Tuna & Corn Salad Bread Rolls

My apology for disappearing the last two weeks. Life has gone insane suddenly in the last two weeks due to work commitment. Work has been taking up 2/3 of my everyday life and the remaining 1/3 goes to the bed! I guess I should be pleased that work is taking up much time which means I’m doing well with my business, yet, it means that I have less time in the kitchen. I got to a stage that I thought I just need that extra time to do some baking before my skills go away and I completely lost everything.

tuna and corn buns 02

Continuing my last few posts of bread making, I thought I’ll share another bread making recipe with you. I hope you didn’t get bored with it. But let me tell you, bread is good in everyway, it’s delicious, best for breakfasts or snack, and it’s easy to make; especially if you have a bread machine at home (which I definitely recommend – it’s not expensive in Sydney and they last for years! I used Sunbeam by the way, it’s one of my favourite brand that is trustworthy and always has that quality!~ well, that’s a side story!)

tuna and corn buns 01

Anyway, lately I found this Taiwanese recipe that a blogger did, Carol; one of the recipe that I particularly like is this one that I’m making. I’ve tried using her recipe but then I sorted tweak it here and there just to make it right for my liking. In fact, the way she uses the twisting technique is so good that I thought I’ll give it a try!

By the way, I’ve used the utane paste in my recipe so the bread is super soft and fluffy! I’ve used it in another recipe too, if you want some more inspirations.
tuna and corn buns 03
You’ll need (makes around 12):

  • 350 grams bread flour
  • 50 grams of white sugar
  • 5 grams of salt
  • 1x large egg
  • 8 grams of milk powder
  • 125ml of milk
  • 7 grams of Instant Yeast
  • 120 grams Utane Paste
  • 30 grams of unsalted butter

For the fillings

  • A small can of corn kernels, remove the water and drain well
  • 4 tablespoons of mayonnaise
  • A small can of springwater tuna, remove the water and drain well
  • Some dried parsley flakes, for garnish
  • 1 Egg yolk, for garnish

tuna and corn buns 05

How to?

For Using bread Machine:

  1. Place all bread ingredients (except the butter) into the bread machine (starting with wet ingredients to dry ingredients) into the bread machine.
  2. Start the dough function in your bread machine until it forms a dough. Open the lid and add the butter. Let the bread machine continues until the whole process completes. (Noted the whole process include 60 minutes resting time – check your bread machine to ensure this applies to your machine). If it does not include the resting time, let the dough rest in the machine for 60 minutes.
  3. After 60 minutes, poke a finger into the dough and if the hole remains, the dough is ready. If not, let it rest for another 10-15 minutes.
  4. On a working surface, cover with light bread flour, and knead the dough to release excess air.
  5. Follow the rest of the steps below (to form shape).

For Hand Knead:

  1. In a large bowl, add all the dry ingredient and wet ingredients (except for the milk and butter) and knead to form a dough, gradually add the milk in 3 separate additions and knead as you go to form a nice shiny dough.
  2. Add the butter and knead to combine thoroughly.
  3. Holding one side of the bread dough and hit the dough towards a working surface, rotate and repeat. The purpose is to ensure to release extra air within the dough. Continue until the dough becomes elastic and pull apart.
  4. Roll the dough into a ball and place in a large bowl, cover with plastic film. Rest for 60 minutes or until the dough expand twice its size. Place in a warm area to allow the expansion of the dough.
  5. After 60 minutes, poke a finger into the dough and if the hole remains, the dough is ready. If not, let it rest for another 10-15 minutes.
  6. On a working surface, cover with light bread flour, and knead the dough to release excess air.
  7. Follow the rest of the steps below (to form shape).

Preparing the fillings and baking tray:

  1. Whilst the dough is resting, prepare the fillings. Break Tuna into small pieces with a fork in a small bowl.
  2. Add and mix corn kernel, mayonnaise and tuna together. Leave aside.
  3. In a baking tray, line a greased parchment paper/ baking paper on top and leave aside.

To form shape:

  1. Divide dough into 12 equal pieces (use a kitchen scale).
  2. Use a wooden rolling pin, roll our the first small dough into a circle about 12cm diameter.
  3. Use a knife, cut two arrows facing opposite to each other (see picture below), leaving 2 cm border around the edge, make sure you don’t break through it.
  4. Fold one side to the hole of the other arrow, and fold the other side back. Pull gently to form a helix shape with a space in between.
  5. Place the dough into the prepared tray and repeat step 3-4 with the rest of the dough.
  6. Leave on the baking tray, cover with a damped cloth for 40 minutes for 2nd resting. The bread dough should expand twice in size.
  7. 15 minutes before finishing the 2nd resting, preheat oven to 180°C.
  8. Add a full tablespoon of corn fillings onto the cavity of the dough.
  9. Using a brush, lightly brush egg yolk into the surface of each bun, sprinkle with parsley flakes.
  10. Place in the oven for 15 minutes or until golden brown.
  11. Place in a cooling rack and serve immediately.

tuna and corn salad bread roll sincerely fiona process

Tips:

  • If you do not want to bake all the buns in one go, it is suggested to finish until step 6 in (to form shape), place the buns in an air tight container, cover with plastic film and then the lid and place it in the fridge. You can then take it out and bring it back to room temperature 40 minutes before you decide to bake it. This can last for 3 days in the fridge.
  • Dough expands with yeast during resting periods, do not place bread too close to each other or else they will stick together whilst expanding and baking.
  • Dough have strong flexibility that bounce back due to gluten within the flour. Whilst rolling out the dough, ensure action is fast.

tuna and corn buns 04

Source:

Recipe adapted from Carol Easy Life.

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