Tuna Stuffed Cornet Buns [Sponge Dough Method]

Was supposed to make buns into a figure 8 shape then top with tuna fillings.  Drop the idea and change to make cornet buns [see here] cos' I didn't want to 'expose' the fillings [a little should be alright-lah].  

 

 

Ingredients for the buns-Sponge Dough Method

[makes  10 - 12 pieces]

Step 1 - Ingredients

2 tsp instant yeast

160-170 ml  water

230 gm bread flour 

1. Mix yeast with water in mixing bowl, then add in flour.  Knead to form a smooth dough.
2. 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 10 - 12 pieces.
4. Shape dough into round balls.  Flatten each ball, roll up and roll dough into a 12" rope.  Thin out at one end.
5. Coil the dough around a lightly greased cornet shape mould.  Place on a lightly greased baking tray.   Do the same for the rest of the dough.  Leave to rise for 40-50 minutes or until 2 times in size. 
6. Before baking, brush with beaten egg.
7. Bake in preheated oven at 200 degrees C for 10-12 minutes or until golden.
8. Leave to cool on rack, remove mould and fill cornet buns with prepared filling before serving.

Ingredients for Filling 

[Tuna with Mayonnaise]

1 can tuna flakes in oil - drain away all the oil and small chilli

1 big onion - chopped small pieces

3 tbsp mayonaise
dash of pepper and salt to taste

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.
3. Stuff filling into cornet buns before serving.