Asian Style Tuna Mayo Bread

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 500 g plain flour, and extra for kneading
• 50 g powdered milk (full cream)
• 5 tablespoons sugar
• 1 pinch salt
• 2 teaspoons instant yeast
• 1 tablespoon coconut cream
• 60 ml canola oil
• 350 ml water
• 2 (420 g) cans tuna in water (or fresh tuna steak if you prefer)
• 200 ml japanese mayonnaise (available in asian grocers)
• 2 teaspoons chicken salt
• freshly ground black pepper

Recipe

• 1 for the bread:
• 2 mix the sugar in water, heat and dissolve. let it cool to lukewarm.
• 3 meanwhile sift the flour, milk powder, salt and yeast into a clean dry plastic bowl.
• 4 once the liquid cools, pour into the dry ingredients along with coconut cream and canola oil.
• 5 knead for 10 minutes until elastic. if the dough is sticky, feel free to incorporate a small amount of extra flour, but take care not to add too much as this can cause the dough to become dry and tough.
• 6 put the dough into a clean and well-oiled plastic bowl; cover the bowl with wet kitchen towel and let prove for 35 minutes.
• 7 to make the tuna filling:.
• 8 drain the tuna, and mix in the mayonnaise, chicken salt and pepper thoroughly. if using fresh tuna steak, fry the tuna with a little bit of oil. flake it and mix in the mayonnaise.
• 9 punch down the bread and roll into a log. cut into 60g pieces and roll each out to a circle. to the centre add a generous amount of tuna and fold carefully making sure that you seal them.
• 10 invert (it should be in a shape of a bun at this point) and put on an oiled baking tray (or you can save washing up by using baking paper). repeat with all dough and tuna mix.
• 11 let the buns prove for another 30 minutes. put a drop of extra mayonnaise and shallots for garnish on top of each bun. bake for 20 minutes and serve while still hot. yum yum!