... I love having sandwich bak kua! Yours is perfect. Sure your hubby loving this for his breakfast too. :o) Seems like everything is going to normal again, after all those hectic period. Thanks & hope you're enjoying your day.
    Kristy

    ReplyDelete
  3. Oh the bun looks soft and yummy!

    ReplyDelete
  4. more bak kwa... someone need to send me some soon.

    ReplyDelete
  5. look like if there's more bak kwa, it would be perfect! still, the texture look really soft and fluffy! with the generous sesame, it must have tasted so DELICIOUS! (:

    ReplyDelete
  6. j3ss kitch3n
    You are more than welcome!

    Kristy
    Thanks, you too have a great week ahead .... 'San Yee Heng Loong'!

    Wen
    I was intrigued when I saw the layers.

    Penny
    Perhaps you can try your hand at making it .... frankly not that difficult.

    The Sweetylicious
    Can substitute with other filling, and can put more, so that after prooving, there's more pattern, more gaps in between.

    ReplyDelete
  7. WOW Cheah! I want a loaf of this delicious bak kwa bread. Looks super soft and so yum..yumm... :))

    ReplyDelete
  8. Cheah, the bread looks moist and soft. Will try out your recipe. Thanks.

    ReplyDelete
  9. Anncoo
    But I should have put in more bak kwa, will taste much better.

    busygran
    You are most welcome. Give it a try and let me know.

    ReplyDelete
  10. Oh yum...Bak Kwa in a loaf:D)!! I must try this one day!

    ReplyDelete
  11. This bread is so perfect. Got to bookmark this and try making this soon

    ReplyDelete
  12. Wow...your bread looks so soft. Love it. With the bak kwa, it must be even better. I have been telling myself to bake bread this year but haven't started yet. Hope to start one day soon.

    ReplyDelete
  13. Cooking Gallery
    Something different,right?

    Zoe
    Thank you. Hope to see your post soon!

    MaryMoh
    More bak kwa, tastes much better. It's just the beginning of 2011,not too late to start baking.

    ReplyDelete
  14. the bread looks soft and I love pairing with bak kwa, the more the merrier heeheehee...

    ReplyDelete
  15. Wow Cheah, thats neat! What texture! So hows all the jackfruit eating going?

    ReplyDelete
  16. Your bread looks so fluffy Cheah, and I would certainly add more bak kwa in between, my sons will sure to love this!:D

    ReplyDelete
  17. Jess
    Can't agree with you more. The more the merrier.

    Shirley
    The jackfruits worked, didn't cough my lungs out! Much improved.

    Jeannie
    Thanks, try to make this for your boys and add in more bak kwa.

    ReplyDelete
  18. ya lah, my comments gone. Do you think the oo flour can be used to bake cakes? I like the way how you arranged the dough in the pan.

    ReplyDelete
  19. Lena
    I'm not so sure about that, on the packet, they have recipes for pasta and focaccia. Doubt it's suitable for cakes.

    ReplyDelete
  20. What a great idea :) My mum used to buy me the bak wa bun sandwich, sometimes with added pork floss. How I miss those. Your bread looks so fluffy, yum! Thanks for another great submission.

    ReplyDelete
  21. Shaz
    Thanks. These bak kwa sandwich is still available at the stalls, bak kwa or meat floss with hot dog.

    ReplyDelete
  22. Fresh bread are the best! Your bak kwa sandwich bread looks so soft. A good tummy filler for breakfast or afternoon snacks. Thanks for sharing your recipe, will try it soon!

    ReplyDelete
  23. It seems like you guys have arranged a full bbq party, I am also thinking of throwing a bbq party at my house and looking forward to hear about new ideas and recipes which makes your party wonderful.

    Recipes for bbq

    ReplyDelete
  24. Thanks for the blog here. I like to cook and throwing parties at any moment. It’s been a pleasure to read your blogs I was thinking if you want to take the SEO service for your blogs because you know how much it will affect your publicity.

    SEO Services

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Oreo marble butter cake ~ 奥利奥牛油蛋糕

I have seen quite a number of Oreo cookies recipes on the internet and was curious about the taste and texture of crushed Oreo cookies in a cake.  So the only way to satisfy my curiosity is therefore to give it a try.   It wasn't a disappointment at all as the cake turned out soft and moist and I'm sure that it will be a favourite amongst kids and adults alike!




Oreo marble butter cake ~奥利奥牛油蛋糕  (adapted from  'here' )
Ingredients (A)
4 egg yolks80 gm caster sugar1/3 tsp salt1 tsp vanilla (I used vanilla paste)200 gmm unsalted butter, cut into cubes160 gm plain flour (sifted)100 ml milk1 pack Oreo cookies (137 gm)(B)     4 egg whites            90 gm caster sugar (original 100 gm)
Method Remove cream from Oreo cookies, blend till fine, set aside.Using a handheld whisk, beat egg yolks, salt and sugar till thick and creamy.Beat in butter cubes and vanilla paste till well combined.Sift in flour, alternating with the  milk, mix well.  Set aside.In another clean bowl, beat egg w…