Tuna Mayo Buns – Thermomix or Stand Mixer Method

 

   

(Straight Dough method)

Ingredients: 

(A)

1 egg

300g fresh milk or water

480g  bread flour 

120g plain flour

110g sugar

10g salt

4 teaspoons yeast

11/2 teaspoon bread improver (optional)
Ingredients for the fillings: mix well in a bowl

400g flakes tuna

100g chopped onion

120g mayonnaise 

1 teaspoon lemon juice

1/4 teaspoon salt and pepper

Stand Mixer Method:

1. Add all the ingredients into electric mixer bowl and use a dough hook and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.  Stretch a piece of dough for testing.  This dough should form a thin membrane before it breaks

  
2. Spray a thin layer of oil on the cling wrap and cover the mixing bowl, and leave to prove for 45 mins.

  
3. Remove from bowl, punch down the Dough to release the gas.  Divide the dough into 50g portion and shape them into balls. Leave them to rest for for 10 mins

 
4. Lightly flatten the dough balls with palms of your hands. Put some filling on the dough and wrap the dough round the fillings and shape into ovals. 

5. Put them on a lined barking tray.  Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size, about 45 min

6. Brush with egg wash
7. Preheat the oven at 190°C for 20 mins before putting the bread dough in it the oven.
8. Bake for 15min or till golden brown 

Thermomix method:

Add ingredients (A) into TM bowl 2 min / knead

  
Add in (B), 15 min / knead function and knead until gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl.  Stretch a piece of dough for testing.  This dough should form a thin membrane before it breaks

  

2. Put on the measuring cap and leave to proof for 45min or till double in size

  
3. Remove from bowl, punch down the Dough to release the gas.  Divide the dough into 50g portion and shape them into balls. Leave them to rest for for 10 mins

  
4. Lightly flatten the dough balls with palms of your hands. Put some filling on the dough and wrap the dough round the fillings and shape into ovals. 

5. Put them on a lined barking tray.  Spray a thin layer of oil on the cling wrap and cover them loosely and leave to prove till double in size, about 45 min

6. Brush with egg wash  

7. Preheat the oven at 190°C for 20 mins before putting the bread dough in it the oven.

8. Bake for 15min or till golden brown 

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