Salmon and Cheese Bun

Previously I baked HOT DOG BUN and really loves the texture and softness of the bun. I have some left over salmon from making sushi and would like to combine it with my favourite dough to make something out of it. The verdict is really good!! The salmon bun is so moist,soft and cheesy..This time I only used half of the dough recipe to make this bun. Luckily for the last few days Northeast weather was really warm and nice.The temperature is really suitable for proofing bread or bun. You must wonder how to infused salmon ( fish) while proofing the dough,right? Wouldn't the salmon get fishy while waiting for the dough to proof? Well,the trick is ,the salmon must be half frozen or half thawed when wrapping it with the dough!! I would love to share my own little creation with you:)

Ingredients:
150g bread flour,sifted
1 tsp instant dried yeast
1 tbsp granulated sugar
1/4 tsp salt
1 tbsp unsalted butter (room temperature)
110 gm whole milk
1 egg
1 tsp bread improver*optional*
10 pieces sliced cheedar cheese
300 gm fresh salmon,half thawed
Egg wash - 1 egg plus 2 tsp water
some butter from brushing

Method For Bread Machine:

*I used this method instead*

1:Measure and sifted flour,salt and sugar in a medium bowl .

2:Place milk + egg and butter first in BM container,then flour mixture.Lastly add in instant yeast and bread improver.Then press the key function on *Dough* .

3:Let's the BM mix and knead the dough until the cycle finish with "beep" then the BM start proofing the dough for the next cycle.

4:Remove the dough after proofing cycle finish,then punch down the dough to release the air.Knead the dough a couple of times,then divide the dough into 10 pieces,about 40 -50 gm each.

5:Roll the divided roll into ball shape,then use a rolling pin to roll the dough into oval shape.Dust some flour if the dough if 's too wet.Sprinkle flour on the counter top before rolling the dough.

6:Cut salmon thin in oblong shape and place 2 pieces salmon in the center of the dough.Then cut cheddar cheese in half and place both slices on the top of salmon,then roll the dough up thighty,then used a sharp knife to sliced a slit in the center of dough.Fold both end together,place dough in a muffin pan or silicon cup.

7: Cover the rolls and let it rise until it almost doubles in size. Brush with egg wash.

8:Preheat oven at 375 F.Bake at 375 F for 10 minutes then at 350°F for another 5 minutes or until the rolls turn golden brown. Then brush with some butter while the bun is still warm to make it look shiny.

For Hand Kneading Method Click:HERE!!