Tuna Bun with Love

The heart shaped buns with tuna on top.

Normal bun with tuna filings.

See the fluffy insides!

Adapted from Alex Goh "Magic Bread"

Ingredients

Water Roux Started

80g bread flour

55g boiling water

Dough

240g bread flour

80g plain flour

65g sugar (I reduced to 50g)

5g salt

20g milk powder

6g instant yeast

130g cold water 

1 egg

60g butter

Tuna Filings

1 can of tuna

1 onion, diced

1/2 cup corns

1tbsp mayonnaise

Salt & Pepper to taste

Parsley flakes

Method

1. Prepare water roux starter by mixing flour with boiling water and stir into a rough dough. Keep refrigerated for at least 12 hrs.
2. Mix dough ingredients (except butter) and add in starter. Add in butter when the dough is smooth. Knead the dough till it is elastic and non sticky. Proof dough till it doubled in size.
3. Prepare filing by mixing the tuna filings together.
   
4. Punch out the air in the dough after the first rise. Divide dough into 10 equal portions and leave to rest for 10-15min.
5. Shape the doughs into desired shape. For the normal bun, add in filings and leave to proof till doughs double in size. For heart shaped bun, add filings after doughs have double in size.
   
6. Apply egg wash and sprinkle parsley flakes on bread.
7. Bake at 200C for 10-15min till breads are ready.

* I would divide the dough into smaller portions and increase the filings to 1.5x next time as I find that there is too little filing per bread.