The sunny weather is hot these days, which is a good time to make bread, plus I haven't made bread in a while, making a salty tuna cheese bread.
Making bread in summer shortens the fermentation time and uses the indoor temperature for fermentation. The whole process saves a lot of time compared to making bread in winter. The ingredients used to make bread in the summer are well understood, and since the dough is not fermented prematurely due to the premature fermentation of the dough due to the opportunity of the bread to heat up during the mixing process, it is recommended to use cold water, cold eggs or cold milk to carry out the dough. In winter, it is recommended to use warm water, room temperature eggs or warm milk to make the dough, which helps the dough to ferment easily.
As for the filling of the bread, you can change other flavors by yourself, adding diced onions can add the umami taste of tuna; if you like to eat spicy, you can choose spicy tuna to make.
material:
High gluten flour 230G, low gluten flour 30G, yeast 3G, caster sugar 30G, ready-to-eat cereal 15G,
Pumpkin seed oil 20g, milk 100g, egg 1, salt 2g
Filling:
1 can of tuna, 1 handful of mozzarella cheese, a pinch of ground black pepper, 4 slices of yellow onion,
1 tablespoon salad dressing, a pinch of seaweed powder
method:
1. Figure 1 - Ingredients in order milk, eggs, pumpkin seed oil, ready-to-eat cereal, high gluten flour, low gluten flour, fine sugar, salt, yeast into the bread machine, start the noodle mode for 15 minutes; after the first and noodles are over, the second and noodle mode is carried out for 20 minutes, and the fermentation begins after the second and dough ends, and the dough is fermented to 2.5 times larger.
2. Figure 2 - Take out the fermented dough and knead it in a circle for 15 minutes, remembering to cover with plastic wrap.
3. Figure 3-15 minutes after the dough into 6 small dough, knead until the surface is smooth, cover with plastic wrap and let stand for 10 minutes.
4. Picture 1 - Dice the yellow onion, add a little pumpkin seed oil in a cold pan and stir-fry the diced onion and black pepper for 1-2 minutes.
5. Figure 2 - Drain the olive oil from the canned tuna, add the salad dressing and stir with the onion.
6. Figure 3 - Mix well and add mozzarella cheese.
7. Figure 4 - Mix well and set aside.
8. Figure 1-10 min after roll out a dough to a thickness of 1cm.
9. Figure 2 - Put the right amount of tuna filling in the middle of the dough, if the water in the tuna or olive oil is not drained, it is not easy to pinch tightly when closing, so try to drain the excess olive oil.
10. Figure 3 - Pick up the dough and squeeze it tightly down.
11. Figure 4 - Do it all with it.
12. Figure 1 - Discharge into a baking dish for the second fermentation, due to the high indoor temperature, the fermentation time is about 35-40 minutes.
13. Figure 2 - Remove the fermented bread from the oven and preheat the oven to 180 degrees.
14. Fig. 3 - Cut a cross on the surface of the bread with scissors, if you want to look good, cut the surface of the dough to see the tuna filling.
15. Figure 4 - Spray a thin layer of pumpkin seed oil on the surface of the bread.
16. Picture 5 - Finally sprinkle a little seaweed powder, put in the preheated oven at 180 degrees to bake in the middle layer for 20 minutes; immediately after baking, bake on the grill and let cool.
TIPS:
-Oven temperature should be adjusted according to each oven.
-Pumpkin seed oil can be replaced with corn oil, olive oil, etc.
-Due to the hot climate, if you can't finish eating on the day, it is recommended to refrigerate it.
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