RECIPE OF TIME SAVING TUNA BUNS 简时吞拿鱼面包食谱

Ingredients:

Tang Zhong
16 gram flour
80 gram of water

Main Ingredients:

277 gram of bread flour
22 gram of cake flour
45 ml of milk
80 gram of Condense milk
32 gram of egg white (about 1 egg white, the balance can save for egg wash)
1 teaspoon of yeast
1/4 of salt

** I am using Ayam Brand Tuna Mayonnaise.

Method:

1. Prepare the Tang Zhong one night before. Tang Zhong can keep for 3 days normally. However, please discard if its turn grey.
2. Put all the above ingredients (Except Butter) into the BM and select dough mode for 20 minutes.
3. Followed by adding butter and select dough mode again for another 20 minutes.
4. The recipe will yield about 562 gram of dough.
5. Take out the dough and weight each dough for about 50-60 grams. Shape any of your desire shapes.
6. After shaped, proof the dough for another 45 minutes or until it has double its size.
7. Baked @ 165 C for 10 minutes -> 170 C for 7 minutes.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.