Chinese Tuna Buns
Soft and succulent with a creamy rich tuna filling, these Chinese tuna buns are sure to please the entire family!
Equipment
- 1 stand mixer
Ingredients
Tangzhong
- 100 ml Water
- 20 g Bread flour
Dough
- 300 g Bread flour
- 110 ml Milk
- 1 Large Egg
- 5 g Instant yeast
- 20 g Unsalted butter
- 40 g White granulated sugar
- 1/4 tsp Table salt
- 6 g Milk powder
Tuna Filling
- 2 Cans Tuna (120g each drained)
- 1/4 tsp Table salt
- 1/4 tsp Black pepper
- 1/2 Medium Yellow onion
- 4 Tbsp Kewpie Mayo
Egg wash
- 1 Egg
- 1/2 tsp Milk
Topping
- Kewpie Mayo
- Dried Parsley
Instructions
Tangzhong (water roux)
- To start off, we’re going to create our water roux, known as a Tangzhong by adding our bread flour along with water onto a small sauce pan and cook it over low heat while constantly stirring it to prevent it from clumping up and burning.
- Once our Tangzhong becomes thick and gelatinous, remove it from the stove, transfer it to a small bowl or dish, and cover it with plastic wrap. Then place it in the fridge for at least 20 minutes to let it cool down.
- After our Tangzhong has cooled down, we’re going to make our dough.
Dough
- In a stand mixer mixing bowl, we’re going to add in our bread flour, white granulated sugar, table salt, instant yeast, milk powder, an egg at room temperature, and our Tangzhong from earlier.
- Put the mixing bowl onto the stand mixer and give it a quick few whisks then slowly add in your room temperature milk to the dough.
- Now continue kneading the dough for 3-4 minutes then add in your room temperature butter.
- Continue mixing it for an additional 9-10 minutes.
- To check and see whether or not your dough has been sufficiently kneaded, grab a small piece of the dough and stretch it out with your fingers until it becomes somewhat translucent and you can see light passing through it. If you do not see any rips or tears or very little, then your dough has been sufficiently kneaded.
- Now transfer the dough to a greased large bowl.
- Now apply a little bit of oil to your hands and then shape the dough into a round ball.
- Place it back into the bowl and cover it with plastic wrap or a towel and let it proof in a warm place until double in size, approximately 1 hour.
Tuna Filling
- While the dough is proofing, prepare your tuna filling. In a bowl, add in your canned tuna that has been drained along with some diced onions, a ¼ tsp of table salt, a 1/4 tsp of black pepper and 3-4 Tbsp of kewpie mayo.
- Mix everything well together and then store it in the fridge for later use.
Dough Continued
- Once our dough has finished proofing, de-gase the dough and transfer it to a floured countertop.
- Shape the dough into a round ball and then weigh it out on a scale.
- Now divide it into 8 pieces and weigh out each piece so that you get equal portions.
- Next, shape each piece into a round ball.
- Once done, cover the dough with plastic wrap or a towel and let it rest for 15 minutes to relax the dough.
- Once 15 minutes has passed, grab one piece of the dough and flatten it out. Now roll the dough out into a circular shape, making sure that the middle part of the dough is thicker than the outer edges.
- Now take your filling out of the fridge and scoop a generous portion of the filling onto the bun.
- Now grab the opposite edges of the bun and bring them together in the center and pinch them together. Repeat this for all of the edges until the bottom of the bun is sealed.
- Now turn the bun over and roll it on the countertop to round everything out.
- Repeat this process for all of the other pieces.
- Once done, place the buns onto a baking tray lined with parchment paper and cover the buns with plastic wrap or a towel and let it proof in a warm place for about 40 minutes.
- While the buns are proofing, prepare an egg wash by whisking 1 egg together with a splash of milk.
- Once done, set the egg wash aside and preheat your oven to 350°F (180°C).
- Once the buns are finished proofing, apply the egg wash to the top of the buns.
- Now bake the buns for 15-16 minutes at 350°F (180°C) or until the top of the buns is golden brown.
- Once done baking, immediately take the buns out of the oven, and apply some kewpie mayo to the top of the buns and then sprinkle in some dried parsley to the top as well.
- Then immediately place the buns back into the oven but don’t turn the oven on. Leave them buns in the oven for about 3-5 minutes so that the topping gets cooked.
- Then take the buns out of the oven and let them cool down.
- Once the buns have cooled down, they are ready to be served.