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Baked Tuna Bun By Alex Goh


It's been ages since I make any homemade bun.As usual I like to use Alex Goh "Magic Bread" sweet bun recipe to make the dough for this type of bun.I adapted the recipe slightly to suit my taste.Since last year I stored plenty of Albacore tuna in pantry. So I might as well use the tuna for the filling before it's expired. This type of tuna bun is popular and available in any Asian bakery.








Ingredients:
Dough Starter:(A)

100 gm bread flour
70 gm boiling water

(B)
300gm bread flour
100 gm all purpose flour
100 gm sugar
1 tsp salt
20 gm milk powder
1 tbsp active instant yeast

(C)
180 g cold water
1 large egg

(D)
80 gm unsalted butter

1 yolk + 2 tbsp water for brushing
4 tbsp raw sesame seed for topping


Tuna Filling:
4 cans Albacore Tuna In Water,remove water
1 large onion,peeled and diced
4 tbsp mayo
1 tsp ground white pepper
1 tbsp salt


Method:
1:Add the boiling water from (A) into the flour,mix until well blended to form dough.Cover and set aside to cool .Keep in to the refrigerator for at least 12 hours.
2:Mix (B) until well blended.Add in (C) and knead to form rough dough.Add in (A) and knead until well blended.
3:Add in (D) and knead to form elastic dough.Let it proof for 40 minutes or double size.
4:Divide the dough for 50 gm each and mould it round or ball.Let it rest for 10 minutes before use.
5:Meanwhile prepare the tuna filling.Combine all the filling ingredients in a mixing bowl,mix well.
6:Use rolling pin to roll the divided sweet dough.Scoop 1-2 tbsp tuna filling on the center of the dough,wrap it up and roll in a ball shape.Place all the buns on a tray with parchment paper. Repeat the same procedure until finish.Cover with moist towel and let it proof for 45 minutes or double size.
7:Preheat oven to 385 F.Egg wash the surface of the bun before sprinkle with sesame seeds.Bake for 13-15 minutes.
8:Remove from oven.Serve warm.


bun after proofing


ready to bake
after baked











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4 comments:

ogyep yummy mellow said...
April 4, 2012 at 10:21 AM

Very nice golden color bun,,. loves tuna..

Wendy said...
April 14, 2012 at 5:30 PM

It looks so good. I went out to buy the ingridents. RapidRise has two kinds of yeast: Do you use Highly Active Yeast or Active Dry yeast?

Beachlover's Kitchen said...
April 17, 2012 at 6:05 PM

ogyep:
Thank you for dropping by and your kind words:)

wendy:
thank you for dropping by:) I bought my yeast from BJ's wholesale.it's comes in 2 packet.each pack is 1 lb..I think it's active dry yeast..

Wendy said...
April 18, 2012 at 11:21 PM

Thank you. I made it today. The bread came out soft and good. 50 gm dough does not hold much, otherwise it will break through before baking. After it is baked, there is a lot of bread and not much filling to eat. Yours look like they have a good portion of tuna. Any tips you can offer?

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.