Hong Kong Bakery Tuna Buns
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- Опубликовано: 8 сен 2024
- [Turn on subtitles for instructions] Tuna buns are a staple of Hong Kong bakeries that are a personal childhood favourite. These buns are soft and pillowy with just a touch of sweetness that complements the savoury tuna filling. Best enjoyed piping hot right out of the oven!
Ingredients
Dough
Tangzhong:
15g bread flour
75g whole milk
350g bread flour
45g sugar
2 tsp yeast
1 tsp salt
175g whole milk
1 large egg
45g butter, softened
Filling
2 cans tuna (~160g)
1/4 white onion, diced
1/2 tsp salt
1/4 tsp white pepper
1 1/2 tbsp Japanese mayo
Egg wash
Black sesame seeds
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Music credits:
Bossa Lounge - BGM President
#tunabuns #asmr #baking
The buns look amazing! Loved this recipe, I expect a nice burger recipe with those buns 😊
It really requires skill to stuff those buns after rolling them and ending up with those nice shaped buns with no cracks 👏👏
Yes, something with burger buns coming up, drawing inspiration from you! Stay tuned, my friend :)
I enjoyed watching you prepare your Tuna buns. It looks absolutely scrumptious my frnd. Thanks for the share. 😋😋😋
Great to hear, thank you so much for the support!
Such a beautiful presentation and a really yummy recipe! :D
Thanks, glad you enjoyed it!
Bakery tuna buns looks so tasty.
Glad you liked it :)
The tuna buns look so tasty!! I want to try it !!!
Thanks a lot! Try it out and stay connected!
Looks amazing! I definitely need to try it. Let’s be connected and grow together!
Definitely!!
Nice recipe, will try out! I'm wondering, what does the cooked flour do? Also, can I put in melted butter instead of the blocks of butter? Thanks~
Cooking the flour helps to make the bread softer and also keeps it soft for longer. You can use melted butter but the texture will be slightly different - your dough will be sticker to work with and the final bun might not rise as much.
Can I substitute the whole milk for 2%?
What temperature did you bake it for?
Hi! 350F, but 375 for a few minutes shorter is also ok
I used to buy tuna buns for breakfast and I want to make it myself, I found this recipe , looks nice , the cook flour to mix into the uncook flour while still hot ? Or warm ? And what’s is the dough resting time before putting tuna and the resting time before baking ？
Hi, thanks for the comment! The cooked flour is best mixed into the uncooked flour when it's warm. If it's too hot, you risk killing some yeast. The resting time is around 1h before putting in tuna and around 1/2h before baking. You may adjust based on how warm the environment is, but the goal is to have the dough become around twice the original size.
@@adventurousbaker5085 thank you so much for your message, i am so excited to try out
Hope it works out! Let me know if you have more questions
why does my dough become so sticky??
Thanks for trying the recipe! This dough has a pretty high hydration so it is super sticky at the beginning - as you knead, it should become less sticky (it will still feel tacky), especially after you add the butter. Once you start kneading on a surface, try to always keep the same side facing down and work the dough by pulling the edge away from you then folding it gently back in.
The dough can also feel different depending on your kitchen environment/humidity. If it remains very sticky you can try adding a little bit of flour as you knead. Be careful not to add too much - I would stick to 25g max.
Hope this helps!
no english caption
no proper. info about how many mins at temp to cook the bread?
Можно на Русский язык суптитры, пожалуйсто. Пока лайки не ставлю так как ваш рецепт не понимаю а хочу приготовить. Как только на Русском появятся субтитры так у вас прибавятся подписчики
Хорошее предложение! Похоже, что RUclips уже выполняет автоматический перевод, поэтому вы должны увидеть субтитры Russion, выбранные в настройках. См. Пример в этом видео: ruclips.net/video/0Ng7TJ1esuk/видео.html