This time, I recommend a sweet croissant soft bread wrapped in tuna filling and corn salad, which is very satisfying to bite down! A lovely bread perfect for breakfast (*^__^*)
Royalties
Milk 145g
Yeast 3g
High gluten flour 200g
Sugar 10g
Salt 3g
Butter 15g
1 egg
Tuna (filling oil can be soaked in water)
Diced corn
Salad dressing
Pour 150g of milk in a clean container
Add 3 g of yeast and stir well
Pour flour, sugar, salt into a basin and mix well
Pour the milk yeast liquid into the flour and mix well
Knead into dough
The softened butter is kneaded into the dough and kneaded until there is no shine, allowing you to pull out a stronger transparent film
The kneaded dough is smoothed and covered with plastic wrap and allowed to sit at room temperature for 30-40 minutes, the dough is 2 times the size
Weigh the dough into eight equal portions
Roll the dough into eight small circles, cover with plastic wrap and let rise for another 20 minutes
Take a loose dough, roll out into a circle, and cut out the shape with a roller knife (be careful, don't cut to the end, just cut in half)
Place corn kernels, salad dressing, tuna on top
Roll from the bottom up, and seal the mouth at both ends to avoid the filling leaking out
Gently whipping out a horn shape (n(*≧▽≦*)n) place the dough at a temperature of 36% humidity for final fermentation, and send it to twice the size (you can also put it directly into the oven, fill a basin with warm water, and turn on the fermentation mode)
Brush the surface of the bread with egg mixture evenly, preheat the oven, up and down at 190 degrees for 20 minutes, and the surface is golden
Fragrant tuna salad bread is finished (the filling inside can also be changed to your favorite ha)
Bread with tuna and salad added should be eaten within 1-2 days