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