There is a can of chilli tuna sitting in the pantry, so I decided to make this tuna bread.
Chilli Tuna Bread
Ingredients (8 Bread rolls):
200g Bread flour
10g Sugar
3g Salt
143g Milk
3g Dry yeast
14g Unsalted butter(room temperature)
Filling:
One canned chilli tuna
Egg wash:
Add 1/2 egg and 1 tsp water and whisk very well.
Directions:
①Mix the milk and dry yeast.
②Mix the dry ingredients with a whisk.
③Add ①and mix.
④Put it on the working top and knead. (10mins)
⑤Add butter and knead more. (5mins)
⑥Round it and leave it at a warm place until it gets twice as big. (primary fermentation)
⑦Punch the dough from ⑥ to release air burble , divide it into 8 pieces and shape them round.
⑧Cover them with a wet cloth/cling wrap and leave them for 15 mins. (bench time)
⑨After resting, deflate the dough, roll the dough into a flat round shape.
⑩Cut the dough and put fillings and roll and sealed.
⑪Place on a baking sheet lined with parchment paper and leave it at a warm place until they get doubled in size. (secondary fermentation)
⑫ Brush some egg wash onto the bread.
⑬Bake it in the preheated oven (190°C) for about 14 mins.
⑭ Place it on a wire rack to cool.
Note:
*Baking time will vary according to your oven so please adjust accordingly.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*If you don't seal the seams securely closed, they'll come apart during the 2nd rising.
Recipe source from: cook kafemaru
Happy Baking!
Chilli Tuna Bread
Ingredients (8 Bread rolls):
200g Bread flour
10g Sugar
3g Salt
143g Milk
3g Dry yeast
14g Unsalted butter(room temperature)
Filling:
One canned chilli tuna
Egg wash:
Add 1/2 egg and 1 tsp water and whisk very well.
Directions:
①Mix the milk and dry yeast.
②Mix the dry ingredients with a whisk.
③Add ①and mix.
④Put it on the working top and knead. (10mins)
⑤Add butter and knead more. (5mins)
⑥Round it and leave it at a warm place until it gets twice as big. (primary fermentation)
⑦Punch the dough from ⑥ to release air burble , divide it into 8 pieces and shape them round.
⑧Cover them with a wet cloth/cling wrap and leave them for 15 mins. (bench time)
⑨After resting, deflate the dough, roll the dough into a flat round shape.
⑩Cut the dough and put fillings and roll and sealed.
⑪Place on a baking sheet lined with parchment paper and leave it at a warm place until they get doubled in size. (secondary fermentation)
⑫ Brush some egg wash onto the bread.
⑬Bake it in the preheated oven (190°C) for about 14 mins.
⑭ Place it on a wire rack to cool.
Note:
*Baking time will vary according to your oven so please adjust accordingly.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*If you don't seal the seams securely closed, they'll come apart during the 2nd rising.
Recipe source from: cook kafemaru
Happy Baking!
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