Tuna Heart Buns (Recipe adapted & modified from Happy Home Baking)
Ingredients
bread dough:
200g bread flour
20g caster sugar
1/2 teaspoon salt
3g instant yeast
110ml milk
30g egg, light beaten
25g unsalted butter
fillings:
1 can mayonnaise tuna
some chopped green onions
Breadcrumbs for decoration
Method:
- Stir bread flour, caster sugar, salt & instant yeast in a mixing bowl.
- Add in milk & egg. Mix the ingredients with hand & slowly form into a rough dough.
- Transfer dough to a lightly floured work surface. Knead the dough till smooth. This should take about 10mins.
- Knead in the butter. Continue to knead the dough until it no longer sticks to your hand, becomes smooth & elastic. This should take about another 15-20mins. Do the window pane test: pinch a piece of the dough, pull & stretch it. It should be elastic & can be pulled away into a thin membrane without tearing/breaking apart easily.
- Place dough in a lightly greased mixing bowl, cover with cling wrap & let proof in room temperature for about one hour, or until double in bulk.
- Remove the dough from the bowl & give a few light kneading to press out the gas in the dough. Divide into 8 equal portions, about 50g each. Roll into rounds. Cover with a damp cloth or cling wrap & let the doughs rest for 10mins.
- Roll & shape each dough into a longish shape, slightly tapered at the end. Make a slit, 3/4 lengthwise, along the dough. Open the two ends to form a 'Y' shape. Fold each end down towards the centre to form a heart shape dough. Brush surface with egg wash.
- For the fillings, mix all ingredients to combine. Spread fillings on the dough surface & sprinkle with breadcrumbs on the sides. Transfer dough onto baking tray lined with parchment paper. Space out the doughs to allow room for the doughs to expand. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 30 ~ 40mins, or until double in size.
- Bake in pre-heated oven at 180°C for 10mins. Remove from oven & let cool completely before storing in an airtight container.
I'm submitting this to the Aspiring Bakers #4 Love is in the air (Feb 2011) hosted by Ellena of Cuisine Paradise
