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Nori Tuna Bread

Nori Tuna Bread
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Servings - Prep Time - Cook Time -
Ingredients

ROUX PASTE INGREDIENTS

  • 58 gr KABUKI GOLD Wheat Flour
  • 286 gr hot water

SPONGE INGREDIENTS

  • 60 gr KABUKI GOLD Wheat Flour
  • 10 gr Instant Yeast
  • 1 Egg
  • 300 gr Water

DOUGH INGREDIENTS

  • 400 gr KABUKI GOLD Wheat Flour
  • 220 gr sugar
  • 5 gr Instant Yeast
  • 35 gr Milk Powder
  • 2 gr Bread Improver
  • 13 gr salt
  • 4 Egg Yolks
  • 1 whole egg
  • 100 gr Liquid Milk
  • 140 gr Butter
  • 100 gr ice water
  • Sufficiently, Paste Roux Dough
  • Sufficiently Dough Material

TOPPING AND FILLING INGREDIENTS

  • 1000 gr Bread Dough
  • 4 sheets of Nori
  • 50 gr Mayonnaise
  • 350 gr Canned Tuna
  • 100 gr Zucchini
  • 50 gr thinly sliced carrots
How to Make

HOW TO MAKE ROUX PASTE

  • Pour water into the KABUKI GOLD Wheat Flour, stir gently until combined.
  • Ready to use.

HOW TO MAKE SPONGE

  • Mix and stir all sponge ingredients with a low speed mixer until thickened.
  • Let the dough stand for 1 - 3 hours.
  • Ready to use

HOW TO MAKE DOUGH

  • Mix and stir with a mixer on low speed, all ingredients except butter and salt. Stir until lumpy.
  • Increase mixer speed, stir until ¾ smooth.
  • Add butter and salt. Stir until smooth.
  • Let the dough stand for 10-25 minutes, cut the dough according to taste.
  • Roll back the dough and let stand for another 5 minutes.
  • Form and fill according to taste.
  • How To Make Filling & Topping
  • Weigh the dough and let stand for 25 minutes.
  • Fill the dough with tuna, wrap the sides with pastry dough.
  • Place the donut into a round or floral print with a diameter of 10 cm.
  • Let the dough and proofing stand for 60-75 minutes.
  • Polish the surface of the bread with polishing material.
  • Bake at 180⁰C - 200⁰C for 20 minutes.
  • Once cool, polish the top with mayonnaise, then sprinkle with shredded shredded and nori.
  • Ready to be served.
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