Tuna Bun/Bread

Whenever I visit Chinatown at NYC, I must get tuna bun from the Chinese Bakery there.Well since travelling to NYC from Long Island is not really far,it's about 25 miles one way but I can said it's really a nuisance especially the horrific traffic at the expressway not to said looking for parking spot is really challenging in NYC. The last time I was in the city I got a summon ticket again!! Cost me big $65 for nothing!! So to solve my craving I bake this tuna bun myself at home. I adapted the dough recipe from my previous classic-dinner-rolls for this tuna bun and it's really taste fantastic and moist!! I also take this opportunity to use the oven to bake during this cold winter to warm up my kitchen as well. I invited hubby to try this tuna bun and he love it!! he said he never had bun with tuna filling!! I guess Western bakery never make tuna filling in their bread or bun.. well....

Ingredients:

Dough:
4 cups bread flour ( or unbleached flour is OK)
1 cup whole milk or 1% milk
8 tbsp butter (room temperature) ,plus extra for brushing
1 tbsp instant active yeast
1/4 cup warm water (105 F to 115 F)
1/2 cup sugar
2 eggs ,room temperature
1 tbsp salt
1 tbsp bread improver*optional*
1 egg + 2 tbsp water for brushing

Filling:

4 can of tuna in water,4 oz each,removed water
4-5 tbsp mayo
1/4 tsp salt
1/4 tsp ground pepper
*mix well in a medium bowl*


Method:
(I used bread maker,so just dump everything in the BM) But below is the right step by step method according to the original recipe
1:Heat the milk to 120 F to130 F:add the butter and set aside to cool to room temperature.Meanwhile,in a large bowl dissolve yeast in warm water.Add cooled milk,eggs and sugar to dissolved yeast and stir to blend.
2:With a wooden spoon stir in 2 cups of the flour,bread improver,butter and the salt:stir until smooth.Add 2 cups of remaining flour,1 cup at a time,stirring vigorously for 3 to 5 minutes until the dough is smooth and elastic and only slightly sticky.(Only if needed,after 3 minutes of stirring and dough is overly wet,stir in 1 tbsp flour at a time).Knead the dough until well combine.
3:Cover the surface of the dough with lightly oiled plastic wrap.Cover the top of the bowl with a second piece of plastic wrap.Let rise until doubled(1 to 2 hours)
4:Gently press the dough to deflate.With lightly buttered hands pinch off generous 1 inch pieces of dough.Fold the dough over,turning and tucking the edge to form a ball,about 50-80 gm each.Use a rolling pin to flatten the ball and scoop 1 tbsp tuna filling in the center of the dough.
5:Pinch the seam together to seal.Let rise until fully doubled(about 1 hour).Brush buns with egg wash.
6:Heat oven to 400 F.Bake buns for 20 to 25 minutes or until well-browned.If needed,to prevent over browning,cover the balls with foil during the last minutes of baking.Remove from oven.Brush with softened butter to make the bun look shinning.Return to oven for 1 to 2 minutes.
7:Remove bun immediately from oven to a wire cooling racks.Let cool about 5 minutes before serving.