How to make tuna black rice soft European buns

[Polish species] 50 grams of high-gluten flour, 0.5 grams of dry yeast, 50 grams of cold water

[Main dough] 200 grams of black rice bread flour, 15 grams of milk powder, 2 grams of dry yeast, 10 grams of sugar, 2 grams of salt, 70 grams of cold water, 55 grams of eggs, 18 grams of butter

【Stuffing】 Tuna in oil

【Quantity】 4

【Baking】Up and down heat 190/200, 18 minutes

【Production process】
1. Prepare the main dough ingredients, canned tuna and Polish seeds; the yellow liquid in the cold cup in the picture is whey filtered from homemade cheese, which is rich in nutrients. You can use the same amount of cold water or add 10 grams of milk instead ;

How to make tuna black rice soft European buns-Make One Day

2. Come to a flashback and make Polish seeds a few hours in advance: 50 grams of high-gluten flour, 0.5 grams of dry yeast, 50 grams of cold water, and stir well. The cling film will be fermented naturally at room temperature, and there will be large and small bubbles visible to the naked eye; After being swelled at room temperature, put it in the refrigerator to ferment, and the flavor will be better; the bread made from Poland is very soft and can delay the aging degree; regardless of the time, it depends on the state of the dough to decide;

How to make tuna black rice soft European buns-Make One Day

3. Pour the Polish materials into the kneading bucket. Look at the structure, it is very beautiful;

How to make tuna black rice soft European buns-Make One Day

4. In addition to the butter, all the ingredients of the main dough are poured into the kneading bucket;

How to make tuna black rice soft European buns-Make One Day

5. Beat the dough slowly and then at a medium speed, add butter when the thick film can be formed;

How to make tuna black rice soft European buns-Make One Day

6. Stir at low speed first. After the butter is completely eaten into the dough, turn to medium speed. The dough is soft and shiny, and does not stick to the wall of the basin. Pull a piece of it can hold out a transparent and elastic film. The gluten of black rice bread flour is higher than that of original bread flour. The gluten is a little bit worse, and it is not for toast, so a small jagged edge on the edge of the hole is also okay;

How to make tuna black rice soft European buns-Make One Day

7. The dough is rounded, placed in a basin, covered with plastic wrap or covered, and fermented in a warm and humid place;

How to make tuna black rice soft European buns-Make One Day

8. I use a fermentation tank with a temperature of 28 and a humidity of 75, and the time is about 1.5-2 hours, depending on the state of the dough; now it is hot, just leave it at room temperature;

How to make tuna black rice soft European buns-Make One Day

9. When the dough is twice the original size, dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking;

How to make tuna black rice soft European buns-Make One Day

10. Pour the dough on the chopping board, tap it lightly to exhaust, weigh it and divide it into 4 equal parts, knead them separately, cover them with plastic wrap, and relax for 15-20 minutes;

How to make tuna black rice soft European buns-Make One Day

11. Roll out the loose dough into an oval cake. After pressing, the interface is facing down, covered with plastic wrap, and relax for 15-20 minutes; press the dough with your fingers and do not rebound;

How to make tuna black rice soft European buns-Make One Day

12. Roll the loose noodles with the smooth side up, and roll them into a wider, approximately oval shape, then turn them over, with the smooth side down, skim off the oil in the oil-soaked tuna as much as possible, and place a proper amount of fish on the noodles. On a slice; the amount of meat is about 75 grams per strip;

How to make tuna black rice soft European buns-Make One Day

13. Press the dough pieces at both ends of each other, and then pinch them firmly, so that they will not crack due to the oil soaking on the joints when baking;

How to make tuna black rice soft European buns-Make One Day

14. The 4 doughs are processed in sequence, the smooth side is facing down, the joint is pressed down, and the second fermentation is performed in a warm and humid place; I use a fermentation tank with a temperature of 35 and a humidity of 80, and the time is about 30 minutes;

How to make tuna black rice soft European buns-Make One Day

15. Taking advantage of the fermentation time, I made a self-made pattern. When the dough is 1.5-2 times as big as the original, I put the pattern paper on the surface of the bread and sifted an appropriate amount of black rice bread flour (not included). Heat 200 degrees;

How to make tuna black rice soft European buns-Make One Day

16. Put the bread into the middle and lower level of the preheated oven, heat up to 190 degrees, lower the heat to 200 degrees, 18 minutes; adjust according to the actual situation of the oven; after coming out of the oven, transfer to the drying rack, and store it in the bag when it reaches the hand temperature. It can be bitten directly or cut into pieces.

How to make tuna black rice soft European buns-Make One Day

tips:
1. No black rice bread flour can be prepared by yourself: mix the sieved black rice flour and the original bread flour in a ratio of 1:3; you can also use an appropriate amount of black sesame flour, black soybean flour and other multi-grain flour to replace the same amount Black rice noodles

2. There is a lot of oil in the tuna stuffing. Before use, be sure to skim off the oil as much as possible and press it clean to prevent excessive oil from spreading the bread joint;

3. The baking temperature and time are adjusted according to the actual situation of the oven and the size of the bread.

yababa

I am yababa. I used to be a math teacher, and now I am a housewife who loves the kitchen. In the days of dealing with delicious food, my heart has become more gentle, and I feel more and more that "accompanying family" is the most beautiful and most important thing in the world. In this makeoneday.com, I will share some of the process of making delicious food from time to time.

View all posts by yababa →