Saturday 30 May 2020

Tuna Mayo Buns

I made a batch of Tuna Mayo Buns for breakfast since I have run out of bread and I have a can of tuna mayo at home.

This is the can of tuna mayo I bought from the supermarket. I had intended to make sandwiches out of this. Well, I changed my mind and used it to make buns instead.

The buns are both delicious and pretty to look at. I will defintely make more of these next time!

Tuna Mayo Buns
makes 10

198g Milk
300g Bread flour
25g Sugar
1 tsp Salt
1 tsp Instant yeast
20g Unsalted butter

A can of store bought tuna mayo

Egg wash (1 egg, beaten)

For the Bread Dough
1. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.
(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last)

2. Make the selection for 'Pasta Dough' setting on your breadmaker.
(For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')

3. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading.

4. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting.

5. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.

6. Let the breadmaker do the rest.

7. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down, roll the dough out and divide into 10 portions.

8. Roll up each dough portion into a ball and let rest for 15 minutes.

9. Roll out a dough into an elongated slab.

10. Spread tuna mayo vertically onto one end of the rolled dough. Fold up the dough to cover the tuna mayo, leaving at least half of the dough 'unwrapped'. Roll over the edges of the dough to wrap only the tuna filling and pinch down to seal the edges.

11. Make a few horizontal slits using a cutter on the other side of the dough.

12. Fold the slit dough to over to cover the rolled dough portion with the tuna mayo fillings, giving it a slight pinch to seal the edges. Place dough into casing.

13. Repeat for the other dough.

14. Cover the buns with a cloth or put in the oven and let it proof for another hour.  

15. Apply egg wash onto the bread.

16. Bake in preheated oven at 180ºC for 15 minutes.

17. When the tuna mayo buns are done, remove from the oven immediately and let it cool on a wire rack.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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