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

Coconut Lemon Muffins ~ 椰子柠檬玛芬

These muffins with a tropical flavour of lemon and coconut are very soft and moist.  They stay fresh till the next day, kept in a container.






Coconut Lemon Muffins  ~椰子柠檬玛芬 
Ingredients
210 gm plain flour80 gm caster sugar1 cup plain yoghurt1 'L' egg1/3 cup vegetable oil1 tsp baking powder3/4 tsp bicarbonate of soda1/4 tsp salt1 Tbsp lime juice25 gm dessicated coconutRaw sugar to sprinkle on top (optional)Method Sift the flour with baking powder, bicarbonate of soda, salt, whisk in the sugar.Beat yoghurt, egg, oil and lime juice till smooth.  Stir this into the dry ingredients just till moistened.Fold in the dessicated coconut.Using an ice cream scoop, fill up paper lined muffin pan 2/3 full.  Sprinkle on some raw sugar.Bake in a preheated oven @ 200deg.C for 18 to 22 mins. till golden brown.  Test with a skewer till it comes out clean.Serve warm or cool to room  temperature.Yield :  10 muffins.

Chicken Floss Swiss Roll ~ 鸡肉松蛋糕卷

This is a savoury swiss roll filled with peanut butter and chicken floss.  The airy and light sponge is delicious with this combination and it can be enjoyed for breakfast, as a snack at any time of the day.






Chicken Floss Swiss Roll  ~  鸡肉松蛋糕卷

Ingredients 
(A)  4 'L' egg yolks
       30 gm caster sugar
       30 ml vegetable oil
       30 ml milk
       50 gm plain flour   )  sifted
       20 gm rice flour     )

(B)  4 'L' egg whites
       40 gm caster sugar
       1 tsp lemon/lime juice or vinegar

(C)  Chicken floss and peanut butter for filling

Method

Line a 10 x 10 inch square pan with parchment paper.Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well.In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry.Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as th…

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.