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Friday, June 8, 2012

Tuna Mayo Buns [Sponge Dough Method]



I baked these Spicy Tuna Mayo Buns using sweet bun basic dough recipe [sponge dough method - refer HERE]. These buns are light, fluffy and soft. 
Ingredients for the buns-Sponge Dough Method
[makes  10  buns]
Step 1 - Ingredients
2 tsp instant yeast
160-170 ml  water
230 gm bread flour
  • Mix yeast with water in mixing bowl, then add in flour.  Knead to form a smooth dough.
  • Cover and leave to proof for 1-1 1/2 hours or double in size.
Step 2 - Ingredients
60 gm sugar
1/4 tsp salt
1 small egg [20 gm]
25 ml water
100 gm bread flour
30 gm butter
  1. Add all Step 2 ingredients  [except butter] to dough from Step 1.  Knead from low speed until well combined.  Continue to knead on medium speed until dough is soft and smooth [takes about 7-10 minutes].  Add in butter, continue to knead until dough is soft and elastic or window pane stage [Notes - if not baking buns immediately, the dough can be kept in plastic bag tied up and refrigerate.   Thaw to room temperature before using.   Advisable to keep up to 48 hours only].
  2. Shape dough into a ball.  Cover and leave to proof for 15 minutes.
  3. Punch down and divide dough in 60 gm per portion or into any portions preferred.
  4. Shape dough into round balls.  Roll out each ball and fill it 1 tbsp of the tuna mayo filling.  Gather the edges together and seal up the seam to shape into a round bun or shape it into an oval shape.  Place bun on greased paper casing on a baking tray.
  5. Leave to rise for 30-45 minutes or until double in size.  Brush with egg/milk glaze. Sprinkle with sesame seeds [Notes - make a few slits on top of  bun before baking if filling has mayonnaise otherwise the buns may burst with filling].
  6. Baked in preheated oven at 190 degrees for 12-15 minutes.
  7. Remove to cool on rack.

Ingredients for Filling 
[Spicy Tuna with Mayonnaise]
1 can spicy chilli tuna flakes in oil - drain away all the oil and small chilli
1 big onion - chopped small pieces
3 tbsp mayonaise
  1. Fry tuna flakes and onions together until onions are soft and mixture is slightly dry.
  2. Remove from pan to cool before adding mayonnaise.  Combine well, filling is ready for use or refrigerate until required.
Note:
Filling is enough for 10 buns.

2 comments:

Cheah said...

I've been procrastinating making buns with the sponge dough method. Looking at your yummy buns has given me the 'oomph' to try!!

Kimmy said...

Lazy me, loves to prepare dough ahead of baking/serving time whenever possible. Storing it in the fridge ready for use makes baking buns easy and fast. I followed your Matcha Red Bean bun recipe, refrigerate the dough until later use, they were good too.

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