30 April 2011

Tuna Heart Buns

28th April

Walaupun saya tak update blog...tapi saya berkesempatan la blog walking beberapa blog dan salah satu nya dimana saya terjumpa entry yang ada resepi neh...tertarik dengan rupa roti saya pun cuba buat...Alhamdulillah menjadi dan sedap pulak tak menyesal...hehe...kalau tak buat la boleh jadi sesal...

Dan saya terpaksa buat untuk 2nd time atas permintaan penghuni rumah neh...nak membentuk love tuh yang ambil masa sikit....yerla....nak tiru cara memusing doh tuh kan...2, 3 kali jugak la saya uli2 doh tuh....walaupun bentuk love tuh tak berapa nak sempurna...tapi kalau orang tengok..tau la bentuk heart tuh...

Resepi diambil dari bakingqueen. sesiapa yang nak tengok macamana dia pulas doh bagi jadi love...

(makes 8 buns)

bread dough:
200g bread flour
20g caster sugar
1/2 teaspoon salt
3g (about 1 teaspoon) instant yeast
110ml milk (room temperature)
30g egg, light beaten (this amount is less than one egg, use the leftover as egg wash)
25g unsalted butter, room temperature

150g tuna > saya guna tuna chunks in oil
1 tablespoon mayonnaise
some ground pepper
1/2 teaspoon dried parsley flakes

1.   1.   Stir bread flour, caster sugar, salt, and instant yeast in a mixing bowl.
2.  2. Add in milk and egg. Mix the ingredients with hand and slowly form into a rough dough.
3. 3. Transfer dough to a lightly floured work surface. Knead the dough till smooth. This should take about 10mins.
4.   4. Knead in the butter. Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 15 to 20 mins. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily.
5.    5. Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.
6.    5. Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide into 8 equal portions, about 50g each. Roll into rounds. Cover with a damp cloth or cling wrap and let the doughs rest for 10mins.
7.    7. Roll and shape each dough into a longish shape, slightly tapered at the end. Make a slit, 3/4 lengthwise, along the dough. Open the two ends to form a 'Y' shape. Fold each end down towards the centre to form a heart shape dough.Brush surface with egg wash.
8.    8. For the fillings, mix all ingredients to combine. Spread fillings on the dough surface, sprinkle with extra parsley flakes/ground pepper. Transfer dough onto baking tray lined with parchment paper. Space out the doughs to allow room for the doughs to expand. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 30 ~ 40mins, or until double in size.
9.    9.Bake in pre-heated oven at 180 deg C for 12 mins or until golden brown. Remove from oven and let cool completely before storing in an airtight container.

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